Rheological, emulsifying and thermostability properties of two exopolysaccharides produced by Bacillus amyloliquefaciens LPL061
Rheological, emulsifying and thermostability properties of two exopolysaccharides produced by Bacillus amyloliquefaciens LPL061
复制标题
解淀粉芽孢杆菌 LPL061 产生的两种胞外多糖的流变、乳化和热稳定性特性
DOI：
10.1016/j.carbpol.2014.08.044
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发表时间：
2015-01-22
影响因子：
11.2
通讯作者：
Li, Pinglan
中科院分区：
文献类型：
--
作者：
Han, Yuzhu;Liu, Enqi;Li, Pinglan
研究了解淀粉芽孢杆菌LPL061纯化的两种胞外多糖的流变性、乳化性、热稳定性和某些理化性质。扫描电镜下，EPS1呈现出由密集的绳子和均匀的六边形粒子组成的缠结蜘蛛网结构。EPS2具有均匀柱状颗粒的多孔海绵结构。与瓜尔胶相比，这两种外多糖具有更高的特性粘度和对葵花籽油、米油、橄榄油和花生油的乳化活性。EPS1具有较高的特性粘度、表观粘度和在水溶液中的热稳定性、致密的缠结结构和良好的乳化活性，是最有应用前景的一种聚合物。(C) 2014 Elsevier Ltd.版权所有。
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. (C) 2014 Elsevier Ltd. All rights reserved.