Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/72933
Type: Artigo de periódico
Title: Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation
Author: Mesomo, M
Silva, MF
Boni, G
Padilha, FF
Mazutti, M
Mossi, A
de Oliveira, D
Cansian, RL
Di Luccio, M
Treichel, H
Abstract: BACKGROUND: This aim of this study was the production and rheological characterisation of xanthan gum by Xanthomonas campestris pv. mangiferaeindicae IBSBF 1230 using industrial media and experimental design techniques in a bench bioreactor. RESULTS: The optimised conditions for the production of xanthan starting with 900 mL of cheese whey were 1 g L(-1) magnesium sulphate, 20 g L(-1) potassium phosphate, 28 degrees C temperature and initial pH 7.2 at 390 rpm agitation and 1.5 vvm aeration, resulting in 36 g L(-1) gum in 72 h. The highest viscosity obtained in the production optimisation study was 1831.34 mPa s at 25 degrees C with 30 g L(-1) gum. The use of CaCl(2) resulted in the highest solution viscosity under conditions of 25 degrees C, 1 g L(-1) salt and 46.8 g L(-1) gum, with a value of 1704.53 mPa s. CONCLUSION: In this study, cheese whey, a by-product of the dairy industry, was used as substrate in the production of xanthan gum, a valuable product in food applications, with optimised high gum production in a bioreactor and a wide range of viscosity values. (C) 2009 Society of Chemical Industry
Subject: xanthan gum
Xanthomonas campestris pv. mangiferaeindicae
response surface design
cheese whey
theology
Country: Inglaterra
Editor: John Wiley & Sons Ltd
Rights: fechado
Identifier DOI: 10.1002/jsfa.3743
Date Issue: 2009
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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