XANTHANGUM,NF
Xanthan gum
CAS: 11138-66-2
Molecular Formula: C8H14Cl2N2O2
XANTHANGUM,NF - Names and Identifiers
XANTHANGUM,NF - Physico-chemical Properties
| Molecular Formula | C8H14Cl2N2O2 |
| Molar Mass | 241.11496 |
| Melting Point | 64.43 °C |
| Solubility | Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. |
| Appearance | Yellow powder |
| Color | Off-White to Pale Yellow |
| Merck | 14,10057 |
| Storage Condition | Hygroscopic, -20°C Freezer, Under inert atmosphere |
| Stability | Stable. Combustible. Incompatible with strong oxidizing agents. |
| Physical and Chemical Properties | Milky white to light yellow-brown powder. Soluble in water at room temperature into a semi-transparent viscous liquid, insoluble in ethanol, isopropanol and acetone and other organic solvents. Xanthan gum aqueous solution has good viscosity and is quite stable in the range of -4~80 ℃, when the concentration of ethanol, isopropanol or acetone in water is more than 50% ~ 60%, it will cause the precipitation of xanthan gum. Acid and alkali resistance and resistance to biological enzyme degradation ability is very strong, in the range of pH 1.5~13, the viscosity of xanthan gum aqueous solution is not affected by pH value. Xanthan gum is a natural high molecular compound, rats oral LD50>10g/kg,ADI does not require special provisions (FAO/WHO,1994). |
XANTHANGUM,NF - Risk and Safety
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 1 |
| HS Code | 32139000 |
XANTHANGUM,NF - Reference
| Reference Show more | 1. Xu Qunying and Zhao Jin makeup. Preparation of a Pectin-based Fat Substitute [J]. Journal of China Food Science 2020 20(06):181-187. 2. Yuan Li, Sun Chu, Chu, Dang Qingling, et al. Optimization of Preparation of W/O/W Compound Milk and Analysis of Effect of Embedding Nitrin -3-Glucoside [J]. Food Science 2019 40(006):272-280. 3. Yang Xinbiao, Zheng Mingzhu, Ren Yuhang, etc. Optimization of Formula of Traditional Sticky Bean Bags Based on Hydrophilic Colloid Modification and Mixing Design [J]. Journal of Food Safety and Quality Inspection, 2019, 010(020):6837-6842. 4. Liu Changyuan, Fangdong Road, Tang Jing, et al. Analysis of Effect of Reheating on Volatile Flavor Substances of Lentinus edodes Decoction Based on Electronic Nose and GC-IMS [J]. Journal of Food Science and Technology, 2020(4):46-53. 5. Wang Wenya, Yang Baixue, Gong Yanchang, et al. Rheological Properties of Compound Carrageenan [J]. Journal of Pharmacy, 2018, v.53(08):190-195. 6. Liu Yiwu, Liu Ying, Xie Feng, et al. Optimization and Characterization of Preparation Process of Pectin/Xanthan Gum Blend Film [J]. Food Industry Science and Technology, 2016, 037(006):298-301. 7. Zumula Aili, Hehehe Man Aila. Study on Stability of Corn Boza Beverage [J]. Brewing in China, 2017, 36(002):140-144. 8. Tu Yi, Zhang Lingli. Investigation on Dissolution and Stability of Biphenyl Diester Dry Suspension in Vitro [J]. Chinese Pharmacist, 2017(9). 9. Zhang Yanyan, Wang Wentao, zhang Zhongyi, et al. Effect of Ultrasonic Synergistic Cryoprotectant on Water Holding Capacity and Texture of Quick-frozen Dumpling Stuffing [J]. Food Industry Science and Technology, 2020, v.41;No.451(11):7-12. 10. Suga Tian, Qu Lei, Ma Xueming, et al. Development of Bran High Acid Begonia Fruit Beverage [J]. Food and Fermentation Industry, 2016, 42(012):115-119. 11. Xu Wei, Li Juan, Cui Jilai, Zhang Wei, Zhou Wenyi, Wang Yuan, Yong Yanyan, Zhang Yufan. Phase Transformation of Xanthan Gum/Lysozyme System and Its DSC Analysis [J]. Food Industry Science and Technology, 2017,38(24):16-19 32. 12. Xu Wei, Li Juan, Huang Lu, et al. Treatment of Crystal Violet Wastewater with Xanthan Gum/Lysozyme Nanogel Stabilized Emulsion [J]. Journal of Xinyang Normal University (Natural Science Edition), 2019, 32(01):59-63. 