Description of recovery method used for curdlan produced by Agrobacterium sp. IFO 13140 and its relation to the morphology and physicochemical and technological properties of the polysaccharide

PLoS ONE

Volumn 12, Issue 2, 2017, Pages

  Mangolim, Camila Sampaio ^a   Silva, Thamara Thaiane Da ^a   Fenelon, Vanderson Carvalho ^a   Koga, Luciana Numata ^a   De Ferreira, Sabrina Barbosa Souza ^a   Bruschi, Marcos Luciano ^a   Matioli, Graciette ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CURDLAN; POLYSACCHARIDE; SODIUM CHLORIDE; YOGHURT; BACTERIAL POLYSACCHARIDE; BETA GLUCAN; CARBOHYDRATE DIET; CULTURE MEDIUM; GEL; SODIUM; SOLVENT; WATER;

AGROBACTERIUM; AGROBACTERIUM SP. IFO 13140; ARTICLE; BACTERIAL STRAIN; CARBOHYDRATE ANALYSIS; CHEMICAL BOND; CONTROLLED STUDY; DISPERSITY; EVAPORATION; FLOW KINETICS; FOOD INDUSTRY; FOOD MICROBIOTECHNOLOGY; FREEZE DRYING; GELATION; HEAT TREATMENT; NONHUMAN; OIL HOLDING CAPACITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; PRECIPITATION; RAMAN SPECTROMETRY; RIGIDITY; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; STRUCTURAL HOMOLOGY; STRUCTURE ANALYSIS; TEMPERATURE; TEXTURE; VISCOSITY; WATER HOLDING CAPACITY; CARBOHYDRATE DIET; CHEMISTRY; CULTURE MEDIUM; FOOD HANDLING; GEL; INFRARED SPECTROSCOPY; METABOLISM; PROCEDURES;

AGROBACTERIUM; BETA-GLUCANS; CULTURE MEDIA; DIETARY CARBOHYDRATES; FOOD TECHNOLOGY; GELS; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; SODIUM; SOLVENTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS, RAMAN; TEMPERATURE; VISCOSITY; WATER; YOGURT;

EID: 85014230798     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0171469     Document Type: Article

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