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Asase RV, Glukhareva TV. Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review. Food Sci Biotechnol 2024; 33:749-767. [PMID: 38371690 PMCID: PMC10866857 DOI: 10.1007/s10068-023-01442-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 02/20/2024] Open
Abstract
Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings, and wastewater treatment, but especially in the food industry. The thickening and stabilizing properties of XG make it a valuable ingredient in many food products. This review presents a comprehensive overview of the various potential applications of this versatile ingredient in the food industry. Especially in the plant-based food industries due to current interest of consumers in cheaper protein sources and health purposes. However, challenges and opportunities also exist, and this review aims to identify and explore these issues in greater detail. Overall, this article represents a valuable contribution to the scientific understanding of XG and its potential applications in the food industry.
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Affiliation(s)
- Richard Vincent Asase
- Institute of Chemical Engineering, Ural Federal University of the First President of Russia B.N. Yeltsin, Mira St., 19, Yekaterinburg, Russia 620002
| | - Tatiana Vladimirovna Glukhareva
- Institute of Chemical Engineering, Ural Federal University of the First President of Russia B.N. Yeltsin, Mira St., 19, Yekaterinburg, Russia 620002
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2
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Wünsche J, Brüggemann H, Gansbiller M, Schmid J. Acetan-like heteropolysaccharide production by various Kozakia baliensis strains: Characterization and further insights. Int J Biol Macromol 2023; 253:127097. [PMID: 37769772 DOI: 10.1016/j.ijbiomac.2023.127097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 09/19/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023]
Abstract
The family of Acetobacteraceae has demonstrated their ability to produce several heteropolysaccharides with a strong structural resemblance to xanthan gum. In this study, we assessed the potential of three isolates of K. baliensis as exopolysaccharide producers, namely K. baliensis SR-745, K. baliensis LMG 27018, and K. baliensis SR-1290. Among these, K. baliensis SR-745 was identified as the most promising candidate, exhibiting a final exopolysaccharide titer of 7.09 (± 0.50) g·L-1 and a productivity of 0.15 (± 0.01) g·L-1·h-1. Subsequent monomer analysis confirmed structural variations for the side chain composition of different strains. A molar subunit ratio of 6:1:1:1 (d-glucose: D-mannose: D-galactose: D-glucuronic acid) for EPS derived from K. baliensis SR-745 and of 3:1:3:1 for K. baliensis LMG 27018 was determined, while the exopolysaccharide produced by K. baliensis SR-1290 consisted of a major share of rhamnose. In-depth rheological polymer characterizations revealed high viscosity rates and predominantly elastic gel character, making polysaccharides of K. baliensis highly interesting for applications in the food and cosmetic industry. Further insights into the fundamental structure-function relationships of biopolymers were obtained by comparing exopolysaccharides derived from K. baliensis to a genetically engineered xanthan variant lacking acetyl and pyruvyl substitutions.
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Affiliation(s)
- Julia Wünsche
- Institute for Molecular Microbiology and Biotechnology, University of Münster, Corrensstraße 3, 48149 Münster, Germany.
| | - Hannah Brüggemann
- Institute for Molecular Microbiology and Biotechnology, University of Münster, Corrensstraße 3, 48149 Münster, Germany.
| | - Moritz Gansbiller
- Institute for Molecular Microbiology and Biotechnology, University of Münster, Corrensstraße 3, 48149 Münster, Germany.
| | - Jochen Schmid
- Institute for Molecular Microbiology and Biotechnology, University of Münster, Corrensstraße 3, 48149 Münster, Germany.
