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Food Science and Technology International
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Rheological and functional characterization of a biopolymer obtained from Beijerinckia sp. / Caracterización reológica y funcional de un biopolímero obtenido de Beijerinckia sp

L.P. Martínez-Padilla

Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, Universidad Nacional Autónoma de México, FES- Cuautitlán, México

N. Cabada-Celis

Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, Universidad Nacional Autónoma de México, FES- Cuautitlán, México

An exopolysaccharide producer, Beijerinckia sp. was isolated and identified from a sample of soil. A sample of 10.3 g (dry weight) of polysaccharide/L was obtained by fermentation on liquid Czapek culture media supplemented with yeast extract. The functionality of the biopolymer was characterized for its potential use by the food industry. It showed shear thinning behaviour (pseudoplastic). The effects of concentration, temperature and pH were evaluated; almost all of the salts had no effect on rheological parameters of the power law model. There was a linear rela tionship between the percent of remaining emulsion after centrifugation and the polysaccharide biopolymer concentration, demonstrating the stabilizing effect of biopolymer on the emulsion. In contrast, the biopolymer was not able to form a gel under various pH and temperature condi tions, or with the addition of ions.

Key Words: Beijerinckia sp. • biopolymer • rheology • functionality

Food Science and Technology International, Vol. 2, No. 6, 405-411 (1996)
DOI: 10.1177/108201329600200607
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