ZW3胞外多糖是由分离自西藏开菲尔粒中的马乳酒样乳杆菌马乳酒亚种ZW3分泌产生,文中针对此多糖进行了理化特性的分析与表征。实验中,傅立叶变换红外光谱表明此多糖存在羧基、羟基和酰胺基,与典型的异型多糖结构相一致。气相色谱分析表明此多糖仅由半乳糖和葡萄糖构成。ZW3胞外多糖絮凝能力与黄原胶相似,比瓜尔胶的絮凝能力要强。相对于商业用途亲水胶体黄原胶、瓜尔胶和刺槐胶来说,ZW3胞外多糖具有更强的乳化能力,因此它具有作为商业用乳化剂的潜力。以上特性表明ZW3胞外多糖在工业应用方面特别是食品工业上拥有广阔的前景。

The Lactobacillus kefiranofaciens ZW3 exopolysaccharide(EPS) was produced by strain Lactobacillus kefiranofaciens subsp.kefiranofacien ZW3 isolated from Tibet kefir,and was characterized for its physiochemical properties.Fourier-transform infrared spectroscopy revealed the presence of carboxyl,hydroxyl,and amide groups,which correspond to a typical heteropolymeric polysaccharide.The gas chromatographic analysis of ZW3 EPS revealed that it was composed of galactose and glucose only.Exopolymer showed similar flocculation stability like xanthan gum but better than guar gum.Compared with commercially available hydrocolloids such as xanthan gum,guar gum and locust gum ZW3 EPS showed much better emulsifying capability and thus has the potential of being an emulsifying agent in commercial emulsions.These characteristics make ZW3 exopolymer as a good potential candidate for industrial usage,especially in food industry.