Introduction
Xanthan gum (English: xanthan gum, and xanthan gum as a transliteration), popularly called corn sugar gum, xanthan gum, sugars (glucose, sucrose, lactose), via which the bacterium Xanthomonas campestris (en: Xanthomonas campestris) is produced by fermentation of a polysaccharide compound is via Xanthan gum (English: xanthan gum, and xanthan gum as a transliteration), popularly called corn sugar gum, xanthan gum, sugars (glucose, sucrose, lactose), via which the bacterium Xanthomonas campestris (en: Xanthomonas campestris) is produced by fermentation of a polysaccharide compound is via . Xanthan gum is typically corn starch manufactured by cabbage black rot xanthomonas campestris carbohydrate as main raw material, by aerobic fermentation of biological engineering, the sever 1, 6 - glycosidic linkages, branched after opening, in the press 1,SYNTHESIS OF 4 - keys consisting of an acidic extracellular heteropolysaccharide Xanthan gum is typically corn starch manufactured by cabbage black rot xanthomonas campestris carbohydrate as main raw material, by aerobic fermentation of biological engineering, the sever 1, 6 - glycosidic linkages, branched after opening, in the press 1,SYNTHESIS OF 4 - keys consisting of an acidic extracellular heteropolysaccharide .
in 1952 by the USDA in Lille in the north of Peoria, Illinois Institute of Xanthomonas campestris pv. campestris and Brassica oleracea extract to water - soluble acidic extracellular heteropolysaccharide obtained xanthan gum is white or pale yellow powder, having excellent thickening, suspending, emulsifying property and a water - soluble, and has good thermal stability, so it is widely used in various food xanthan gum is white or pale yellow powder, having excellent thickening, suspending, emulsifying property and a water - soluble, and has good thermal stability, so it is widely used in various food .
Physicochemical Properties
Chinese name: Xanthan gum (CAS NO.: 11138 - 66 - 2 Chinese alias: xanthan gum; Xanthomonas campestris polysaccharide; piroxicam purine gum; yellow gum, xanthan gum; xanthan gum sources cabbage black rot xanthomonas; cabbage black rot xanthomonas gum; Xanthan Gum; Xanthan Gum by extracellular polysaccharide; Flavobacterium glue; glue used for thatch and the English name: Xanthan gum from the English aliases:;; MAYO; GUM.; 23; (TM);;;; Xanthan Gum Xanthomonas campestris; xanthan gum Xc; xanthan gum pharma; GUM FOR FOOD APPLICATION NAGEL;;, FCC; NF;; Xanthan bendable formula: C35H49O29
Structure
Xanthan Gum molecules from D - glucose, D - mannose, D - glucuronic acid, acetyl and pyruvate, whose molecule weight ranged from ~ 2 * 106 to 5 * 107 are provided between the primary structure is composed of beta - (1 - 4) linked glucosyl units to the main chain of a trisaccharide of side chain consisting of the side key is made up of D - mannose and D - glucuronic acid are alternately connected, at a molecular ratio of 2: 1; or (3) sugar side chains at position C6 with acetyl - D - mannose in the alpha 3 chain (1) is connected to the main chain, side chain or the end of D - mannose residues to form acetal with pyruvate,higher - order structure of a side chain and main chain by hydrogen bonds formed between the spiral and sustain multiple spiral Xanthan Gum molecules from D - glucose, D - mannose, D - glucuronic acid, acetyl and pyruvate, whose molecule weight ranged from ~ 2 * 106 to 5 * 107 are provided between the primary structure is composed of beta - (1 - 4) linked glucosyl units to the main chain of a trisaccharide of side chain consisting of the side key is made up of D - mannose and D - glucuronic acid are alternately connected, at a molecular ratio of 2: 1; or (3) sugar side chains at position C6 with acetyl - D - mannose in the alpha 3 chain (1) is connected to the main chain, side chain or the end of D - mannose residues to form acetal with pyruvate,higher - order structure of a side chain and main chain by hydrogen bonds formed between the spiral and sustain multiple spiral . xanthan gum to the secondary structure around the side chain is wound with the main chain skeleton, through hydrogen bond formation to maintain the rod of the double helix structure of the xanthan gum xanthan gum to the secondary structure around the side chain is wound with the main chain skeleton, through hydrogen bond formation to maintain the rod of the double helix structure of the xanthan gum .
of the tertiary structure is a rod of the double helix structure of the other by a weak non - covalent binding complex formed of spiral of the tertiary structure is a rod of the double helix structure of the other by a weak non - covalent binding complex formed of spiral .
