The thermal and functional properties of the levan produced by Bacillus subtilis from coconut
inflorescence sap and its application as an icing sugar replacer were studied. Differential
scanning calorimetry results revealed that levan is thermally stable even at above 300° C. It
is observed to have strong foaming, emulsifying, water and oil holding capacity.
Interestingly, levan exhibited anti-inflammatory and non-hemolytic activities. DPPH and
FRAP assay revealed the strong antioxidant activity of levan. In vitro studies revealed …