CN102260354A - Preprocessing method for increasing viscosity of xanthan gum product - Google Patents
Preprocessing method for increasing viscosity of xanthan gum product Download PDFInfo
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- CN102260354A CN102260354A CN2010101855653A CN201010185565A CN102260354A CN 102260354 A CN102260354 A CN 102260354A CN 2010101855653 A CN2010101855653 A CN 2010101855653A CN 201010185565 A CN201010185565 A CN 201010185565A CN 102260354 A CN102260354 A CN 102260354A
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Abstract
The invention belongs to the technical field of xanthan gum product preparation, and in particular relates to a preprocessing method for r increasing the viscosity of a xanthan gum product. The fermentation liquor of xanthan gum is processed by a heating method; and a sample is extracted from the processed fermentation liquor, and a viscosity index of the sample is detected. Through research, when the temperature is raised to 75-90DEG C, the final viscosity of the xanthan gum product is greatly improved. By improving a process step of extracting the fermentation liquor, a proper temperature is selected for heating the fermentation liquor, so that the quality of the xanthan gum product is changed.
Description
Technical field
The invention belongs to the xanthan gum product preparing technical field, relate in particular to a kind of pretreatment process that increases xanthan gum product viscosity.
Background technology
Xanthan gum (Xanthan gum) is that xanthomonas campestris (Xanthomonas campestris) is main raw material with the carbohydrate, mixed polysaccharide outside a kind of extracellular microbial that fermentation produces.Its molecular structure consists of " pentasaccharides repeating unit " topology convergence body that D-glucose, D-seminose, D-glucuronic acid, acetate and pyruvic acid are formed, and relative molecular mass is 2 * 10
6～2 * 10
7, the ratio of contained acetate and pyruvic acid depends on bacterial strain and secondary fermentation condition.Its primary structure is made up of the glucosyl group main chain of β (1 → 4) glycosidic link connection and the side chain of trisaccharide unit; Its side chain alternately is formed by connecting by D-seminose and D-glucuronic acid, and the molecule ratio is 2: 1; The D-twenty that has ethanoyl in the C6 position reveals sugar and is connected with main chain with α (1 → 3) key.On the D-of side chain terminal twenty dew saccharide residue, have pyruvic acid (Fig. 1) with acetal form.Glucuronic acid on the side chain and pyruvic acid group have given the xanthan gum negative charge.Between the electronegative side chain and the interaction between side chain and the polymer backbone determined the advantageous property of xanthan gum solution.The xanthan gum higher structure is to maintain formation spiral and multi-spiral by hydrogen bond between side chain and main chain.In recent years, Chinese scholars has been carried out a large amount of research to the conformation of xanthan gum in the aqueous solution, think that xanthan gum mainly exists with polymolecular association state in sodium chloride aqueous solution, exist with the unit molecule state on a small quantity, and be the shape chain of wriggling, the molecule of association state is sectional double stranded helix conformation, and this is the secondary structure of xanthan gum.The duplex of xanthan gum relies on faint covalent linkage to form netted three-dimensional arrangement, and this is the tertiary structure of xanthan gum, and its existence form in water as shown in Figure 2.
At present, xanthan gum is because it has advantages such as good thickening property, thixotropy, emulsifying property, pseudo-plasticity, xanthan gum all has application in industries such as food, oil, pottery, weaving, printing and dyeing, medicine, papermaking, Di Kuang, fire extinguishing, coating, makeup, toothpaste, but the popularization along with using has had new requirement again on industry-by-industry some performances to xanthan gum.At present, in some industries such as food, requirement to the viscosity of xanthan gums aspect is more and more higher, but the xanthan gum product of producing does not now temporarily also reach the requirement in market, therefore, improve viscosity of xanthan gums by certain methods, thereby improve quality, the standard that makes product reach market demands is very significant.
This experiment is by methods of heating treatment, and the fermented liquid of xanthan gum is handled, and extracts sample, the viscosity index of test sample the fermented liquid after handling again.Process has discovered that the viscosity that heats up to final xanthan gum product all makes moderate progress, and has drawn best pretreatment condition by experiment.At present to xanthan gum fermenting process research more, but appear in the newspapers for the research there be limited evidence currently of of the pre-treatment this respect application art of xanthan gum fermentation broth, therefore, the conclusion of this experiment has higher directive significance to the application of reality.
Summary of the invention
The present invention is by methods of heating treatment, and the fermented liquid of xanthan gum is handled, and extracts sample, the viscosity index of test sample the fermented liquid after handling again.Through having discovered that being warmed up to the 75-95 ℃ of viscosity to final xanthan gum product improves bigger.
