摘要
黄原胶发酵生产培养基的组成对黄原胶产品质量有较大影响。通过测定发酵液粘度、粗胶含量,研究不同碳源、氮源及无机盐对黄原胶产量和粘度的影响。研究结果表明,碳源对黄原胶质量影响较大,不同碳源之间最终发酵水平有明显差别,当玉米淀粉:蔗糖2∶1时黄原胶产量和粘度最高。氮源的影响次于碳源,确定最佳氮源为黄豆粉。CaCO3能明显提高黄原胶的产量粘度,是无机盐中最大影响因子,CaCO3最优添加量为0.3g/100mL。KH2PO4影响作用不大,差别不显著,当KH2PO4添加量为0.5g/100mL时,黄原胶产量和粘度达到最大。通过正交试验,确定培养基最优配方为:玉米淀粉5g/100mL,蛋白胨0.5g/100mL,KH2PO4 0.4g/100mL,MgSO4 0.05g/100mL,FeSO4 0.025g/100mL,柠檬酸0.025g/100mL,在此条件下,28℃,180r/min发酵培养72h,黄原胶的产量可达到29.88g/L,粘度达到6002mPa/s。
The effects of medium components on yield and viscosity of xantan gum was studied. The viscosity of fer- mentation broth, crude xanthan gum yield were determined for the research of different carbon and nitrogen, inorganic salts on xanthan fermentation, The results were as follows ： carbon was the major factor and different carbon have signif- icant differences in Finally fermentation level. The yield and viscosity of xantan gum were highest when corn starch： cane sugar were： 2 ： I. Elf ecet of nitrogen were second to carbon and optimal nitrogen was soybeans meal. CaCO3 could improve yield and viscosity of xantan gum markedly and it was the predominant factor of inorganic salts. The opti- mal addition of CaCO3 was 0. 3g/lOOmL. Effecet of KH2PO4 was minor and difference not salient. The yield and vis- cosity of xantan gum were highest when KH2PQ was 0. 5g/100mL. Orthogonal experiment was used and The optimal medium by determining yield and viscosity was： corn starch 5g/100mL, peptone 0. 5g/10OmL, KH2PO40.4g/100mL, MgSO40. 05g/10OmL, FeSO40. 025g/10OmL, citric acid 0. 025g/100mL. Under these conditions, xanthan gum yield was 29. 88g/L and the viscosity was 6002mPa/s
出处
《中国食品添加剂》
CAS
北大核心
2012年第1期148-153,共6页
China Food Additives
关键词
黄原胶
发酵
培养基
优化
xanthan gum
fermentation
medium
optimization