13. Lian Huan, Shi Jingying, peng Yong. Effect of xanthan gum on properties and release of essential oil of chitosan essential oil composite membrane [J]. Food Industry Science and Technology, 2020, 041(010):178-183. 14. Li Xiaofei, Li Peiyuan, Li Anqi, et al. Effect of xanthan gum addition on gel properties and gel mechanism of konjac gum induced by alkali method [J]. China Agricultural Sciences, 2020(14). 15. Che Hao Qi, ai Lianzhong, Xia Yongjun, et al. Effect of Streptococcus thermophilus exopolysaccharide EPS333 on yogurt quality [J]. Industrial Microorganism, 2019, 49(02):29-35. 16. Li Xiaoting, Bai Yubin, Li Bing et al. Study on Compatibility of Excipients of Pentachlorosilamide Albendazole Compound Suspension [J]. Animal Husbandry and Veterinary v.51;No.407(06):57-62. 17. Li Sheng, sun Peng. Effect of Peanut Protein Peptide on Storage Stability of Walnut Milk [J]. Grain and Oil, 2021,34(03):58-61. 18. Wang Jianfang, Zhao Junmei, Li Yili, Gao Shan, Mou Dehua. Effects of Amylase, Glutamine Transaminase and Xanthan Gum on Rheological Properties of Oat-Wheat Mixed Dough [J]. Food Industry Technology, 2021,42(02):52-57. 19. Li Peiyuan, Li Xiaofei, Li Anqi, Yu Wenyan, Guo Chuo, Yang Xi, Guo Yurong. Microstructure and Rheological Law of Konjac Gum and Xanthan Gum Blend Gel Induced by Hot Alkali [J]. Chinese Agricultural Sciences, 2020,53(18):3792-3804. 20. Guo Lingling, Hu Mengkun, Shi Tiejia. Research on the Development of Perilla Salsa Drink [J]. Agricultural Science and Technology and Equipment, 2020(06):42-43 47. 21. Zhu Xinpeng, Ren Xingxing, Yuan Zhining, Wei Meijuan, Spiegel, Cheng Zhulin, Wang Jinmeng. Fuzzy Mathematics Comprehensive Evaluation Method to Optimize Jujube Beverage Formula [J]. Hubei Agricultural Sciences, 2020,59(17):122-127. 22. Shen Ruiling, Li Jiayao, Zhu Yingying, Dong Jilin. Study on Oat Whole Grain Micro-fermented Beverage [J]. Food research and development, 2021,42(02):78-83. 23. [IF = 9.381] Xi Yang et al."Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan." Carbohyd Polym. 2019 Dec;226:115278 24. [IF = 9.147] Xi Yang et al."Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions." Food Hydrocolloid. 2020 Sep;106:105870 25. [IF = 6.429] Huan Lian et al."Effect of the added polysaccharide on the release of thyme essential oil and structure properties of chitosan based film." Food Packaging Shelf. 2020 Mar;23:100467 26. [IF = 4.952] Lei Feng et al."Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp." Lwt Food Sci Technol. 2021 Mar;139:110576 27. [IF = 4.952] Wei Xu et al."Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying." Lwt Food Sci Technol. 2022 Apr;160:113330 28. [IF = 4.952] Wei Xu et al."Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations." Lwt Food Sci Technol. 2022 Apr;160:113298 29. [IF = 6.576] Wei Xu et al."High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: rheological and Microstructural Perspective." Front Nutr.2021; 8: 744234 30. [IF = 9.147] Kun Wang et al."Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starter by pullulanase." FOOD HYDROCOLLOIDS. 2022 Sep;130:107733 |
XANTHANGUM,NF - Standard
Authoritative Data Verified Data
The starch of this strain was refined by processing the polysaccharide high molecular polymer produced by Xanthomonas campestris after fermentation.
Last Update：2024-01-02 23:10:35
XANTHANGUM,NF - Trait
Authoritative Data Verified Data
- This product is a white or light yellow powder; Slightly odorous, tasteless.
- This product is swollen into colloidal solution in water and insoluble in ethanol, acetone or ether.
