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The effects of pH, salt, heating and freezing on the physical properties of bacterial cellulose—nata
Author(s) -
Chung Yunchung,
Shyu Yuantay
Publication year - 1999
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1999.00231.x
Subject(s) - pro re nata , chemistry , food science , texture (cosmology) , salt (chemistry) , pike , cellulose , mineralogy , biochemistry , organic chemistry , biology , fishery , ranibizumab , chemotherapy , artificial intelligence , image (mathematics) , genetics , bevacizumab , computer science , fish <actinopterygii>
Summary The effects of pH (2, 7 and 10), NaCl concentrations (0, 1, 3 and 5% w/w), and temperatures (−20, 25 and 100 °C) on the physical properties of nata, a bacteria cellulose produced by Acetobacter aceti ssp. xylinum , were evaluated in this study. The addition of NaCl was found to increase the hardness of nata but to decrease the water‐holding capacity; however, no effect of NaCl on the hardness of nata was found when nata was acidified or alkalized. Compared to the texture properties of nata at 25 °C, freezing at −20 °C for 24 h gave a more elastic texture, but heating at 100 °C for 3 h had no significant effect on the textural properties. The results of this study indicated that acidification or alkalization was necessary to prepare salted nata products without increasing their hardness.