A kind of pretreatment method for increasing the viscosity of xanthan gum product

A xanthan gum and pretreatment technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of rare reports on the application process of xanthan gum fermentation liquid, and achieve low cost, easy operation, and improved quality effect

Inactive Publication Date: 2011-11-30
淄博迪森生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on the fermentation process of xanthan gum, but there are few reports on the application process of the pretreatment of xanthan gum fermentation liquid. Therefore, the conclusion of this experiment has a higher guidance for practical application. significance

Method used

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  • A kind of pretreatment method for increasing the viscosity of xanthan gum product
  • A kind of pretreatment method for increasing the viscosity of xanthan gum product
  • A kind of pretreatment method for increasing the viscosity of xanthan gum product

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Experimental program
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Effect test

Embodiment 1

[0030] A kind of pretreatment method that increases the viscosity of xanthan gum product, concrete experimental technological process is as follows:

[0031] (1) Preparation of xanthan gum fermentation broth:

[0032] Use 4% corn starch, 0.5% soybean powder, 0.3% calcium carbonate, and the rest as water as the fermentation medium, and ferment with ventilation and stirring for 65 hours under the conditions of pH 7.0 and temperature 28°C, stop stirring and temperature control, and collect after fermentation fermentation broth;

[0033] (2) Fermentation broth pretreatment:

[0034] The obtained xanthan gum fermentation broth is heated up so that the temperature of the fermentation broth rises to within the range of 75°C, and the fermentation broth is stirred for 30 minutes within this temperature range, and after the treatment is completed, the fermentation broth is cooled to 25°C for extraction;

[0035] (3) Xanthan gum extraction:

[0036] According to the volume of xanthan ...

Embodiment 2

[0038] A kind of pretreatment method that increases the viscosity of xanthan gum product, concrete experimental technological process is as follows:

[0039] (1) Preparation of xanthan gum fermentation broth:

[0040] Use 6% corn starch, 1% bean flour, 0.7% calcium carbonate, and the rest as water as the fermentation medium, ventilate and stir for 70 hours under the conditions of pH 7.0 and temperature 30°C, stop stirring and temperature control, and collect after fermentation fermentation broth;

[0041] (2) Fermentation broth pretreatment:

[0042]The obtained xanthan gum fermentation broth is heated up so that the temperature of the fermentation broth rises to within the range of 85°C, and the fermentation broth is stirred for 45 minutes within this temperature range, and after the treatment is completed, the fermentation broth is cooled to 30°C for extraction;

[0043] (3) Xanthan gum extraction:

[0044] According to the volume of the xanthan gum fermentation liquid, a...

Embodiment 3

[0046] A kind of pretreatment method that increases the viscosity of xanthan gum product, concrete experimental technological process is as follows:

[0047] (1) Preparation of xanthan gum fermentation broth:

[0048] Use 6% corn starch, 2% soybean powder, 1% calcium carbonate, and the rest as water as the fermentation medium, ventilate and stir for 75 hours at pH 7.0 and temperature 32°C, stop stirring and temperature control, and collect after fermentation fermentation broth;

[0049] (2) Fermentation broth pretreatment:

[0050] The obtained xanthan gum fermentation broth is heated up so that the temperature of the fermentation broth rises to within the range of 95°C, and the fermentation broth is stirred for 60 minutes within this temperature range, and after the treatment is completed, the fermentation broth is cooled to 35°C for extraction;

[0051] (3) Xanthan gum extraction:

[0052] According to the volume of the xanthan gum fermentation liquid, add 5 times the vol...

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Abstract

The invention belongs to the technical field of preparation of xanthan gum products, in particular to a pretreatment method for increasing the viscosity of xanthan gum products. In this experiment, the fermentation broth of xanthan gum was treated by heat treatment, and then samples were extracted from the treated fermentation broth to detect the viscosity index of the samples. After research, it is found that the viscosity of the final xanthan gum product is greatly improved when the temperature is raised to 75-95°C. The invention improves the extraction process steps of the fermented liquid, and the quality of the xanthan gum product is changed by selecting a suitable temperature to raise the temperature of the fermented liquid.

Description

technical field [0001] The invention belongs to the technical field of preparation of xanthan gum products, in particular to a pretreatment method for increasing the viscosity of xanthan gum products. Background technique [0002] Xanthan gum (Xanthan gum) is a microbial extracellular heteropolysaccharide produced by fermentation of Xanthomonas campestris with carbohydrates as the main raw material. Its molecular structure is composed of D-glucose, D-mannose, D-glucuronic acid, acetic acid and pyruvic acid "pentasaccharide repeating unit" structural polymer, with a relative molecular mass of 2×10 6 ~2×10 7 , the ratio of acetic acid and pyruvate depends on the strain and post-fermentation conditions. Its primary structure is composed of glucosyl backbone linked by β(1→4) glycosidic bonds and side chains of trisaccharide units; its side chains are alternately connected by D-mannose and D-glucuronic acid. The ratio is 2:1; the D-rachisose with acetyl group at the C6 positio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00C12P19/06C12R1/64
Inventor 杜金锁陈健王寿权司书锋王新纲
Owner 淄博迪森生物科技有限责任公司
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