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KMID : 0380919960250010053
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 1 p.53 ~ p.57
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Viscosity of Exopolysaccharide from Xanthomonas sp. EPS - 1
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Shon Bong-Soo
Park Seok-Kyu
Lee Song-Won
Sung Chan-Ki
Seo Kwon-Il
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Abstract
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At the 0.04%(w/v) exopolysaccharide EPS-1 produced from Xanthomonas sp. EPS-1, specific viscosity(η_(sp)), reduced viscosity(η_(red)), relative viscosity(η_(r)) and inherent viscosity(η_(inh)) were determined to be 0.137, 3.425, 1.137 and 3.209 respectively. Apparent viscosity(η_(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.
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KEYWORD
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exopolysaccharide EPS-1, xanthomonas sp. EPS-1, viscosity
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