Last Update：2022-01-01 11:25:07
XANTHANGUM,NF - Differential diagnosis
Authoritative Data Verified Data
take the dried product of this product and locust bean gum 1 .5G, mix well, add to 300ml of water at 80°C, stir to form a solution while adding, continue to stir for 30 minutes, keep the temperature of the solution at not less than 60°C, and let it cool, that is, the formation of rubber-like gel; Another dry product of this product 3. 0g, do not add locust bean gum, the same method of operation, should not form a rubber gel.
Last Update：2022-01-01 11:25:07
XANTHANGUM,NF - Exam
Authoritative Data Verified Data
viscosity
take 3.0g of dried product of this product, add 3.0g of potassium chloride, mix well, add water 2 9 4M K at 25T: continuously stir at 800 rpm for 2 hours, determination according to law (General Principles 0633 second method), with the NDJ-1 type rotary viscometer, No. 3 rotor, 60 revolutions per minute, the dynamic viscosity at 25 C should not be less than 0. 6Pa • s.
nitrogen
take this product about O .lg, precision weighing, according to the nitrogen determination method (General 0704 second method), according to the dry product calculation, nitrogen content shall not exceed 1 .5%.
pyruvate
take 60mg of this product, precision weighing, put 50M l Mill Mouth flask, Add 10ml of water to dissolve, add 20ml of lm o l/L hydrochloric acid solution, weigh the flask, heat reflux for 3 hours, cool, weigh the flask, supplement the evaporation of water; Precision take 2ml, set the separation funnel, add 2, 4-dinitrophenylhydrazine hydrochloric acid solution (take 2, 4-dinitrobenzenamine l.O g, add 2 tn o l/L hydrochloric acid solution 200ml to dissolve, shake well) lm l, shake well, add ethyl acetate 5ml, shake, stand still to make stratification, discard the water layer, extract with sodium carbonate test solution for 3 times, 5ml each time, combine the extract, put it in a 50ml measuring flask, dilute it to the scale with sodium carbonate test solution, shake it, and use it as a test solution, put it in a 500ml measuring flask, add water to dissolve and dilute to the scale, shake well, take 10ml with precision, put it in a 50ml grinding mouth flask, according to the preparation method of the test solution, starting from "adding 20ml of lm o l/L hydrochloric acid solution", it is operated according to law and used as the reference solution. According to UV-visible spectrophotometry (General rule 0401), the sodium carbonate solution was used as the blank, and the absorbance was measured at the wavelength of Nm. The absorbance of the test solution shall not be lower than that of the reference solution (1.5%).
loss on drying
take this product, dry to constant weight at 105°C, weight loss shall not exceed 15.0% (General rule 0831).
ash
take this product l.O g, place it in a Crucible with constant weight, weigh it precisely, slowly burn it until it is completely charred, and then gradually raise the temperature to 500~600°C to make it completely Ash and constant in weight, according to the calculation of the dried product, the remaining ash content shall not exceed 16.0%.
Heavy metals
The residue left under the ash extraction item shall not contain more than 20 parts per million of heavy metals as checked by law (General rule 0821 second method, filtration if necessary).
arsenic salt
take this product 0. 67g, add calcium hydroxide 1.O g, mix, add appropriate amount of water, stir evenly, dry, charring with small fire, then burn at 500~600°C to make it ash completely, and let it cool, add hydrochloric acid 8M l and water 23ML, according to the law inspection (General Principles 0822 The first law), should comply with the provisions (0.0003%).
microbial limit
This product shall be taken and inspected according to law (General rule 1 1 0 5 and general rule 1106). The total number of aerobic bacteria per l g sample shall not exceed lOOcfu, and the total number of molds and yeasts shall not exceed lOOcfu, E. Coli should not be detected.
Last Update：2022-01-01 11:25:08
XANTHANGUM,NF - Category
Authoritative Data Verified Data
pharmaceutical excipients, adhesives and suspending agents.
Last Update：2022-01-01 11:25:08
XANTHANGUM,NF - Storage
Authoritative Data Verified Data
sealed storage.
