Journal
JOURNAL OF FOOD SCIENCE
Volume 80, Issue 10, Pages E2217-E2227Publisher
WILEY
DOI: 10.1111/1750-3841.13010
Keywords
bacterial cellulose; food industry; high hydrostatic pressure; static culture condition
Categories
Funding
- National Natural Science Fund for Young Scholar [31401515]
- Fundamental Research Fund for Young Scholar of Central Univ. [QN2009072]
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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 I alpha 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.
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