CN107326054A - A kind of production method of high-quality yellow virgin rubber and its application - Google Patents
A kind of production method of high-quality yellow virgin rubber and its application Download PDFInfo
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- CN107326054A CN107326054A CN201710665810.2A CN201710665810A CN107326054A CN 107326054 A CN107326054 A CN 107326054A CN 201710665810 A CN201710665810 A CN 201710665810A CN 107326054 A CN107326054 A CN 107326054A
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- China
- Prior art keywords
- xanthans
- virgin rubber
- yellow virgin
- quality
- quality yellow
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 21
- 239000008103 glucose Substances 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000007836 KH2PO4 Substances 0.000 claims abstract description 17
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 17
- 241000520892 Xanthomonas axonopodis Species 0.000 claims abstract description 14
- 239000002054 inoculum Substances 0.000 claims abstract description 14
- 239000002253 acid Substances 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000002609 medium Substances 0.000 claims description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 11
- 239000001963 growth medium Substances 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000011218 seed culture Methods 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000001888 Peptone Substances 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 235000019441 ethanol Nutrition 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 235000019319 peptone Nutrition 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000004062 sedimentation Methods 0.000 claims 1
- 229920001285 xanthan gum Polymers 0.000 abstract description 113
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 abstract description 24
- 229940107700 pyruvic acid Drugs 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 8
- 239000003292 glue Substances 0.000 abstract description 7
- 230000001580 bacterial effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 2
- 230000005526 G1 to G0 transition Effects 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 40
- 239000000230 xanthan gum Substances 0.000 description 30
- 229940082509 xanthan gum Drugs 0.000 description 30
- 235000010493 xanthan gum Nutrition 0.000 description 30
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 13
- 229910052799 carbon Inorganic materials 0.000 description 13
- 239000002002 slurry Substances 0.000 description 9
- 239000000839 emulsion Substances 0.000 description 8
- 239000003381 stabilizer Substances 0.000 description 8
- 230000008859 change Effects 0.000 description 7
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000010257 thawing Methods 0.000 description 7
- 229910001410 inorganic ion Inorganic materials 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 5
- 238000012549 training Methods 0.000 description 5
- UJOBWOGCFQCDNV-UHFFFAOYSA-N 9H-carbazole Chemical compound C1=CC=C2C3=CC=CC=C3NC2=C1 UJOBWOGCFQCDNV-UHFFFAOYSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 3
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 241000589636 Xanthomonas campestris Species 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 2
- 229910000366 copper(II) sulfate Inorganic materials 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 2
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid group Chemical class S(O)(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000004627 transmission electron microscopy Methods 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102100024284 Dynein axonemal assembly factor 10 Human genes 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 101000831170 Homo sapiens Dynein axonemal assembly factor 10 Proteins 0.000 description 1
- 239000012901 Milli-Q water Substances 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- GZCGUPFRVQAUEE-KVTDHHQDSA-N aldehydo-D-mannose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-KVTDHHQDSA-N 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229910021538 borax Inorganic materials 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000009514 concussion Effects 0.000 description 1
- NKLPQNGYXWVELD-UHFFFAOYSA-M coomassie brilliant blue Chemical compound [Na+].C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=C1 NKLPQNGYXWVELD-UHFFFAOYSA-M 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000000615 nonconductor Substances 0.000 description 1
- 235000021232 nutrient availability Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- IYDGMDWEHDFVQI-UHFFFAOYSA-N phosphoric acid;trioxotungsten Chemical compound O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.O=[W](=O)=O.OP(O)(O)=O IYDGMDWEHDFVQI-UHFFFAOYSA-N 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000005040 sarson Nutrition 0.000 description 1
- 244000128879 sarson Species 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000004328 sodium tetraborate Substances 0.000 description 1
- 235000010339 sodium tetraborate Nutrition 0.000 description 1
- 210000001082 somatic cell Anatomy 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention provides production method and its application of a kind of high-quality yellow virgin rubber, and the xanthans is obtained from Xanthomonas axonopodis fermentation, and the Optimal technique process of fermenting and producing is glucose 30gL‑1, beancake powder 30gL‑1、KH2PO42g·L‑1, liquid amount 50mL/250mL, initial pH 9.0, inoculum concentration 8%, fermentation time 72h.Acetone acid content is up to 15 20% in the high-quality yellow virgin rubber of acquisition, and protein content is only 3 5%.Present invention reduces the growth period of bacterial strain, stationary phase is extended, so that the yield of xanthans greatly improved；And the content of pyruvic acid in xanthans greatly improved, the content of protein is reduced, the colloidal property of xanthans is significantly improved, the yellow glue for obtaining high-quality is former.The xanthans has preferable application effect on food.