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3
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Lupu A, Gradinaru LM, Gradinaru VR, Bercea M. Diversity of Bioinspired Hydrogels: From Structure to Applications. Gels 2023; 9:gels9050376. [PMID: 37232968 DOI: 10.3390/gels9050376] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 04/26/2023] [Accepted: 04/28/2023] [Indexed: 05/27/2023] Open
Abstract
Hydrogels are three-dimensional networks with a variety of structures and functions that have a remarkable ability to absorb huge amounts of water or biological fluids. They can incorporate active compounds and release them in a controlled manner. Hydrogels can also be designed to be sensitive to external stimuli: temperature, pH, ionic strength, electrical or magnetic stimuli, specific molecules, etc. Alternative methods for the development of various hydrogels have been outlined in the literature over time. Some hydrogels are toxic and therefore are avoided when obtaining biomaterials, pharmaceuticals, or therapeutic products. Nature is a permanent source of inspiration for new structures and new functionalities of more and more competitive materials. Natural compounds present a series of physico-chemical and biological characteristics suitable for biomaterials, such as biocompatibility, antimicrobial properties, biodegradability, and nontoxicity. Thus, they can generate microenvironments comparable to the intracellular or extracellular matrices in the human body. This paper discusses the main advantages of the presence of biomolecules (polysaccharides, proteins, and polypeptides) in hydrogels. Structural aspects induced by natural compounds and their specific properties are emphasized. The most suitable applications will be highlighted, including drug delivery, self-healing materials for regenerative medicine, cell culture, wound dressings, 3D bioprinting, foods, etc.
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Affiliation(s)
- Alexandra Lupu
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania
| | - Luiza Madalina Gradinaru
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania
| | - Vasile Robert Gradinaru
- Faculty of Chemistry, "Alexandru Ioan Cuza" University, 11 Carol I Bd., 700506 Iasi, Romania
| | - Maria Bercea
- "Petru Poni" Institute of Macromolecular Chemistry, 41-A Grigore Ghica Voda Alley, 700487 Iasi, Romania
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Carbohydrate esterases involved in deacetylation of food components by the human gut microbiota. Essays Biochem 2023; 67:443-454. [PMID: 36912209 PMCID: PMC10154613 DOI: 10.1042/ebc20220161] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 03/14/2023]
Abstract
Non-carbohydrate modifications such as acetylations are widespread in food stuffs as well as they play important roles in diverse biological processes. These modifications meet the gut environment and are removed from their carbohydrate substrates by the resident microbiota. Among the most abundant modifications are O-acetylations, contributing to polysaccharides physico-chemical properties such as viscosity and gelling ability, as well as reducing accessibility for glycosyl hydrolases, and thus hindering polysaccharide degradation. Of particular note, O-acetylations increase the overall complexity of a polymer, thus requiring a more advanced degrading machinery for microbes to utilize it. This minireview describes acetylesterases from the gut microbiota that deacetylate various food polysaccharides, either as natural components of food, ingredients, stabilizers of microbial origin, or as part of microbes for food and beverage preparations. These enzymes include members belonging to at least 8 families in the CAZy database, as well as a large number of biochemically characterized esterases that have not been classified yet. Despite different structural folds, most of these acetylesterases have a common acid-base mechanism and belong to the SGNH hydrolase superfamily. We highlight examples of acetylesterases that are highly specific to one substrate and to the position of the acetyl group on the glycosyl residue of the carbohydrate, while other members that have more broad substrate specificity. Current research aimed at unveiling the functions and regioselectivity of acetylesterases will help providing fundamental mechanistic understanding on how dietary components are utilized in the human gut and will aid developing applications of these enzymes to manufacture novel industrial products.
