Química Nova | |
Propriedades reológicas e efeito da adição de sal na viscosidade de exopolissacarídeos produzidos por bactérias do gênero Rhizobium | |
Gabriel Aranda-selverio1  Ana Lúcia Barretto Penna1  Luciana Frizarin Campos-sás2  Osvaldo Dos Santos Junior2  Ana Flora Dalberto Vasconcelos2  Maria De Lourdes Corradi Da Silva2  Eliana Gertrudes Macedo Lemos2  João Carlos Campanharo2  Joana Léa Meira Silveira2  | |
[1] ,Universidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Departamento de Engenharia e Tecnologia de AlimentosSão José do Rio Preto SP ,Brasil | |
关键词: rheological behaviour; exopolysaccharides from Rhizobium; pseudoplastic solution; | |
DOI : 10.1590/S0100-40422010000400025 | |
来源: SciELO | |
【 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】
CC BY-NC
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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