Description
Technical field
The invention belongs to technical field of microbial fermentation, and in particular to a kind of xanthans and its producer rich in pyruvic acid
Method.
Background technology
Microbial polysaccharide species is various, because its peculiar property in multiple industries has important application.Xanthans is yellow unit cell
A kind of important microbe polysaccharide of bacterium fermenting and producing, with suspension, emulsibility, thickening property, acidproof alkali salt and pseudoplastic behavior etc.,
The industries such as food, cosmetics and oil have a wide range of applications.In the world to the demand of xanthans with 7%-8% speed year by year
Increase, the xanthans of domestic production has that product quality is low, production yield, and the demand away from international market still has
Larger gap, can not still meet domestic market demand.
The strain of xanthans can be produced at present has xanthomonas campestris (Xanthomonas campestris), sarson yellow
The mutation of monad and Xanthomonas axonopodis etc., the yield and quality of xanthans are not only influenceed by bacterial strain, and are trained
Support the influence of nutriment species and condition of culture in base.Xanthans be by D-Glucose, D-MANNOSE, D-Glucose aldehydic acid,
Acetyl group and pyruvic acid are constituted, the property of acetone acid content Different Effects xanthans.Higher acetone acid content imparts xanthan
Highly viscous characteristic under the good pseudo plastic of glue and low shear rate, during the yellow glue reported at present is former the content of pyruvic acid compared with
It is low, it is usually no more than 5%.
The content of the invention
It is an object of the invention to improve existing xanthans production technology, there is provided a kind of high xanthan of pyruvic acid comparision contents
Glue, solves current xanthan gum product poor quality, the problem of production yield is low, improves commercial production levels.
In order to realize the above object technical scheme is as follows：
A kind of production method of high-quality yellow virgin rubber, comprises the following steps：
(1) actication of culture：Xanthomonas axonopodis strain is seeded on TSB culture mediums, in 28 DEG C of incubated 24h；
(2) seed expands culture：Picking single bacterium colony is inoculated into seed culture medium, and 30 DEG C of 170r/min cultivate 16h, expand training
Support；
(3) shake flask fermentation：Fermentation medium liquid amount 50mL/250mL, inoculum concentration 8%, 28 DEG C, the training of 170r/min shaking tables
Support 72h；
(4) separation and Extraction：Zymotic fluid is centrifuged, supernatant is collected.3 times of volume ice ethanol are added in supernatant to sink
Xanthans drops, and 4 DEG C stand overnight.After centrifugation, washed with absolute ethyl alcohol 3 times, it is former that nitrogen drying can obtain high-quality yellow
Glue.
Wherein, the seed culture based formulas described in step (2) is sucrose 20gL-1, peptone 5gL-1, yeast extract
5g·L-1、pH 7.0。
Fermentative medium formula described in step (3) is glucose 20-40gL-1, beancake powder 10-30gL-1、
KH2PO41-4g·L-1, initial pH 7.0-9.0.
Further, the fermentative medium formula described in step (3) is preferably glucose 30gL-1, beancake powder 30gL-1、KH2PO42g·L-1, initial pH 9.0.
Further, in described high-quality yellow virgin rubber, rich in pyruvic acid, its content is up to 15-20%, protein content
It is less, only 3-5%.
Further, application of the above-mentioned high-quality yellow virgin rubber on food.Stable emulsifying is used as including high-quality yellow virgin rubber
Agent is in the technologic application of icecream production.
