71010-52-1
gelrite gellan gum
CAS: 71010-52-1
Molecular Formula:
71010-52-1 - Names and Identifiers
71010-52-1 - Physico-chemical Properties
| Water Solubility | Soluble in water. |
| Appearance | Shape Powder, color White |
| Storage Condition | Room Temprature |
| MDL | MFCD00131909 |
| Physical and Chemical Properties | EPA Chemical Information Gellan gum (71010-52-1) |
| Use | Use thickener; Gelling agent; Stabilizer. |
71010-52-1 - Risk and Safety
| WGK Germany | 2 |
| TSCA | Yes |
71010-52-1 - Upstream Downstream Industry
| Raw Materials | Potassium hydroxide Α-PROTEIN DL-GLYCERIC ACID |
71010-52-1 - Reference
| Reference Show more | 1. [IF=6.953] Xi Yang et al."Concentration-dependent rheological behavior and gelation mechanism of high acyl gellan aqueous solutions."Int J Biol Macromol. 2019 Jun;131:959 2. [IF=6.953] Anqi Li et al."Interpenetrating network gels with tunable physical properties: Glucono-δ-lactone induced gelation of mixed Alg/gellan sol systems."Int J Biol Macromol. 2020 May;151:257 |
71010-52-1 - Uses and synthesis methods
identification test
Solubility is soluble in water to form a viscous solution, but insoluble in ethanol.
Gelling test with calcium ions
1. take 1.0g of sample, add it to 99ml of water, and stir it with a spiral stirrer for about 2 hours. Absorb a small amount of the liquid with a coarse L pipette, and immediately form earthworm-like gel when transferred into 10% calcium chloride solution.
2. take 1% sample solution in test 2, add 0.50g of sodium chloride, heat to 80 ℃ under stirring, and maintain at 80 ℃ for 1h. Cold to room temperature. Strong gel should be formed.
Toxicity
can be safely used in food (FDA & sect;172.665,2000).
ADI does not make special regulations (FAO/WHO,2001).
use limited
GB 2760-96: All kinds of food, limited to GMP.
chemical properties
Almost white powder, odorless and tasteless. Its main feature is that gel can be formed at low concentration (0.05%). Generally, it is first dispersed in water (insoluble in cold water), heated to 75°C for hydration, added with appropriate cations, and then heated to 80~90°C, and then cooled to form a gel. The gel is reversible to heat, but if the type and concentration of cations are properly controlled, the gel can remain gel at a higher temperature (100 ℃).
clean cold glue is very stable to heat and low pH value (3.5~8.0), its gel strength has nothing to do with pH value and storage conditions, heating has little effect on sterilization, and the shelf life of acidic gel is very long. It has good compatibility with other edible gums to improve its stability or change its organizational structure. In addition, there is a special aroma release ability, the aroma in the gel can be released quickly and freshly, unlike agar, which will be covered up.
clean cold glue can only be dispersed under stirring instead of dissolved in cold water or deionized water. if a small amount of chelating agent such as sodium citrate and sodium hexametaphosphate is added to the dispersed water, it can be hydrated and dissolved. On the contrary, if the water contains cations such as Ca ", Mg", Na ", K', etc., the higher the ion concentration, the higher the hydration temperature. If the Ca2 concentration exceeds O.007%, even if it is heated to boiling, it cannot be hydrated. At this time, a chelating agent must be added to make it hydrated.
after hydration and heating, a certain amount of cations need to be added, and then cooled to condense into gel. in the cations, divalent Ca "and Mg2 + make the gel reach the molar concentration of maximum hardness and modulus, with an average of only 1/40 of monovalent ions Na' and K.
add acid and appropriate amount of Ca2 + to the chelating agent (such as sodium citrate) in the clean cold glue solution, after cooling can form acidic gel.
It can also be used for mixing to prepare neutral or acidic gels. For this purpose, slow-soluble calcium salts (such as CaSO4?2H2O) can be mixed with clean cold glue and chelating agent. For acidic gels, it is advisable to mix slow-soluble acids (such as adipic acid) with clean-cold glue and chelating agent to re-release the chelated calcium ions to ensure the formation of the gel. At the same time, it is also advisable to use slow-soluble calcium salt.
when the gel prepared by compounding clean cold glue, xanthan gum and locust bean gum at 2:2:1, its brittleness (the percentage of gel that can rebound after compression) increases from 20% to 40%, while the modulus (the firmness of gel at light pressure) increases from 3.5kg/cm2. Down to 0.8kg/cm2.
use
Biochemical research. Gelling agent. Phytagel is a substitute of agar secreted from Pseudomonas. It is a mixture of glucuronic acid, rhamnose and glucose. It has the characteristics of colorless, translucent and high toughness. It is the main component of the preparation of plant tissue culture base and microbial medium. Because it overcomes the inherent defects of traditional agar in plant tissue culture, it has brought a new revolution to botany research and has become an internationally recognized product of choice for plant tissue culture.
production method
1. carbohydrate is used as raw material, pure seed culture and fermentation of Rseudomonas, extraction and purification with isopropanol, drying and crushing to obtain the finished product.
2. Pseudomonas (Pseudomonas elodea;ATCC 31461) was cultured in a liquid medium composed of glucose, corn syrup, phosphate, protein, nitrate and trace elements for 2 days. At this time, what is obtained is a natural, high-acetyl cling cold glue, which has half an acetyl group and half a glycerate group on its glucose group. Because the presence of acetyl group will seriously affect its gel properties, it is necessary to add potassium hydroxide to the obtained mash to make it alkaline to remove acetyl and glycerol groups to obtain low-acetyl cling cold glue. Then heat, filter, and analyze with isopropanol to obtain deacetylated clear clean cold glue.
Last Update：2024-04-09 20:52:54
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CAS: 71010-52-1
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Raw Materials for 71010-52-1