Performance
Xanthan gum is an international Girl, thickening, suspending, emulsifying, stabilizing. had better properties of the biological glue xanthan gum of molecular side chain terminal contains a pyruvate group, its performance is impacted by xanthan gum of molecular side chain terminal contains a pyruvate group, its performance is impacted by .
xanthan gum has a long - chain polymer of the general performance, but it is in the high - density had a higher content of functional groups, may under certain conditions exhibit unique properties it xanthan gum has a long - chain polymer of the general performance, but it is in the high - density had a higher content of functional groups, may under certain conditions exhibit unique properties it . conformation in solution are diverse, and not to the condition of different characteristics of conformation in solution are diverse, and not to the condition of different characteristics of .
suspension and emulsification properties of the xanthan gum is present in an amount of, an insoluble solid and oil droplet suspension has good effect on suspension and emulsification properties of the xanthan gum is present in an amount of, an insoluble solid and oil droplet suspension has good effect on . xanthan sol molecule can form a super - combined helical ribbon of the interpolymers,constituting the mesh - like structure that is similar to that of the glue fragile, it is possible to support the solid particles, droplets and bubbles form, shows a very strong emulsification stability and a high suspending capability xanthan sol molecule can form a super - combined helical ribbon of the interpolymers,constituting the mesh - like structure that is similar to that of the glue fragile, it is possible to support the solid particles, droplets and bubbles form, shows a very strong emulsification stability and a high suspending capability .
soluble xanthan gum in water can be quickly dissolved, has good water solubility soluble xanthan gum in water can be quickly dissolved, has good water solubility . particularly in cold water will also dissolve, without complex machining process, is convenient to use and particularly in cold water will also dissolve, without complex machining process, is convenient to use and .
but because it has a strong hydrophilicity, if added directly to water while stirring is not sufficiently small, and the outer layer of the water - swellable gel - forming clusters, will prevent moisture from entering the inner layer, so as to affect the function, and therefore care must be taken in order to correctly use but because it has a strong hydrophilicity, if added directly to water while stirring is not sufficiently small, and the outer layer of the water - swellable gel - forming clusters, will prevent moisture from entering the inner layer, so as to affect the function, and therefore care must be taken in order to correctly use . xanthan gum powder or with the salt,Stir in sugar and auxiliary materials promoting slow dry powder is added to the stirred aqueous feed, a solution was prepared by using the xanthan gum powder or with the salt,Stir in sugar and auxiliary materials promoting slow dry powder is added to the stirred aqueous feed, a solution was prepared by using the .
thickening xanthan gum solution has a viscosity characteristic of the low concentration (1% aqueous solution of gelatin of a viscosity equivalent to a 100 - fold), is a highly efficient thickener thickening xanthan gum solution has a viscosity characteristic of the low concentration (1% aqueous solution of gelatin of a viscosity equivalent to a 100 - fold), is a highly efficient thickener . the pseudoplasticity of the aqueous solution of xanthan gum in a static or low as a result of the shearing action has a high viscosity, and the apparent viscosity, but unchanged the pseudoplasticity of the aqueous solution of xanthan gum in a static or low as a result of the shearing action has a high viscosity, and the apparent viscosity, but unchanged .
molecular structure when shear force is removed, the immediate restoration of the original viscosity molecular structure when shear force is removed, the immediate restoration of the original viscosity . shear and viscosity relationship is completely malleable shear and viscosity relationship is completely malleable .
xanthan gum very pronounced pseudoplastic, such pseudoplasticity to the stabilization of the suspension, xanthan gum very pronounced pseudoplastic, such pseudoplasticity to the stabilization of the suspension,. extremely effective emulsion stability against heat and xanthan gum the viscosity of the solution does not change with the change of the temperature change, due to heating of the polysaccharide will generally change in viscosity of the xanthan gum in aqueous solution at a viscosity between 10 80 c scarcely changes even if the concentration of the aqueous solution in a broad temperature range were still showing stable high viscosity extremely effective emulsion stability against heat and xanthan gum the viscosity of the solution does not change with the change of the temperature change, due to heating of the polysaccharide will generally change in viscosity of the xanthan gum in aqueous solution at a viscosity between 10 80 c scarcely changes even if the concentration of the aqueous solution in a broad temperature range were still showing stable high viscosity .