Main advantages of the present invention are：
(1) xanthans is secondary metabolites, the not thread xanthans of synthesis secretion of the somatic cells in exponential phase,
Only terminate the thread xanthans of cell ability synthesis secretion after growth.Present invention reduces the growth period of bacterial strain, stabilization is extended
Phase, so that the yield of xanthans greatly improved.
(2) content of pyruvic acid and xanthans quality are closely related, and it imparts the good pseudo plastic of xanthans and low cut
Highly viscous characteristic under cutting speed rate.The content of pyruvic acid in xanthans is improved several times by the present invention, and reduces protein
Content, so as to significantly improve the colloidal property of xanthans, obtain the xanthans of high-quality.
Brief description of the drawings
Fig. 1 yield of xanthan gum with carbon source change
Fig. 2 yield of xanthan gum with nitrogen source change
Fig. 3 yield of xanthan gum with inorganic ion change
Fig. 4 yield of xanthan gum with fermentation time change
Fig. 5 yield of xanthan gum with liquid amount change
Fig. 6 yield of xanthan gum with initial pH change
Fig. 7 yield of xanthan gum with inoculum concentration change
Wherein, different letters are represented through Duncan methods detection significant difference in 0.05 level on Fig. 1-7.
Fig. 8 Xanthomonas axonopodis FJAT-10151 transmission electron microscopy figure
The melting state figure that Fig. 9 ice creams are changed over time, the left side one of every state diagram is classified as the commercially available xanthans of addition
Ice cream, the right one be classified as addition high-quality yellow virgin rubber ice cream.
The dynamic viscoelastic figure of Figure 10 ice creams
Embodiment
The present invention is described in further details with reference to the accompanying drawings and detailed description.
Embodiment 1
1. Xanthomonas axonopodis (Xanthomonas axonopodis) fermenting and producing xanthan gum is comprised the following steps that：
(1) actication of culture：Xanthomonas axonopodis strain FJAT-10151 is seeded on TSB culture mediums, in 28 DEG C of perseverances
Temperature culture 24h.Wherein, Xanthomonas axonopodis FJAT-10151, is stored in China Committee for Culture Collection of Microorganisms general
Logical microorganism center, deposit number is CGMCC No.10271.TSB culture mediums are purchased from U.S. company BD.
(2) seed expands culture：Picking single bacterium colony is inoculated into seed culture medium, and 30 DEG C of 170r/min cultivate 16h, expand training
Support.Seed culture based formulas is sucrose 20gL-1, peptone 5gL-1, yeast extract 5gL-1、pH 7.0。
(3) shake flask fermentation：Fermentation medium liquid amount 25-125mL/250mL, inoculum concentration 2-10%, 28 DEG C, 170r/min
Shaking table culture 12-120h.
Fermentation medium selects 30gL respectively-1Cornstarch, glucose, lactose, maltose, sucrose are different carbon source,
30g·L-1Beancake powder is nitrogen source, 2gL-1KH2PO4For inorganic ion, pH is 7.0, liquid amount 50mL/250mL, inoculum concentration
5%th, 28 DEG C, after 170r/min shaking table cultures 72h, prepare xanthans, 3 parallel repetitions are each set, fermentation medium is screened
Optimal carbon source.
Optimal carbon source is selected, such as above-mentioned means discussion nitrogen source (30gL-1Peptone, yeast extract, beef extract powder, soya-bean cake
Powder), inorganic ion (2gL-1KH2PO4、MgSO4、CaCl2、FeSO4、CuSO4、MnSO4), fermentation time (12,24,36,
48th, 60,72,84,96,108,120h), pH, liquid amount (25mL/250mL, 50mL/250mL, 75mL/250mL, 100mL/
250mL, 125mL/250mL), influence of the inoculum concentration (2%, 4%, 6%, 8%, 10%) to yield of xanthan gum.
(4) separation and Extraction：Zymotic fluid is centrifuged, supernatant is collected.3 times of volume ice ethanol are added in supernatant to sink
Xanthans drops, and 4 DEG C stand overnight.After centrifugation, washed with absolute ethyl alcohol 3 times, nitrogen drying.
