Propriedades reológicas e efeito da adição de sal na viscosidade de exopolissacarídeos produzidos por bactérias do gênero Rhizobium
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/01/2010
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Resumo |
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) 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. |
Formato |
895-899 |
Identificador |
http://dx.doi.org/10.1590/S0100-40422010000400025 Química Nova. Sociedade Brasileira de Química, v. 33, n. 4, p. 895-899, 2010. 0100-4042 http://hdl.handle.net/11449/21851 10.1590/S0100-40422010000400025 S0100-40422010000400025 WOS:000278322500025 S0100-40422010000400025.pdf |
Idioma(s) |
por |
Publicador |
Sociedade Brasileira de Química |
Relação |
Química Nova |
Direitos |
openAccess |
Palavras-Chave | #rheological behaviour #exopolysaccharides from Rhizobium #Pseudoplastic solution |
Tipo |
info:eu-repo/semantics/article |