Description of recovery method used for curdlan produced by Agrobacterium sp. IFO 13140 and its relation to the morphology and physicochemical and technological properties of the polysaccharide.
作者: Camila Sampaio MangolimThamara Thaiane da SilvaVanderson Carvalho FenelonLuciana Numata KogaSabrina Barbosa de Souza FerreiraMarcos Luciano BruschiGraciette Matioli
刊名: PLoS ONE, 2017, Vol.12 (2)
来源数据库: Directory of Open Access Journals
DOI: 10.1371/journal.pone.0171469
原始语种摘要: Curdlan is a linear polysaccharide considered a dietary fiber and with gelation properties. This study evaluated the structure, morphology and the physicochemical and technological properties of curdlan produced by Agrobacterium sp. IFO 13140 recovered by pre-gelation and precipitation methods. Commercial curdlan submitted or otherwise to the pre-gelation process was also evaluated. The data obtained from structural analysis revealed a similarity between the curdlan produced by Agrobacterium sp. IFO 13140 (recovered by both methods) and the commercial curdlans. The results showed that the curdlans evaluated differed significantly in terms of dispersibility and gelation, and only the pre-gelled ones had significant potential for food application, because this method influence on the size...
全文获取路径: DOAJ  (合作)
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影响因子:3.73 (2012)

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关键词翻译
关键词翻译
  • polysaccharide 多糖类
  • gelation 软胶化
  • produced 出品
  • morphology 形态学
  • properties 道具
  • technological 工芝的
  • greater 较大
  • dispersibility 分散性
  • texture 结构
  • method 方法