• KSBB Journal
• /
• 제17권1호
• /
• pp.26-32
• /
• 2002

세포의 다당류 xanthan을 생산하기 위하여 호기성 박테리아 X. campestris를 9 L 삼상유동층 생물반응기에서 연속적으로 배양하였다. 고점도 배양액에서 공기 기포를 분쇄하기 위하여 직경 8 mm 유리 유동입자를 사용하였다. 반응기 희석률을 증가시킴에 따라 세포 단위질량 당 xanthan 생성속도 및 생성된 xanthan의 분자량은 증가하였다. 산소공급제한이 발생하지 않을 경우 연속발효에서의 xanthan 비생성속도는 회분식 발효에서 제안된 상관식의 예측결과 보다 상당히 높은 값을 보였다.

• 한국축산식품학회지
• /
• 제31권3호
• /
• pp.366-371
• /
• 2011

Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.

• 한국미생물·생명공학회지
• /
• 제17권4호
• /
• pp.397-402
• /
• 1989

Methylobacterium organophilum 이 탄소원과 에너지원으로서 메탄올로부터 생성하는 새로운 다당류계 생물고분자의 화학적 성질과 물성학적 성질을 관찰하였다. 분리정제한 다당류의 분자량은 약 4-5$\times$$10^6$ dalton 정도로 고분자량을 지니고 있다. 다당류의 화학적 조성은 건조중량의 66%가 탄수화물로 구성되어 있으며 이들의 88%가 환원당으로 구성되어 있다. 특이하게 본 고분자는 건조중량의 4.7%가 단백질로 구성되어 있다. 다당류는 glucose, galactose, 그리고 mannose을 몰비로 2:3:2 함유하고 있으며 탄수화물 이외에도 pyruvic acid, uronic acid, acetic acid 등을 함유하고 있다. 정제된 다당류를 증류수에 용해시켜 농도별로 점도를 측정한 결과 비뉴톤성 성질 중 pseudoplastic 성질을 보였으며 농도가 증가함에 따라서 겉보기점도 증가가 월등히 높았다. 동일한 1% 용액의 경우 K(consistency index)값을 비교하면 xanthan gum에 비해 약 10배정도 높은 18,000 cp 값을 나타내었다.

• Journal of Microbiology and Biotechnology
• /
• 제8권2호
• /
• pp.171-177
• /
• 1998

The strain A49, which produces a new type of extracellular polysaccharide was isolated from soil samples. From morphological, physiological and biochemical tests, the strain A49 was identified as a Bacillus polymyxa and named Bacillus polymyxa A49. Bacillus polymyxa A49 was found to produce a highly viscous extracellular polysaccharide when grown aerobically in a medium containing glucose as the sole source of carbon. The polysaccharide (A49 POL) showed a homogeneous pattern on gel permeation chromatography (GPC) and its molecular weight was estimated to be about 1.6 mega dalton (mDa). The FT-IR spectrum of A49-POL revealed typical characteristics of polysaccharides. As a result of investigations with HPLC and carbozole assay, A49-POL was found to consist of L-fucose, D-galactose, D-glucose, D-mannose, and D-glucuronic acid, with the molar ratio of these sugars being approximately 1:2:7:50:12. Rheological analysis of A49 POL revealed that it is pseudoplastic and has a higher apparent viscosity at dilute concentrations than does xanthan gum. The consistancy factor of A49 POL was found to be higher, and the flow index of A49 POL lower, than xanthan gum. Its apparent viscosity was comparatively unstable at various temperatures. the A49 POL showed the highest apparent viscosity at pH 3. When salts were added to A49 POL solution, the solution was compatible with up to 10% KCl, 35% NaCl, 55% $CaCl_2$, 55% $MgCl_2$, 55% $K_2HPO_4$, and 110% $Ca({NO_3})_2$, respectively.