Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917.
In this study, comprehensive characterization and drying methods on properties of bacterial cellulose were analyzed. Bacterial cellulose was prepared by Gluconacetobacter hansenii CGMCC 3917, which was mutated by high hydrostatic pressure (HHP) treatment. Bacterial cellulose is mainly comprised of cellulose Iα with high crystallinity and purity. High-water holding and absorption capacity were examined by reticulated structure. Thermogravimetric analysis showed high thermal stability. High tensile strength and Young's modulus indicated its mechanical properties. The rheological analysis showed that bacterial cellulose had good consistency and viscosity. These results indicated that bacterial cellulose is a potential food additive and also could be used for a food packaging material. The high textural stability during freeze-thaw cycles makes bacterial cellulose an effective additive for frozen food products. In addition, the properties of bacterial cellulose can be affected by drying methods. Our results suggest that the bacterial cellulose produced from HHP-mutant strain has an effective characterization, which can be used for a wide range of applications in food industry.
College of Food Science and Engineering, Northwest A&F Univ, No. 28 Xinong Rd., P.O. Box 712100, Yangling, Shaanxi, China.
Xianchao
X
Feng
College of Food Science and Engineering, Northwest A&F Univ, No. 28 Xinong Rd., P.O. Box 712100, Yangling, Shaanxi, China.
Niamat
N
Ullah
College of Food Science and Engineering, Northwest A&F Univ, No. 28 Xinong Rd., P.O. Box 712100, Yangling, Shaanxi, China.
Xuejiao
X
Wang
College of Food Science and Engineering, Northwest A&F Univ, No. 28 Xinong Rd., P.O. Box 712100, Yangling, Shaanxi, China.
Xuchun
X
Sun
College of Food Science and Engineering, Northwest A&F Univ, No. 28 Xinong Rd., P.O. Box 712100, Yangling, Shaanxi, China.
Chenyi
C
Li
College of Food Science and Engineering, Northwest A&F Univ, No. 28 Xinong Rd., P.O. Box 712100, Yangling, Shaanxi, China.|Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural Univ, P.O. Box 210095, Nanjing, China.
Yun
Y
Bai
College of Food Science and Engineering, Northwest A&F Univ, No. 28 Xinong Rd., P.O. Box 712100, Yangling, Shaanxi, China.
Lin
L
Chen
College of Food Science and Engineering, Northwest A&F Univ, No. 28 Xinong Rd., P.O. Box 712100, Yangling, Shaanxi, China.
Zhixi
Z
Li
D000327:Adsorption; D002482:Cellulose / Q000737:chemistry*; D005503:Food Additives; D018857:Food Packaging; D041821:Gluconacetobacter / Q000737:chemistry*; D006874:Hydrostatic Pressure; D012212:Rheology; D013718:Tensile Strength; D014783:Viscosity; D014867:Water / Q000502:physiology
D005503:Food Additives; D014867:Water; D002482:Cellulose
bacterial cellulose; food industry; high hydrostatic pressure; static culture condition