Last Update：2022-01-01 11:25:08
XANTHANGUM,NF - Reference Information
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| Overview | Xanthan gum is a high molecular polysaccharide material polymerized from the same unit as a unit of 5 molecules of sugar. Each unit consists of 2-molecule glucose, 2-molecule mannose and 1 molecule glucuronic acid. Its main chain is composed of 2-molecule glucose connected by β-glucose through 1,4-glycosidic bonds. Its structure is the same as that of cellulose. Between phases, 2-molecule mannose and 1 molecule of glucose are connected to C3 of glucose. Glucuronic acid forms a side chain. There are pyruvate and carboxylic acid side groups on the side chain. Because its side chain contains acidic groups, it is polyanionic in the aqueous solution, forming the three-level three-dimensional structure of xanthan gum: the anionic side chain is wound around the main chain to form a spiral structure, and the molecules rely on hydrogen bonds to form a double-stranded helix, And the double-stranded helix structure is maintained by weak non-covalent bonds, forming a regular "super-bonded ribbon spiral polymer". Its unique properties are related to the pyruvate contained in it. Normally, the pyruvate content in xanthan gum can be used to measure its performance. Fig. 1 is xanthan gum |
| xanthan gum properties | 1. typical rheological properties with the increase of shear rate, due to the destruction of colloidal network, the viscosity decreases and the glue solution becomes thinner. however, once the shear force disappears, the viscosity can be restored, thus making it have good pumping and processing properties. Using this characteristic to add xanthan gum to the liquid that needs to add a thickener, not only the liquid is easy to flow during the transportation process, but also can return to the required viscosity after resting, so it is widely used in the beverage industry. 2. High viscosity liquid containing 2% ~ 3% xanthan gum at low concentration, its viscosity is as high as 3 ~ 7Pa · s. Its high viscosity makes it have broad application prospects, but at the same time it brings trouble to post-processing in production. 0.1% monovalent salts such as NaCl and divalent salts such as Ca and Mg can slightly reduce the viscosity of low-glue solution below 0.3%, but can increase the viscosity of high-concentration glue solution. 3. The viscosity of heat-resistant xanthan gum has almost no change in a wide temperature range (-98~90 ℃). Even if it is cooled at a high temperature of 130 ℃ for 30min, the viscosity of the solution has no obvious change. After many freezing-thawing cycles, the viscosity of the glue solution does not change. In the presence of salt, the solution has good thermal stability. If a small amount of electrolyte such as NaCl 0.5% is added under high temperature conditions, the viscosity of the glue solution can be stabilized. 4. The viscosity of acid-resistant and alkaline xanthan gum aqueous solution is almost independent of pH. This unique property is not available in other thickeners such as carboxymethyl cellulose (CMC). If the concentration of inorganic acid in the glue solution is too high, the glue solution is unstable; the hydrolysis of polysaccharide by acid will occur at high temperature, thus causing the viscosity of the glue solution to decrease. The content of NaOH is greater than 12%, which can cause gelling or even precipitation of xanthan gum. The concentration of sodium carbonate exceeds 5%, which can also cause gelling. 5. The anti-enzymatic xanthan gum skeleton has the peculiar ability not to be hydrolyzed by enzyme due to the shielding effect of the side chain. 6. Compatible xanthan gum can be miscible with most commonly used food thickener solutions, especially with alginates, starch, carrageenan, carob gum, the viscosity of the solution increases in the form of superposition. In aqueous solutions in the presence of various salts, it shows good compatibility. But high-valent metal ions, high pH will make them unstable, and adding complexing agents can prevent incompatibility. Soluble xanthan gum soluble in water, insoluble in alcohol, ketone and other polar solvents. In a very wide range of temperature, pH and salt concentration, it is easy to dissolve in water, and its aqueous solution can be prepared at room temperature. Air mixing should be reduced as much as possible during agitation. If xanthan gum is mixed with some dry substances such as salt, sugar, monosodium glutamate, etc. in advance, then moistened with a small amount of water, and finally stirred with water, the prepared glue liquid has better performance. It can be dissolved in many organic acid solutions and has stable performance. 8. The dispersity of 1% xanthan gum solution has a bearing capacity of 5N/m2, which is an excellent suspending agent and emulsion stabilizer in food additives. 9. Water-retaining xanthan gum has good water-retaining and fresh-keeping effects on food. |
