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

A Gellan Gum, High Gel Technology

Active Publication Date: 2022-07-01
HEBEI XINHE BIOCHEM
View PDF7 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of gellan gum with high gel strength, high viscosity and high acyl groups

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. CGMCC No. 14238 according to the inoculation amount of 10%-20% to a high carbon-nitrogen ratio containing carbon source, nitrogen source and essential nutrients after sterilization in fermentation medium;

[0057] B, adjust the pH=7.0 of the fermentation medium, carry out aeration fermentation under the condition that the temperature is 35°C and the ventilation volume 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, the fermented liquid is post-extracted to prepare gellan gum with high gel strength, high viscosity and high acyl group.

[0061] In the middle st...

Embodiment 2

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

[0070] B, adjust the pH=7.5 of fermentation medium, carry out aeration fermentation under the condition that temperature is 37 ℃, and ventilation volume is 0.8vvm;

[0071] Fermentation medium in steps A, B is made up of the raw material of following 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] In step C, the process condition of filling sterile water and oxygen-carrying agent is:

[0074] For 20-30 hours of fermentation, sterile water accounting for 5% of the volume of the fermentation broth and an oxygen-carrying agent accounting for 0.6% of the volume of the fermentation broth are added, and the oxygen-carrying agent is selected from Tween 20.

[0075] The fermentation broth after the fermentation in step D is adjusted to pH=...

Embodiment 3

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

[0078] B, adjust the pH=7.2 of fermentation medium, carry out aeration fermentation under the condition that temperature is 36 ℃, and ventilation volume is 0.5vvm;

[0079] Fermentation medium in steps A, B is made up of the raw material of following 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%;

[0081] In step C, the process condition of filling sterile water and oxygen-carrying agent is:

[0082] For 20-30 hours of fermentation, sterile water accounting for 4% of the volume of the fermentation broth and an oxygen-carrying agent accounting for 0.5% of the volume of the fermentation broth are added, and the oxygen-carrying agent is selected from the combination of hydrogen peroxide and Tween 20.

[0083] The fermentation broth after the fermentation in step D is adjusted to pH=5.0-6.0 with...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to microbial fermentation, and particularly refers to a preparation method of gellan gum with high gel strength, high viscosity and high acyl group. Sphingomonas is inoculated into a sterilized high-carbon-nitrogen-ratio fermentation medium containing carbon sources, nitrogen sources and necessary nutrients, the pH of the fermentation medium is adjusted to carry out high-temperature aeration fermentation, and the fermentation is supplemented for 20-30 hours. Sterile water and oxygen-carrying agent, when the viscosity of the culture solution no longer increases or the fermentation period is less than or equal to 50 hours, the fermentation is completed, after the fermentation is completed, the fermentation solution is post-extracted to prepare gellan gum with high gel strength, high viscosity and high acyl groups and other process steps, the present invention solves the technical problems existing in the prior art, such as low viscosity and gel strength of gellan gum in 0.5% aqueous solution, low acyl group content, etc. The prepared gellan gum product has high acyl group content and fast dissolution rate, 0.5% aqueous solution has the advantages of good viscosity and gel strength.

Description

technical field [0001] The invention belongs to microbial fermentation, and particularly refers to a preparation method of gellan gum with high gel strength, high viscosity and high acyl group. Background technique [0002] Gellan gum is another new microbial exopolysaccharide after xanthan gum, and its gel properties are superior to 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 as a stabilizer and binder in food. In 1994, the European Community officially included it in the food safety code (E418) table. It was approved to be used as food thickener and stabilizer. In 2010, the state promulgated the "National Food Safety Standard for Food Additives Gellan Gum" (GB25535-2010), which defines the sensory requirements, physical and chem...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/04C12R1/01
CPCC12P19/04
Inventor 张禹张国沛张少华刘学珍
Owner HEBEI XINHE BIOCHEM
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap