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Rheological and Structural Characterization of Carrageenans during Depolymerization Conducted by a Marine Bacterium <i>Shewanella sp</i>. LE8

Carrageenans were widely utilized as thickening and gelling agents in the food and cosmetic industries, and their oligosaccharides have been proven to possess enhanced physicochemical and biological properties. In this study, <i>Shewanella sp.</i> LE8 was utilized for the depolymerization of κ-, ι-,...

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Principais autores: Xiong Li, Chuyi Li, Yizhou Liu, Gang Han, Congyu Lin, Xiaoli Chen, Jian Mao
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-07-01
coleção:Gels
Assuntos:
rheological property
carrageenan
structural characterization
<i>Shewanella</i>
depolymerization
Acesso em linha:https://www.mdpi.com/2310-2861/10/8/502
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