Properties of Biopolymer YU-122 from Metarrhizium anisopliae (Metschn.) Sorok

Metarrhizium anisopliae (Metschn.) Sorok이 생산하는 Biopolymer YU-122의 물리, 화학적 특성

  • Choi, Yong-Suk (Department of Food and Biotechnology, and Bioproduct Research Center, Yonsei University) ;
  • Ohk, Seung-Ho (Department of Food and Biotechnology, and Bioproduct Research Center, Yonsei University) ;
  • Yu, Ju-Hyun (Department of Food and Biotechnology, and Bioproduct Research Center, Yonsei University) ;
  • Bai, Dong-Hoon (Department of Food Engineering, Dankook University and Bioproduct Research Center, Yonsei University)
  • 최용석 (연세대학교 식품생물공학과 및 생물산업소재연구센터) ;
  • 옥승호 (연세대학교 식품생물공학과 및 생물산업소재연구센터) ;
  • 유주현 (연세대학교 식품생물공학과 및 생물산업소재연구센터) ;
  • 배동훈 (단국대학교 식품공학과 및 생물산업소재연구센터)
  • Published : 1997.02.01

Abstract

A new biopolymer YU-122 from Metarrhizium anisopliae (Metschn.) Sorok consisting of glucose and galactose was tested for its physical properties and flow behavior characteristics. Xanthan gum showed slightly higher viscosity than biopolymer YU-122. Viscosity of biopolymer YU-122 at various pHs and temperatures was also tested. The viscosity of biopolymer YU-122 was very stable up to pH 11 and $60^{\circ}C$, indicating that it has a great possibility for the application such as food additives, emulsifier, and drug release agents. Flow behavior index (n) from Power Law equation is 0.173. Biopolymer YU-122 solution was a pseudoplastic non-Newtonian fluid, which indicated that it had one or more side chains. When biopolymer YU-122 was used as a emulsifier, it stabilized the emulsion up to 120 hours, which was much better than xanthan gum. The biopolymer YU-122 could form an excellent but less clear film compared with xanthan and pullulan.