CA1073384A - Enhancement of viscosity imparting properties of xanthan gum - Google Patents
Enhancement of viscosity imparting properties of xanthan gumInfo
- Publication number
- CA1073384A CA1073384A CA256,897A CA256897A CA1073384A CA 1073384 A CA1073384 A CA 1073384A CA 256897 A CA256897 A CA 256897A CA 1073384 A CA1073384 A CA 1073384A
- Authority
- CA
- Canada
- Prior art keywords
- xanthan gum
- aqueous
- xanthomonas
- ppm
- viscosity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
- C12P19/06—Xanthan, i.e. Xanthomonas-type heteropolysaccharides
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
- C08B37/0033—Xanthan, i.e. D-glucose, D-mannose and D-glucuronic acid units, saubstituted with acetate and pyruvate, with a main chain of (beta-1,4)-D-glucose units; Derivatives thereof
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Materials Engineering (AREA)
- Biotechnology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Emergency Medicine (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Xanthan gum having increased viscosity is obtained by heating fermentation beer to a tem-perature of from about 210°F to about 220°F for from about 1 to about 5 minutes at a pH of from about 6 to about 7.
Xanthan gum having increased viscosity is obtained by heating fermentation beer to a tem-perature of from about 210°F to about 220°F for from about 1 to about 5 minutes at a pH of from about 6 to about 7.
Description
~oq33~
; SUMMARY OF THE INVENTION
In accordance with the invention r it has now been found that heteropolysaccharides having increased viscosity in aqueous media are obtained by heating the beer in which the heteropolysaccharides are fermented to a temperature of from about 210F to about 220F for from about 1 to about 5 minutes.
DETAILED DESCRIPTION
The present invention relates to polymers for ; 10 altering the rheological properties of aqueous media and more particularly related to modified heteropolysaccharides which are particularly effective for increasing the vis-cosities of brine and similar solutions.
The hateropolysaccharides which are modified in 15 accordance with the invention are heteroglycans produced by the action of bacteria of the genus Xanthomonas upon carbohydrates. Representative species of these bacteria include Xanthomonas begoniae, Xanthomonas campestris, Xanthomonas carotae, Xanthomonas hedrae, Xanthomonas incanae, 20 Xanthamonas malvacearum, Xanthomonas papavericola, Xantho-monas phaseoli, Xanthomonas plsi, Xanthomonas vesicatoria, Xanthomonas vasculorum, and Xanthomonas translucens. The production of the heteropoIysaccharides is a characteristic trait of all members of the genus Xanthomonas. It has been 25 shown that certain species of these bacteria produce the polymers with particular efficiency and are therefore more attractive for purposes of the invention than are others.
Xanthomonas begoniae, Xanthomonas campestris, Xanthomonas incanae, and Xanthomonas pisi are particularly outstanding 30 in this respect and are therefore preferred for purposes of the invention.
o73~31!3~
Organisms of the Xanthomonas genus act upon a wide variety of carbohydrates to produce the heteropolysaccharides utili~ed for purposes of this invention. The fermentation medium generally contains a suitable carbohydrate at a concentration of about 1 to about 5% by weight. Suitable carbohydrates include, for example, dextrose, sucroseJ maltose~
fructose, lactose, corn starch, glucose, soluble starch, and the like. Fermentation studies have shown thae the carbohydrates employed need not be in a refined state and may instead be utilized in the form of crude materials derived from natural sources. Specific examples of such crude materials include raw sugar, crude molasses, sugar beet juice, raw potato starch and the like. Since the crude materials are generally much less expensive than the corresponding refined carbohydrates, they are, in most cases, preferred for use as substrates in preparing the heteropolysaccharides.