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Qiao D, Luo M, Li Y, Jiang F, Zhang B. New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Bhat IM, Wani SM, Mir SA, Masoodi F. Advances in xanthan gum production, modifications and its applications. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Yuan S, Liang J, Zhang Y, Han H, Jiang T, Liu Y, Zhang Y, Wang W, Dong X. Evidence from Thermal Aging Indicating That the Synergistic Effect of Glyoxal and Sodium Sulfite Improved the Thermal Stability of Conformational Modified Xanthan Gum. Polymers (Basel) 2022; 14:polym14020243. [PMID: 35054653 PMCID: PMC8778909 DOI: 10.3390/polym14020243] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/01/2022] [Accepted: 01/05/2022] [Indexed: 11/29/2022] Open
Abstract
Xanthan gum is prone to thermal oxidative degradation, which limits its applications. However, conformational changes in xanthan gum and appropriate stabilizers may improve its thermal stability. Therefore, in this study, we aimed to establish a strategy to maintain the viscosity of xanthan gum during long-term storage at high temperatures. We modified the original strain used for xanthan gum production by genetic engineering and added stabilizers during the production process. The structure and thermal stability of the resulting xanthan gum samples were then determined. Pyruvyl deficiency, combined with the addition of sodium sulfite and glyoxal during the production process, was found to significantly improve the maintenance of viscosity. The apparent viscosity of the new xanthan gum solution remained above 100 mPa·s after being stored at 90 °C for 48 days. Fourier-transform infrared spectra and scanning electron microscopy images showed that pyruvate-free xanthan gum with added stabilizers had more extensive cross-linking than natural xanthan gum. In conclusion, these findings may contribute to the use of xanthan gum in applications that require high temperatures for a long period of time.
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Affiliation(s)
- Shuai Yuan
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China;
| | - Jiayuan Liang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (J.L.); (Y.Z.); (H.H.); (Y.L.); (Y.Z.); (W.W.)
| | - Yanmin Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (J.L.); (Y.Z.); (H.H.); (Y.L.); (Y.Z.); (W.W.)
- Shandong Food Ferment Industry & Design Institute, Jinan 250013, China
| | - Hongyu Han
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (J.L.); (Y.Z.); (H.H.); (Y.L.); (Y.Z.); (W.W.)
- Shandong Food Ferment Industry & Design Institute, Jinan 250013, China
| | - Tianyi Jiang
- School of Municipal and Environmental Engineering, Shandong Jianzhu University, Jinan 250101, China;
| | - Yang Liu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (J.L.); (Y.Z.); (H.H.); (Y.L.); (Y.Z.); (W.W.)
- Shandong Food Ferment Industry & Design Institute, Jinan 250013, China
| | - Yonggang Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (J.L.); (Y.Z.); (H.H.); (Y.L.); (Y.Z.); (W.W.)
- Shandong Food Ferment Industry & Design Institute, Jinan 250013, China
| | - Wei Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (J.L.); (Y.Z.); (H.H.); (Y.L.); (Y.Z.); (W.W.)
- Shandong Food Ferment Industry & Design Institute, Jinan 250013, China
| | - Xueqian Dong
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (J.L.); (Y.Z.); (H.H.); (Y.L.); (Y.Z.); (W.W.)
- Shandong Food Ferment Industry & Design Institute, Jinan 250013, China
- Correspondence:
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Santo KP, Fabijanic KI, Cheng CY, Potanin A, Neimark AV. Modeling of the Effects of Metal Complexation on the Morphology and Rheology of Xanthan Gum Polysaccharide Solutions. Macromolecules 2021. [DOI: 10.1021/acs.macromol.1c01328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Kolattukudy P. Santo
- Department of Chemical and Biochemical Engineering, Rutgers University, Piscataway, New Jersey 08854, United States
| | | | - Chi-Yuan Cheng
- Colgate-Palmolive, Piscataway, New Jersey 08854, United States
| | - Andrei Potanin
- Colgate-Palmolive, Piscataway, New Jersey 08854, United States
| | - Alexander V. Neimark
- Department of Chemical and Biochemical Engineering, Rutgers University, Piscataway, New Jersey 08854, United States
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9
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Riaz T, Iqbal MW, Jiang B, Chen J. A review of the enzymatic, physical, and chemical modification techniques of xanthan gum. Int J Biol Macromol 2021; 186:472-489. [PMID: 34217744 DOI: 10.1016/j.ijbiomac.2021.06.196] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 06/15/2021] [Accepted: 06/29/2021] [Indexed: 11/29/2022]
Abstract
Xanthan gum (XG), a bacterial polysaccharide has numerous valuable characteristics in the food, biomedical, pharmaceuticals, and agriculture sector. However, XG has also its particular limitations such as its vulnerability to microbial contamination, inadequate mechanical and thermal stability, unusable viscosity, and poor water solubility. Therefore, XG's structure and conformation need to be modified enzymatically, chemically, or physically to improve its optimistic features and decrease the formation of crystals, increase antioxidant ability, and radical scavenging activity. We have found out different means to modify XG and elaborate the importance and significance of the modified structure of XG. In this review, different enzymes are reviewed for XG degradation, which modifies their structure from different points (main chain or side chain). This article also reviews various physical methods (ultrasound, shear, pressure, sonication, annealing, and heat treatments) based on prevailing publications to alter XG conformation and produce low molecular weight (LMW) and less viscous end-product. Moreover, some chemical means are also discussed that result in modified XG through crosslinking, grafting, acetylation, pyruvation, as well as by applying different chemical agents. Overall, the current progress on XG degradation is very auspicious to develop a new molecule with considerable uses, in various industries with future assessments.
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Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
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10
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Wu M, Shi Z, Ming Y, Wang C, Qiu X, Li G, Ma T. Thermostable and rheological properties of natural and genetically engineered xanthan gums in different solutions at high temperature. Int J Biol Macromol 2021; 182:1208-1217. [PMID: 33989686 DOI: 10.1016/j.ijbiomac.2021.05.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/19/2021] [Accepted: 05/03/2021] [Indexed: 11/18/2022]
Abstract
Thermostability is an important indicator to evaluate xanthan applied in the oilfield industry. Besides reductive agents, salts, and pH, the inherent primary structure is also an important determinant of thermostability. In this work, the thermal conformational transition and degradation of natural xanthan XG and variants XG-A0, XG-AA, and XG-0P dissolved in different solvents were compared. Acetylated XG-A0 and XG-AA both showed the highest initial conformational transition temperature (Tm0) in distilled water, NaCl, and CaCl2 brines. Additionally, the variant XG-A0 dissolved in water was more thermostable although its acetyl group was hydrolyzed easily after a hot-rolling test at 110 °C. Thermostability could be reinforced by adding antioxidant Na2SO3 and saturated NaCl through improving Tm0 value or inhibiting degradation of the molecular chain and acyl groups. Furthermore, pyruvyl-rich XG-0P dissolved in saturated NaCl showing multi-stranded helix structure was also stable after a hot-rolling process. Therefore, xanthan variants, as biological products, will have broader application potential in the oilfield industry.
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Affiliation(s)
- Mengmeng Wu
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Zhuangzhuang Shi
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Yue Ming
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.
| | - Chunxia Wang
- Research & Service Center of Fracturing & Acidizing Technology, Research Institute of Petroleum Exploration and Development, PetroChina, Beijing, China.
| | - Xiaohui Qiu
- Research & Service Center of Fracturing & Acidizing Technology, Research Institute of Petroleum Exploration and Development, PetroChina, Beijing, China
| | - Guoqiang Li
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.
| | - Ting Ma
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.
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12
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A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics. COATINGS 2020. [DOI: 10.3390/coatings10030197] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.
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Zhang B, Wang J, Li Z, Ma M, Jia S, Li X. Use of hydroxypropyl β-cyclodextrin as a dual functional component in xanthan hydrogel for sustained drug release and antibacterial activity. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2019.124368] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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14
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Brunchi CE, Avadanei M, Bercea M, Morariu S. Chain conformation of xanthan in solution as influenced by temperature and salt addition. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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In-depth rheological characterization of genetically modified xanthan-variants. Carbohydr Polym 2019; 213:236-246. [DOI: 10.1016/j.carbpol.2019.02.055] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 02/15/2019] [Accepted: 02/16/2019] [Indexed: 11/19/2022]
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16
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Wu M, Qu J, Tian X, Zhao X, Shen Y, Shi Z, Chen P, Li G, Ma T. Tailor-made polysaccharides containing uniformly distributed repeating units based on the xanthan gum skeleton. Int J Biol Macromol 2019; 131:646-653. [DOI: 10.1016/j.ijbiomac.2019.03.130] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 02/19/2019] [Accepted: 03/19/2019] [Indexed: 02/08/2023]
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17
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Gel properties of xanthan containing a single repeating unit with saturated pyruvate produced by an engineered Xanthomonas campestris CGMCC 15155. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Ordered conformation of xanthan in solutions and “weak gels”: Single helix, double helix – or both? Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2017.11.036] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Xu W, Li B, Li J, Huang L, Liu H, Zhu D, Liu M, Liu X. Rheological and spectral analysis of xanthan gum/lysozyme system during nanoparticle fabrication. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13854] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Wei Xu
- College of Life Science; Xinyang Normal University; Xinyang 464000 China
- Institute for Conservation and Utilization of Agro-bioresources in Dabie Mountains; Xinyang 464000 China
| | - Bin Li
- College of Food Science and technology; Huazhong Agriculture University; Wuhan 430070 China
| | - Juan Li
- College of Life Science; Xinyang Normal University; Xinyang 464000 China
| | - Lu Huang
- College of Life Science; Xinyang Normal University; Xinyang 464000 China
| | - Huan Liu
- College of Life Science; Xinyang Normal University; Xinyang 464000 China
| | - Dandan Zhu
- College of Life Science; Xinyang Normal University; Xinyang 464000 China
| | - Mengru Liu
- College of Life Science; Xinyang Normal University; Xinyang 464000 China
| | - Xinfang Liu
- College of Life Science; Xinyang Normal University; Xinyang 464000 China
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20
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Saleh HM, Annuar MSM, Simarani K. Ultrasound degradation of xanthan polymer in aqueous solution: Its scission mechanism and the effect of NaCl incorporation. ULTRASONICS SONOCHEMISTRY 2017; 39:250-261. [PMID: 28732944 DOI: 10.1016/j.ultsonch.2017.04.038] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 04/23/2017] [Accepted: 04/24/2017] [Indexed: 06/07/2023]
Abstract
Degradation of xanthan polymer in aqueous solution by ultrasonic irradiation was investigated. The effects of selected variables i.e. sonication intensity, irradiation time, concentration of xanthan gum and molar concentration of NaCl in solution were studied. Combined approach of full factorial design and conventional one-factor-at-a-time was applied to obtain optimum degradation at sonication power intensity of 11.5Wcm-2, irradiation time 120min and 0.1gL-1 xanthan in a salt-free solution. Molecular weight reduction of xanthan gum under sonication was described by an exponential decay function with higher rate constant for polymer degradation in the salt free solution. The limiting molecular weight where fragments no longer undergo scission was determined from the function. The incorporation of NaCl in xanthan solution resulted in a lower limiting molecular weight. The ultrasound-mediated degradation of aqueous xanthan polymer chain agreed with a random scission model. Side chain of xanthan polymer is proposed to be the primary site of scission action.
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Affiliation(s)
- H M Saleh
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - M S M Annuar
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia; Centre for Research in Biotechnology for Agriculture (CEBAR), University of Malaya, 50603 Kuala Lumpur, Malaysia.
| | - K Simarani
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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Klaic PMA, Vendruscolo CT, Furlan L, Moreira ADS. Ion exchange as post-fermentative process enhancer of viscosity of xanthan produced by Xanthomonas arboricola pv pruni. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.12.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Moffat J, Morris VJ, Al-Assaf S, Gunning AP. Visualisation of xanthan conformation by atomic force microscopy. Carbohydr Polym 2016; 148:380-9. [PMID: 27185152 PMCID: PMC4879867 DOI: 10.1016/j.carbpol.2016.04.078] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2016] [Revised: 04/14/2016] [Accepted: 04/18/2016] [Indexed: 12/23/2022]
Abstract
New AFM imaging methodology BlueDrive™ enabling resolution of xanthan’s helix. Visual evidence of the structural composition of xanthan’s helices. Confirmation of the effect of counterion screening on structural ordering.