1% xanthan gum solution containing 1% potassium chloride (KCl) (a) and 25 DEG C to 120 DEG C. the viscosity is reduced by only 3% to the acidity of solution pH on the stability of the xanthan gum is very stable in a pH - value between 10 named their viscosity is not affected,At pH less than 4 and greater than 11 when the viscosity is changed slightly in PH3 to the acidity of solution pH on the stability of the xanthan gum is very stable in a pH - value between 10 named their viscosity is not affected,At pH less than 4 and greater than 11 when the viscosity is changed slightly in PH3 .
11 within the range, the viscosity of the maximum and minimum values so that a difference of less than 10% 11 within the range, the viscosity of the maximum and minimum values so that a difference of less than 10% . xanthan gum is soluble in a variety of acid solution, such as 5% of sulfuric acid, nitric acid 5%, 5% acetic acid, 10% hydrochloric acid and 25% of phosphoric acid, and xanthan gum is present in an acid solution at room temperature is quite stable, for months the member quality is still not changed xanthan gum is soluble in a variety of acid solution, such as 5% of sulfuric acid, nitric acid 5%, 5% acetic acid, 10% hydrochloric acid and 25% of phosphoric acid, and xanthan gum is present in an acid solution at room temperature is quite stable, for months the member quality is still not changed .
xanthan gum can be dissolved in sodium hydroxide solution, and having thickening properties. The formation of the solution at room temperature is very stable Xanthan gum is a strong oxidizer, such as perchloric acid, persulfuric acid degradation, as the temperature rises, Xanthan gum is a strong oxidizer, such as perchloric acid, persulfuric acid degradation, as the temperature rises,.
accelerated degradation of salt on the stability of the xanthan gum solution and many salt (the potassium salt, sodium salt, calcium salt, magnesium salt etc.), the viscosity is not affected by at higher salt concentration conditions, and even in saturated salt solution keeps its solubility without precipitation and flocculation, and the viscosity is not almost affected by at higher salt concentration conditions, and even in saturated salt solution keeps its solubility without precipitation and flocculation, and the viscosity is not almost affected by .
protein hydrolysis stability of the xanthan gum is present in an amount of a stable duplex structure so as to have strong antioxidant and anti - entymolysis abilities, many of the enzymes such as protease, amylase, cellulase and hemicellulase enzyme and the like cannot be degraded xanthan gum protein hydrolysis stability of the xanthan gum is present in an amount of a stable duplex structure so as to have strong antioxidant and anti - entymolysis abilities, many of the enzymes such as protease, amylase, cellulase and hemicellulase enzyme and the like cannot be degraded xanthan gum .
Using The Method
Most of the xanthan gum in water - based phase system were fully dissolved, but because it has strong hydrophilicity, if added directly to water while stirring is insufficient, and the outer layer of the water - swellable gel - forming, so as to prevent moisture from entering the inner layer, which in turn affects the action of the play, therefore care must be taken in order to correctly use: Take a xanthan gum with ten or more of the other dry raw materials, such as in food manufacturing of sugar, monosodium glutamate, salt, etc., then poured slowly with stirring in water, soaked for about two hours, stirring is continued until complete dissolution of the
Toxicology Test
US
American Xanthan gum was first a toxicology and safety test American Xanthan gum was first a toxicology and safety test . 1969 xanthan gum by the United States Food and Drug Administration (FDA) approved as food additives 1969 xanthan gum by the United States Food and Drug Administration (FDA) approved as food additives .
FDA "(1994) Xanthan gum was listed as a GRAS substance is GRAS" generally recognized as safe ", i.e. typically in an amount, there is no safety concern thereafter, Denmark, UK, Ireland, the Netherlands, Spain and Canada for Xanthan gum by abolishing the food thereafter, Denmark, UK, Ireland, the Netherlands, Spain and Canada for Xanthan gum by abolishing the food .
the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO / WHO (1994),xanthan gum of the acceptable daily intake (ADI) are not particularly specified the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO / WHO (1994),xanthan gum of the acceptable daily intake (ADI) are not particularly specified .
