| Literature DB >> 25439890 |
Yuzhu Han1, Enqi Liu2, Lisha Liu3, Bao Zhang4, Yang Wang4, Meng Gui4, Ruiyun Wu4, Pinglan Li5.
Abstract
The rheological, emulsification, thermostability and certain physicochemical properties of two purified exopolysaccharides from Bacillus amyloliquefaciens LPL061 were studied. EPS1 showed entangled spider mesh structure that composed of dense rope with homogeneous hexagonal particles under scanning electron microscopy. EPS2 had a porous sponge structure with uniform cylindrical particles. The two exopolysaccharides showed higher intrinsic viscosity and better emulsification activity with sunflower seed oil, rice oil, olive oil and peanut oil compared to guar gum. EPS1 is the most promising one for applications in the industry, as it had high intrinsic viscosity, apparent viscosity and thermostablity in aqueous solution, dense entangled structure and good emulsification activity.Entities:
Keywords: Bacillus amyloliquefaciens; Emulsification; Exopolysaccharide; Rheology; Therostability; Viscosity
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Year: 2014 PMID： 25439890 DOI： 10.1016/j.carbpol.2014.08.044
Source DB: PubMed Journal: Carbohydr Polym ISSN： 0144-8617 Impact factor: 9.381