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pectin和半纤维素对细菌纤维素的物理特性的影响

Justyna Cybulska1, Jolanta Cieśla1, Magdalena Kurzyna-Szklarek1

  • 1Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.

Food chemistry
|July 28, 2023
PubMed
概括

这项研究探讨了将多糖添加到细菌纤维素 (BC) 膜中如何影响其特性. 加入这些化合物改变了膜的组成,吸水能力和热稳定性,而西洛格卢干显著增加了膜的硬度.

关键词:
细菌纤维素的细菌纤维素.半纤维素症是一种半纤维素症.机械性质 机械性质纳米结构的纳米结构质素 (Pectin) 是一种可怕的物质.热性能 热性质 热性质水的吸收方式.

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