China
China's xanthan gum are studied, 1985 Nankai University pioneered the study of food grade xanthan gum, a xanthan gum depending on the product toxicological tests, the strains producing xanthan gum to conduct toxicity experiment, the results show that the xanthan gum and 1 strain with no toxicity China's xanthan gum are studied, 1985 Nankai University pioneered the study of food grade xanthan gum, a xanthan gum depending on the product toxicological tests, the strains producing xanthan gum to conduct toxicity experiment, the results show that the xanthan gum and 1 strain with no toxicity . 1988 National Board of Health approved food grade xanthan gum, animal husbandry and fisheryFood additives and is listed in the list of the National People's Republic of China, promulgated in 2007 1988 National Board of Health approved food grade xanthan gum, animal husbandry and fisheryFood additives and is listed in the list of the National People's Republic of China, promulgated in 2007 .
(food additive - xanthan gum) GB13886 - 2007 adopted the FCC and the Food and Agriculture Organization (FAO / WHO Joint Expert Committee on Food Additive (JECFA, 1999), as compared with the standard of 1992, amending some technical standards, so as to check the detection indexes (food additive - xanthan gum) GB13886 - 2007 adopted the FCC and the Food and Agriculture Organization (FAO / WHO Joint Expert Committee on Food Additive (JECFA, 1999), as compared with the standard of 1992, amending some technical standards, so as to check the detection indexes .
Identification Test
Solubility: soluble in water, insoluble in ethanol (42) Solubility: soluble in water, insoluble in ethanol (42) . OT - gel formation test 300 ml of water, placed in a 400 ml beaker, preheated to 80.d egree. C., with vigorous mechanical stirring, is added to the sample solution and 1.5 g of powdered rubber and angle dal 1. 5g
stirring to form a solution, and stirring was continued for a further 30 min stirring to form a solution, and stirring was continued for a further 30 min . in the stirring process, the water temperature is not less than 60. degree. C. stirring was stopped, cooled at room temperature for 2 hours
when the temperature is less than 40 c, to form a stiff gel - like rubber, but only and the specimens without glue dal angle by the same method of preparation of the 1% solution, does not form such a gel when the temperature is less than 40 c, to form a stiff gel - like rubber, but only and the specimens without glue dal angle by the same method of preparation of the 1% solution, does not form such a gel .
Content Analysis
Accurately weigh a sample 1. 2g, in accordance with the method for the determination of GT - 7 Each mL. mol / L sodium hydroxide is equivalent to 5 mg of carbon dioxide (CO2)
1 1.
Toxicity
Its oral LD50 in mice was more than 10 g / kg Its oral LD50 in mice was more than 10 g / kg . .
Analog Devices do not need to be specified may be safely used for food (FDA, §. 695, 2000)
Production Method
(1) containing a saccharide such as glucose, sucrose, starch, starch hydrolysate and the fermentation medium and the like), suitable nitrogen, phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate and an appropriate amount of microelements in the presence of Xanthomonas campestris strain, fermentation, extracting, drying, pulverizing etc (1) containing a saccharide such as glucose, sucrose, starch, starch hydrolysate and the fermentation medium and the like), suitable nitrogen, phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate and an appropriate amount of microelements in the presence of Xanthomonas campestris strain, fermentation, extracting, drying, pulverizing etc . (2) containing 1% ~ 5% of glucose and inorganic salt culture medium adjusted to a pH value of 6.0 to 7.0, added of Xanthomonas campestris) by inoculating 50 ~ 100h, 4 ~ 12 Pa? s of the high - viscosity liquid sterilization after
,the addition of isopropanol or ethanol precipitation, and then with isopropanol or ethanol after refining, drying and crushing ,the addition of isopropanol or ethanol precipitation, and then with isopropanol or ethanol after refining, drying and crushing . (3) from glucose or starch as carbon source, a protein hydrolysate or inorganic ammonium nitrogen, with Flavobacterium of cabbage black rot xanthomonas culture and fermentation, and extraction with organic solvents or high - valent metal salt precipitation method from the culture broth and separating the xanthan gum (3) from glucose or starch as carbon source, a protein hydrolysate or inorganic ammonium nitrogen, with Flavobacterium of cabbage black rot xanthomonas culture and fermentation, and extraction with organic solvents or high - valent metal salt precipitation method from the culture broth and separating the xanthan gum .
extracting Chinese extracting xanthan gum have a total solvent method and the calcium salt, the product tends to contain a large amount of available extracting Chinese extracting xanthan gum have a total solvent method and the calcium salt, the product tends to contain a large amount of available . this enzyme eliminate mycelium, i.e. prior to the fermentation broth of 0.01% to 0.05% of the lysozyme, at 53. degree. C.,pH 5.5 under conditions to
for 2h at 40. degree. C., pH 7. 2 was added with 0. 1% ~ 0. 5% neutral protease for 4 hours by last heating to inactivate enzyme, cooling after the next process by calcium salt forma last heating to inactivate enzyme, cooling after the next process by calcium salt forma .
