黄原胶是一种被广泛应用的微生物多糖。以甘油为唯一底物,添加适量表面活性剂对菌株进行胁迫,研究发酵生产的新型黄原胶的结构特征及流变性能。在高浓度表面活性剂的胁迫下,对野油菜黄单胞菌(Xanthomonas campestris CCTCC M2015714)进行驯化,最终得到1株高耐吐温-80和曲拉通X-100的突变株X.campestris TX53,该菌株在添加12 g/L表面活性剂条件下发酵96~120 h,稳定获得高透明、低黏度的新型黄原胶。通过红外光谱,扫描电子显微镜(scanning electron microscopy,SEM),黏度,剪切速率和热稳定性等检测方法对新型黄原胶结构和流变性能进行分析,结果显示,红外光谱与普通食品级黄原胶相吻合,SEM显示其微观表面呈现松散且纤细的多孔状结构。该新型黄原胶显示了良好稳定的流变性能,仍然为低黏度假塑性流体特性,且抗盐、抗pH、热稳定性良好。研究结果为黄原胶在功能性食品和医药领域的应用提供了研究基础。
Xanthan gum is a widely used microbial polysaccharide. The surfactant stress was used to induce domesticated strain Xanthomonas campestris to produce novel xanthan gum with glycerol, and the structural characteristics and rheological properties of the novel xanthan gum were determined. A laboratory-preserved strain Xanthomonas campestris CCTCC M2015714, which can produce xanthan gum by fermentation using glycerol as the sole substrate, was domesticated under the stress of high surfactant concentration. Finally, a mutant strain with high tolerance to Tween-80 and Triton X-100 was obtained. The novel xanthan gum with high transparency and low viscosity was stably obtained by 96-120 h of fermentation with the addition of 12 g/L surfactant. The structural and rheological properties of the novel xanthan gum were analyzed by infrared spectroscopy, scanning electron microscopy, viscosity, shear rate and thermal stability. The result of infrared spectra showed that the novel xanthan gum was consistent with the common food grade xanthan gum, and it had a loose and slim porous structure under scanning electron microscopy. The novel xanthan gum had stable rheological properties, low viscosity pseudoplastic fluid properties, and good salt, pH and thermal stability resistance. The study provides a research basis for the application of xanthan gum in functional food and medicine.
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