An HPLC method for the determination of acetyl and pyruvyl groups in polysaccharides

Fermentation Performance and Structure Characteristics of Xanthan Produced by Xanthomonas campestris with a Glucose/Xylose Mixture

“…To prepare the samples for acetate analysis, 1 mL of the xanthan solution was mixed with potassium hydroxide solution (0.2 mol L −1 , 1 mL) and then sealed. After flushed with nitrogen gas, the mixtures were maintained at 45°C for 6 h, made acidic with phosphoric acid, and diluted to 3 mL with water [23]. The condition of HPLC method to determining acetate and pyruvate acid was the same as that of glucose and xylose analysis but an UV detector setting at 210 nm was used.…”

“…The values of molecular weight and the level of substitutions as well as the fermentation process are all influenced by nutrition in medium or operational conditions [17][18][19][20][21]. Accordingly, in this study, the value of acetate and pyruvate contents was investigated by HPLC [23] and average molecular weight of xanthan was evaluated by comparing the intrinsic viscosity ([η]). Figure 3 showed the acetate and pyruvate contents in xanthan derived from various proportions of two sugars.…”

Optimisation of xanthan gum production by palm date (Phoenix dactylifera L.) juice by-products using response surface methodology

“…The percentage of pyruvate covalently attached to the polysaccharide was determined by a lactate dehydrogenase enzymic assay (Pyruvate kit from Sigma Diagnostics) after the hydrolysis of the xanthan samples in 0.1 M HCl for 4 h at 100°C (Cheetman & Punruckvong, 1985).…”

Gelatin alternatives for the food industry

“…Samples were prepared from either native broth or reconstituted HA gellan gum [8]. The analysis of gellan gum for acyl substituent levels has previously been described [9]. Samples were cast for texture pro®le analysis in cylindrical moulds of 14-mm height and 29-mm internal diameter.…”