Effects of Extracted Exopolysaccharides from Weissella confusa Strain JBD1 on the Rheological Properties of Gluten-Free Muffin Batters

Lactic acid bacteria (LAB) produce exopolysaccharides (EPS) that vary widely in composition, structure, and molecular weight distribution, yielding tunable functional and rheological properties, ideal for multifunctional food applications, from emulsification to viscosity enhancement. In this study, the exopolysaccharides produced by WWeissella confusa strain JBD1 were screened, and an extraction process was established. Both crude (CEPS) and purified (PEPS) EPS fractions were characterized through chemical compositional analysis using phenol–sulfuric acid and Bradford assays, molecular weight determination by HPGPC, monosaccharide profiling by ion chromatography, and structural elucidation by employing FTIR and NMR spectroscopy. The results suggested that LAB-derived EPS from Weissella confusa JBD1 exhibited a multimodal molecular weight (Mw) profile and high sugar purity, with FTIR and NMR confirming branched α-(1→6) linked glycan structures. Additionally, antioxidant assays demonstrated superior ABTS and hydroxyl radical scavenging by CEPS. Rheological data revealed increased water retention and elasticity, supported by 1 H NMR water mobility shifts, and textural improvements, including reduced hardness and gumminess. Collectively, CEPS turns into a bioderived functional ingredient, accomplished with improving the oxidative, structural, and hydration performance of gluten-free (GF) batters and cakes.