| Autor: |
Tieles Carina de Oliveira DELANI, Juliana Harumi MIYOSHI, Marilia Gimenez NASCIMENTO, Anderson Reginaldo SAMPAIO, Raquel da Silva PALÁCIOS, Francielle SATO, Luis Henrique REICHEMBACH, Carmen Lúcia de Oliveira PETKOWICZ, Suelen Pereira RUIZ, Graciette MATIOLI |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Food Science and Technology, Volume: 43, Article number: e105922, Published: 16 JAN 2023 |
| Popis: |
In this study, succinoglycan was produced from whey and its rheological and structural characteristics were elucidated. Eight culture media were prepared with different ions for bioconversion of whey into succinoglycan. The formulation composed of deproteinized whey, monobasic potassium phosphate and magnesium sulfate allowed the production of 13.7 ± 0.43 g/L of succinoglycan. The apparent molar mass of succinoglycan was estimated to be 9.033 × 105 g/mol and the polydispersity index was 1.044, representing the homogeneity of the sample. Monosaccharide composition of glucose and galactose for the succinoglycan produced was 6.6:1.0. The 1H RMN analysis revealed the non-saccharide substituent content of 1.2%, 3.0% and 8.1% for acetyl, succinate and pyruvate, respectively. The rheological results showed that the apparent viscosity of the succinoglycan solutions was directly proportional to the concentration, and the solution showed pseudoplastic behavior. Dynamic frequency sweep tests identified that a concentration of 2.0% of succinoglycan is required for formation of the gel system. Temperature influenced the viscoelastic behavior of succinoglycan and revealed the melting point and reversibility of the gel. Whey was shown to be a promising carbon source for the production of succinoglycan with thickening potential and viscosity modifier. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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