The heteropolysaccharides are normally produced from carbohydrates such as those described above by employing an aqueous fermentation medium from about one to about five weight percent of the carbohydrate. From about 0.1 to about 0.5 weight percent of dispotassium acid phosphate and from about 0.1 to about 10 weight percent of a nutrient containing suitable trace elements and organic nitrogen sources is usually added to the carbohydrate solution to complete the fermentation medium. The nutrient employed will normally be a byproduct material such as distillers' solubles or the like. A mixture containing 2 weight percent raw sugar, .4 weight distillers' solubles has been found to yield excellent results. The use of such a mixture is not necessary in all instances however~
The trace elements and organic nitrogen sources contained in the nutrient are apparently also present in certain of the ,` crude carbohydrate source materials--raw sugar beet juLce, for ~ - 3 f ~) '1~)733~
example -- and hence, it has been found that the addition of a nutrient to such materials may not be necessary.
The actual fermentation conditions are known to those skilled in the art and are not part of the present invention. Fermentation procedures ~ are described, for example, in U.S. Patents 3,391,060; 3,391,061, 3,427,226;
; 3,433,708; 3,446,796 and 3,729,460.
At the end of the fermentation, the fermentation beer is pasteurized by heating to a temperature of from 195 F to 205 F for 1 to less than 3 minutes and the gum separated by conventional means, e.g., precipitation, extraction of solids, removal of precipitating agent and milling. The resulting gum, when added either directly or through a stock solution to a brine solution for secondary recovery operations in the petroleum industry at a concentration of about 500 ppm, yields a brine having a viscosity of about 6.5 - 7 cps.
In contrast to the foregoing prior art product, it has now been found that a xanthan gum having increased viscosity in aqueous media is obtained by increasing both the temperature and duration of the conventional pasteurization step and heating the fermentation beer, before separating the gum, to a temperature of from about 210F to about 220F for from about 1 to about 5 minutes at a pH of from about 6 to about 7. The gum separated from a fermenta-tion beer treated in the foregoing manner produces a substantially higher viscosity in a~ueous media. For example, when added to a brine solution for secondary recovery in the petroleum industry at a concentration of about 500 ppm, such a gum yields a brine having a viscosity of from about 13 to about 14 cps.
While French Patent 1,575,756 indicates that the viscosity - of xanthan gum is increased by heating to a : ~, `' 1 . . .
: ' !.''. ~ ' .'~' .' '' . .
.. . .
~LI;)7338~
temperature of from 80C - 130C for lO minutes to 2 hours, it has been found according to the present invention that a heating period ~f from about 3 to about 5 minutes is critical and that heating beyond about 5 minutes results in a decreased viscosity.
In oil well flooding operations, 1:he user generally prepares an aqueous concentrate of xanthan gum containing from about 0.25% to about 1.5% by weight of xanthan gum. This concentrate may be held at ambient temperature for a period of hours or days. Shortly prior to injection of the solution into the well bore, the xanthan gum solùtion is diluted to "use" concentration of from about 200 - 2,000 ppm.
,,~
'' ~73384 ;:
:.
The following examples illustrate the present invention ' without, however~ limiting the same thereto,.
' Example 1 -~
, ~
The following data shows the viscosity of brine water con- ' ~ 5 taining 500 ppm of xanthan gum produced from beers fermented ~, ; under similar conditions and pasteurized for the indicated ' time and temperature.
The viscosity was measured at 7.3 sec Time~ Minutes : 10 ~ Temperature~ F 0 3 5
; SUMMARY OF THE INVENTION
In accordance with the invention r it has now been found that heteropolysaccharides having increased viscosity in aqueous media are obtained by heating the beer in which the heteropolysaccharides are fermented to a temperature of from about 210F to about 220F for from about 1 to about 5 minutes.
DETAILED DESCRIPTION
The present invention relates to polymers for ; 10 altering the rheological properties of aqueous media and more particularly related to modified heteropolysaccharides which are particularly effective for increasing the vis-cosities of brine and similar solutions.
