Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation

Moosavi-Nasab, M, Taherian, A, Bakhtiyari, M, Farahnaky, A and Askari, H 2012, 'Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation', Food and Bioprocess Technology, vol. 5, no. 2, pp. 638-647.


Document type: Journal Article
Collection: Journal Articles

Title Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation
Author(s) Moosavi-Nasab, M
Taherian, A
Bakhtiyari, M
Farahnaky, A
Askari, H
Year 2012
Journal name Food and Bioprocess Technology
Volume number 5
Issue number 2
Start page 638
End page 647
Total pages 10
Publisher Springer New York LLC
Abstract This study examines and compares the structural and rheological properties of succinoglycan exopolysaccharide made by fermentation of sucrose or date syrup at identical temperature, pH, and total soluble solid. Using thin-layer chromatography (TLC), Fourier transform infrared (FTIR) spectroscopy, and rotational viscometery structural and rheological properties of prepared exopolysaccharides were assessed. The variables under studies were biogum concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/w), temperature (5, 25 and 40°C), and pH (2.5, 4.0, 7.0, and 10.0). Results revealed that the quantity of exopolysaccharide produced in the date syrup (DSE) medium was three to five times greater than that of sucrose (SE) medium. The biogums exhibited non-Newtonian, shear-thinning behavior, and the viscosity of DSE was higher than SE at all tested concentrations. The TLC and FTIR spectroscopy assessments designated that the biogum is composed of glucose and galactose units, carrying a carboxylic group and indicated the presence of succinoglycan. The outcomes of this study could be useful to food industries seeking low cost biogum.
Subject Food Processing
Keyword(s) Agrobacterium radiobacter
Date syrup
Exopolysaccharide
FTIR
Succinoglycan
TLC
Viscosity
DOI - identifier 10.1007/s11947-010-0407-4
Copyright notice © 2010 Springer Science + Business Media, LLC.
ISSN 1935-5130
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 10 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 0 times in Scopus Article
Altmetric details:
Access Statistics: 3 Abstract Views  -  Detailed Statistics
Created: Mon, 29 Apr 2019, 13:04:00 EST by Catalyst Administrator
© 2014 RMIT Research Repository • Powered by Fez SoftwareContact us