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Viscous properties and molecular characterization of enzymatically size-controlled oligodextrans in aqueous solutions

✍ Scribed by Veronique Gasciolli; Lionel Choplin; François Paul; Pierre Monsan

Book ID
119131640
Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
567 KB
Volume
19
Category
Article
ISSN
0168-1656

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Erwinia (E) gum, a stabilizer and thickening agent of food, is composed of glucose, fucose, galactose, and glucuronic acid (1 : 0.1 : 0.05 : 0.3 by molar ratio). The apparent weight-average molecular weight M w and intrinsic viscosity [] in 0.2 M NaCl aqueous solution were measured to be 7.83 ϫ 10 5