2. interpretation of result
(1) carbon source produces the influence of xanthans to FJAT-10151
Fig. 1 is shown in influence of the carbon source to yield of xanthan gum, during using glucose as carbon source, and the yield of xanthans is apparently higher than with jade
Rice starch, sucrose and lactose are carbon source, though it is suitable with by carbon source of maltose, because glucose price is cheaper than maltose, because
This selects optimal carbon source to be glucose.
(2) nitrogen source produces the influence of xanthans to FJAT-10151
Fig. 2 is shown in influence of the nitrogen source to yield of xanthan gum, during using beancake powder as nitrogen source, the yield of xanthans apparently higher than other
Nitrogen source, therefore select optimal nitrogen source to be beancake powder.
(3) inorganic ion produces the influence of xanthans to FJAT-10151
Although the demand of inorganic salts is seldom, substantial connection has been normally carried out with thalli growth and fermentation.This research
Fig. 3 is shown in influence of the inorganic ion of selection to yield of xanthan gum, adds KH2PO4Make the yield of xanthans apparently higher than blank pair
According to；Add MgSO4Substantially do not influence；Add CaCl2、CuSO4、FeSO4、MnSO4The production of xanthans can be suppressed；Only add
Suitable inorganic salts could promote the synthesis of xanthans, therefore select optimal inorganic salts to be KH2PO4。
(4) fermentation time produces the influence of xanthans to FJAT-10151
Fig. 4 is shown in influence of the fermentation time to yield of xanthan gum, and the yield of xanthans increases with the increase of fermentation time, when
Fermentation time is held essentially constant more than 72h, yield of xanthan gum, so selecting optimal fermentation time to be 72h.
(5) liquid amount produces the influence of xanthans to FJAT-10151
Liquid amount difference causes the oxygen content difference in system, and only suitable liquid amount could meet the efficient of space
Using and beneficial to system ventilation and bacterial strain to nutrition intake.Figure is shown in influence of the liquid amount that this research is selected to yield of xanthan gum
5, when liquid amount be 25mL/250mL when, the high conversion rate of carbon source, but fermentation the later stage due to nutriment deficiency hinder ferment into
OK, so as to influence the yield of xanthans；When liquid amount be 75,100,125mL/250mL when, because dissolved oxygen is not enough, nutriment
Underuse, the conversion ratio of carbon source is low, thus yield of xanthan gum is not also high；When liquid amount is 50mL/250mL, dissolved oxygen is taken into account
Amount and nutrient availability, beneficial to the synthesis of xanthans, therefore select optimal liquid amount to be 50mL/250mL.
(6) the initial pH of zymotic fluid produces the influence of xanthans to FJAT-10151
Fig. 6 is shown in initial influences of the pH to yield of xanthan gum, during initial pH 9.0, and the yield of xanthans is maximum, therefore selection
Optimal initial pH is 9.0.
(7) inoculum concentration produces the influence of xanthans to FJAT-10151
Fig. 7 is shown in influence of the inoculum concentration to yield of xanthan gum, when inoculum concentration is 8%, and the yield of xanthans is maximum, and dispersion
Minimum, three it is parallel between difference it is small, favorable reproducibility beneficial to factorial praluction, therefore selects optimal inoculum concentration to be 8%.
3. conclusion
The optimal carbon source of Xanthomonas axonopodis fermenting and producing xanthan gum is glucose, and optimal nitrogen source is beancake powder, optimal
Inorganic salts are KH2PO4, optimal fermentation time is 72h, and optimal liquid amount is 50mL/250mL, and optimal initial pH is 9.0, optimal to connect
The amount of kind is 8%.
Embodiment 2
1. Xanthomonas axonopodis fermenting and producing xanthan gum is comprised the following steps that：
(1) actication of culture：Xanthomonas axonopodis strain FJAT-10151 is seeded on TSB culture mediums, in 28 DEG C of perseverances
Temperature culture 24h.
