Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation

Abstract

This study examines and compares the structural and rheological properties of succinoglycan exopolysaccharide made by fermentation of sucrose or date syrup at identical temperature, pH, and total soluble solid. Using thin-layer chromatography (TLC), Fourier transform infrared (FTIR) spectroscopy, and rotational viscometery structural and rheological properties of prepared exopolysaccharides were assessed. The variables under studies were biogum concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/w), temperature (5, 25 and 40°C), and pH (2.5, 4.0, 7.0, and 10.0). Results revealed that the quantity of exopolysaccharide produced in the date syrup (DSE) medium was three to five times greater than that of sucrose (SE) medium. The biogums exhibited non-Newtonian, shear-thinning behavior, and the viscosity of DSE was higher than SE at all tested concentrations. The TLC and FTIR spectroscopy assessments designated that the biogum is composed of glucose and galactose units, carrying a carboxylic group and indicated the presence of succinoglycan. The outcomes of this study could be useful to food industries seeking low cost biogum.

Enhanced biosurfactant production with low-quality date syrup by Lactobacillus rhamnosus using a fed-batch fermentation

“…Date syrup was extracted using a modified method described by Moosavi-Nasab et al [21]. In brief, stone-free and low-quality date fruits were soaked in warm distilled water (50°C) for 30 min.…”

Preparation of Succinoglycan Hydrogel Coordinated With Fe3+ Ions for Controlled Drug Delivery

“…As shown in Figure 3a, the broad absorption peak at 3351 cm −1 indicated the existence of the stretching vibration of hydroxyl groups, while the absorption peak at 1724 cm −1 was attributed to the C=O stretching carbonyl ester of the acetate group [20,41,42]. The absorption peaks at 1626 and 1379 cm −1 were a result of the asymmetrical C=O stretching vibration of the succinate and acetate functional groups and symmetrical stretching vibration of the carboxylate -COO − group from acid residues, respectively [20,41]. In addition, the absorption peak at 1045 cm −1 is a characteristic peak.…”

Preparation and anatomical distribution study of 67Ga-alginic acid nanoparticles for SPECT purposes in rainbow trout (Oncorhynchus mykiss)

“…Negligible differences in the shape of this band before and after the irradiation were the result of -OH groups' participation in hydrogen bonds [19]. The shift of the band could be attributed to the weakening of hydrogen bonds [20]. The peaks, which indicate the presence of protein, were observed at approximately 1637 and 1628 cm -1 (amid I) in the irradiated and crude Ergosan extract (alginic acid), respectively.…”