PMID- 31437497
OWN - NLM
STAT- MEDLINE
DCOM- 20200416
LR  - 20200416
IS  - 1879-0003 (Electronic)
IS  - 0141-8130 (Linking)
VI  - 140
DP  - 2019 Nov 1
TI  - Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented 
      dairy: Binding kinetics and interactions with casein of milk.
PG  - 1018-1025
LID - S0141-8130(19)33123-X [pii]
LID - 10.1016/j.ijbiomac.2019.08.146 [doi]
AB  - Exopolysaccharides (EPSs) from lactic acid bacteria have great effect on the 
      quality of fermented milk products. However, the mechanism for the quality 
      improvement has not been well described. This study aimed to investigate the 
      molecular binding kinetics and interactions between EPS obtained from 
      Streptococcus thermophilus AR333 (EPS333) and casein of milk (CM) in a simulated 
      acidifying process. The results indicated that EPS333 had a significant effect on 
      the stability of casein micelles at acidic pH (6.0-4.5) according to the 
      turbidity, zeta-potential, particle size and distribution analysis. The 
      adsorption-desorption study by bio-layer interferometry identified the direct 
      affinity binding between EPS333 and CM, the interactive moiety of casein was 
      alpha-casein, rather than beta- or kappa-casein. Fluorescence quenching analysis revealed 
      that the force types of interaction between EPS333 and CM were dynamically 
      changeable during the acidifying process, mainly from electrostatic interaction 
      at pH 7.0-6.5, to hydrophobic or hydrogen bonding at pH 6.5-5.5, and then 
      transferred to electrostatic interaction again at pH 5.5-5.0. Conclusively, 
      EPS333 could bind with CM directly via different binding forces during acidifying 
      process to stabilize the properties of casein micelles.
CI  - Copyright (c) 2019 Elsevier B.V. All rights reserved.
FAU - Che, Haoqi
AU  - Che H
AD  - Shanghai Engineering Research Center of Food Microbiology, School of Medical 
      Instruments and Food Engineering, University of Shanghai for Science and 
      Technology, Shanghai 200093, China.
FAU - Zhang, Hui
AU  - Zhang H
AD  - Shanghai Engineering Research Center of Food Microbiology, School of Medical 
      Instruments and Food Engineering, University of Shanghai for Science and 
      Technology, Shanghai 200093, China.
FAU - Tian, Yanjun
AU  - Tian Y
AD  - Shandong Food Ferment Industry Research & Design Institute, Qilu University of 
      Technology (Shandong Academy of Sciences), Jinan 250013, China.
FAU - Lai, Phoency F H
AU  - Lai PFH
AD  - Shanghai Engineering Research Center of Food Microbiology, School of Medical 
      Instruments and Food Engineering, University of Shanghai for Science and 
      Technology, Shanghai 200093, China.
FAU - Xia, Yongjun
AU  - Xia Y
AD  - Shanghai Engineering Research Center of Food Microbiology, School of Medical 
      Instruments and Food Engineering, University of Shanghai for Science and 
      Technology, Shanghai 200093, China.
FAU - Wang, Shijie
AU  - Wang S
AD  - Shijiazhuang Junlebao Dairy Co. Ltd, Shijiazhuang 050221, China.
FAU - Ai, Lianzhong
AU  - Ai L
AD  - Shanghai Engineering Research Center of Food Microbiology, School of Medical 
      Instruments and Food Engineering, University of Shanghai for Science and 
      Technology, Shanghai 200093, China. Electronic address: ailianzhong@hotmail.com.
LA  - eng
PT  - Journal Article
DEP - 20190819
PL  - Netherlands
TA  - Int J Biol Macromol
JT  - International journal of biological macromolecules
JID - 7909578
RN  - 0 (Caseins)
RN  - 0 (Polysaccharides, Bacterial)
RN  - 0 (Solutions)
SB  - IM
MH  - Animals
MH  - Caseins/*metabolism
MH  - *Dairy Products
MH  - *Fermentation
MH  - Hydrogen-Ion Concentration
MH  - Kinetics
MH  - Milk/*metabolism
MH  - Nephelometry and Turbidimetry
MH  - Particle Size
MH  - Polysaccharides, Bacterial/*chemistry
MH  - Solutions
MH  - Spectrometry, Fluorescence
MH  - Static Electricity
MH  - Streptococcus thermophilus/*chemistry
MH  - Thermodynamics
OTO - NOTNLM
OT  - Binding kinetics
OT  - Casein of milk
OT  - Exopolysaccharide
OT  - Interactions
OT  - Streptococcus thermophilus
EDAT- 2019/08/23 06:00
MHDA- 2020/04/17 06:00
CRDT- 2019/08/23 06:00
PHST- 2019/04/28 00:00 [received]
PHST- 2019/08/12 00:00 [revised]
PHST- 2019/08/17 00:00 [accepted]
PHST- 2019/08/23 06:00 [pubmed]
PHST- 2020/04/17 06:00 [medline]
PHST- 2019/08/23 06:00 [entrez]
AID - S0141-8130(19)33123-X [pii]
AID - 10.1016/j.ijbiomac.2019.08.146 [doi]
PST - ppublish
SO  - Int J Biol Macromol. 2019 Nov 1;140:1018-1025. doi: 
      10.1016/j.ijbiomac.2019.08.146. Epub 2019 Aug 19.