KMID : 0380919960250010053
|
|
Journal of the Korean Society of Food Nutrition 1996 Volume.25 No. 1 p.53 ~ p.57
|
|
Viscosity of Exopolysaccharide from Xanthomonas sp. EPS - 1
|
|
Shon Bong-Soo
Park Seok-Kyu Lee Song-Won Sung Chan-Ki Seo Kwon-Il
|
|
Abstract
|
|
|
At the 0.04%(w/v) exopolysaccharide EPS-1 produced from Xanthomonas sp. EPS-1, specific viscosity(¥ç_(sp)), reduced viscosity(¥ç_(red)), relative viscosity(¥ç_(r)) and inherent viscosity(¥ç_(inh)) were determined to be 0.137, 3.425, 1.137 and 3.209 respectively. Apparent viscosity(¥ç_(app)) of exopolysaccharide EPS-1 was decreased by increasing temperature and gradually increased by decreasing temperature. After heat treatment of EPS-1 solution, rheological properties were not changed. EPS-1 solution was undesirable in flocculation, but its viscosity was increased to Cp 510 with addition of locust bean gum.
|
|
KEYWORD
|
|
exopolysaccharide EPS-1, xanthomonas sp. EPS-1, viscosity
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|