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Post-extracting method for low-acyl clean-type gellan gum

A low-acyl clear type and extraction method technology, which is applied in the field of post-extraction of low-acyl clear type gellan gum, can solve the problems of low efficiency, gellan gum products are difficult to dissolve, and the influence of light transmittance

Active Publication Date: 2009-12-02
ZHEJIANG DSM ZHONGKEN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The disadvantage of the current low-acyl clear-type gellan gum production process is that it is difficult to completely remove the protein in the colloid, and the light transmittance of the product is affected to a certain extent, generally only reaching more than 80%. The cold gum contains some divalent metal cations, which makes it difficult to dissolve the gellan gum product, and the formed gel is slightly whitish, which affects the quality of the product
At the same time, in the traditional low-acyl gellan gum production process, divalent or polyvalent alkali metal salts are used to flocculate gellan gum products that are still in a high acyl state during the flocculation stage of the fermentation broth, and high acyl gellan gum has a negative effect on divalent or polyvalent alkali metals. Salt sensitivity is much less than low acyl gellan gum, so the efficiency of flocculation is not high, and the product yield is affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A. Fermentation broth deacylation treatment

[0068] In the flocculation tank, put 10m 3 Heat up the gellan gum fermentation broth to 90°C, add ascorbic acid to a concentration of 150ppm under stirring; then add 10% KOH to adjust the pH to 10.0, and slowly stir at 90°C for 10 minutes; then add 10% hydrochloric acid , adjust the pH to 7.0, and the resulting solution enters the next step.

[0069] B. Enzyme Treatment of Fermentation Broth

[0070] Add 15kg cellulase under stirring, temperature 45°C, stir slowly for 5.5 hours; then add 2kg lysozyme, temperature 35°C, stir slowly for 3 hours; then add 4kg neutral protease, temperature 33°C, stir slowly for 2.5 hours.

[0071] C. Flocculation of fermentation broth

[0072] Slowly add 30kg of magnesium chloride to the above-mentioned feed liquid, stir for 20min, then add 20kg of sodium hydroxide, stir for 10min, pump the material into a box-type plate-and-frame filter press to filter, and the filtrate enters a waste water ...

Embodiment 2

[0082] A. Fermentation broth deacylation treatment

[0083] In the flocculation tank, put 10m 3 Heat up the temperature of the gellan gum fermentation broth to 90°C, add sodium isoVC to a concentration of 200ppm while stirring; then add 10% NaOH to adjust the pH to 10.0, and slowly stir at 90°C for 10 minutes; then add 10% concentration acetic acid, adjust the pH to 7.0, and the resulting solution enters the next step.

[0084] B. Enzyme Treatment of Fermentation Broth

[0085] Add 15kg cellulase under stirring, temperature 43°C, stir slowly for 5 hours; then add 2kg lysozyme, temperature 33°C, stir slowly for 3 hours; then add 4kg alkaline protease, temperature 35°C, stir slowly for 3 hours.

[0086] C. Flocculation of fermentation broth

[0087] Slowly add 35 kg of calcium chloride to the above-mentioned feed liquid, stir for 20 minutes, then add potassium hydroxide 20 kg, stir for 10 minutes, pump the material into a box-type plate and frame filter press to filter, and t...

Embodiment 3

[0097] A. Fermentation broth deacylation treatment

[0098] In the flocculation tank, put 10m 3 Heat up the gellan gum fermentation liquid to 90°C, add potassium metabisulfite to a concentration of 250ppm under stirring; then add 10% KOH to adjust the pH to 10.0, and slowly stir at 90°C for 10 minutes; then add 10% concentration of citric acid, adjust the pH to 7.0, and the resulting solution enters the next step.

[0099] B. Enzyme Treatment of Fermentation Broth

[0100] Add 15kg cellulase under stirring, temperature 43°C, stir slowly for 5 hours; then add 2kg lysozyme, temperature 33°C, stir slowly for 3 hours; then add 4kg alkaline protease, temperature 35°C, stir slowly for 3 hours.

[0101] C. Flocculation of fermentation broth

[0102] Slowly add 35kg of zinc chloride to the above-mentioned feed liquid, stir for 20min, then add 20kg of sodium carbonate, stir for 10min, pump the material into a box-type plate-and-frame filter press for filtration, and the filtrate ent...

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Abstract

The invention relates to a post-extracting method for low-acyl clean-type gellan gum, which comprises the following steps of: acyl removal treatment and enzyme treatment of gellan gum fermenting fluid, flocculation of the gellan gum in a low-acyl state by bivalent or multivalent metal cation, clarification treatment of gellan gum solution, dehydration treatment of the gellan gum solution; decoloring and chelating treatment, drying, and pulverization. The invention also provides low-acyl gellan gum prepared by the method; the low-acyl gellan gum has the characteristics of good product appearance, high transmittance and high gelatinization strength, which are particularly shown as follows: the chrominance is more than 83 percent; the transmittance is over 85 percent; and simultaneously, the gelatinization strength is more than 1,000 g / cm.

Description

technical field [0001] The invention relates to the field of extraction of microbial fermentation substances, in particular to a post-extraction method of low-acyl clear-type gellan gum. Background technique [0002] Gellan gum can be said to be one of the most excellent thickeners and stabilizers at present, and has excellent gel properties. Gellan gum gel is easy to use, has good flavor release, high thermal stability, easy to melt in the mouth, high transparency, gel time and temperature can be adjusted, the gel is not easily affected by pH, the product is stable, has Various texture properties, etc. [0003] The basic structure of the gellan gum molecule is a backbone consisting of repeating tetrasaccharide units. The monosaccharides involved in the formation are D-glucose, D-glucuronic acid, D-glucose and L-rhamnose. In the natural form of this polysaccharide, there are approximately 1.5 O-acyl groups per unit, with 1 O-glyceryl substituent per unit and 1 O-acetyl su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00C12S3/02
Inventor 杨宝毅许怀远沈煜斌杨利强江文慧盛小林
Owner ZHEJIANG DSM ZHONGKEN BIOTECH
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