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Enzymatically modified gellan gum

A technology of gellan gum and high acyl gellan gum, which can be used in medical preparations containing active ingredients, food science, organic active ingredients, etc., and can solve problems such as complete specificity

Pending Publication Date: 2020-10-30
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this specificity is not as complete as enzymatic deacylation

Method used

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  • Enzymatically modified gellan gum
  • Enzymatically modified gellan gum
  • Enzymatically modified gellan gum

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0059] HA gellan gum was prepared by aerobic fermentation of Sphingomonas elodea and isolated as described above.

[0060] Incubate the isolated HA gellan gum at pH 6.3 and 40°C-70°C alone, or with PAE 12B (NZYtech), V2010 (Sigma) or Rapidase Press in an amount of about 2000 esterase units / gram of gellan gum (DSM Corporation) one of the enzyme mixes was incubated for different periods of time. Acetate and glyceride present on gellan gum before and after treatment were quantified as described above. Such as Figure 1c As shown, there are 4 different repeating units (RU) in gellan gum. Theoretically, HA gellan gum consists of 50% RU1 and 50% RU2, while LA gellan gum consists of 100% RU4 (corresponding to 1 glyceride per RU (100% glyceride) and every other One RU of 1 acetate (50% acetate)) composition. such as a bar graph ( image 3 ), the HA gellan gum used in this experiment contained about 80% glyceride and 45% acetate (0 hours). After incubation at pH 6.3, 70°C for 1, ...

example 2

[0062] The isolated HA gellan gum prepared as described in Example 1 was incubated with esterase PAE 12B at pH 6.6 for 0-4 hours and then the amount of bound and free acetate was determined by NMR spectroscopy. The results are shown in Figure 4a In, it appears from the figure that under the experimental conditions used, enzymatic deacetylation progresses faster with increasing enzyme dosage. Figure 4b The graph in shows the quantification of free acetate during the enzyme reaction, and the level of acetate removal can be controlled by adjusting the reaction time and enzyme dosage.

example 3

[0064] The isolated HA gellan gum was incubated with esterase PAE 12B under the same conditions as described in Example 1 and Example 2. The enzymatic reaction was stopped at various time points by lowering the pH to a level at which PAE 12B had negligible activity. The solution is then analyzed rheologically to provide gelation characteristics and temperature. result in Figure 5 shown in . When gellan gum was enzymatically treated, a 5°C–10°C increase in gelation temperature was found, which was associated with simultaneous removal of the acetate substitution. For samples without enzymes associated with slow removal of glycerides under these conditions, a slow and minor drop in gelation temperature was observed.

[0065] Partial deacetylation was also shown to have an effect on the rheological properties of gellan gum. A plot of G' at 20 °C based on the gelation characteristics shows that the enzyme-treated samples have lower viscosity (in Pa) at the longest reaction tim...

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Abstract

The present invention relates to process for preparing partially deacylated gellan gum, the process comprising subjecting native or high acyl gellan gum to treatment with an esterase capable of partially deacylating gellan gum.

Description

technical field [0001] The present invention relates to a method for altering the structural and functional properties of gellan gum by enzymatic treatment that alters the level of acyl substitution. The present invention further relates to partially deacylated gellan gum produced by the claimed process, and the use of said partially deacylated gellan gum as an ingredient in food products, pharmaceutical preparations and personal care products. Background technique [0002] Gellan gum is a microbial exopolysaccharide synthesized by Sphingomonas elodea (ATCC 31461). The repeating unit (RU) of gellan gum polymer is a tetrasaccharide composed of two D-glucose residues and one L-rhamnose residue and one D-glucuronic acid residue, which has the following structure [→ 3)-β-d-Glcp(1→4)-β-d-GlcAp(1→4)-β-d-Glcp(1→4)-α-l-Rhap(1→].The natural polysaccharide is partially esterified; the 1,3-D-Glc residue can be linked to L-glycerate at C-2 and / or to acetate at C-6. Figure 1a A chemic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00C08L5/00
CPCC08B37/006C08L5/00A23L29/272A61K8/73A61K31/723
Inventor K·柏柯尔L·斯图比G·斯沃恩
Owner DUPONT NUTRITION BIOSCIENCES APS