| application | 1. in petroleum industry drilling, the 0.5% xanthan gum aqueous solution can maintain the viscosity of water-based drilling fluid and control its rheological properties, so that the viscosity of the drill bit part rotating at high speed is extremely small, which greatly saves power consumption, while the relatively static drilling part maintains high viscosity to prevent the borehole wall from collapsing, it is convenient to cut crushed stone and discharge out of the well. 2. In the food industry, it is better than current food additives such as gelatin, CMC, seaweed gum and pectin. Adding 0.2% ~ 1% to the fruit juice makes the fruit juice have good adhesion, good taste, and control penetration and flow; As an additive to bread, it can make bread stable, smooth in texture, save time and reduce costs; 0.25% are used in bread stuffing, food sandwich stuffing and sugar coating, it can increase the taste and flavor, the product structure is smooth, the shelf life is prolonged, and the stability of the product to heating and freezing is improved; in dairy products, 0.1% ~ 0.25% is added to ice cream, which can play an excellent stabilizing role; in canned food It provides good viscosity control and can replace part of starch, and one part of xanthan gum can replace 3-5 parts of starch. At the same time, xanthan gum has also been widely used in candy, condiments, frozen food and liquid food. (2016-07-22) |
| storage | xanthan gum can be widely used in about 100 kinds of products in more than 20 industries such as petroleum exploitation, chemical industry, food, medicine, agriculture, dyes, ceramics, papermaking, textiles, cosmetics, construction and explosive manufacturing. In order to facilitate preservation and transportation, it is generally made into dry products. Its drying has different treatment methods: vacuum drying, drum drying, spray drying, fluidized bed drying and airflow drying. Since it is a heat-sensitive substance and cannot withstand long-term high-temperature treatment, the use of spray drying will make its solubility worse. Although the thermal efficiency of drum drying is high, the mechanical structure is complex, and it is still difficult to realize for large-scale industrial production. Fluidized bed drying with idler balls is suitable for drying heat-sensitive viscous materials like xanthan gum because of the functions of enhancing heat and mass transfer and grinding and crushing, and the retention time of materials is also short. |
| precautions for use | 1. when preparing xanthan gum solution, if the dispersion is not sufficient, clots will appear. In addition to full stirring, it can be mixed with other raw materials in advance, and then added to water while stirring. If it is still difficult to disperse, a water-miscible solvent, such as a small amount of ethanol, can be added. 2. Xanthan gum is an anionic polysaccharide, which can be used together with other anionic or non-ionic substances, but cannot be compatible with cationic substances. Its solution has excellent compatibility and stability to most salts. Adding electrolytes such as sodium chloride and potassium chloride can improve its viscosity and stability. Divalent salts such as calcium and magnesium show similar effects on their viscosity. When the salt concentration is higher than 0.1%, the optimal viscosity is reached. If the salt concentration is too high, it does not improve the stability of xanthan gum solution, nor does it affect its rheology. Only when pH>10 (food products rarely appear), divalent metal salts Only show the tendency to form gels. Under acidic or neutral conditions, trivalent metal salts such as aluminum or iron form gels. High levels of monovalent metal salts prevent gel action. 3. Xanthan gum can be compatible with most commercial thickeners, such as cellulose derivatives, starch, pectin, dextrin, alginate, carrageenan, etc. In combination with galactomannan, it has a synergistic effect on improving viscosity. |
| identification test | solubility soluble in water, insoluble in ethanol (OT-42). In the gel formation test, 300ml of water was taken, placed in a 400ml beaker, preheated to 80 ℃, and 1.5g of sample and 1.5g of powdered bean gum were added under severe mechanical stirring. After stirring until the solution is formed, continue stirring for 30min. During the stirring process, the water temperature shall not be lower than 60 ℃ to stop stirring and cool at room temperature for more than 2 hours. When the temperature is lower than 40 ℃, a hard rubber-like gel should be formed, but if only the sample is used without adding carrageenan gum, the 1% control solution prepared in the same way will not form such a gel. |
