Rheological characterization of the exopolysaccharide produced by Alteromonas macleodii Mo 169

Patrícia Concórdio-Reis, Sónia S. Ferreira, Vítor D. Alves, Xavier Moppert, Jean Guézennec, Manuel A. Coimbra, Maria A. M. Reis, Filomena Freitas

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


Rheology modifiers are essential additives in numerous products in a variety of industries. Due to environmental awareness, consumer-oriented industries are interested in novel natural rheological agents that can replace synthetic chemicals. In this study, the chemical composition and rheological properties of a novel exopolysaccharide (EPS) produced by Alteromonas macleodii Mo 169 were investigated. It was mainly composed of uronic acids (50 mol%) and total carbohydrates were 17 % sulfated. The EPS viscosity increased with concentration, and a non-Newtonian shear thinning behavior was found for concentrations above 0.1 wt%. The elastic and viscous moduli indicated a weak gel-like structure above 0.4 wt%. It maintained its shear thinning behavior and viscoelastic properties in the presence of NaCl and CaCl2 for pH range 5–7 and temperatures up to 55 °C. Though the apparent viscosity decreased at pH 3 and 9 and temperatures above 65 °C, the shear thinning behavior was retained. The viscous and viscoelastic properties were recovered after heating (95 °C) and cooling (0 °C), indicating a good thermal stability and recoverability. After high shear force, the solution recovered original rheological properties within few seconds, demonstrating self-healing properties.

Original languageEnglish
Pages (from-to)619-629
Number of pages11
JournalInternational Journal of Biological Macromolecules
Early online dateDec 2022
Publication statusPublished - 1 Feb 2023


  • Alteromonas macleodii Mo169
  • Marine isolate exopolysaccharide
  • Rheological properties


Dive into the research topics of 'Rheological characterization of the exopolysaccharide produced by Alteromonas macleodii Mo 169'. Together they form a unique fingerprint.

Cite this