Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability.
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DOI: 10.1016/j.foodchem.2017.04.031
Abstract: Curdlan is a linear polysaccharide composed of glucose units joined by β-(1,3) bonds that possesses unique gelation properties. This study aimed to characterize the structure and evaluate the gelling properties of curdlan produced by Agrobacterium… read more here.
Keywords: curdlan produced; produced agrobacterium; ifo 13140; curdlan ... See more keywords