Idioma:

Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917

Feng, Xianchao ; Ullah, Niamat ; Wang, Xuejiao ; Sun, Xuchun ; Li, Chenyi ; Bai, Yun ; Chen, Lin ; Li, Zhixi

Journal of food science, 2015-10, Vol.80 (10), p.E2217-E2227 [Periódico revisado por pares]

United States: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por

Enviar para

Título:
Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917
Autor: Feng, Xianchao ; Ullah, Niamat ; Wang, Xuejiao ; Sun, Xuchun ; Li, Chenyi ; Bai, Yun ; Chen, Lin ; Li, Zhixi
Assuntos: Additives ; Adsorption ; Bacteria ; bacterial cellulose ; Bacteriology ; Cellulose ; Cellulose - chemistry ; Chemical industry ; Drying ; Food ; Food Additives ; food industry ; Food Packaging ; Foods ; Gluconacetobacter ; Gluconacetobacter - chemistry ; high hydrostatic pressure ; Hydrostatic Pressure ; Rheological properties ; Rheology ; static culture condition ; Tensile Strength ; Thermogravimetric analysis ; Viscosity ; Water - physiology
É parte de: Journal of food science, 2015-10, Vol.80 (10), p.E2217-E2227
Notas: ArticleID:JFDS13010
ark:/67375/WNG-MRPPXW04-V
istex:E6514FD97BF42C3154C1BDEB49E7F31E5EA375E6
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: In this study, comprehensive characterization and drying methods on properties of bacterial cellulose were analyzed. Bacterial cellulose was prepared by Gluconacetobacter hansenii CGMCC 3917, which was mutated by high hydrostatic pressure (HHP) treatment. Bacterial cellulose is mainly comprised of cellulose Iα with high crystallinity and purity. High‐water holding and absorption capacity were examined by reticulated structure. Thermogravimetric analysis showed high thermal stability. High tensile strength and Young's modulus indicated its mechanical properties. The rheological analysis showed that bacterial cellulose had good consistency and viscosity. These results indicated that bacterial cellulose is a potential food additive and also could be used for a food packaging material. The high textural stability during freeze–thaw cycles makes bacterial cellulose an effective additive for frozen food products. In addition, the properties of bacterial cellulose can be affected by drying methods. Our results suggest that the bacterial cellulose produced from HHP‐mutant strain has an effective characterization, which can be used for a wide range of applications in food industry.
Editor: United States: Blackwell Publishing Ltd
Idioma: Inglês

Links

View this record in MEDLINE/PubMed

Voltar para lista de resultados

Realização: Logos de Redes Sociais:

Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917

Feng, Xianchao ; Ullah, Niamat ; Wang, Xuejiao ; Sun, Xuchun ; Li, Chenyi ; Bai, Yun ; Chen, Lin ; Li, Zhixi

United States: Blackwell Publishing Ltd

Buscando em bases de dados remotas. Favor aguardar.