A kind of pretreatment process that increases xanthan gum product viscosity, concrete experimental technique flow process is as follows:
(1) xanthan gum fermentation broth preparation:
Adopt W-Gum (4-6%), bean powder (0.5-2%), lime carbonate (0.3-1%), all the other are water, as fermention medium, under pH7.0,30 ± 2 ℃ of conditions of temperature, ventilate and stir fermentation 65-75h, stop to stir and temperature control, collect fermented liquid after the fermentation ends;
(2) fermentation liquor pretreatment:
The xanthan gum fermentation broth that obtains is carried out hyperthermic treatment, make the fermented liquid temperature be raised in the 75-95 ℃ of scope, in this temperature range fermented liquid is stirred 30-60min, processing finishes the postcooling fermented liquid to 25-35 ℃, prepares to extract;
(3) xanthan gum is extracted:
Press the xanthan gum fermentation broth volume, the spirituous solution that adds 2-5 times of volume 80-90%, fully stir, churning time is 15-30min, make to be xanthan gum solution dehydration flocculation fibrous and to separate out, again the throw out centrifugation is come out, with 85-95% alcohol washing 1-2 time, centrifugal, press filtration, vacuum-drying then, pulverizing obtain finished product.
The xanthan gum production technology that the present invention compares present has mainly been done improvement in this process of broth extraction, by selecting a suitable temperature fermented liquid heated up, thus the quality of change xanthan gum product.The scheme that temperature is selected is as follows:
Get the fermented liquid that fermentation is finished, handle as follows: (1) contrast does not process; (2) handle 30-60min for 55-75 ℃; (3) handle 30-60min for 75-95 ℃; (4) handle 30-60min for 95-115 ℃; (5) handle 30-60min for 115-135 ℃.To the fermented liquid alcoholic extraction after handling, oven dry and pulverizing, 1% viscosity of test sample, 0.2% viscosity and three are changeed viscosity (TR), come the comparison effects of pretreatment by analytical results.Experimental result is as follows:
(1) 1% viscosity
1% viscosity of each component raises with handling temperature as shown in Figure 3, and 1% viscosity presents ascendant trend, this explanation, and temperature has considerable influence to 1% viscosity, and after heating, 1% viscosity of each group is all than the control group height.
(2) 0.2% viscosity
Each component 0.2% viscosity changes as shown in Figure 4 along with temperature raises, viscosity raises gradually, during to 75-95 ℃, 0.2% viscosity reaches the highest, continue elevated temperature, 0.2% viscosity will reduce gradually, and viscosity reduces bigger during to 115-135 ℃ of high temperature, this shows the too high viscosity that also is unfavorable for xanthan gum 0.2% of temperature.Hence one can see that, 75-95 ℃ of this temperature, helps 0.2% viscosity viscosity most and improve, and this temperature, viscosity contrast improve more than 5%.
(3) three change viscosity number (TR value)
Three of each component is changeed viscosity (TR) value and is changed as shown in Figure 5, and control group TR value is 17, and during 115-135 ℃ of high temperature, the rapid reduction of TR value only is 2, and this explanation has considerable influence to the TR value when extreme temperatures.When 75-95 ℃ of temperature, the TR value reaches the highest, continues elevated temperature, and the TR value will reduce gradually.
According to The above results, can draw as drawing a conclusion: heating up helps improving 1% viscosity, 0.2% viscosity and three commentaries on classics viscosity, wherein during 115-135 ℃ of high temperature, 1% viscosity improves at most, but when this temperature, 0.2% viscosity and three is changeed viscosity and all can significantly be reduced, and when 75-95 ℃ of temperature, these three viscosity indexes all increase, so 75-95 ℃ of this temperature is an appropriate pretreatment temperature.When this temperature, 1% viscosity contrasts and improves more than 6%, and 0.2% viscosity improves more than 4% than contrasting, and three commentaries on classics viscosity contrast raising more than 20%.Form above result's reason: because xanthan gum existence form in its aqueous solution exists spiral type and indefinite form as shown in Figure 2.Along with temperature raises, xanthan gum changes (being that balance is moved to the left Fig. 2) from spiral type to indefinite form, and the glue that has changed its polymkeric substance connects mode and degree, thereby soltion viscosity is increased.And when temperature surpassed certain value, irreversible variation at high temperature took place in xanthan gum, so caused 0.2% viscosity and three to change the reduction of viscosity.
Beneficial effect of the present invention is: adopt the pretreatment process that heats up, along with temperature raises, xanthan gum changes to indefinite form from spiral type, the glue that has changed its polymkeric substance connects mode and degree, the physico-chemical property of xanthan gum product changes, thereby soltion viscosity is increased, and improves the quality of product.1% viscosity through xanthan gum product after the hyperthermic treatment improves more than 6%, and 0.2% viscosity improves more than 4%, and three commentaries on classics viscosity improve more than 20%.And this method is easy and simple to handle, cost is lower, only influences the physico-chemical property of product, and the application of product is not had other side effects.
Description of drawings
Fig. 1 is the primary structure of xanthan gum
Fig. 2 is xanthan gum existence form in the aqueous solution
Fig. 3 varies with temperature each component 1% viscosity change situation
Fig. 4 varies with temperature each component 0.2% viscosity change situation
Fig. 5 varies with temperature the changing conditions of each component TR value
Embodiment
Further specify technical scheme of the present invention below by specific embodiment, but technical scheme of the present invention is not exceeded with embodiment.
Embodiment 1
A kind of pretreatment process that increases xanthan gum product viscosity, concrete experimental technique flow process is as follows:
(1) xanthan gum fermentation broth preparation:
Adopt W-Gum 4%, bean powder 0.5%, lime carbonate 0.3%, all the other be water, as fermention medium, ventilate under pH7.0,28 ℃ of conditions of temperature and stir fermentation 65h, stop stirring and temperature control, collect fermented liquid after the fermentation ends;
(2) fermentation liquor pretreatment:
The xanthan gum fermentation broth that obtains is carried out hyperthermic treatment, make the fermented liquid temperature be raised in 75 ℃ of scopes, in this temperature range fermented liquid is stirred 30min, processing finishes postcooling fermented liquid to 25 ℃, prepares to extract;
(3) xanthan gum is extracted:
Press the xanthan gum fermentation broth volume, the spirituous solution that adds 2 times of volumetric concentrations 85%, fully stir, churning time is 15min, make to be xanthan gum solution dehydration flocculation fibrous and to separate out, again the throw out centrifugation is come out, with 85% alcohol washing 2 times, centrifugal, press filtration, vacuum-drying then, pulverize and obtain finished product.
Embodiment 2
A kind of pretreatment process that increases xanthan gum product viscosity, concrete experimental technique flow process is as follows:
(1) xanthan gum fermentation broth preparation:
Adopt W-Gum 6%, bean powder 1%, lime carbonate 0.7%, all the other be water, as fermention medium, ventilate under pH7.0,30 ℃ of conditions of temperature and stir fermentation 70h, stop stirring and temperature control, collect fermented liquid after the fermentation ends;
(2) fermentation liquor pretreatment:
The xanthan gum fermentation broth that obtains is carried out hyperthermic treatment, make the fermented liquid temperature be raised in 85 ℃ of scopes, in this temperature range fermented liquid is stirred 45min, processing finishes postcooling fermented liquid to 30 ℃, prepares to extract;
(3) xanthan gum is extracted:
Press the xanthan gum fermentation broth volume, the spirituous solution that adds 3 times of volumes 85%, fully stir, churning time is 25min, make to be xanthan gum solution dehydration flocculation fibrous and to separate out, again the throw out centrifugation is come out, with 85% alcohol washing 2 times, centrifugal, press filtration, vacuum-drying then, pulverize and obtain finished product.
Embodiment 3
A kind of pretreatment process that increases xanthan gum product viscosity, concrete experimental technique flow process is as follows:
(1) xanthan gum fermentation broth preparation:
Adopt W-Gum 6%, bean powder 2%, lime carbonate 1%, all the other be water, as fermention medium, ventilate under pH7.0,32 ℃ of conditions of temperature and stir fermentation 75h, stop stirring and temperature control, collect fermented liquid after the fermentation ends;
(2) fermentation liquor pretreatment:
The xanthan gum fermentation broth that obtains is carried out hyperthermic treatment, make the fermented liquid temperature be raised in 95 ℃ of scopes, in this temperature range fermented liquid is stirred 60min, processing finishes postcooling fermented liquid to 35 ℃, prepares to extract;
(3) xanthan gum is extracted:
Press the xanthan gum fermentation broth volume, the spirituous solution that adds 5 times of volumes 85%, fully stir, churning time is 30min, make to be xanthan gum solution dehydration flocculation fibrous and to separate out, again the throw out centrifugation is come out, with 85% alcohol washing 2 times, centrifugal, press filtration, vacuum-drying then, pulverize and obtain finished product.
