Effects of Inorganic Salts on Curdlan Production and Structural Properties
This research investigates the influence of inorganic salts on curdlan production, gel strength, molecular weight (Mw), and texture properties, to provide insights into optimizing fermentation conditions. Five different inorganic salts were individually incorporated into the fermentation medium to a...
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MDPI AG
2025-04-01
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| Online Access: | https://www.mdpi.com/2310-2861/11/5/313 |
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| author | Xinyi Zhu Bowei Yao Siyang Yue Zhongyi Chang Xuexia Yang Hongliang Gao |
| author_facet | Xinyi Zhu Bowei Yao Siyang Yue Zhongyi Chang Xuexia Yang Hongliang Gao |
| author_sort | Xinyi Zhu |
| collection | DOAJ |
| description | This research investigates the influence of inorganic salts on curdlan production, gel strength, molecular weight (Mw), and texture properties, to provide insights into optimizing fermentation conditions. Five different inorganic salts were individually incorporated into the fermentation medium to assess their impact. The results showed that FeCl<sub>3</sub> significantly reduced curdlan yield, Mw, and gel quality, indicating its unsuitability for curdlan fermentation. FeSO<sub>4</sub> at 0.01% enhanced yield, gel strength, and texture properties, such as springiness and chewiness, though higher concentrations had adverse effects. MnCl<sub>2</sub> exhibited limited impact on yield, with low concentrations notably decreasing gel strength, hardness, springiness, and chewiness. CoCl<sub>2</sub> was the most effective additive, with a concentration of 0.002% achieving optimal results for yield, Mw, gel strength, and texture, though higher levels diminished these benefits. ZnCl<sub>2</sub> at 0.04% improved gel strength, chewiness, and Mw but had minimal effect on other properties. A correlation (R<sup>2</sup> = 0.5064) was observed between Mw and gel strength, indicating Mw’s critical role in curdlan’s mechanical properties. Overall, CoCl<sub>2</sub> and FeSO<sub>4</sub> at specific concentrations demonstrated potential for enhancing curdlan quality and offered practical insights for tailoring fermentation processes to achieve desired properties in industrial applications. |
| format | Article |
| id | doaj-art-53107e8fdd354fc8b200dc3d5a2d6c3a |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Gels |
| spelling | doaj-art-53107e8fdd354fc8b200dc3d5a2d6c3a2025-08-20T03:47:54ZengMDPI AGGels2310-28612025-04-0111531310.3390/gels11050313Effects of Inorganic Salts on Curdlan Production and Structural PropertiesXinyi Zhu0Bowei Yao1Siyang Yue2Zhongyi Chang3Xuexia Yang4Hongliang Gao5College of Biological Science and Medical Engineering, Donghua University, Shanghai 201620, ChinaNingXia Academy of Metrology & Quality Inspection, Yinchuan 750001, ChinaSchool of Life Sciences, East China Normal University, Shanghai 200241, ChinaSchool of Life Sciences, East China Normal University, Shanghai 200241, ChinaCollege of Biological Science and Medical Engineering, Donghua University, Shanghai 201620, ChinaSchool of Life Sciences, East China Normal University, Shanghai 200241, ChinaThis research investigates the influence of inorganic salts on curdlan production, gel strength, molecular weight (Mw), and texture properties, to provide insights into optimizing fermentation conditions. Five different inorganic salts were individually incorporated into the fermentation medium to assess their impact. The results showed that FeCl<sub>3</sub> significantly reduced curdlan yield, Mw, and gel quality, indicating its unsuitability for curdlan fermentation. FeSO<sub>4</sub> at 0.01% enhanced yield, gel strength, and texture properties, such as springiness and chewiness, though higher concentrations had adverse effects. MnCl<sub>2</sub> exhibited limited impact on yield, with low concentrations notably decreasing gel strength, hardness, springiness, and chewiness. CoCl<sub>2</sub> was the most effective additive, with a concentration of 0.002% achieving optimal results for yield, Mw, gel strength, and texture, though higher levels diminished these benefits. ZnCl<sub>2</sub> at 0.04% improved gel strength, chewiness, and Mw but had minimal effect on other properties. A correlation (R<sup>2</sup> = 0.5064) was observed between Mw and gel strength, indicating Mw’s critical role in curdlan’s mechanical properties. Overall, CoCl<sub>2</sub> and FeSO<sub>4</sub> at specific concentrations demonstrated potential for enhancing curdlan quality and offered practical insights for tailoring fermentation processes to achieve desired properties in industrial applications.https://www.mdpi.com/2310-2861/11/5/313curdlaninorganic saltsgel strengthtexturemolecular weight |
| spellingShingle | Xinyi Zhu Bowei Yao Siyang Yue Zhongyi Chang Xuexia Yang Hongliang Gao Effects of Inorganic Salts on Curdlan Production and Structural Properties Gels curdlan inorganic salts gel strength texture molecular weight |
| title | Effects of Inorganic Salts on Curdlan Production and Structural Properties |
| title_full | Effects of Inorganic Salts on Curdlan Production and Structural Properties |
| title_fullStr | Effects of Inorganic Salts on Curdlan Production and Structural Properties |
| title_full_unstemmed | Effects of Inorganic Salts on Curdlan Production and Structural Properties |
| title_short | Effects of Inorganic Salts on Curdlan Production and Structural Properties |
| title_sort | effects of inorganic salts on curdlan production and structural properties |
| topic | curdlan inorganic salts gel strength texture molecular weight |
| url | https://www.mdpi.com/2310-2861/11/5/313 |
| work_keys_str_mv | AT xinyizhu effectsofinorganicsaltsoncurdlanproductionandstructuralproperties AT boweiyao effectsofinorganicsaltsoncurdlanproductionandstructuralproperties AT siyangyue effectsofinorganicsaltsoncurdlanproductionandstructuralproperties AT zhongyichang effectsofinorganicsaltsoncurdlanproductionandstructuralproperties AT xuexiayang effectsofinorganicsaltsoncurdlanproductionandstructuralproperties AT honglianggao effectsofinorganicsaltsoncurdlanproductionandstructuralproperties |