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

Química Nova

Universidade Estadual Paulista, Presidente Prudente, Brasil¹  Lemos, Eliana Gertrudes Macedo¹  Silva, Maria de Lourdes Corradi da¹  Universidade Estadual Paulista, São José do Rio Preto, Brasil¹  Campos-Sás, Luciana Frizarin¹  Vasconcelos, Ana Flora Dalberto¹  Universidade Estadual Paulista, Jaboticabal, Brasil¹  Campanharo, João Carlos¹  Silveira, Joana Léa Meira¹  Penna, Ana Lúcia Barretto¹  Universidade Federal do Paraná, Curitiba, Brasil¹  Santos Junior, Osvaldo dos¹  Aranda-Selverio, Gabriel¹ 

关键词: rheological behaviour;    exopolysaccharides from Rhizobium;    pseudoplastic solution.;   

DOI  :  10.1590/S0100-40422010000400025

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

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

【 授权许可】

Unknown