(2) seed expands culture：Picking single bacterium colony is inoculated into seed culture medium, and 30 DEG C of 170r/min cultivate 16h, expand training
Support.Seed culture based formulas is sucrose 20gL-1, peptone 5gL-1, yeast extract 5gL-1、pH 7.0。
(3) shake flask fermentation：Fermentation medium liquid amount 50mL/250mL, inoculum concentration 8%, 28 DEG C, the training of 170r/min shaking tables
Support 72h.
The formula of fermentation medium is optimized, selection influence is than 3 larger factors：Glucose, beancake powder,
KH2PO4For fermentation factor, each factor respectively selects three levels, by L9(33) orthogonal trial fermentation test, every group 3 are parallel,
Experimental design is shown in Table 1.
The L of table 19(33) orthogonal test analysis factor and level
(4) separation and Extraction：Zymotic fluid is centrifuged, supernatant is collected.3 times of volume ice ethanol are added in supernatant to sink
Xanthans drops, and 4 DEG C stand overnight.After centrifugation, washed with absolute ethyl alcohol 3 times, nitrogen drying.
2. transmission electron microscope observing
Centrifuge zymotic fluid and collect thalline, milli-Q water 3 times carries out transmission electron microscope observing using negative staining to thalline.With
3% glutaraldehyde fixes copper mesh egative film after sample, then is dyed with 1% phosphotungstic acid, and transmission electron microscope observation is used after drying.
3. xanthans measuring method
(1) phend-sulphuric acid determines the content of neutral polysaccharide in xanthans：0.1g xanthans is dissolved in 100mL ultra-pure waters,
0.4mL xanthan gum solutions are taken, ultra-pure water complements to 1mL, add the phenol solutions of 0.5mL 6% and add the 3mL concentrated sulfuric acids, concussion is mixed
Boiling water bath 20min, is cooled to room temperature afterwards, and absorbance is determined at 490nm, using glucose as control.
(2) carbazole method determines the content of pyruvic acid in xanthans：0.1g xanthans is dissolved in 100mL ultra-pure waters, takes 1mL yellow
Virgin rubber solution, ultra-pure water complements to 4mL, adds 10mL concentrated sulfuric acid borax solns, and ice bath is cooled to ice after 4 DEG C, boiling water bath 10min
Bath is cooled to 4 DEG C.0.2mL carbazole reagents are added, are shaken up, ice bath is cooled to 4 DEG C after boiling water bath 15min, are determined at 530nm
Absorbance, using glucuronic acid as control.
(3) content of albumen in xanthans is determined using Coomassie Brilliant Blue：0.1g xanthans is dissolved in 100mL ultra-pure waters
In, 1mL xanthan gum solutions are taken, 5mL Coomassie brilliant G-250 solution is added, shakes up, are placed after 5min, the colorimetric under 580nm
Absorbance is determined, using bovine serum albumin(BSA) as control.
4. interpretation of result
(1) fermentative medium formula optimum results
Orthogonal experiment results, which are shown in Table in 2, culture medium, selects glucose 30gL-1, beancake powder 30gL-1、KH2PO44g·
L-1When (No. 5 samples), yield of xanthan gum 17.713gL-1It is maximum.Range analysis, compares R values, beancake powder>Glucose>
KH2PO4, illustrate that influence of the beancake powder to yield of xanthan gum is maximum, inorganic ion KH2PO4Influence to yield of xanthan gum is most
It is small.Yield of xanthan gum and the concentration positive correlation of glucose and beancake powder, so selection concentration of glucose 40gL-1, beancake powder it is dense
Spend 30gL-1；Yield of xanthan gum and KH2PO4Concentration works as KH not into positive correlation2PO4Concentration is 2gL-1When xanthans yield
Maximum, is verified to the culture medium of the concentration, and the yield of xanthans is 18.267gL-1.As glucose 30gL-1When
Conversion ratio is 59.04%, 40gL-1When conversion ratio be 45.67%.
The orthogonal optimization result range analysis of table 2
Considering cost problem, selection glucose 30gL-1, beancake powder 30gL-1、KH2PO42g·L-1, xanthans
Yield is 21.0gL-1, it is that (Zheng Meixia, Zhu Yujing, Liu Bo wait screening and the mirror of microbial polysaccharide colloid superior strains to document
Determine Food Sciences, 2016,37 (15):171-178) report yield 8.65gL-12.43 times.
(2) electron microscopic observation result
The transmission electron microscopy figure of Xanthomonas axonopodis FJAT-10151 thalline is as shown in figure 8, be clearly visible thread
Thick pod membrane is formd outside xanthans, thalline, xanthans is assembled or is wrapped in cell surface, and many thalline pass through xanthan
Glue connects together.
(3) xanthans quality determination result
The quality determination of xanthans the results are shown in Table the content rise of pyruvic acid in the xanthans obtained after 3, Optimal Medium,
Protein content is reduced, that is, obtains the xanthans of higher quality.
The content of neutral sugar, pyruvic acid and protein in the xanthans of table 3
Note：Xanthans 1：Document (Zheng Meixia, Zhu Yujing, Liu Bo, wait the screenings of microbial polysaccharide colloid superior strains with
Identify Food Sciences, 2016,37 (15):171-178) the xanthans of report；Xanthans 2：Extracted after Optimal Medium of the present invention
Xanthans.
To sum up, the Optimal technique process of Xanthomonas axonopodis FJAT-10151 fermenting and producing xanthan gums：Glucose 30g
L-1, beancake powder 30gL-1、KH2PO42g·L-1, liquid amount 50mL/250mL, initial pH 9.0, inoculum concentration 8%, fermentation time
72h, yield of xanthan gum is up to 21.0gL-1.Acetone acid content can be increased to 16.3%, and protein content is then reduced to
4.8%.Present invention obtains the xanthans of higher quality, its acetone acid content be Cheng Rong etc. (Cheng Rong, Zhang Yongkui, Zhang Chunhong,
Deng the fermentation research food industry science and technology of the high pyruvic acid xanthans of, 2008,29 (3):234-236) from xanthomonas campestris
Fermented and cultured obtains 3.4 times of the xanthans of acetone acid content 4.82%；It is not know (Mo Xiaoyan, Ji Lina, Zhan Gu the space such as swallow
Xanthan gum fermentation medium optimization studies industrial microorganisms, 2003,33 (2):15-18) obtain the Huang of acetone acid content 3.32%
4.9 times of virgin rubber.The xanthans of the present invention has highly viscous characteristic under more preferable pseudo plastic and low shear rate, can be in industry
Thickener, emulsifying agent or stabilizer are used as in production.
Embodiment 3
1. application of the xanthans in icecream production
(1) actication of culture：By sterile working, by the Lactobacillus casei FJAT-7928 and streptococcus thermophilus of an oese
FJAT-7927 is respectively connected in MRS culture mediums and (is purchased from Beijing overpass technical concern Co., Ltd), and culture medium loading amount is 30mL/
150mL triangular flasks, in quiescent culture 48h in 37 DEG C of water-impermeable incubator.
(2) strain expands culture：By Lactobacillus casei FJAT-7928 and streptococcus thermophilus FJAT-7927 zymotic fluid (body
Product ratio 1: 1) access in fresh milk, inoculum concentration is 3%, is placed in quiescent culture 24h in 37 DEG C of water isolation type constant incubators, is used as lactic acid
Bacterium leavening agent.
(3) red date fermentation：Take appropriate jujube to smash to pieces, connect 5% lactic acid bacteria fermenting agent, 37 DEG C of ferment at constant temperature 24h.
(4) ice cream making：The dried ice cream mix of addition 5%, stirs, then add 0.1% in red date fermentation liquid
Xanthans is as emulsion stabilizer, after aging certain time, enters ice cream maker and congeals dress cup, is positioned in -18 DEG C of refrigerator-freezers and preserves.
2. quality of ice cream evaluation
(1) sensory evaluation
In terms of form, the moulding of ice cream is complete, corner angle are clearly demarcated, with characteristic, without deformation, without weak, ungauged regions, adds
Plus finished ice cream of the finished ice cream of the high-quality yellow virgin rubber of the present invention than adding commercially available xanthans (being purchased from Sigma companies)
It is softer.In terms of color and luster, distinctness is coordinated and uniform；In terms of institutional framework, exquisiteness lubrication, without solidifying grain, without obvious ice crystal；
In terms of flavour smell, fragrance is moderate, free from extraneous odour.
(2) viscosity
The apparent viscosity of ice cream slurries before and after addition xanthans is determined using NDJ-8S types viscosimeter.Experimental result shows
Show, after adding high-quality yellow virgin rubber of the invention as emulsion stabilizer, the viscosity increase of ice-cream slurry.
(3) pseudoplastic fluid parameter
Using the apparent viscosity of ice cream slurries under Anton Paar rheometer measurement different shear rate, and calculate consistency coefficient
And fluid index.Experimental result shows that the fluid index for adding the ice-cream slurry of the high-quality yellow virgin rubber of the present invention is less than 1,
Substantial amounts of hydrone is effectively fixed on emulsion stabilizer and formed in the pseudoplastic fluid of category shear thinning, ice cream slurries
Three-dimensional netted thing in (by single emulsion stabilizer it is intermolecular between intramolecule or several molecules with protein combination).
(4) expansion rate
Expansion rate is an important indicator of Ice Cream Quality, and slurry is mixed into air during congealing due to whipping,
Air in slurry, forms emulsion, so that ice cream volumetric expansion, viscosity is too low, slurry is held with the formal distribution of bubble
Not enough, viscosity is too high for bubble ability, and ice cream charge is difficult.Ice cream congeal before and after measure respectively ice cream slurries and ice cream into
Product, fill and poidometer calculation expansion rate are carried out after 100mL box.Experimental result is shown, adds the high-quality yellow virgin rubber of the present invention
Expansion rate to ice cream serves humidification.
(5) thawing resistance
- 18 DEG C of hardening 24h finished ice cream is taken to be placed in after weighing on the wire netting in 35 DEG C of incubators, wire netting decentralization
Individual beaker, in 70min, the weight for melting material is surveyed every 15min, thawing rate is determined.Experimental result is as shown in figure 9, addition
The ice cream thawing speed of the high-quality yellow virgin rubber of the present invention is slow, illustrates to add thawing rate of the commercially available xanthans to ice cream
Than addition, high-quality yellow virgin rubber of the invention is high.Thawing rate is lower, and thawing resistance is better, so the high-quality yellow of the addition present invention
The thawing resistance of virgin rubber is preferable.
The emulsion stabilizer added during ice cream making is acted on by the effect between polysaccharide molecule and polysaccharide, protein
Gel network structure is formed, water can become to combine water, reduce its free mobility, therefore the viscosity of compound can be increased, in addition,
Emulsion stabilizer can prevent and treat compound and occur thick ice crystal when freezing, and help to make the air being mixed into reach evenly
Distribution, to the increase of bubble holding capacity, and bubble is hot non-conductor, and effect is melted so as to obtain and preferably resist.
(6) texture is analyzed
Using Stable microsystems type Texture instrument TA-XT plus determine refrigerator hardening 48h ice cream it is hard
Degree, sample is rapid at room temperature after being taken out from refrigerator to be determined.Hardness test parameter is：Probe type P5, decrease speed of popping one's head in
1mm/s, test speed 1mm/s, pop one's head in opening speed 1mm/s, measuring distance 5mm, trigger force 3g after test.
As shown in table 4, addition high-quality yellow virgin rubber is compared with adding the ice cream of commercially available xanthans, difference ratio for experimental result
Larger is hardness and fragility.The hardness for adding the ice cream of high-quality yellow virgin rubber is smaller, and fragility is 0.Add commercially available Huang
The ice cream of virgin rubber may cause fragility due to the appearance of ice crystal.
