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Preparation method of high-gel-strength, high-viscosity and high-acyl gellan gum

A high-viscosity, high-gel technology, applied in the field of microbial fermentation, can solve the problems of low gel strength, viscosity and gel strength cannot meet high performance at the same time, and achieves improved dissolution rate, good industrial adaptability and application prospects. , the effect of reducing the temperature

Active Publication Date: 2019-01-22
HEBEI XINHE BIOCHEM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the existing industrialized production of gellan gum has achieved many achievements, there are still 0.5% aqueous solution viscosity of the product (generally 2000cp-3000cp) and low gel strength (generally 200g / m 2 -300g / m 2 ), especially the viscosity and gel strength of 0.5% gellan gum aqueous solution cannot meet the problems of higher performance at the same time

Method used

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  • Preparation method of high-gel-strength, high-viscosity and high-acyl gellan gum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The preparation method of gellan gum with high gel strength, high viscosity and high acyl group comprises the following process steps:

[0056] A. Inoculate Sphingomonas sp. (Sphingomonas sp.) CGMCC No.14238 according to the inoculation amount of 10%-20% to a high carbon-nitrogen ratio after sterilization and containing carbon source, nitrogen source and necessary nutrients in the fermentation medium;

[0057] B. Adjust the pH of the fermentation medium to 7.0, and carry out aerated fermentation under the condition that the temperature is 35°C and the ventilation rate is 0.3vvm;

[0058] C, ferment for 20-30 hours and add sterile water and oxygen-carrying agent;

[0059] D. When the viscosity of the culture medium no longer increases or the fermentation period is less than or equal to 50 hours, the fermentation ends;

[0060] E. After the fermentation is finished, the fermentation broth is post-extracted to prepare gellan gum with high gel strength, high viscosity and...

Embodiment 2

[0069] The difference between this embodiment and embodiment 1 is:

[0070] B. Adjust the pH of the fermentation medium to 7.5, and carry out aerated fermentation under the condition that the temperature is 37°C and the ventilation rate is 0.8vvm;

[0071] Fermentation medium in steps A and B is made up of the following raw materials of mass percentage:

[0072] Glucose or maltose 4%; soybean protein isolate 0.3%; sodium nitrate 0.2%; calcium carbonate 0.15%; potassium dihydrogen phosphate 0.25%; silicone defoamer 0.15%; the balance is sterile water.

[0073] The process condition of adding sterile water and oxygen-carrying agent in the step C is:

[0074] After 20-30 hours of fermentation, sterilized water accounting for 5% of the volume of the fermentation broth and 0.6% of the oxygen-carrying agent for the volume of the fermentation broth were supplemented, and the oxygen-carrying agent was selected from Tween 20.

[0075] Adjust the pH of the fermented broth after fermen...

Embodiment 3

[0077] The difference between this embodiment and embodiment 1 is:

[0078] B. Adjust the pH of the fermentation medium to 7.2, and carry out aerated fermentation under the condition that the temperature is 36°C and the ventilation rate is 0.5vvm;

[0079] Fermentation medium in steps A and B is made up of the following raw materials of mass percentage:

[0080] Glucose or maltose 3.5%; soybean protein isolate 0.2%; sodium nitrate 0.15%; calcium carbonate 0.12%; potassium dihydrogen phosphate 0.2%; organic silicon defoamer 0.1%; the balance is sterile water.

[0081] The process condition of adding sterile water and oxygen-carrying agent in the step C is:

[0082] After 20-30 hours of fermentation, sterilized water accounting for 4% of the volume of the fermentation broth and 0.5% of the oxygen-carrying agent for the volume of the fermentation broth were supplemented, and the oxygen-carrying agent was selected from the combination of hydrogen peroxide and Tween 20.

[0083] ...

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Abstract

The invention belongs to microbial fermentation, and particularly relates to a preparation method of high-gel-strength, high-viscosity and high-acyl gellan gum. The preparation method comprises the process steps: sphingomonas sp. is inoculated to a fermentation medium with the high carbon-nitrogen ratio, wherein the fermentation medium is sterilized and contains a carbon source, a nitrogen sourceand necessary nutrient substances; the pH of the fermentation medium is adjusted for high-temperature aerated fermentation, fermentation is carried out for 20-30 hours, and sterile water and an oxygencarrying agent are supplemented; when the viscosity of a culture solution is not improved any longer or the fermentation period is less than or equal to 50 hours, fermentation is completed; and afterfermentation is completed, a fermentation solution is post-extracted, and the high-gel-strength, high-viscosity and high-acyl gellan gum is prepared. The technical problems that in the prior art, gellan gum has the low 0.5% aqueous solution viscosity, the low gel strength, the low acyl content and the like are solved, and the advantages that the prepared gellan gum product has the high acyl content, high dissolving speed, the high 0.5% aqueous solution viscosity, the high gel strength and the like are achieved.

Description

technical field [0001] The invention belongs to microbial fermentation, in particular to a preparation method of gellan gum with high gel strength, high viscosity and high acyl groups. Background technique [0002] Gellan gum is another new microbial exopolysaccharide after xanthan gum, and its gel performance is superior to that of xanthan gum. It was first discovered by the American kelco company in 1978. In 1988, Japan successfully completed the toxicological experiment of gellan gum and allowed gellan gum to be used in food. In 1992, the U.S. Food and Drug Administration (FDA) approved gellan gum to be widely used in food as a stabilizer and binder. In 1994, the European Community officially included it in the food safety code (E418) table. Approved in 2010, it can be used as a food thickener and stabilizer. In 2010, the country promulgated the "National Food Safety Standard Food Additive Gellan Gum" (GB25535-2010), which defines the sensory requirements, physical and ...

Claims

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Application Information

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IPC IPC(8): C12P19/04C12R1/01
CPCC12P19/04
Inventor 张禹张国沛张少华刘学珍
Owner HEBEI XINHE BIOCHEM
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