Studies of susceptibility to bacteriophage have shown that polysaccharides associated with somatic bacterial antigens may inhibit the lytic action of bacteriophages upon susceptible homologous organisms. Levine and Frisch (1933 a,b) demonstrated this inhibitory effect with extracts from certain Salmonella and Shigella cultures. Burnet (1934) confirmed these findings; and Gough and Burnet (1934)...

Steady shear flow properties of Acacia tortuosa gum aqueous dispersions at different concentrations (15–40% w/v) were studied at 20 C using a controlled shear rate Couette rheometer and Mooney–Ewart sensor systems. Flow curves showed shear thinning non-Newtonian behaviour with a tendency to a Newtonian plateau at high-shear rate. The results obtained fitted the Sisko model very well. The influe...

Investigation was carried out to study the effect of different carrier materials namely, maltodextrin (MD) and gum Arabic (GA) with original juice (OJ) on viscosity of reconstituted beetroot (Beta vulgaris L.) juice powder at different solid contents (Xs) 10 to 50% and wide range of temperature 10 to 85°C. The rheological parameter shear stress was measured up to the shear rate of 1000 s-1 by c...

BACKGROUND Gum Arabic (acacia Senegal) is a complex polysaccharide indigestible to both humans and animals. It has been considered as a safe dietary fiber by the United States, Food and Drug Administration (FDA) since the 1970s. Although its effects were extensively studied in animals, there is paucity of data regarding its quantified use in humans. This study was conducted to determine effects...

The most economically important of the hydrodynamic properties of a material are viscosity and density, which allow determining the intrinsic viscosity of raw materials used in the food industry. They serve as an indirect measure of molecular weight (M), hydrodynamic radius (RH), number of Simha, (ν(P)), Perrin parameter (P); hydration value (δ), Scheraga-Mandelkern parameter (β), and Flory par...

Xanthan gum is a microbial polysaccharide of great commercial significance. This review focuses on various aspects of xanthan production, including the producing organism Xanthomonas campestris, the kinetics of growth and production, the downstream recovery of the polysaccharide, and the solution properties of xanthan.