Rheological properties and effect of the salt addition on the exopolysaccharides viscosity produced by bacteria of Rhizobium genus

Quimica nova

Campanharo, João Carlos¹  Lemos, Eliana Gertrudes Macedo¹  Santos Junior, Osvaldo dos²  Silva, Maria de Lourdes Corradi da²  Campos-Sás, Luciana Frizarin²  Vasconcelos, Ana Flora Dalberto²  Penna, Ana Lúcia Barretto³  Aranda-Selverio, Gabriel³  Silveira, Joana Léa Meira⁴ 

[1] Universidade Estadual Paulista, Jaboticabal, Brasil;Universidade Estadual Paulista, Presidente Prudente, Brasil;Universidade Estadual Paulista, São José do Rio Preto, Brasil;Universidade Federal do Paraná, Curitiba, Brasil

关键词: rheological behaviour;    exopolysaccharides from Rhizobium;    pseudoplasticsolution.;   

DOI  :  10.1590/S0100-40422010000400025

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Viscosity of somepolysaccharide solutions supports that these molecules can be applied in foodsectors. Four exopolysaccharides (R1, R2, R3,R4) produced by different Rhizobium strains were selected.Sugar composition and differences in the uronic acid contents suggests thatchemical structure of these molecules can vary when different culture conditionsand strains are analyzed. The Power Law was the rheological model used to representthe experimental data of shear stress versus shear rate. All exopolysaccharidesshowed non-Newtonian behavior, with pseudoplastic characteristics. R1,R2 and R4 showed a slight increase in viscosity in thepresence of 0,2 M NaCl.

【 授权许可】

CC BY