Determination of Viscoelastic and Physicochemical Interactions of Dextran Type Exopolysaccharides (EPS) with Different Starch Samples

In this study, the rheological properties of three distinct dextrans with different levels (1 → 6)-linked α-D-glucose/(1 3)-linked α-D-glucose units from lactic acid bacteria (LAB) strains were determined. Dextran PDER21 was further selected following measurements and its interactions maize, wheat waxy maize starches determined by characterizing viscoelastic pasting dextran–starch mixtures. Fourier transform infrared (FTIR) spectroscopy analysis also applied to unveil interaction. The presence dextran in standard starch increased elastic behavior, while amounts enhanced starches. temperature sweep test showed solid-like property starch–dextran mixtures studied range (4–70 °C). affected Especially, high peak, through final viscosity values reached blends starch–1% dextran, starch–0.5% PDER21. Finally, confirmed FTIR as no alterations spectra observed at samples.