Rheological and Thermal Properties of Levan from Bacillus mojavensis

Media composition and culture conditions for levan production by Bacillus mojavensis (BM-levan) were optimized using Plackett–Burman Box-Behnken designs. The yield was 0.44 g of per gram sucrose consumed. decomposition revealed an optimal temperature 228 °C, endothermic peak at 216.58 °C a melting enthalpy 49.28 J/g. rheological parameters the aqueous solutions from BM-levan determined according to concentration. Newtonian low concentrations shear thinning occurred higher concentrations. Moreover, increased pseudoplastic behavior. dispersions 8% 10% w/v accentuated gel-like behavior viscosity dispersion, while visual aspect turned similar milk. Results showed that exhibited no hemolytic activity towards human erythrocytes. These results plead in favor suitability as additive processing several functional foods.