Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Temperature and Concentration on the Rheological Properties of the Biopolymer Produced by Bacillus sp. K-1 Strain and Mutants

Bacillus sp. K-1과 변이주들에 의해 생산된 Biopolymer의 물성에 미치는 온도 및 농도의 영향

  • 정낙현 (가톨릭상지전문대학 식품영양과) ;
  • 윤광섭 (대구효성가톨릭대학교 식품공학과, 대구대학교 식품공학과) ;
  • 임무현
  • Published : 1997.12.01
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Abstract

The rheological Voperties of biopolymers produced by Bacilli sp. K-1 and its mutant strains(KM-21, KM-83) were studied at the temperature ranges with 20∼80$^{\circ}C$, at the concenration of 2∼6%, at the pH ranges from 3.0 to 9.0 and at the shear rate of 9.3-930sec-1 The apparent viscosity of biopolymers was decreased with increasing shear rate, and thereby biopolymers showed pseudoplastic characteristics. It was found that the apparent viscosity models respected 19 temperature, concentration and both temperature and concentration were expressed by Arrhenius Model, Exponential Model and combined of the above two Models. Therefore, the apparent viscosity could be predictable by Arrhenius and Exponential Models with high R2.

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