Direct visual evidence obtained by atomic force microscopy demonstrates that when xanthan is adsorbed from aqueous solution onto the heterogeneously charged substrate mica, its helical conformation is distorted. Following adsorption it requires annealing for several hours to restore its ordered helical state. Once the helix state reforms, the AFM images obtained showed clear resolution of the periodicity with a value of 4.7 nm consistent with the previously predicted models. In addition, the images also reveal evidence that the helix is formed by a double strand, a clarification of an ambiguity of the xanthan ultrastructure that has been outstanding for many years.
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Affiliation(s)
- Jonathan Moffat
- Asylum Research an Oxford Instruments Company, Halifax Rd., High Wycombe, Buckinghamshire, HP12 3SE, UK
| | - Victor J Morris
- Institute of Food Research, Norwich Research Park, Norwich, NR4 7UA, UK
| | - Saphwan Al-Assaf
- Hydrocolloids Research Centre, Institute of Food Science & Innovation, Faculty of Science & Engineering, University of Chester, Parkgate Road, Chester CH1 4BJ, UK
| | - A Patrick Gunning
- Institute of Food Research, Norwich Research Park, Norwich, NR4 7UA, UK.
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Bilanovic D, Starosvetsky J, Armon RH. Preparation of biodegradable xanthan-glycerol hydrogel, foam, film, aerogel and xerogel at room temperature. Carbohydr Polym 2016; 148:243-50. [PMID: 27185137 DOI: 10.1016/j.carbpol.2016.04.058] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2015] [Revised: 04/08/2016] [Accepted: 04/12/2016] [Indexed: 10/22/2022]
Abstract
Polymers, hence hydrogels, pollute waters and soils accelerating environmental degradation. Environmentally benign hydrogels were made in water from biodegradable xanthan (X) and glycerol (G) at 22.5±2.5°C. Molar ratio [G]/[X]<3.0 was used to maximize crosslinking by mono-glycerol instead by poly-glycerol. XG-hydrogels were transformed into: XG-foams, XG-films, and XG-aerogel. Anionic character of XG-materials changes with changing [G]/[X] ratio. XG-films made from XG-hydrogels absorb up to 40 times more water than XG-films made from XG-foams. The films made from XG-foams and HCl do not dissolve in water during 48h. Making XG-materials is a no-waste process which decreases pollution, eliminates waste disposal costs, and minimizes energy expenses. XG-materials are suitable for both industrial and environmental applications including slow release and concentration of cations. XG-materials, made of xanthan, microbial polysaccharide, could also be used in applications targeting populations that do not consume meat or meat based products.
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Affiliation(s)
- Dragoljub Bilanovic
- Center for Environmental, Earth, and Space Studies, Bemidji State University, Bemidji, MN 56601, USA.
| | - Jeanna Starosvetsky
- Faculty of Civil and Environmental Engineering; Department of Water and Agricultural Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel.
| | - Robert H Armon
- Faculty of Civil and Environmental Engineering; Department of Water and Agricultural Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel.
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Xu W, Jin W, Li Z, Liang H, Wang Y, Shah BR, Li Y, Li B. Synthesis and characterization of nanoparticles based on negatively charged xanthan gum and lysozyme. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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26
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Erten T, Adams GG, Foster TJ, Harding SE. Comparative heterogeneity, molecular weights and viscosities of xanthans of different pyruvate and acetate content. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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