Characterization of xanthan gum produced from sugar cane broth

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• 作者：Sandra Faria^a ; Carmen Lú ; cia de Oliveira Petkowicz^b ; Sé ; rgio Antô ; nio Lemos de Morais^c ; Manuel Gonzalo Hernandez Terrones^c ; Miriam Maria de Resende^a ; ^{mresende@feq.ufu.br"" rel=""nofollow} ; Francisca Pessoa de Franç ; a^d ; Vicelma Luiz Cardoso^a
• 关键词：Sugarcane broth ; Biopolymers ; Xanthan gum ; Rheological properties ; Molecular characterization
• 刊名：Carbohydrate Polymers
• 出版年：2011
• 出版时间：15 August 2011
• 年：2011
• 卷：86
• 期：2
• 页码：469-476
• 全文大小：719 K

文摘

Xanthan gum was produced by Xanthomonas campestris pv. campestris NRRL B-1459 using diluted sugar cane broth in experiments that lasted 24 h. The components used were in g/L: 27.0 sucrose; 2.0 Brewer's yeast; and 0.8 NH₄NO₃. The mixture was fermented at 750 rpm and 0.35 vvm. These conditions produced xanthan gum with the desired molecular weight and total sugar content, which were 4.2 × 10⁶ Da and 85.3 % , respectively. The sugar consisted of 43 % glucose, 32 % mannose and 24 % glucuronic acid in a 1.79:1.33:1 ratio. The xanthan gum produced by this method was confirmed by comparing the infrared spectrum of commercial xanthan gum with the infrared spectrum of the xanthan gum produced using this method. The infrared spectra were very similar, which confirmed the identity the xanthan gum produced using our method. The xanthan gum was also evaluated using Proton Nuclear Magnetic Resonance (¹H NMR).