Coconut jelly was created from the fermentation bacteria Acetobacter Xylinum. This is one of the foods the first commercial application of bacterial cellulose from. Coconut jelly containing polysaccharide chemical nature, contain no cholesterol, provided less power don't have high nutritional value but have characteristics that stimulates peristalsis makes the article better weather conditioner due to high fiber content is very good for the digestive system.The nature of the coconut jelly is structured mucous hemicellulose. Due to the coconut jelly had the extracellular polysaccharide nature should have the possibility of applications in many different areas. The function of moist coconut jelly is 99% of the water chemistry of the coconut jelly polimer chain due to the network's coconut jelly contains the Group OH so easily create hydrogen bonds with water. The bearing structure of the polysaccharide coconut jelly, coconut jelly had the network structure polysaccharide sorts not according to the order, not according to the rules that are interwoven into each other by all sides. Therefore in the fermentation process, the Acetobater Xylinum bacteria were moving chaos does not follow the rules. It is thus the cause of dai and sure about all sides of the coconut jelly. The structural formula of the coconut jelly is: CH2OH-CO-HOCH-HOCH-HOCH-CH2OH
đang được dịch, vui lòng đợi..