ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Polysaccharide 13140, a curdlan-type polysaccharide produced from a culture filtrate of Alcaligenes faecalis var. myxogenes strain NTK-u, has the unique property of forming a gel on heating. This polysaccharide is composed of β-1,3 linked glucose residues. When heated, aqueous suspension of the polysaccharide forms an elastic gel which is thermally irreversible, heat stable and acid stable. The texture properties of the polysaccharide gel lie in between agar-agar gel and gelatin gel. Potential applications of the polysaccharide in food processing are quite diverse and promising because it can improve such properties as viscoelasticity, palatability, binding quality, water holding capacity, heat stability and compatibility
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1973.tb02841.x
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