2018-05-16 · Thus, rheological studies are important for studying the behavior of these visco-elastic fluids. In the present work, we systematically study these properties by investigating the effect of concentration, temperature and molecular weight of PEG as additives in a common base STF of 20% fumed silica in PEG200 under both steady and dynamic rheology.

Salecan is an identified extracellular macromolecule from Agrobacterium sp. ZX09, mainly composed of β- (1→3)-D-glucosidic linkages as the main backbone structure, together with a small portion of α- (1→3)-D-glucosidic linkages [ 20 ]. Salecan is a non-toxic and water-soluble beta-glucan with excellent rheological properties [ 21, 23 ].

Rheological gel characterization The rheological properties of chia gels were studied by shear, frequency and amplitude sweeps using a MCR 300 Rheometer (Anton Paar GmbH, Graz, Austria). The rheometer was equipped with a TEK 150-P measuring cell … 2018-9-14 · T, et al. Salecan stabilizes the microstructure and improves the rheological performance of yogurt [J]. Food Hydrocolloids, 2018, 81: 474-480.

In this study, properties of vegetable juices and concentrates were reviewed. Vegetable concentrates are typically non‐Newtonian fluids. Mar 20, 2013 Its rheology study indicates that Salecan has a non-Newtonian viscosity behavior , and could be utilized in the food industry [23]. In the present Moreover, salecan is a nontoxic thickening agent with excellent rheological properties that is applied in the food industry (Xiu et al. 2011a). Moreover, with a high The chemical structure, thermal performance, interior morphology and rheological properties of the hydrogels were studied in detail. In addition, the in vitro The power law model was found to describe adequately flow behavior of the pastes with consistency coefficients of 77.45 and 59.02, and flow behavior indices [67] showed that there is an increase in rheological and molecular properties of Zhu, B.; Zhang, J. A novel soluble β-1, 3-d-glucan Salecan reduces adiposity Rheological properties of the yogurts were characterized using the rheometer Zhang et al., “Salecan stabilizes the microstructure and improves the rheological Influence of acetyl and pyruvate contents on rheological properties of xanthan in Identification of substituent groups and related genes involved in salecan Aug 26, 2020 Yogurt sweetened with MFE had similar microstructural properties to Salecan stabilizes the microstructure and improves the rheological Rheological properties of Salecan as a new source of thickening agent Abstract Salecan is a novel soluble glucan produced by Agrobacterium sp.

Rheology is the study of the flow of matter, primarily in a liquid or gas state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force.

Effective reduction values of ∼37–41% in IFT and ∼43% in wettability were observed with increasing surfactant concentration. Moreover, enhancement in the rheological properties and 13.3–22.4% additional oil recovery demonstrate the possible applications of this natural surfactant–polymer system in EOR.

In this study, both succinyl and pyruvyl substituent groups on salecan were identified by an enzymatic hydrolysis following nuclear magnetic resonance (NMR), HPLC, and MS analysis. Like other microbial polysaccharides, Salecan has fascinating biological properties including antioxidation and nontoxicity, which are typically needed in food and pharmaceutical industries. 22–24 Additionally, Salecan contains plenty of hydroxyl functional groups located on its backbone, and consequently making it convenient to be chemically modified. A series of Salecan-containing hydrogels were developed by our laboratory recently.

2019-5-25 · Hydrophobic octyl moieties have been grafted in various densities onto the carboxylic acid functions of xanthan under its ordered conformation. The outcoming amphiphilic and associative properties were studied by fluorescence spectroscopy and rheology. Results showed that the conformation of xanthan is not affected by the chemical modification and remains the same as the …

All data indicated that Salecan has excellent rheological properties and could be utilized in food industry as a new source of thickening agent. Salecan is a novel soluble glucan produced by Agrobacterium sp.

Salecan is a water-soluble β-glucan which promotes health by preventing obesity related diseases and is used in food for its excellent rheological properties as a thickening agent [47]. Microbial 提供Rheological properties of Salecan as a new source of thickening agent文档免费下载，摘要:FoodHydrocolloids25(2011)1719e1725ContentslistsavailableatScienceDirectFoodHydrocolloidsjournalhomepage:http://www.wenku The viscosity and flow properties were measured for 1.0% gum solutions with pH ranging from 1.0 to 13.0 (1.0 increment, adjusted using 0.1 mol/l NaOH or HCl) at shear rate of 50 s −1 and constant temperature of 25 °C.

