Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture

Kiosseoglou, Antonios; Papalamprou, E.; Makri, E.; Doxastakis, G.; Kiosseoglou, V.

doi:10.1016/s0963-9969(02)00175-8

Cited by 11 publications

(11 citation statements)

References 8 publications

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“…The use of a medium molecular weight xanthan gum, as in our case, resulted in acceptable emulsions compared with those prepared with the commercial xanthan in a recent study, Kiosseoglou et al 30 They concluded that gels prepared with laboratory xanthan will be as firm as those prepared with high molecular weight xanthan, but of lower elasticity, cohesiveness and chewiness and therefore more acceptable by the consumer. Preliminary studies conducted at the Department of Chemical Engineering by Liakopoulou have indicated that fermentation by Xanthomonas campestris on industrial by-products, such as milk whey or molasses, may result in medium molecular weight xanthan gums which could be useful materials in certain food applications.…”

Section: Resultssupporting

confidence: 53%

Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteins

et al. 2005

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Xanthan gum is a water-soluble extracellular polysaccharide that has gained widespread commercial use because of its strong pseudoplasticity and tolerance to high ionic strength, which bring unique rheological properties to solutions. This study compares and evaluates the emulsifying properties of oil-in-water (30:70 v/v) emulsions stabilized with lupin and soya protein isolates and medium molecular weight xanthan gum. The protein was obtained by an isoelectric precipitation method and the polysaccharide was produced by Xanthomonas campestris ATCC 1395 in batch culture in a laboratory fermenter (LBG medium) without pH control. The addition of xanthan gum in the emulsion formulation enhances emulsion stability through the phenomenon of thermodynamic incompatibility with the legume protein, resulting in an increase of the adsorbed protein at the interface. The emulsion stability is also enhanced by a network structure built by the polysaccharide in the bulk phase.

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Section: Resultssupporting

confidence: 53%

Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteins

et al. 2005

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“…Estudos preliminares têm indicado que fermentações com X. campestris em escala industrial utilizando o melaço ou soro de leite bovino como caldo fermentativo podem resultar em goma xantana com peso molecular médio, que pode ser usada para certas aplicações (Kiosseoglou et al, 2003). Vendruscolo et al (2002) utilizaram resíduo industrial fibroso da proteína de soja como fonte de carbono na produção de goma xantana.…”

Section: Meio Nutriente Para a Produção Da Goma Xantanaunclassified

“…O uso de goma xantana com peso molecular médio, como a obtida em laboratório, resulta em géis mais aceitos pelos consumidores comparados àqueles preparados com a goma xantana comercial. Estes géis serão como aqueles preparados com goma xantana de alto peso molecular, porém de baixa elasticidade, coesividade e mastigabilidade e por esse motivo são mais aceitos pelo consumidor (Kiosseoglou et al, 2003).…”

Section: Meio Nutriente Para a Produção Da Goma Xantanaunclassified

“…A goma xantana tem sido usada em uma extensa variedade de alimentos, por apresentar importantes propriedades, como: espessante de soluções aquosas, agente dispersante, estabilizadora de emulsões e suspensões, estabilizadora da temperatura do meio, propriedades reológicas e pseudoplásticas e compatibilidade com ingredientes alimentícios (Whistler e Bemiller, 1993;Katzbauer, 1998;Kiosseoglou et al, 2003). Quando utilizada em baixas concentrações, gera estabilidade na estocagem, capacidade de resistência à água e apelo estético (Urlacher e Dalbe, 1992;Nussinovitch, 1997 xantana (ADI).…”

Section: Aplicações Da Goma Xantanaunclassified

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Goma xantana: produção, recuperação, propriedades e aplicação

Luvielmo¹,

Scamparini²

2009

ETE

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Resumo AbstractAs bactérias pertencentes ao gênero Xanthomonas podem produzir goma xantana, um polissacarídeo de enorme interesse para as indústrias de alimentos, farmacêuticas e de petróleo. A goma apresenta capacidade de formar soluções viscosas e géis hidrossolúveis que lhe fornece propriedades reológicas únicas. Atualmente toda a goma xantana consumida no Brasil, provém de importações, porém o Brasil tem um grande potencial para a fabricação deste polímero em escala industrial, já que temos matéria-prima básica para sua produção: açúcar, extrato de levedura e álcool do setor sucro-alcooleiro. O objetivo dessa revisão é atualizar os conhecimentos sobre a produção, recuperação, propriedades e aplicação da goma xantana.The bacteria belonging to the gender Xanthomonas can produce xanthan gum, a polysaccharide of enormous interest for food, pharmaceutical and petroleum industries. The gum presents capacity to form viscous solutions and gels hydrosoluble that supplies its unique reological properties. Actually, all xanthan gum consumed in Brazil, becomes from imports, however Brazil has a great potential for production of this polymeric in industrial scale, since we have basic raw material for its production: sugar, yeast extract and alcohol of sugar-alcohol section. The objective of this review is to update the knowledge about production, recovery, properties and application of the xanthan gum.Palavras-chave: goma xantana, produção, aplicação.

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“…where η is the viscosity, K is the consistency index, γ is the shear rate and n is the flow behavior index (Kiosseoglou et al. 2003).…”

Section: Resultsmentioning

confidence: 99%

RHEOLOGICAL AND PHYSICAL PROPERTIES OF DATE JUICE PALM BY‐PRODUCT (PHOENIX DACTYLIFERA L.) AND COMMERCIAL XANTHAN GUMS

Salah¹,

Besbes²,

Chaari³

et al. 2010

Journal of Texture Studies

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Rheological and thermal properties of xanthan produced by Xanthomonas campestris from date by‐products (DBP‐xanthan) and commercial xanthan were determined. DBP‐xanthan gave solutions with lower apparent viscosity than commercial xanthan. However, DBP‐xanthan solutions were more stable to temperature changes and ionic strength than commercial xanthan. Gradual increase of storage modulus (G′) as function of frequency was observed for the two polysaccharides. On the other hand, loss modulus (G″) remained constant for DBP‐xanthan and an increase was observed for commercial xanthan. Granulometric profile indicates that DPB‐xanthan particle size was lower than commercial xanthan. Differential scanning calorimetry showed that the melting temperatures (Tm) and enthalpy (ΔHm) of DBP‐xanthan were higher than those of commercial xanthan. These properties of DBP‐xanthan are quite rare among xanthan described in the literature and give this new gum great potential for use in the field of bioindustries as thickening and stabilizing agents. PRACTICAL APPLICATIONS Xanthan gum from date by‐products (DBP‐xanthan) was recently produced in our laboratory. No work has been undertaken to study the rheological properties of this polysaccharide to date. Rheological and some physicals properties were compared to those of commercial xanthan. This could promote industrial use of DBPs as low‐cost natural source for xanthan gum production.

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Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture

Cited by 11 publications

References 8 publications

Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteins

Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteins

Goma xantana: produção, recuperação, propriedades e aplicação

RHEOLOGICAL AND PHYSICAL PROPERTIES OF DATE JUICE PALM BY‐PRODUCT (PHOENIX DACTYLIFERA L.) AND COMMERCIAL XANTHAN GUMS

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