Karbon elyaf-takviyeli polimer kompozitin farklı matkap uçlarıyla delinmesinde işleme parametrelerinin delaminasyon hasarına etkisinin değerlendirilmesi

Karataş, Meltem Altin

doi:10.24012/dumf.1037211

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Microbial Extracellular Polysaccharides1

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2023

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“…The Polysaccharides used commercially in the food industry are xanthan gum [6]. gellan gum, carrageenan, alginate, pullulan, manan, galactomannan, hyaluronic acid and uronic acid [7]. Microbial polysaccharides are widely used in various fields to improve food quality and have an important role in health through their antimicrobial, antioxidant and cholesterol-lowering effect, as well as their antiviral activity.…”

Section: Microbial Extracellular Polysaccharidesmentioning

confidence: 99%

Curdlan Gum, Properties, Benefits and Applications

Al-Rmedh

Ali

Al‐Sahlany

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Curdlan gum is a new polymer produced by the microbial fermentation of sugar raw materials. It has the unique property of forming a gel under heating conditions and is also called a thermal gel. In 1996, the FDA approved the application of curdlan gum as a food raw material in the food industry. Curdlan gum does not dissolve in water, but it will swell and disperse easily in cold water. It is heated to form a colloid, according to its properties can be divided into low colloid and high colloid. It is produced by heating to 55~65°C and cooling to about 40°C, forming low-grade colloid with thermal reflection. When the water dispersion of cordlan gum is heated to more than 80°C, a higher colloid is formed. The Curdlan gel can reduce the water loss rate of chilled meat products and extend their shelf life.

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Section: Microbial Extracellular Polysaccharidesmentioning

confidence: 99%