Table 4 adds the texture parameter of different emulsion stabilizers
(7) dynamic viscoelastic
Elasticity, the viscosity of system can be characterized with storage shear modulus G ' and shearing loss modulus G ".Using rheometer
Determine the refrigerator hardening 48h storage modulus G ' of ice cream, loss modulus G ", tangent loss angle tan δ=G "/G ' and compound glue
Spend η.Test parameter：Plate diameter 50mm, slot distances 1mm, 25 DEG C of measurement temperature, frequency 0.5-10Hz, parallel testing 3 times.
As shown in Figure 10, Figure 10 A add the ice river in Henan Province of commercially available xanthans and high-quality yellow virgin rubber to the dynamic viscoelastic of ice cream
G ', the G " of pouring show very strong frequency dependence in frequency 0.01-10Hz areas.G ' increases with frequency and substantially increased, and shows
On the one hand low amplitude shearing promotes the formation of molecular network structure, increases modulus of elasticity, on the other hand makes system shear shinning, increases
Large fluidity, aeration of the shear shinning to highly viscous ice cream during congealing is highly beneficial, it is ensured that air incorporates, with
Obtain preferable expansion rate, it is to avoid hard quality occur.G ' and G " is without intersection point, and G ' is significantly greater than G " and illustrates that ice cream is formed necessarily
The Weak Gels structure of degree, ice cream elasticity is more than mobility, and general performance is elasticity, and 1 (Figure 10 B) is respectively less than in fissipation factor
Also demonstrate this point.G " increases and increased with frequency, shows that shear thinning occurs in ice cream, mobility enhancing, complex viscosity with
Frequency increases and reduces (Figure 10 C) and also demonstrate this point.In summary, the G ' of the ice cream of addition high-quality yellow virgin rubber is than addition
Commercially available xanthans it is big, illustrate the present invention high-quality yellow virgin rubber performance it is more excellent than commercially available xanthans.
Presently preferred embodiments of the present invention is the foregoing is only, all equivalent changes done according to the present patent application patent are with repairing
Decorations, should all belong to the covering scope of the present invention.
Claims (6)
1. a kind of production method of high-quality yellow virgin rubber, it is characterised in that：Comprise the following steps：
(1) actication of culture：Xanthomonas axonopodis strain is seeded on TSB culture mediums, in 28 DEG C of incubated 24h；
(2) seed expands culture：Picking single bacterium colony is inoculated into seed culture medium, and 30 DEG C of 170r/min cultivate 16h, expand culture；
(3) shake flask fermentation：Fermentation medium liquid amount 50mL/250mL, inoculum concentration 8%, 28 DEG C, 170r/min shaking table cultures
72h；
(4) separation and Extraction：Zymotic fluid is centrifuged, supernatant is collected, 3 times of volume ice ethanol sedimentations are added in supernatant yellow
Virgin rubber, 4 DEG C stand overnight；After centrifugation, washed with absolute ethyl alcohol 3 times, nitrogen drying can obtain high-quality yellow virgin rubber.
2. the production method of high-quality yellow virgin rubber according to claim 1, it is characterised in that：Seed described in step (2)
Culture medium prescription is sucrose 20gL-1, peptone 5gL-1, yeast extract 5gL-1、pH 7.0。
3. the production method of high-quality yellow virgin rubber according to claim 1, it is characterised in that：Fermentation described in step (3)
Culture medium prescription is glucose 20-40gL-1, beancake powder 10-30gL-1、KH2PO41-4g·L-1, initial pH 7.0-9.0.
4. the production method of the high-quality yellow virgin rubber according to claim 1 or 3, it is characterised in that：Described fermented and cultured
Based formulas is preferably glucose 30gL-1, beancake powder 30gL-1、KH2PO42g·L-1, initial pH 9.0.
5. the production method of high-quality yellow virgin rubber according to claim 1, it is characterised in that：Described high-quality yellow virgin rubber
In, acetone acid content is up to 15-20%, and protein content is only 3-5%.
6. a kind of application of the high-quality yellow virgin rubber on food as described in claim 1 or 5.
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| CN115505287A (en) * | 2022-10-18 | 2022-12-23 | 中国人民解放军陆军装甲兵学院 | Environment-friendly paint remover containing microbial glue and preparation method thereof |
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