The hateropolysaccharides which are modified in 15 accordance with the invention are heteroglycans produced by the action of bacteria of the genus Xanthomonas upon carbohydrates. Representative species of these bacteria include Xanthomonas begoniae, Xanthomonas campestris, Xanthomonas carotae, Xanthomonas hedrae, Xanthomonas incanae, 20 Xanthamonas malvacearum, Xanthomonas papavericola, Xantho-monas phaseoli, Xanthomonas plsi, Xanthomonas vesicatoria, Xanthomonas vasculorum, and Xanthomonas translucens. The production of the heteropoIysaccharides is a characteristic trait of all members of the genus Xanthomonas. It has been 25 shown that certain species of these bacteria produce the polymers with particular efficiency and are therefore more attractive for purposes of the invention than are others.
Xanthomonas begoniae, Xanthomonas campestris, Xanthomonas incanae, and Xanthomonas pisi are particularly outstanding 30 in this respect and are therefore preferred for purposes of the invention.
o73~31!3~
Organisms of the Xanthomonas genus act upon a wide variety of carbohydrates to produce the heteropolysaccharides utili~ed for purposes of this invention. The fermentation medium generally contains a suitable carbohydrate at a concentration of about 1 to about 5% by weight. Suitable carbohydrates include, for example, dextrose, sucroseJ maltose~
fructose, lactose, corn starch, glucose, soluble starch, and the like. Fermentation studies have shown thae the carbohydrates employed need not be in a refined state and may instead be utilized in the form of crude materials derived from natural sources. Specific examples of such crude materials include raw sugar, crude molasses, sugar beet juice, raw potato starch and the like. Since the crude materials are generally much less expensive than the corresponding refined carbohydrates, they are, in most cases, preferred for use as substrates in preparing the heteropolysaccharides.
The heteropolysaccharides are normally produced from carbohydrates such as those described above by employing an aqueous fermentation medium from about one to about five weight percent of the carbohydrate. From about 0.1 to about 0.5 weight percent of dispotassium acid phosphate and from about 0.1 to about 10 weight percent of a nutrient containing suitable trace elements and organic nitrogen sources is usually added to the carbohydrate solution to complete the fermentation medium. The nutrient employed will normally be a byproduct material such as distillers' solubles or the like. A mixture containing 2 weight percent raw sugar, .4 weight distillers' solubles has been found to yield excellent results. The use of such a mixture is not necessary in all instances however~
The trace elements and organic nitrogen sources contained in the nutrient are apparently also present in certain of the ,` crude carbohydrate source materials--raw sugar beet juLce, for ~ - 3 f ~) '1~)733~
example -- and hence, it has been found that the addition of a nutrient to such materials may not be necessary.
The actual fermentation conditions are known to those skilled in the art and are not part of the present invention. Fermentation procedures ~ are described, for example, in U.S. Patents 3,391,060; 3,391,061, 3,427,226;
; 3,433,708; 3,446,796 and 3,729,460.
At the end of the fermentation, the fermentation beer is pasteurized by heating to a temperature of from 195 F to 205 F for 1 to less than 3 minutes and the gum separated by conventional means, e.g., precipitation, extraction of solids, removal of precipitating agent and milling. The resulting gum, when added either directly or through a stock solution to a brine solution for secondary recovery operations in the petroleum industry at a concentration of about 500 ppm, yields a brine having a viscosity of about 6.5 - 7 cps.
In contrast to the foregoing prior art product, it has now been found that a xanthan gum having increased viscosity in aqueous media is obtained by increasing both the temperature and duration of the conventional pasteurization step and heating the fermentation beer, before separating the gum, to a temperature of from about 210F to about 220F for from about 1 to about 5 minutes at a pH of from about 6 to about 7. The gum separated from a fermenta-tion beer treated in the foregoing manner produces a substantially higher viscosity in a~ueous media. For example, when added to a brine solution for secondary recovery in the petroleum industry at a concentration of about 500 ppm, such a gum yields a brine having a viscosity of from about 13 to about 14 cps.
While French Patent 1,575,756 indicates that the viscosity - of xanthan gum is increased by heating to a : ~, `' 1 . . .
