Viscoelastic properties of an exocellular polysaccharide produced by a Lactococcus lactis

R. Tuinier; C.J. Oomen; P. Zoon; M.A. Cohen Stuart; C.G. de Kruijf

doi:10.1021/bm000282v

Viscoelastic properties of an exocellular polysaccharide produced by a Lactococcus lactis

R. Tuinier, C.J. Oomen, P. Zoon, M.A. Cohen Stuart, C.G. de Kruijf

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Abstract

The viscoelastic properties of a well-characterized exocellular polysaccharide (EPS) produced by the lactic acid bacterium Lactococcus lactis subsp. cremoris strain B40 were investigated. Dynamic rheological measurements were made as a function of frequency and EPS concentration. The bead - spring model of Rouse could reasonably describe the dynamic properties. Concentrated EPS solutions have a significant elasticity (G′ > G″) at high frequencies. The relatively high G′ values at high concentrations and high frequencies are indicative of significant normal stress differences, and we put forward a hypothesis that suggests that these normal stresses may explain the contribution of EPSs to the ropy behavior of yogurts.

Original language	English
Pages (from-to)	219-223
Journal	Biomacromolecules
Volume	1
DOIs	https://doi.org/10.1021/bm000282v
Publication status	Published - 2000

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title = "Viscoelastic properties of an exocellular polysaccharide produced by a Lactococcus lactis",

abstract = "The viscoelastic properties of a well-characterized exocellular polysaccharide (EPS) produced by the lactic acid bacterium Lactococcus lactis subsp. cremoris strain B40 were investigated. Dynamic rheological measurements were made as a function of frequency and EPS concentration. The bead - spring model of Rouse could reasonably describe the dynamic properties. Concentrated EPS solutions have a significant elasticity (G′ > G″) at high frequencies. The relatively high G′ values at high concentrations and high frequencies are indicative of significant normal stress differences, and we put forward a hypothesis that suggests that these normal stresses may explain the contribution of EPSs to the ropy behavior of yogurts.",

author = "R. Tuinier and C.J. Oomen and P. Zoon and {Cohen Stuart}, M.A. and {de Kruijf}, C.G.",

year = "2000",

doi = "10.1021/bm000282v",

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T1 - Viscoelastic properties of an exocellular polysaccharide produced by a Lactococcus lactis

AU - Tuinier, R.

AU - Oomen, C.J.

AU - Zoon, P.

AU - Cohen Stuart, M.A.

AU - de Kruijf, C.G.

PY - 2000

Y1 - 2000

N2 - The viscoelastic properties of a well-characterized exocellular polysaccharide (EPS) produced by the lactic acid bacterium Lactococcus lactis subsp. cremoris strain B40 were investigated. Dynamic rheological measurements were made as a function of frequency and EPS concentration. The bead - spring model of Rouse could reasonably describe the dynamic properties. Concentrated EPS solutions have a significant elasticity (G′ > G″) at high frequencies. The relatively high G′ values at high concentrations and high frequencies are indicative of significant normal stress differences, and we put forward a hypothesis that suggests that these normal stresses may explain the contribution of EPSs to the ropy behavior of yogurts.

AB - The viscoelastic properties of a well-characterized exocellular polysaccharide (EPS) produced by the lactic acid bacterium Lactococcus lactis subsp. cremoris strain B40 were investigated. Dynamic rheological measurements were made as a function of frequency and EPS concentration. The bead - spring model of Rouse could reasonably describe the dynamic properties. Concentrated EPS solutions have a significant elasticity (G′ > G″) at high frequencies. The relatively high G′ values at high concentrations and high frequencies are indicative of significant normal stress differences, and we put forward a hypothesis that suggests that these normal stresses may explain the contribution of EPSs to the ropy behavior of yogurts.

U2 - 10.1021/bm000282v

DO - 10.1021/bm000282v

M3 - Article

SN - 1525-7797

VL - 1

SP - 219

EP - 223

JO - Biomacromolecules

JF - Biomacromolecules

ER -

Viscoelastic properties of an exocellular polysaccharide produced by a Lactococcus lactis

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