Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey

In this study, succinoglycan was produced from whey and its rheological structural characteristics were elucidated. Eight culture media prepared with different ions for bioconversion of into succinoglycan. The formulation composed deproteinized whey, monobasic potassium phosphate magnesium sulfate allowed the production 13.7 ± 0.43 g/L apparent molar mass estimated to be 9.033 × 105 g/mol polydispersity index 1.044, representing homogeneity sample. Monosaccharide composition glucose galactose 6.6:1.0. 1H RMN analysis revealed non-saccharide substituent content 1.2%, 3.0% 8.1% acetyl, succinate pyruvate, respectively. results showed that viscosity solutions directly proportional concentration, solution pseudoplastic behavior. Dynamic frequency sweep tests identified a concentration 2.0% is required formation gel system. Temperature influenced viscoelastic behavior melting point reversibility gel. Whey shown promising carbon source thickening potential modifier.