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

Autor:	E. Papalamprou, Vassilios Kiosseoglou, A. Kiosseoglou, G. Doxastakis, Eleousa A. Makri
Rok vydání:	2003
Předmět:	food.ingredient biology Chemistry Food additive Industrial fermentation biology.organism_classification Xanthomonas campestris chemistry.chemical_compound food Emulsion Botany medicine Medium molecular weight Locust bean gum Food science Thickening agent Xanthan gum Food Science medicine.drug
Zdroj:	Food Research International. 36:425-430
ISSN:	0963-9969
DOI:	10.1016/s0963-9969(02)00175-8
Popis:	Xanthan gum of medium molecular weight was produced by Xanthomonas Campestris ATCC 1395 in a laboratory fermenter without pH control by applying a stirrer speed of 600 rpm and its stabilization properties in salad dressing emulsions were evaluated. The gum performed satisfactorily as an emulsion stabilizer and thickener although it had to be used in higher concentrations in order to be as effective as the commercially available xanthan gum. Furthermore, resilient gel structures resulted when the gum was used in an admixture with locust bean gum. The gel texture profile was different compared to that of the commercial sample/locust bean gum mixture, suggesting that the gum could present an alternative for the preparation of gels of acceptable textural properties.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8bbded802a181e6b74865c1ccaf4a2d6 https://doi.org/10.1016/s0963-9969(02)00175-8 Zobrazit plný text záznamu Full Text from ScienceDirect