Industrial Applications of Some New Microbial Polysaccharides

Baird, J. Kevin; Sandford, Paul A.; Cottrell, I. W.

doi:10.1038/nbt1183-778

Cited by 84 publications

(21 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…We also found that gum arabic, which by its nature has a high protein content of %10% of total gum (Williams et al, 1990), could emulsify n-hexadecane (EI 24 ¼ 50%; result not shown). As with gum arabic (Dickinson et al, 1988;Nakamura, 1986;Randall et al, 1989;Williams et al, 1990) and some microbial-derived polysaccharides (Baird et al, 1983;Boyle and Reade, 1983;Kaplan et al, 1987a), the protein component has been shown to play an important role in emulsion formation. Therefore, the protein component of the HMW-EPS fractions from TG39 may play a contributing, and possibly major, role in their ability to emulsify n-hexadecane.…”

Section: Anionic and Emulsifying Activities Of Epsmentioning

confidence: 95%

Yield and physicochemical properties of EPS from Halomonas sp. strain TG39 identifies a role for protein and anionic residues (sulfate and phosphate) in emulsification of n‐hexadecane

Gutiérrez

Morris

Green

2009

Biotech & Bioengineering

View full text Add to dashboard Cite

In this study, we investigated the yield and physicochemical properties of the high molecular weight extracellular polymeric substance (HMW-EPS) produced by Halomonas sp. strain TG39 when grown on different types and ratios of substrates. Glucose (1% w/v) and a peptone/yeast extract ratio of 5.1 (0.6% w/v final concentration) yielded an EPS fraction (HMW-glucose) exhibiting the highest anionic activity (20.5) and specific emulsifying activity (EI24 = 100%) compared to EPS produced by cells grown on mannitol, sucrose, malt extract or no carbon source. The HMW-EPS fractions were capable of binding approximately 255-464 mg of methylene blue (MB) per gram of EPS, which represents the highest reported binding of MB by a bacterial EPS. A comparative evaluation of these properties to those of commercial hydrocolloids indicated that the combined effect of protein and anionic residues of the HMW-EPS contributed to its ability to emulsify n-hexadecane. Liquid chromatography revealed the HMW-glucose EPS to be a heterogeneous polymer with a polydispersity index of 1.8. This work presents evidence of a correlation between the anionic nature and protein content of bacterial EPS with its emulsifying qualities, and identifies EPS produced by strain TG39 as a high MB-binding bacterial sorbant with potential biotechnological application.

show abstract

Section: Anionic and Emulsifying Activities Of Epsmentioning

confidence: 95%

Yield and physicochemical properties of EPS from Halomonas sp. strain TG39 identifies a role for protein and anionic residues (sulfate and phosphate) in emulsification of n‐hexadecane

Gutiérrez

Morris

Green

2009

Biotech & Bioengineering

View full text Add to dashboard Cite

show abstract

“…Rhamsan gum is produced by Alcaligenes ATCC 31961, and non-gel forming but gives a thermostable, highly viscous solution even at high temperature > 100˚C [71] [72]. The main chain of the rhamsan gum consists of tetrasaccharide repeating units as in gellan gum and every D-glucopyranosyl residue next to the L-rhamnopyranosyl residue is substituted at C-6 by β-D-glucopyranosyl-(1→6)-α-D-glucopyranosyl disaccharide side-chains [82].…”

Section: Molecular Origin For Thermal Stability Of Rhamsan Gummentioning

confidence: 99%

“…Welan gum is produced by Alcaligenes ATCC 31555, and is non-gel forming, but gives a thermostable highly viscous solutions at a high temperature > 100˚C [71] The elastic modulus was scarcely changeable with increasing temperature even in 1.0% solution at high temperature (80˚C) [30]. A little decrease of elastic modulus was observed with addition of CaCl 2 (6.8 mM), indicating that side-chains of welan gum molecules prevent the formation of intermolecular Ca 2+ bridges.…”

Section: Molecular Origin For Thermal Stability Of Welan Gummentioning

confidence: 99%

“…Gellan gum is a bacterial polysaccharide produced by Sphingomonas elodea and has potential industrial applications as a gelling agent alternate to agar (agarose) and carrageenans in food industry and biotechnology [71] [72]. The primary structure of the polysaccharide consists of tetrasaccharide repeating units (Figure 1…”

Section: Gelation Mechanism Of Gellan Gummentioning

confidence: 99%

See 1 more Smart Citation

The Principle of Polysaccharide Gels

Tako¹

2015

ABB

View full text Add to dashboard Cite

For several decades attention has been directed to natural polysaccharide gels and synthesized polymer gels. The structure-function relationships at molecular level in water of polysaccharides, κ-carrageenan, ι-carrageenan, agarose (agar), and gellan family of polysaccharides (gellan, welan, rhamsan, S-657, deacetylated rhamsan and native gellan gum), which are industrially useful polysaccharides extracted from family of red seaweeds and bacteria, in principle are discussed on the view point of rheological aspects. The polysaccharide molecules (0.1% -1.0%) play a dominant role in the center of the tetrahedral cavities occupied by water molecules (99.0% -99.9%), and the arrangement is similar to a tetrahedral structure in a gelation process. The cage and hydrophobic effect play thermal dynamically dominant role in gelation process which gives lowest entropy to electrons of sugar residues. Though the chemical structure of these polysaccharides similar each other, their rheological (gelling) characteristics are quite different. Many investigations about the gelling properties of the polysaccharides have been undertaken to elucidate the structure-function relationship, but no other researchers have established mechanism at the molecular level. There is consistency in our investigations. Thus, the rheological analysis is one of significant methods for understanding the structure-function relationship of polysaccharides in aqueous media. The discussion provides many important information not only in academic field, but also in industrial one, such as food, cosmetic, pharmaceutical, drug delivery and tissue industries, and biotechnology.

show abstract

“…campestris are used industrially for xanthan production (1). Although the chemistry of xanthan has been extensively studied (e.g., 14,15,21,27) and clustered genes involved in the synthesis of xanthan have been identified (2,5,12,28), the gene functions and control mechanisms are poorly understood.…”

mentioning

confidence: 99%