The rheology of engineered polysaccharides

Abstract

Several polysaccharides of differing rheological properties have been produced by the fermentation of plant cell cultures. The properties of these plant cell lines are presented and compared with commercially available plant gums. A discussion of the differences in the viscoelastic properties with reference to the chemical nature of the polysaccharides will be presented. The viscosity shear rate behaviour observed for the fermented polysaccharides shows strong pH and temperature dependence, in contrast to the commercially available guar gum which shows little or no sensitivity to pH and temperature.