: fermentation supernatant was adjusted to pH 11. 5, the addition of calcium chloride to calcium xanthan gum precipitate after centrifugation was dispersed in ethanol, then filtered, washed with ethanol and dried to give the finished Full solvent method: the processing of the fermentation by adding a large amount of ethanol or isopropyl alcohol, the xanthan gum to precipitate; centrifuging,After drying for obtaining finished products Full solvent method: the processing of the fermentation by adding a large amount of ethanol or isopropyl alcohol, the xanthan gum to precipitate; centrifuging,After drying for obtaining finished products .
fermentation fermentation culture is of benefit to the extraction and separation, usually adopting fermentation fermentation culture is of benefit to the extraction and separation, usually adopting . Fermentation medium composition: glucose 2. 5%, (NH4) 3PO4 0. 15%, MgSO4 0. 01%, KH2PO4 0. 25%, soil Ph = 7 0.
1 in 28 to 30. degree. C. Huang Lu (P26) 9 Light - 3d slant culture, shake flask culture at 28.d egree. C. under a seeding tank is cultured for 16 ~ 18h, the fermentor after the access of 28 - 30. degree. C. for 3 days 1 1.
Industrial Application
1996 allowing use as a food additive, food industry xanthan gum has been widely accepted, because at low concentration can provide excellent storage stability and processing according to the 1996 allowing use as a food additive, food industry xanthan gum has been widely accepted, because at low concentration can provide excellent storage stability and processing according to the . food additive hygiene standard, the xanthan gum may be used in bread, ice cream, dairy products, meat products, jam, jelly, beverage in our country according to food additive hygiene standard, the xanthan gum may be used in bread, ice cream, dairy products, meat products, jam, jelly, beverage in our country according to .
Hygienic Standard for Uses of Food Additives (GB2760 - 1996): xanthan gum can be used in the beverage, the maximum consumption 1. 0g / kg; bread, dairy products, meat products, jam, jelly, sauce, 2. 0g / kg; pasta, pastries, biscuits,shortening, instant coffee, fish products, ice cream, popsicles, ice cream, 10. 0g / kg xanthan gum in the food industry is the ideal of a thickener, an emulsifier and a binder, and has extensive uses xanthan gum in the food industry is the ideal of a thickener, an emulsifier and a binder, and has extensive uses .
xanthan gum as quality improvers of the cake, the cake volume can be increased, improving the structure of the cake, the cake the size of the gap is uniform, elastic, and delaying the senescence, prolong the shelf life of cake xanthan gum as quality improvers of the cake, the cake volume can be increased, improving the structure of the cake, the cake the size of the gap is uniform, elastic, and delaying the senescence, prolong the shelf life of cake . cream products, dairy products by adding a small amount of xanthan gum, the product structure of a solid, favorable for the slice, it is easier to release the aroma, smooth mouthfeel, cream products, dairy products by adding a small amount of xanthan gum, the product structure of a solid, favorable for the slice, it is easier to release the aroma, smooth mouthfeel, .
for refreshing beverage, the beverage has excellent taste, the beverage with a refreshing characteristics,fruit juice type beverage an insoluble component is formed good suspension liquid can be retained evenly without stratification for refreshing beverage, the beverage has excellent taste, the beverage with a refreshing characteristics,fruit juice type beverage an insoluble component is formed good suspension liquid can be retained evenly without stratification . beer may be added in its sporulation and has the excellent effect of xanthan gum beer may be added in its sporulation and has the excellent effect of xanthan gum .
, are also widely used in canned food, sausage, biscuits, snacks, instant noodles, meat and other food in jelly and , are also widely used in canned food, sausage, biscuits, snacks, instant noodles, meat and other food in jelly and .
