M. MOOSAVI-NASAB - Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, I. R. Iran
Z. ALAHDAD - Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, I. R. Iran
SH. NAZEMI - Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, I. R. Iran

In the present study, the production of dextran from date extract and sucrose as carbon sources by the bacterium Leuconostoc mesenteroides NRRL B۵۱۲ (f) was investigated. In comparison to blue dextran (Mw≈۲۰۰۰ Da), dextran molecular weight was reduced (Mw۲۰۰۰ KDa). Flow behavior indices of dextran solutions from date extracts were investigated and rheological parameters were evaluated at concentrations of ۱.۵, ۲.۵, ۵,  together with ۱۰% total solids at ۲۵˚C  using a Brookfield rotational viscometer as well as a cone and plate geometry. The experimental results followed the power law model for the best fit and the values of flow behavior index (n) were less than unity (۰.۴۹ .۹۳) at all concentrations, revealing the shear thinning nature of the produced dextran. Furthermore, dependence of apparent viscosity on concentration was confirmed using the power law model.

Dextran, Date extract, Leuconostoc mesen teroides, Rheological behavior