摘要
通过发酵一株野油菜黄单胞菌得到黄原胶,进而测定该黄原胶在不同质量浓度、p H值、氯化钠质量浓度、温度下黏度变化,分析黄原胶流变特性、丙酮酸质量分数和黏均分子质量。结果表明:本实验菌株的黄原胶产量达到28.4 g/L,黄原胶黏度在质量浓度高于4.0 g/L时迅速升高,黄原胶黏度在p H 3.0~10.0之间稳定。氯化钠质量浓度由10 g/L增加到70 g/L时,使1.0 g/L黄原胶黏度提高20%,而温度高于35℃时使1.0 g/L黄原胶黏度降低。黄原胶的丙酮酸质量分数达到6.35%,黏均分子质量为5.7×106 D。1.0 g/L黄原胶的稠度系数和流体指数分别为26.94和0.765 5,5.0 g/L黄原胶的稠度系数和流体指数分别为489.65和0.328 1。研究表明该株野油菜黄单胞菌具有较大的潜在应用价值。
A strain of Xanthomonas campestris was screened and cultured for the production of xanthan. Effects of xanthan concentration, p H, sodium chloride content and temperature on viscosities were determined. Rheological behaviors, pyruvate content, and molecular weight of xanthan were investigated for further application. The strain produced 28.4 g/L xanthan. The viscosity of xanthan increased rapidly when the concentration was higher than 4.0 g/L, but remained stable in the p H range of 3.0–10.0. The viscosity of 1.0 g/L xanthan was increased by 20% in response to an increase in Na Cl concentration from 10 to 70 g/L, but showed a decrease at high temperature(higher than 35 ℃). The xanthan contained 6.35% pyruvate and had a viscosity-average molecular weight of 5.7 × 106 D. Coefficient and fluidity index of the xanthan prepared from Xanthomonas campestris at different concentrations were 26.94 and 0.765 5 for 1.0 g/L, and 489.65 and 0.328 1 for 5.0 g/L, respectively. In conclusion, this strain of Xanthomonas campestris has tremendous application potential.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第23期29-32,共4页
Food Science
基金
国家自然科学基金青年科学基金项目(21306112)
上海市自然科学基金项目(13ZR1429100)
