Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Rheological Properties of Biopolymer Produced by Bacillus coagulans CE-74

Bacillus coagulans CE-74가 생산하는 Biopolymer의 물성

  • Lee, Seon-Ho (Dept. of Food Science and Technology, Yeungnam University) ;
  • Son, Gyu-Mok (Dept. of Food Science and Technology, Yeungnam University) ;
  • Choi, Cheong (Division of Food Science, Changwon Junior College)
  • 이선호 (영남대학교 식품가공학과) ;
  • 손규목 (영남대학교 식품가공학과) ;
  • 최청 (창원전문대학 식품과학계열)
  • Published : 2000.04.01
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Abstract

A highly viscous biopolymer from Bacillus coagulans CE-74 was purified and its rheological properties were studied The rheological properties of biopolymers produced by Bacillus coagulans CE-74 were studied at the temperature ranges with 20~8$0^{\circ}C$, at the concentration of 0.5~4.0%, at the pH ranges from 3 to 1 and at the shear rate fo 7.34~73.38 sec-1. The apparent viscosity of biopolymer was decreased with increasing shear rate, and thereby biopolymer showed pseudoplastic characteristics. Biopolymer solution showed a characteristic of non-Newtonian fluid properties. At the concentration of 1%, the consistency index and the flow behavior index were shown at 2.64 poise. sec11 and 0.8571, respectively. All dispersions were pseudoplastic fluids described accurately by Herschel-Bulkley model. The change of the biopolymer viscosity on pH showed the highest value at the pH 7.0 and it showed lower at acidic conditon that at alkaline condition comparatively.

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