Next Article in Journal
Previous Article in Journal
Molecules 2011, 16(9), 7488-7501; doi:10.3390/molecules16097488
Article

Thermal and Rheological Properties of a Family of Botryosphaerans Produced by Botryosphaeria rhodina MAMB-05

1
, 2
, 3
, 4
, 1
, 1
, 1
 and 1,*
Received: 12 July 2011; in revised form: 18 August 2011 / Accepted: 23 August 2011 / Published: 2 September 2011
Download PDF [412 KB, uploaded 18 June 2014]
Abstract: Differential scanning calorimetry (DSC), thermogravimetry (TG) and Fourier-transform infra-red spectroscopy (FT-IR) analyses were performed to investigate changes in the physico-chemical properties of botryosphaerans, a family of exopolysaccharides (EPS) produced by the fungus Botryosphaeria rhodina MAMB-05 grown on glucose (EPSGLC), sucrose (EPSSUC) and fructose (EPSFRU). A slight endothermic transition and small mass loss attributable to the removal of water of hydration were observed in the DSC and TG analyses, respectively, for the three EPS samples. The FT-IR spectra confirmed no structural changes occurred during thermal treatment. Viscometry was utilized to obtain information on the rheological behaviour of the EPS in aqueous solutions. The Power Law and Cross Equations determined the natural pseudoplastic characteristics of the EPS. Comparatively, results obtained for EPS produced when B. rhodina MAMB-05 was grown on each of the three carbohydrate sources demonstrated similar apparent viscosity values for EPSGLC and EPSSUC, while EPSFRU displayed the lowest apparent viscosity of the three botryosphaerans, suggesting a higher degree of ramification and lower Mw. EPSGLC and EPSSUC possessed similar degrees of ramification. The slight differences found in their viscosities can be explained by the differences in the type of branching among the three botryosphaerans, thus varying the strength of intermolecular interactions and consequently, consistency and viscosity. The physico-chemical studies of botryosphaerans represent the originality of this work, and the knowledge of these properties is an important criterion for potential applications.
Keywords: b-glucans; botryosphaeran; thermal analysis; FT-IR spectroscopy; rheology b-glucans; botryosphaeran; thermal analysis; FT-IR spectroscopy; rheology
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


MDPI and ACS Style

Fonseca, P.R.; Dekker, R.F.; Barbosa, A.M.; Silveira, J.L.; Vasconcelos, A.F.; Monteiro, N.K.; Aranda-Selverio, G.; Da Silva, M.L.C. Thermal and Rheological Properties of a Family of Botryosphaerans Produced by Botryosphaeria rhodina MAMB-05. Molecules 2011, 16, 7488-7501.

AMA Style

Fonseca PR, Dekker RF, Barbosa AM, Silveira JL, Vasconcelos AF, Monteiro NK, Aranda-Selverio G, Da Silva MLC. Thermal and Rheological Properties of a Family of Botryosphaerans Produced by Botryosphaeria rhodina MAMB-05. Molecules. 2011; 16(9):7488-7501.

Chicago/Turabian Style

Fonseca, Paulo R.M.S.; Dekker, Robert F.H.; Barbosa, Aneli M.; Silveira, Joana L.M.; Vasconcelos, Ana F.D.; Monteiro, Nilson K.; Aranda-Selverio, Gabriel; Da Silva, Maria de Lourdes Corradi. 2011. "Thermal and Rheological Properties of a Family of Botryosphaerans Produced by Botryosphaeria rhodina MAMB-05." Molecules 16, no. 9: 7488-7501.


Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert