The thermal properties, emulsification, and rheological properties of exopolysaccharides (levan-BS) of Bacillus subtilis AF17 were studied and compared with those of the xanthan gum. The carbohydrate content of levan was more than 95.5% and no proteins were detected. The glass transition temperature was 31.1 °C. Levan-BS displayed a crystallization temperature of 88 °C and melting temperature was about 214 °C. Levan-BS produced more stable emulsions with olive oil and toluene, compared to xanthan gum, at an optimum concentration of 0.8%. The levan solution showed a pseudoplastic non-Newtonian fluid behavior. Levan-BS has several potential features, including high thermostability, good emulsifying properties and stability making it promising to be used in different industrial fields.
Levan produced by Bacillus subtilis AF17: Thermal, functional and rheological properties / Bouallegue, A.; Chaari, F.; Casillo, A.; Corsaro, M. M.; Bachoual, R.; Ellouz-Chaabouni, S.. - In: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION. - ISSN 2193-4126. - 16:1(2022), pp. 440-447. [10.1007/s11694-021-01172-6]
Levan produced by Bacillus subtilis AF17: Thermal, functional and rheological properties
Casillo A.;Corsaro M. M.;
2022
Abstract
The thermal properties, emulsification, and rheological properties of exopolysaccharides (levan-BS) of Bacillus subtilis AF17 were studied and compared with those of the xanthan gum. The carbohydrate content of levan was more than 95.5% and no proteins were detected. The glass transition temperature was 31.1 °C. Levan-BS displayed a crystallization temperature of 88 °C and melting temperature was about 214 °C. Levan-BS produced more stable emulsions with olive oil and toluene, compared to xanthan gum, at an optimum concentration of 0.8%. The levan solution showed a pseudoplastic non-Newtonian fluid behavior. Levan-BS has several potential features, including high thermostability, good emulsifying properties and stability making it promising to be used in different industrial fields.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
