dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Federal do Paraná (UFPR)
dc.date.accessioned2014-05-20T14:01:58Z
dc.date.available2014-05-20T14:01:58Z
dc.date.created2014-05-20T14:01:58Z
dc.date.issued2010-01-01
dc.identifierQuímica Nova. Sociedade Brasileira de Química, v. 33, n. 4, p. 895-899, 2010.
dc.identifier0100-4042
dc.identifierhttp://hdl.handle.net/11449/21851
dc.identifier10.1590/S0100-40422010000400025
dc.identifierS0100-40422010000400025
dc.identifierWOS:000278322500025
dc.identifierS0100-40422010000400025.pdf
dc.identifier8710975442052503
dc.description.abstractViscosity of some polysaccharide solutions supports that these molecules can be applied in food sectors. Four exopolysaccharides (R1, R2, R3, R4) produced by different Rhizobium strains were selected. Sugar composition and differences in the uronic acid contents suggests that chemical structure of these molecules can vary when different culture conditions and strains are analyzed. The Power Law was the rheological model used to represent the experimental data of shear stress versus shear rate. All exopolysaccharides showed non-Newtonian behavior, with pseudoplastic characteristics. R1, R2 and R4 showed a slight increase in viscosity in the presence of 0,2 M NaCl.
dc.languagepor
dc.publisherSociedade Brasileira de Química
dc.relationQuímica Nova
dc.relation0.646
dc.relation0,255
dc.rightsAcesso aberto
dc.sourceSciELO
dc.subjectrheological behaviour
dc.subjectexopolysaccharides from Rhizobium
dc.subjectPseudoplastic solution
dc.titlePropriedades reológicas e efeito da adição de sal na viscosidade de exopolissacarídeos produzidos por bactérias do gênero Rhizobium
dc.typeArtículos de revistas


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