Curdlan: an important microbial hydrocolloid

Mário Antônio Alves da Cunha, Raúl J. H. Castro Gómez, Elaine Soares Amorim

Abstract


The use of gums in the food industry is mainly based in its functional properties, which are related to the capacity to prevent or delay a series of physicals phenomenon, having an important role in the stability of many industrialized food. The use of these in the several food productions is indispensable, because they contribute to thickening, gelling, stabilization, suspension, film formation and gums can act as auxiliary agents of processing. Therefore, our objective was evaluated the chemistries physical properties, as well as, the areas of application of the microbial hydrocolloid, curdlan.

Keywords


Curdlan; Biopolymers; Hydrocolloids; Gums; Polysaccharides.



DOI: http://dx.doi.org/10.5433/1679-0359.2003v24n2p379

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional