CN111705094B - Preparation method of xanthan gum with instant property - Google Patents
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- 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
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- 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
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
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- 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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Abstract
The invention belongs to microbial fermentation, and particularly relates to a preparation method of xanthan gum with instant property. Inoculating xanthan gum producing strain into sterilized culture solution containing carbon source, nitrogen source and necessary nutrient substances, culturing to obtain fermentation broth containing xanthan gum, adjusting pH of the fermentation broth containing xanthan gum to acidity, treating at high temperature, and extracting with ethanol to obtain xanthan gum wet material; kneading the prepared wet xanthan gum material into a paste material, and adding carbonate or bicarbonate to adjust the pH value in the kneading process; homogenizing the prepared pasty material, drying, pulverizing, and making into xanthan gum with instant property. The invention solves the problem of slow dissolving speed of the xanthan gum in the prior art, and has the advantages that the dissolving speed of the prepared xanthan gum product is high, the viscosity and other main technical indexes are not lower than those of the prior product, and the like.
Description
Technical Field
The invention belongs to microbial fermentation, and particularly relates to a preparation method of xanthan gum with instant property.
Background
Xanthan gum is high-viscosity extracellular polysaccharide with wide water solubility, which is obtained by taking Xanthomonas campestris of black rot of cabbage as a producing strain and taking starch as a main raw material through specific biological fermentation, purification, drying and crushing. The xanthan gum has excellent rheological property, good thickening property, acid and alkali resistance, pseudoplasticity and high temperature resistance due to unique molecular structure, can resist high-concentration salt, has emulsifying and suspending properties, is widely applied to industries such as food, medicine, petroleum, textile, casting and the like as a stabilizer, a thickening agent, an emulsifying agent and a suspending agent, and is a biological polysaccharide with the largest production scale and extremely wide application at present.
Xanthan gum is a natural high molecular polysaccharide, has strong hydrophilicity, and can be dissolved in cold water and hot water. Because the xanthan gum has stronger hydrophilicity, when the xanthan gum is added into water, the outer layer immediately absorbs a large amount of water, the volume of the xanthan gum is expanded into a micelle, the mass transfer process of the water continuously to the inner layer is delayed, and the xanthan gum is very easy to form lumps and fish eyes, so that the xanthan gum cannot be completely hydrated, the release of the viscosity of the xanthan gum is seriously influenced, and the mass application of the xanthan gum in industrial production is influenced. In order to promote dissolution of xanthan gum, it is common to dry-blend xanthan gum with sugar, salt, etc. and then dissolve the xanthan gum, or to promote dissolution of xanthan gum by a method such as raising the dissolution temperature, raising the stirring speed, and extending the soaking time.
The food additive xanthan gum (GB 1886.41-2015) was issued by the national health care committee on 9/22/2015, wherein structural formulas, sensory requirements, physicochemical indices (viscosity, shear performance values, etc.), microbiological indices, etc. are defined, and methods for solubility test, gel test, viscosity measurement, and shear performance value measurement are given. The above standard discloses that the dissolution method in xanthan gum viscosity measurement is performed with continuous stirring at 800r/min for 2 hours, because the dissolution rate of the existing xanthan gum is slow. The xanthan gum sample is dissolved in 2 hours, which seriously influences the viscosity detection of the xanthan gum in industrial production and the application of the xanthan gum in various industries.
The prior patent documents retrieved by the applicant include: in order to increase the dissolution rate of xanthan gum particles, the patent document of publication No. CN103074408a utilizes a method of adding a surfactant in the production process to increase the solubility of xanthan gum; in patent document CN101270166a, xanthan gum is made into liquid xanthan gum, which improves the dispersion solubility of xanthan gum. However, the above prior art only achieves a certain dispersion effect during the dissolution of xanthan gum, and cannot basically solve the problem of dissolution rate of xanthan gum, and for the above reasons, it is very important to research and develop xanthan gum with instant dissolution function.
Disclosure of Invention
The invention aims to provide a preparation method of xanthan gum with instant property, which adopts the technical means of alcohol extraction after high-temperature treatment on fermentation liquor, pH adjustment in the kneading process by adopting carbonate or bicarbonate, high-temperature homogenization and the like, so that the xanthan gum prepared by the invention meets the viscosity index and the thickening effect, and greatly improves the dissolving speed.
The overall technical concept of the invention is as follows:
a process for preparing xanthan gum with instant solubility includes such steps as inoculating the strain to the culture liquid containing carbon source, nitrogen source and necessary nutrients, culturing to obtain the fermented liquid containing xanthan gum, purifying, drying and pulverizing; the method comprises the following steps:
A. adjusting the pH value of the fermentation liquor containing the xanthan gum to acidity, then carrying out high-temperature treatment, and carrying out alcohol extraction to prepare a xanthan gum wet material;
B. kneading the xanthan gum wet material prepared in the step A into a pasty material, and adding carbonate or bicarbonate to adjust the pH value in the kneading process;
C. and C, homogenizing, drying and crushing the paste material prepared in the step B to prepare the xanthan gum with instant property.
The xanthan gum producing strains are strains available in the market or available in the preservation institution, including but not limited to the following strains: the xanthan gum producing strain is selected from Xanthomonas campestris Campesris, xanthomonas campestris cam Pestris of black rot of cabbage or Xanthomonas campestris Axonopodis.
The specific technical concept of the invention is as follows:
in order to change the hydrophilic characteristic of the xanthan gum, the preferable technical scheme is that the step A is to adjust the pH =3.8-4.5 of the fermentation liquor containing the xanthan gum by acid, then heat the fermentation liquor to 80-95 ℃, keep the temperature for 10-30 minutes, then cool the fermentation liquor to 60-70 ℃, add alcohol solution and stir until cellulose is separated out, and centrifuge the xanthan gum wet material. Therefore, partial hydroxyl in the xanthan gum can be converted into carboxyl, and the hydrophilic property of the xanthan gum is effectively improved.
In order to effectively ensure the alcohol extraction of the active ingredients of the xanthan gum, the preferable technical implementation manner is that the adding amount of the alcohol solution is not less than 2 times of the total volume of the fermentation liquor, the volume percentage concentration of the alcohol solution is 85-95%, and the alcohol solution is ethanol or isopropanol.
In order to form a loose and porous structure in the dried xanthan gum product and be beneficial to improving the dissolution speed of the xanthan gum product, the preferable technical implementation mode is that the step B is to prepare the xanthan gum product in the step AThe wet xanthan gum is added into a kneader, and the pH value of the wet xanthan gum is regulated to 6.5-7.5 by using a carbonate solution or a bicarbonate solution with the mass percentage concentration of 10% -20% while stirring. CO thus released in the neutralization reaction 2 Wrapping in the kneaded pasty xanthan gum.
More preferably, the carbonate or bicarbonate in step B is selected from one of sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate and potassium bicarbonate.
In order to change the internal structure of the xanthan gum, the solubility of the prepared xanthan gum is further improved. The preferable technical implementation means is that the homogenizing condition in the step C is that the pasty material prepared in the step C is put into a high-pressure homogenizing pump for homogenizing, the homogenizing pressure is 15mPa-40mPa, and the homogenizing temperature is 40 ℃ to 50 ℃.
More preferably, the drying condition in the step C is boiling drying the homogenized material to a water content of 20% -30%, and then microwave drying.
More preferably, the microwave drying conditions are as follows: the rotating speed is 400-600 r/min, and the power is 5-8W/g.
To verify the technical effect of the present invention, the applicant conducted the following experiments:
1. determination of viscosity
The preparation method is carried out by the method described in food additive xanthan gum (GB 1886.41-2015).
2. Dissolution rate test
The dissolution time was observed after complete dissolution according to the solubility test method described in food additive Xanthan Gum (GB 1886.41-2015).
The invention has the substantive characteristics and obvious technical progress that:
1. the pH of the fermentation liquid is adjusted to be weakly acidic, and the fermentation liquid is subjected to high-temperature treatment at the temperature of 80-95 ℃, so that partial hydroxyl in the xanthan gum is changed into carboxyl, and the hydrophilic performance of the xanthan gum is effectively improved.
2. The carbonate or bicarbonate is used to adjust the pH of the xanthan gum wet mass during kneading,released CO 2 The paste xanthan gum is wrapped in the paste xanthan gum, and loose and porous xanthan gum particles are formed by drying and crushing, so that the dissolution speed of the xanthan gum is improved.
3. The internal structure of the xanthan gum is changed by high-pressure homogenization and microwave drying, and the dissolving performance of the xanthan gum is improved.
4. Through experimental determination by an applicant, the xanthan gum prepared by the method disclosed by the invention has the viscosity of 1670-1770cp (the highest can be 1770 cp) according to the viscosity detection method of food safety national standard food additive xanthan gum, is free from agglomeration and fish eyes after being dissolved in water, is high in dissolution speed, can be completely dissolved in 7 minutes to form a uniform and stable solution, is obviously superior to products prepared by the existing process, and has better industrial adaptability and application prospect.
5. The instant xanthan gum produced by the invention belongs to physical modification, does not change the chemical properties of materials, accords with the food safety law and related laws and regulations, and is suitable for use in the food industry and other industries.
Detailed Description
The present invention is further described with reference to the following examples, which are not intended to limit the scope of the present invention, and the claims are not to be interpreted as limiting the scope of the present invention.
Example 1
A process for preparing xanthan gum with instant solubility includes such steps as inoculating the strain to the culture liquid containing carbon source, nitrogen source and necessary nutrients, culturing to obtain the fermented liquid containing xanthan gum, purifying, drying and pulverizing; the method comprises the following steps:
A. adjusting the pH value of the fermentation liquor containing the xanthan gum to acidity, then carrying out high-temperature treatment, and carrying out alcohol extraction to prepare a xanthan gum wet material;
B. kneading the xanthan gum wet material prepared in the step A into a pasty material, and adding carbonate or bicarbonate to adjust the pH value in the kneading process;
C. and C, homogenizing, drying and crushing the paste material prepared in the step B to prepare the xanthan gum with instant property.
Xanthomonas campestris is adopted as a production strain of xanthan gum, and the production strain has the CGMCC No.10122.
And step A, adjusting the pH =3.8 of the fermentation liquor containing the xanthan gum by using acid, heating to 80 ℃, preserving the temperature for 10 minutes, cooling the fermentation liquor to 60 ℃, adding an alcohol solution, stirring until a fibrous substance is separated out, and centrifuging to prepare a xanthan gum wet material.
The step A is that the adding amount of the alcoholic solution is not less than 2 times of the total volume of the fermentation liquor, the volume percentage concentration of the alcoholic solution is 85 percent, and the alcoholic solution is ethanol.
And B, adding the wet xanthan gum prepared in the step A into a kneader, and adjusting the pH of the wet xanthan gum to 6.5 by using a carbonate solution with the mass percentage concentration of 10% while stirring.
The carbonate in the step B is selected from one of sodium carbonate and potassium carbonate.
And C, homogenizing the pasty material prepared in the step C by a high-pressure homogenizing pump under the homogenizing pressure of 15mPa and at the homogenizing temperature of 40 ℃.
And C, boiling and drying the homogenized material to reach the water content of 20% under the drying condition, and then drying by microwave.
The microwave drying conditions are as follows: the speed was 400 rpm and the power was 5 watts/g.
Example 2
The present example differs from example 1 in that:
xanthan Xanthomonas campestris Campestris CGMCC No.10122 is adopted as the production strain of xanthan gum.
And step A, adjusting the pH =4.5 of the fermentation liquor containing the xanthan gum by using acid, heating to 95 ℃, keeping the temperature for 30 minutes, cooling the fermentation liquor to 70 ℃, adding an alcohol solution, stirring until a fibrous substance is separated out, and centrifuging to prepare a xanthan gum wet material.
The step A is that the adding amount of the alcoholic solution is not less than 2 times of the total volume of the fermentation liquor, the volume percentage concentration of the alcoholic solution is 95 percent, and the alcoholic solution is isopropanol.
And B, adding the wet xanthan gum prepared in the step A into a kneader, and regulating the pH of the wet xanthan gum to 7.5 by using a carbonate solution with the mass percentage concentration of 20% while stirring.
The carbonate or bicarbonate in the step B is selected from one of sodium carbonate and potassium carbonate.
And C, homogenizing the pasty material prepared in the step C by a high-pressure homogenizing pump under the homogenizing pressure of 15-40 mPa and at the homogenizing temperature of 40-50 ℃.
And C, boiling and drying the homogenized material to reach the water content of 30% under the drying condition, and then drying by microwave.
The microwave drying conditions are as follows: the speed of rotation was 600 revolutions per minute and the power was 8 watts per gram.
Example 3
This example differs from example 1 in that:
xanthomonas campestris ATCC 33193 is adopted as the strain for producing xanthan gum.
And step A, adjusting the pH =4.0 of the fermentation liquor containing the xanthan gum by using acid, heating to 90 ℃, keeping the temperature for 20 minutes, cooling the fermentation liquor to 65 ℃, adding an alcohol solution, stirring until a fibrous substance is separated out, and centrifuging to prepare a xanthan gum wet material.
The step A is that the adding amount of the alcoholic solution is not less than 2 times of the total volume of the fermentation liquor, the volume percentage concentration of the alcoholic solution is 90 percent, and the alcoholic solution is isopropanol.
And step B, adding the wet xanthan gum prepared in the step A into a kneader, and adjusting the pH value of the wet xanthan gum to 7.0 by using a bicarbonate solution with the mass percentage concentration of 15% while stirring.
The bicarbonate in the step B is selected from one of sodium bicarbonate and potassium bicarbonate.
And C, homogenizing the pasty material prepared in the step C by a high-pressure homogenizing pump under the homogenizing pressure of 28mPa and at the homogenizing temperature of 45 ℃.
And C, drying the homogenized material in a boiling way under the drying condition in the step C until the water content is 25%, and then drying by microwave.
The microwave drying conditions are as follows: the speed was 500 rpm and the power was 7 watts/g.
Example 4
This example differs from example 1 in that:
xanthan Xanthomonas campestris ATCC 33193 is used as strain for producing xanthan gum.
And step A, adjusting the pH =4.1 of the fermentation liquor containing the xanthan gum by using acid, heating to 83 ℃, keeping the temperature for 13 minutes, cooling the fermentation liquor to 63 ℃, adding an alcohol solution, stirring until a fibrous substance is separated out, and centrifuging to prepare a xanthan gum wet material.
The step A is that the adding amount of the alcoholic solution is not less than 2 times of the total volume of the fermentation liquor, the volume percentage concentration of the alcoholic solution is 87%, and the alcoholic solution is ethanol.
And step B, adding the wet xanthan gum prepared in the step A into a kneader, and adjusting the pH of the wet xanthan gum to 6.8 by using a carbonate solution or a bicarbonate solution with the mass percentage concentration of 13% while stirring.
The carbonate or bicarbonate in the step B is selected from one of sodium bicarbonate and potassium bicarbonate.
And C, homogenizing the pasty material prepared in the step C by a high-pressure homogenizing pump under the homogenizing pressure of 25mPa and at the homogenizing temperature of 42 ℃.
And C, drying the homogenized material in a boiling way under the drying condition in the step C until the water content is 22%, and then drying by microwave.
The microwave drying conditions are as follows: the speed was 450 rpm and the power was 6 watts/g.
Example 5
This example differs from example 1 in that:
the xanthan gum is produced by Xanthomonas campestris Xanthomonas axonopodis ATCC13463.
And step A, adjusting the pH =3.8-4.5 of the fermentation liquor containing the xanthan gum by using acid, heating to 92 ℃, keeping the temperature for 25 minutes, cooling the fermentation liquor to 65 ℃, adding an alcohol solution, stirring until a fiber is separated out, and centrifuging to prepare a xanthan gum wet material.
The step A is that the adding amount of the alcoholic solution is not less than 2 times of the total volume of the fermentation liquor, the volume percentage concentration of the alcoholic solution is 92 percent, and the alcoholic solution is isopropanol.
And step B, adding the wet xanthan gum prepared in the step A into a kneader, and adjusting the pH of the wet xanthan gum to 7.2 by using a carbonate solution or a bicarbonate solution with the mass percentage concentration of 18% while stirring.
The carbonate or bicarbonate in the step B is selected from one of sodium bicarbonate and potassium bicarbonate.
And C, homogenizing the pasty material prepared in the step C by a high-pressure homogenizing pump under the homogenizing pressure of 35mPa and at the homogenizing temperature of 48 ℃.
And C, boiling and drying the homogenized material to reach the water content of 28% under the drying condition, and then drying by microwave.
The microwave drying conditions are as follows: the speed was 550 rpm and the power was 7 watts/gram.
The applicants prepared xanthan gum from the fermentation liquid of examples 1-5 according to the conventional post-extraction method and used as control 1-5, and examined the viscosity, dissolution rate, and form of the solution after dissolution according to the description of the present invention, and the results are as follows:
as can be seen from the above detection, compared with the xanthan gum prepared by the methods described in examples 1 to 5 of the present invention, the method of the present invention effectively increases the dissolution rate of xanthan gum without decreasing the viscosity value, and has no agglomeration and fish eye during the dissolution process, thereby effectively increasing the application effect of xanthan gum in the viscosity detection in the industrial application and production practice.
Claims (6)
1. A process for preparing xanthan gum with instant solubility includes such steps as inoculating the strain to the culture liquid containing carbon source, nitrogen source and necessary nutrients, culturing to obtain the fermented liquid containing xanthan gum, purifying, drying and pulverizing; the method is characterized in that:
A. adjusting the pH value of the fermentation liquor containing the xanthan gum to acidity, then carrying out high-temperature treatment, and carrying out alcohol extraction to prepare a xanthan gum wet material, wherein in the step A, the pH value of the fermentation liquor containing the xanthan gum is adjusted by acid, the fermentation liquor is heated to 80-95 ℃ after the pH value is =3.8-4.5, the temperature is kept for 10-30 minutes, the fermentation liquor is cooled to 60-70 ℃, an alcohol solution is added, the mixture is stirred until a fiber substance is separated out, and the mixture is centrifuged to prepare the xanthan gum wet material;
B. kneading the wet xanthan gum material prepared in the step A into a pasty material, adding carbonate or bicarbonate during the kneading process to adjust the pH, wherein in the step B, the wet xanthan gum material prepared in the step A is added into a kneader, and the pH of the wet xanthan gum material is adjusted to 6.5-7.5 by using a carbonate solution or bicarbonate solution with the mass percentage concentration of 10% -20% while stirring;
C. b, homogenizing, drying and crushing the paste material prepared in the step B to prepare xanthan gum with instant performance;
the xanthan gum producing strain is selected from Xanthomonas campestris Campesris, xanthomonas campestris Campesris or Xanthomonas campestris Xanthomonas axononsis Axonopodis.
2. The method for preparing xanthan gum with instant dissolving property according to claim 1, characterized in that the adding amount of the alcoholic solution in step a is not less than 2 times of the total volume of the fermentation broth, the volume percentage concentration of the alcoholic solution is 85% -95%, and the alcoholic solution is selected from ethanol and isopropanol.
3. The method of claim 1, wherein the carbonate or bicarbonate in step B is selected from sodium carbonate, potassium carbonate, sodium bicarbonate, and potassium bicarbonate.
4. The method for preparing xanthan gum with instant dissolving property as claimed in claim 1, wherein the homogenizing condition in step C is that the pasty material prepared in step B is put into a high pressure homogenizing pump for homogenizing, the homogenizing pressure is 15mPa-40mPa, and the homogenizing temperature is 40 ℃ to 50 ℃.
5. The method for preparing xanthan gum with instant property according to claim 1 or 4, characterized in that the drying condition in step C is boiling drying the homogenized material to water content of 20% -30%, and then microwave drying.
6. The method for preparing xanthan gum with instant dissolving property as claimed in claim 5, wherein the microwave drying condition is: the rotating speed is 400-600 r/min, and the power is 5-8W/g.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559803A (en) * | 2012-03-06 | 2012-07-11 | 广西大学 | Fermentation production method of xanthan gum |
| CN102703544A (en) * | 2012-06-26 | 2012-10-03 | 内蒙古阜丰生物科技有限公司 | Production method for instant xanthan gum |
| CN103074408A (en) * | 2013-01-29 | 2013-05-01 | 左英龙 | Producing method of instant xanthan gum |
| CN103087959A (en) * | 2013-01-29 | 2013-05-08 | 左英龙 | Preparation for producing instant xanthan gum and use method of preparation |
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- 2020-06-28 CN CN202010594767.7A patent/CN111705094B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559803A (en) * | 2012-03-06 | 2012-07-11 | 广西大学 | Fermentation production method of xanthan gum |
| CN102703544A (en) * | 2012-06-26 | 2012-10-03 | 内蒙古阜丰生物科技有限公司 | Production method for instant xanthan gum |
| CN103074408A (en) * | 2013-01-29 | 2013-05-01 | 左英龙 | Producing method of instant xanthan gum |
| CN103087959A (en) * | 2013-01-29 | 2013-05-08 | 左英龙 | Preparation for producing instant xanthan gum and use method of preparation |
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