: ' !.''. ~ ' .'~' .' '' . .
.. . .
~LI;)7338~
temperature of from 80C - 130C for lO minutes to 2 hours, it has been found according to the present invention that a heating period ~f from about 3 to about 5 minutes is critical and that heating beyond about 5 minutes results in a decreased viscosity.
In oil well flooding operations, 1:he user generally prepares an aqueous concentrate of xanthan gum containing from about 0.25% to about 1.5% by weight of xanthan gum. This concentrate may be held at ambient temperature for a period of hours or days. Shortly prior to injection of the solution into the well bore, the xanthan gum solùtion is diluted to "use" concentration of from about 200 - 2,000 ppm.
,,~
'' ~73384 ;:
:.
The following examples illustrate the present invention ' without, however~ limiting the same thereto,.
' Example 1 -~
, ~
The following data shows the viscosity of brine water con- ' ~ 5 taining 500 ppm of xanthan gum produced from beers fermented ~, ; under similar conditions and pasteurized for the indicated ' time and temperature.
The viscosity was measured at 7.3 sec Time~ Minutes : 10 ~ Temperature~ F 0 3 5
2 180 5.9 ~'
3 1~0 8~2
4 190 806 ~ '~
200 9.0 ~' ' 6 200 9.7 9.7 ': 7 210 9.7 , ,, ., 8 220 10~3 '' Example 2 ,~
,: 20 T,he following table shows the effect on viscosity of brine containing 500 ppm of xanthan gum obtained by subjecting aliquots of a fermentation beer produced by fermentation beer produced by fermentation of Xanth =onas campestris to differing pasteurization temperatures:
',' , . : : -73;31~
Brookfield Viscosity (cps) of 500 ppm Brine Sol~tion at Shear Rate of 7.32 sec Time ~minutes) Aliquot Temperature F 1 3 5 : 1 200 13.30 2 210 13.97 3 220 13.77 E ample 3 The following table shows the effect on viscosity of brine containing 500 ppm of xanthan gum obtained by subjecting aliquots of a fermentation beer produced by fermentation of Xanthomonas compestris to differing pasteurization temperatures:
Brookfield Viscosity (cps) of 500 ppm Brine Solution at Shear Rate of 7~32 sec-l Tlm ~Minutes) ~ Temperature F 1 3 5 1 200 10.80 2 210 11.37 3 220 11.43
200 9.0 ~' ' 6 200 9.7 9.7 ': 7 210 9.7 , ,, ., 8 220 10~3 '' Example 2 ,~
,: 20 T,he following table shows the effect on viscosity of brine containing 500 ppm of xanthan gum obtained by subjecting aliquots of a fermentation beer produced by fermentation beer produced by fermentation of Xanth =onas campestris to differing pasteurization temperatures:
',' , . : : -73;31~
Brookfield Viscosity (cps) of 500 ppm Brine Sol~tion at Shear Rate of 7.32 sec Time ~minutes) Aliquot Temperature F 1 3 5 : 1 200 13.30 2 210 13.97 3 220 13.77 E ample 3 The following table shows the effect on viscosity of brine containing 500 ppm of xanthan gum obtained by subjecting aliquots of a fermentation beer produced by fermentation of Xanthomonas compestris to differing pasteurization temperatures:
Brookfield Viscosity (cps) of 500 ppm Brine Solution at Shear Rate of 7~32 sec-l Tlm ~Minutes) ~ Temperature F 1 3 5 1 200 10.80 2 210 11.37 3 220 11.43
Claims (3)
PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of preparing a xanthan gum capable of imparting enhanced viscosity to an aqueous medium which comprises heating an undiluted additive-free fermentation beer containing a xanthan gum produced by the action of a species of the genus Xanthomonas upon a carbohydrate to a temperature of from about 210°F to about 220°F for a period of from 1 to about 5 minutes at a pH of from about 6 to about 7, and recovering the xanthan gum from the fermentation beer.