Claims (4)
1. pretreatment process that increases xanthan gum product viscosity is characterized in that: concrete technical process is the extraction process of xanthan gum fermentation liquid preparing process, fermentation liquor pretreatment technology and fermented liquid.
2. the pretreatment process of increase xanthan gum product viscosity as claimed in claim 1, it is characterized in that: described xanthan gum fermentation liquid preparing process, concrete steps are: adopt W-Gum 4-6%, bean powder 0.5-2%, lime carbonate 0.3-1%, all the other are water, as fermention medium, under pH7.0,30 ± 2 ℃ of conditions of temperature, ventilate and stir fermentation 65-75h, stop to stir and temperature control, collect fermented liquid after the fermentation ends.
3. the pretreatment process of increase xanthan gum product viscosity as claimed in claim 1, it is characterized in that: the pretreatment technology of described fermented liquid, concrete steps are: the xanthan gum fermentation broth that obtains is carried out hyperthermic treatment, make the fermented liquid temperature be raised in the 75-95 ℃ of scope, in this temperature range, fermented liquid is stirred 30-60min, processing finishes the postcooling fermented liquid to 25-35 ℃, prepares to extract.
4. the pretreatment process of increase xanthan gum product viscosity as claimed in claim 1, it is characterized in that: the extraction process of described fermented liquid, concrete steps are: press the xanthan gum fermentation broth volume, add the spirituous solution of 2-5 times of volume 80-90%, fully stir, churning time is 15-30min, make to be xanthan gum solution dehydration flocculation fibrous and to separate out, again the throw out centrifugation is come out, with 85-95% alcohol washing 1-2 time, centrifugal, press filtration, vacuum-drying then, pulverizing obtain finished product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524394A (en) * | 2011-12-14 | 2012-07-04 | 淄博中轩生化有限公司 | Preparing process of xanthan gum applicable to acid dairy beverages |
| CN103710408A (en) * | 2013-12-27 | 2014-04-09 | 淄博中轩生化有限公司 | Process for producing xanthan gum from boiler concentrated water from power plant through fermentation |
| CN111961697A (en) * | 2020-07-27 | 2020-11-20 | 鄂尔多斯市中轩生化股份有限公司 | Production process of low-acyl xanthan gum |
| CN112075619A (en) * | 2020-07-27 | 2020-12-15 | 鄂尔多斯市中轩生化股份有限公司 | Production process of flavor stabilizer |
| CN117143265A (en) * | 2023-10-30 | 2023-12-01 | 广东海天创新技术有限公司 | Modified xanthan gum and preparation method thereof |
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| CN101240309A (en) * | 2008-03-25 | 2008-08-13 | 张禹 | Method for producing xanthan gum by using waste molasses or waste glucose mother liquor as raw material |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524394A (en) * | 2011-12-14 | 2012-07-04 | 淄博中轩生化有限公司 | Preparing process of xanthan gum applicable to acid dairy beverages |
| CN102524394B (en) * | 2011-12-14 | 2013-09-25 | 淄博中轩生化有限公司 | Preparing process of xanthan gum applicable to acid dairy beverages |
| CN103710408A (en) * | 2013-12-27 | 2014-04-09 | 淄博中轩生化有限公司 | Process for producing xanthan gum from boiler concentrated water from power plant through fermentation |
| CN103710408B (en) * | 2013-12-27 | 2016-05-18 | 淄博中轩生化有限公司 | A kind of technique of utilizing the dense water by fermentation of boiler of power plant to produce xanthans |
| CN111961697A (en) * | 2020-07-27 | 2020-11-20 | 鄂尔多斯市中轩生化股份有限公司 | Production process of low-acyl xanthan gum |
| CN112075619A (en) * | 2020-07-27 | 2020-12-15 | 鄂尔多斯市中轩生化股份有限公司 | Production process of flavor stabilizer |
| CN112075619B (en) * | 2020-07-27 | 2023-06-30 | 鄂尔多斯市中轩生化股份有限公司 | Production process of flavor stabilizer |
| CN117143265A (en) * | 2023-10-30 | 2023-12-01 | 广东海天创新技术有限公司 | Modified xanthan gum and preparation method thereof |
| CN117143265B (en) * | 2023-10-30 | 2024-01-16 | 广东海天创新技术有限公司 | Modified xanthan gum and preparation method thereof |
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Application publication date: 20111130 |