| content analysis | accurately weigh 1.2g of sample and measure it according to GT-7 method. 0.25mol/L sodium hydroxide is equivalent to 5.5mg of carbon dioxide (CO2) per mL. |
| toxicity | ADI does not make special regulations (FAO/WHO,2001). Can be safely used in food (FDA, 172.695,2000). |
| usage limit | GB 2760-2000(g/kg): beverage 1.0; Dumpling wrappers (shrimp dumplings, fish skin dumplings, etc.) 1.0 (in terms of skin); Bread, dairy products, meat products, jam, jelly, colorful sauce, 2.0; Noodles, cakes, biscuits, shortening, instant coffee, fish products, ice cream, popsicles, ice cream, 10.0; Beverages and solid beverages, fried snacks, GMP. FAO/WHO(1984,g/kg): canned sardines and their products 10; Canned mackerel and enough fish 20 (calculated by filling soup); Pickled cucumber 5000mg/kg; Instant broth and soup 3000mg/kg; Cream 5 (only used for pasteurized whipped cream, or ultra-high temperature sterilized whipped cream and sterilized whipped cream for whipping); Cream cheese 5; after fermentation, the flavored yogurt treated by heating is 5000mg/kg; Cold drink 10. |
| use | as emulsion stabilizer and thickener, China stipulates that it can be used for noodles, cakes, biscuits, shortening, instant coffee, fish products, ice cream, popsicles and ice cream, with a maximum usage of 10 g/kg; The maximum usage is 2.0 g/kg in bread, jelly, dairy products, meat products, jam and color sauce; the maximum amount used in beverages is 1.0 g/kg. Stabilizer; Thickener; Emulsifier (dairy products, salads and other water-based foods); Suspended agents; Foam enhancer. When formulated with guar gum at 2:1, a strong gel can be obtained. It is used to enhance and improve the stability, concentration and density of seasoning sauce, sauce, canned pudding, frozen foaming milk, etc. widely used in food processing, oil drilling, pesticides, seeds, coating, feed, daily chemicals, textile printing and dyeing, papermaking, tobacco, casting, fire fighting and many other industries. used as food additives, also used in oil field drilling biochemical research. Stabilizers and emulsifiers for food, non-food and cosmetics. |
| production method | it is prepared by fermentation medium containing sugars (such as glucose, sucrose, starch, hydrolyzed starch, etc.) in the presence of suitable nitrogen source, dipotassium hydrogen phosphate and appropriate amount of trace elements, under the action of Xanthomonas campestris strain, fermentation, and then extraction, drying, crushing and other processes. the medium containing 1% ~ 5% glucose and inorganic salt was adjusted to the pH value of 6.0~7.0, the inoculum of Xanthomonas campestris (Xanthomonas campestris) was added, and cultured for 50~100h to obtain 4~12Pa?s high viscosity liquid. After sterilization, isopropanol or ethanol is added to precipitate it, and then purified with isopropanol or ethanol, dried and crushed. With glucose or starch as carbon source, protein hydrolysate or inorganic ammonium as nitrogen source, Xanthan gum was isolated from the culture solution by the method of organic solvent extraction or high-valent metal salt precipitation. Extraction of xanthan gum At present, the methods of extracting xanthan gum in China include full solvent method and calcium salt method, and the products often contain a large number of bacteria. For this reason, the bacteria can be removed by enzymatic hydrolysis, I .e. 0.01% ~ 0.05% lysozyme is added to the fermentation broth and decomposed for 2 hours at 53 ℃ and 5.5 Ph value. Then 0.1% ~ 0.5% neutral protease was added at 40 ℃ with 7.2 Ph value for 4 hours. Finally, it is heated to kill the enzyme and cooled to enter the next process. The calcium salt method adjusted the Ph value of the fermentation clear liquid to 11.5, and added calcium chloride to precipitate xanthan gum calcium; after centrifugal separation, it was dispersed in ethanol for depolymerization, and then filtered, washed with ethanol, and dried to obtain the finished product. The whole solvent method adds a large amount of ethanol or isopropyl alcohol to the above-treated fermentation clear liquid to precipitate xanthan gum; the finished product is obtained after centrifugal separation and drying. Fermentation culture Fermentation culture is conducive to product extraction and separation, usually using clear liquid fermentation. The medium composition was glucose 2.5%,(NH4)3 PO4 0.15%,MgSO4 0.01%,KH2PO4 0.25%,Ph = 7 soil 0.1. Xanthomonas (Luqing P26-9) was cultured in a slant at 28-30 ℃ for 3 days, then in a seed tank at 28 ℃ for 16-18 hours after shaking flask culture, and then in a fermentation tank for 3 days at 28-30 ℃. |
Last Update：2024-04-09 19:05:09
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