Salecan stabilizes the microstructure and improves the rheological performance of yogurt

Abstract

Salecan is a linear, macromolecular (1 → 3)-β-D-glucan that shows prebiotic potential. In this study stabilization effect of Salecan on the structure of set yogurt was investigated by means of rheological analysis and microscopic observation. Results indicated that Salecan aqueous solution showed a weak gel-like structure, and phase transition happened when the temperature increased above 42.5 °C. Addition of 0.5% (w/v) Salecan improved anti-shear ability and temperature stability of the modified yogurt (YogSal) in the tested temperature range (5°C-40 °C) according to viscosity, thixotropy, and oscillation analyses. Besides, the water holding capacity of yogurt after adding Salecan along with sucrose (5% w/v) was significantly increased from 38.6% to 83.9% (p < 0.01). Fluorescence microscopic images illustrated that fat granules were more stable in YogSal than in plain yogurt. Microstructure of yogurt was visualized by the scanning electron microscopy. The extra three-dimensional network consisting of strings that anchored the casein micelles appeared when Salecan was applied in yogurt. The string-like conformation strengthened the structure of yogurt gels. These results suggest that Salecan is a potential stabilizer for yogurt production by fortifying the microstructure of yogurt gels.