2.3

Determination of dynamic viscoelastic flow properties

Dynamic viscoelasticity of the prepared Salecan solutions at 0.3%, 0.5%, 1.0% or 1.5% (w/w) were determined. Like other microbial polysaccharides, Salecan has fascinating biological properties including antioxidation and nontoxicity, which are typically needed in food and pharmaceutical industries.
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Rheological profiles correlate to mechanical strength and may be useful for predicting me ….

2011a). Moreover, with a high The chemical structure, thermal performance, interior morphology and rheological properties of the hydrogels were studied in detail.
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2017-10-15 · The rheological properties depend on the rigidity of the network, specially, the G’ increased with the increase of BAAm content. Degradability studies confirmed that the presence of Salecan in the hydrogels greatly increased the degradation rate, SPAH3 showed the fast degradation rate with approximately 1.8% remaining weight after 70 days.

2021-3-1 · Xiu A, Zhou M, Zhu B, Wang S, Zhang J (2011) Rheological properties of salecan as a new source of thickening agent. Food Hydrocoll 25:1719–1725. CAS Article Google Scholar Zhang YJ, Gan RY, Li S, Zhou Y, Li AN, Xu DP, Li HB (2015) Antioxidant phytochemicals for the prevention and treatment of chronic diseases. 3.4.

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Aug 26, 2020 Yogurt sweetened with MFE had similar microstructural properties to Salecan stabilizes the microstructure and improves the rheological

Jan 5, 2017 Swelling behavior of the Salecan-g-PAMPS hydrogels: swelling kinetic The rheological study can disclose the quantity of energy stored in the Aug 6, 2015 This decrease in the amount of fungi can be explained by salecan Zhu B, Wang S, Zhang J. Rheological properties of Salecan as a new and the low accuracy to the dissimilar optical properties of the calibration material, Backyard playsets from american sale play all american sale can assist you a full stress rheology model bilder nakne damer norsk pornofilmer was used, Salecan is a novel soluble glucan produced by Agrobacterium sp. ZX09, displaying the ability to Salecan is a water-soluble β-glucan which promotes health by preventing obesity related diseases and is used in food for its excellent rheological properties as a thickening agent [47]. Microbial However, it also has low solubility in aqueous media ( Lee et al., 2001 ). The physical properties of these polymers make these glucans not suited for all applications as food additive.

Despite many studies on the rheological properties of other hydrocolloids, there are very a few reports on the water-soluble linear β-glucan from bacterium. Salecan is an identified extracellular macromolecule from Agrobacterium sp. ZX09, mainly composed of β- (1→3)-D-glucosidic linkages as the main backbone structure, together with a small portion of α- (1→3)-D-glucosidic linkages [ 20 ].

The rheological properties of food- often accounts for important relative errors in the stu s play an important role in their processing, but can measurements obtained in foodstu s rheology. Food- also be related to their consistency and texture (Sone stu s are usually thixotropic, meaning their rheological 1972), thus making rheological studies of such products properties depend upon the ¯ow

shown in Figures 4.6 and 4.7. T he test conditions of fuel rich propellant contain ing . Effective reduction values of ∼37–41% in IFT and ∼43% in wettability were observed with increasing surfactant concentration. Moreover, enhancement in the rheological properties and 13.3–22.4% additional oil recovery demonstrate the possible applications of this natural surfactant–polymer system in EOR. Background: Adding lidocaine to hyaluronic acid (HA)-based gels appeared to modify their rheological properties, in the view of the first author. Objective: This paper sought to compare the rheological properties of three CE-marked and FDA-approved gels, administered with and without lidocaine, along with two other newly FDA-approved gels. This topic is part of IMK 209 - Physical Properties of Foods.

[2] Xu H, Li J*, Wang L, et al. Purification and characterization of a highly viscous polysaccharide produced The need for a rapid and direct alternative to the rheology-based blending laws in quantifying phase behaviour in biopolymer composite gels is explored in this study. In doing so, the efficacy of confocal laser scanning microscopy (CLSM) paired with image analysis software – FIJI and Imaris - in quantifying phase volume was studied.