Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture |
| |
| Affiliation: | 1. BioPol Laboratory, Chemistry Department, Federal University of Paraná, R. Coronel F. H. dos Santos 210, 81531-980 Curitiba, Paraná, Brazil;2. CEB, Pharmacy Department, Federal University of Paraná, Av. Prof. Lothário Meissner 3400, 80210-170 Curitiba, Paraná, Brazil;1. Departamento de Microbiologia e Parasitologia, Instituto Biomédico, Universidade Federal Fluminense, Rua Prof. Hernani Melo, 101, CEP 24210-130 Niterói, Rio de Janeiro, Brazil;2. Faculdade de Veterinária, Rua Vital Brazil Filho, 64, CEP 24230-340 Niterói, Rio de Janeiro, Brazil;1. State Key Laboratory of Cancer Biology and Xijing Hospital of Digestive Diseases, Xijing Hospital, Fourth Military Medical University, Xi’an 710032, Shaanxi Province, PR China;2. Department of Infectious Diseases, Tangdu Hospital, Fourth Military Medical University, Xi’an 710038, Shaanxi Province, PR China;3. No. 518 Hospital of Chinese People’s Liberation Army, Xi’an 710043, Shaanxi Province, PR China;4. The Genome Institute, Washington University in St. Louis, St. Louis, MO 63108, USA;5. Department of Radiation Oncology, Xijing Hospital, Fourth Military Medical University, Xi’an 710032, Shaanxi Province, PR China |
| |
| Abstract: | Xanthan gum of medium molecular weight was produced by Xanthomonas Campestris ATCC 1395 in a laboratory fermenter without pH control by applying a stirrer speed of 600 rpm and its stabilization properties in salad dressing emulsions were evaluated. The gum performed satisfactorily as an emulsion stabilizer and thickener although it had to be used in higher concentrations in order to be as effective as the commercially available xanthan gum. Furthermore, resilient gel structures resulted when the gum was used in an admixture with locust bean gum. The gel texture profile was different compared to that of the commercial sample/locust bean gum mixture, suggesting that the gum could present an alternative for the preparation of gels of acceptable textural properties. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
