Network structure and functional properties of transparent hydrogel sanxan produced by Sphingomonas sanxanigenens NX02.
Carbohydrate Polymers（2017）
Abstract
•The network structure of sanxan mainly contained side-by-side connection type.•The transparent sanxan exhibited a gelation character.•Gel strength of sanxan was enhanced in the presence of cations or gellan.•Sanxan formed stable emulsions with various oils and hydrocarbons.•Possible application of sanxan in food and cosmetic industries.
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Key words
Sanxan,Micro-network structure,Viscoelastic properties,Emulsifying properties,Food additive
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