| 添加游离丙酮酸对黄单胞杆菌产黄原胶中丙酮酸功能基团含量的影响 |
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| 引用本文： | 赵润宝,詹晓北,郑志永,张丽敏.添加游离丙酮酸对黄单胞杆菌产黄原胶中丙酮酸功能基团含量的影响[J].食品研究与开发,2006,27(1):14-17. |
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| 作者姓名： | 赵润宝 詹晓北 郑志永 张丽敏 |
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| 作者单位： | 江南大学工业生物技术教育部重点实验室生物工程学院,无锡,214036 |
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| 摘 要： | 在发酵过程中添加游离丙酮酸可以比较明显地提高所产黄原胶分子中丙酮酸功能基团的含量，实验研究表明，添加3．0g/L的游离丙酮酸可以使黄原胶分子中丙酮酸功能基团的含量由4．74％提高到5．29％，提高11，6％，且不影响黄原胶的产胶率，达到33．9g／L。同时通过实验得到游离丙酮酸的最佳添加时间为发酵开始后24h。
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| 关 键 词： | 黄原胶 丙酮酸 发酵 |
| 收稿时间： | 2005-04-14 |
| 修稿时间： | 2005年4月14日 |
EFFECTS OF THE FREE PYRUVATE ADDITION ON THE PYRUVATE MASS FRACTION IN XANTHAN PRODUCED BY XANTHOMONAS CAMPESTRIS |
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| ZHAO Run-bao,ZHAN Xiao-bei,ZHENG Zhi-yong,ZHANG Li-min.EFFECTS OF THE FREE PYRUVATE ADDITION ON THE PYRUVATE MASS FRACTION IN XANTHAN PRODUCED BY XANTHOMONAS CAMPESTRIS[J].Food Research and Developent,2006,27(1):14-17. |
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| Authors: | ZHAO Run-bao ZHAN Xiao-bei ZHENG Zhi-yong ZHANG Li-min |
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| Affiliation: | Key Laboratory of Industrial Bioteehnology of Ministry of Education,Southem Yangtze University, Wuxi 214036 |
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| Abstract: | The addition of free pyruvate acid during the fermentation process was demonstrated to increase the pyruvate mass fraction in xanthan gum .It was showed that the pyruvate mass fraction in xanthan gum increases by 11.6 % from 4.74 % to 5.29 % when the addition level is 3.0 g/L. At the same time, a yield of 33.9 g/L xanthan gum was obtained. The optimal pyruvate addition time was at 24 h during the process of the fermentation. |
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| Keywords: | xanthan gum pyruvate acid fermentation |
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