title: Description of recovery method used for curdlan produced by Agrobacterium sp. IFO 13140 and its relation to the morphology and physicochemical and technological properties of the polysaccharide.
abstract: Curdlan is a linear polysaccharide considered a dietary fiber and with gelation properties. This study evaluated the structure, morphology and the physicochemical and technological properties of curdlan produced by Agrobacterium sp. IFO 13140 recovered by pre-gelation and precipitation methods. Commercial curdlan submitted or otherwise to the pre-gelation process was also evaluated. The data obtained from structural analysis revealed a similarity between the curdlan produced by Agrobacterium sp. IFO 13140 (recovered by both methods) and the commercial curdlans. The results showed that the curdlans evaluated differed significantly in terms of dispersibility and gelation, and only the pre-gelled ones had significant potential for food application, because this method influence on the size of the particles and in the presence of NaCl. In terms of technological properties, the curdlan produced by Agrobacterium sp. IFO 13140 (pre-gelation method) had a greater water and oil holding capacity (64% and 98% greater, respectively) and a greater thickening capacity than the pre-gelled commercial curdlan. The pre-gelled commercial curdlan displayed a greater gelling capacity at 95°C than the others. When applied to food, only the pre-gelled curdlans improved the texture parameters of yogurts and reduced syneresis. The curdlan gels, which are rigid and stable in structure, demonstrated potential for improving the texture of food products, with potential industrial use.
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Maringá, Paraná, Brazil.
authors.forename: Camila Sampaio
authors.initials: CS
authors.lastname: Mangolim
authors.affiliation: Department of Food Engineering, State University of Maringá (UEM), Maringá, Paraná, Brazil.
authors.forename: Thamara Thaiane da
authors.initials: TT
authors.lastname: Silva
authors.affiliation: Postgraduate Program in Pharmaceutical Science, State University of Maringá (UEM), Maringá, Paraná, Brazil.
authors.forename: Vanderson Carvalho
authors.initials: VC
authors.lastname: Fenelon
authors.affiliation: Postgraduate Program in Pharmaceutical Science, State University of Maringá (UEM), Maringá, Paraná, Brazil.
authors.forename: Luciana Numata
authors.initials: LN
authors.lastname: Koga
authors.affiliation: Postgraduate Program in Pharmaceutical Science, State University of Maringá (UEM), Maringá, Paraná, Brazil.
authors.forename: Sabrina Barbosa de Souza
authors.initials: SB
authors.lastname: Ferreira
authors.affiliation: Postgraduate Program in Pharmaceutical Science, State University of Maringá (UEM), Maringá, Paraná, Brazil.
authors.forename: Marcos Luciano
authors.initials: ML
authors.lastname: Bruschi
authors.affiliation: Postgraduate Program in Food Science, State University of Maringá (UEM), Maringá, Paraná, Brazil.|Postgraduate Program in Pharmaceutical Science, State University of Maringá (UEM), Maringá, Paraná, Brazil.
authors.forename: Graciette
authors.initials: G
authors.lastname: Matioli
mesh_terms: D060054:Agrobacterium / Q000378:metabolism*; D003470:Culture Media; D004040:Dietary Carbohydrates; D005524:Food Technology / Q000379:methods*; D005782:Gels; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012212:Rheology; D012964:Sodium / Q000737:chemistry; D012997:Solvents; D017550:Spectroscopy, Fourier Transform Infrared; D013059:Spectrum Analysis, Raman; D013696:Temperature; D014783:Viscosity; D014867:Water; D015014:Yogurt; D047071:beta-Glucans / Q000737:chemistry*
chemical_list: D003470:Culture Media; D004040:Dietary Carbohydrates; D005782:Gels; D011135:Polysaccharides, Bacterial; D012997:Solvents; D047071:beta-Glucans; D014867:Water; C038459:curdlan; D012964:Sodium