Open AccessStudy of the microstructure and properties of exopolysaccharide (producer of Rhizobium leguminosarum)
Author(s) -
Еlena Kuznetsova,
O. V. Voitsekhivska,
A V Butylyov,
Aleksey V. Shpakov
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/613/1/012064
Subject(s) - polysaccharide , food science , gluten , antimicrobial , rhizobium leguminosarum , microstructure , chemistry , rhizobium , bacteria , biochemistry , rhizobiaceae , biology , organic chemistry , symbiosis , genetics , crystallography , gene
As a result of cultivation by the deep periodic method, the bacteria Rhizobium leguminosarum obtained a polysaccharide. The study of its microstructure and properties showed the presence of fibrillar micro-formations and the presence of photochemically active components. Determination of viscosity suggests that the exopolysaccharide has a highly branched structure. Studies have shown that polysaccharide has antioxidant and antimicrobial activity. The study of the effect of polysaccharide on the quantity and quality of gluten of wheat flour showed that its introduction during kneading helps to strengthen gluten and improve its quality. The resulting exopolysaccharide can be used in baking technology.