Propriedades reológicas e efeito da adição de sal na viscosidade de exopolissacarídeos produzidos por bactérias do gênero Rhizobium

Química Nova

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】

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