2. An aqueous concentrate for use in preparing an aqueous brine solution, the concentrate comprising an aqueous solution containing from about 0.25% by weight to about 1.5% by weight of xanthan gum recovered from a fermentation beer, according to the method of claim 1.
3. A composition for use in secondary recovery operations in the petroleum industry comprising an aqueous brine solution containing from about 200 ppm to about 2000 ppm of a xanthan gum prepared according to claim 1.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US59830175A | 1975-07-23 | 1975-07-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1073384A true CA1073384A (en) | 1980-03-11 |
Family
ID=24395024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA256,897A Expired CA1073384A (en) | 1975-07-23 | 1976-07-13 | Enhancement of viscosity imparting properties of xanthan gum |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPS5215893A (en) |
| CA (1) | CA1073384A (en) |
| FR (1) | FR2318926A1 (en) |
| GB (1) | GB1488645A (en) |
| IT (1) | IT1066348B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54128487A (en) * | 1978-03-29 | 1979-10-05 | Toagosei Chem Ind Co Ltd | Composition for ground excavation stabilizing fluid |
| NL7907884A (en) * | 1978-11-06 | 1980-05-08 | Pfizer | METHOD FOR PREPARING A MOTION CONTROLLING SOLUTION FOR USE IN OIL EXTRACTION |
| JPS5654133U (en) * | 1979-10-03 | 1981-05-12 | ||
| GB8316903D0 (en) * | 1983-06-22 | 1983-07-27 | Miller R | Tenderisation/curing of meat cuts |
| FR2551070B1 (en) * | 1983-08-30 | 1986-09-26 | Rhone Poulenc Spec Chim | PROCESS FOR TREATING POLYSACCHARIDE SOLUTION AND USE THEREOF |
| JPH0616387Y2 (en) * | 1985-10-25 | 1994-04-27 | 東レエンジニアリング株式会社 | Mortar filling device for solidification of radioactive waste |
| JPS62269696A (en) * | 1986-05-16 | 1987-11-24 | Nichiden Kagaku Kk | Production of polysaccharide |
| FR2606423B1 (en) * | 1986-11-07 | 1989-04-14 | Sanofi Elf Bio Ind | PROCESS FOR OBTAINING A XANTHANE WITH HIGH THICKENING POWER, AND APPLICATIONS OF THIS XANTHANE |
| JP2825758B2 (en) * | 1994-06-03 | 1998-11-18 | クリンテック株式会社 | Nose heat mask |
| JP4174091B2 (en) * | 1997-10-20 | 2008-10-29 | 日清オイリオグループ株式会社 | High viscosity xanthan gum and process for producing the same |
| US6881838B2 (en) | 2002-05-21 | 2005-04-19 | A.E. Staley Manufacturing Company | Polysaccharide gum and process for its manufacture |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3305016A (en) * | 1959-11-02 | 1967-02-21 | Exxon Production Research Co | Displacement of oil from partially depleted reservoirs |
| US3320136A (en) * | 1964-05-19 | 1967-05-16 | Kerr Mc Gee Oil Ind Inc | Process for preparing a polysaccharide flocculating agent |
| FR1575766A (en) * | 1968-05-02 | 1969-07-25 |
-
1976
- 1976-07-13 CA CA256,897A patent/CA1073384A/en not_active Expired
- 1976-07-14 IT IT5042376A patent/IT1066348B/en active
- 1976-07-20 FR FR7622092A patent/FR2318926A1/en active Granted
- 1976-07-21 GB GB3044076A patent/GB1488645A/en not_active Expired
- 1976-07-22 JP JP8769076A patent/JPS5215893A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| FR2318926B1 (en) | 1981-02-27 |
| GB1488645A (en) | 1977-10-12 |
| IT1066348B (en) | 1985-03-04 |
| FR2318926A1 (en) | 1977-02-18 |
| JPS5215893A (en) | 1977-02-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |