Preparation method of gellan gum with high gel strength, high viscosity and high acyl groups

Abstract

The invention belongs to microbial fermentation, and particularly refers to a preparation method of gellan gum with high gel strength, high viscosity and high acyl group. Sphingomonas is inoculated into a sterilized high-carbon-nitrogen-ratio fermentation medium containing carbon sources, nitrogen sources and necessary nutrients, the pH of the fermentation medium is adjusted to carry out high-temperature aeration fermentation, and the fermentation is supplemented for 20-30 hours. Sterile water and oxygen-carrying agent, when the viscosity of the culture solution no longer increases or the fermentation period is less than or equal to 50 hours, the fermentation is completed, after the fermentation is completed, the fermentation solution is post-extracted to prepare gellan gum with high gel strength, high viscosity and high acyl groups and other process steps, the present invention solves the technical problems existing in the prior art, such as low viscosity and gel strength of gellan gum in 0.5% aqueous solution, low acyl group content, etc. The prepared gellan gum product has high acyl group content and fast dissolution rate, 0.5% aqueous solution has the advantages of good viscosity and gel strength.

Description

technical field [0001] The invention belongs to microbial fermentation, and particularly refers to a preparation method of gellan gum with high gel strength, high viscosity and high acyl group. Background technique [0002] Gellan gum is another new microbial exopolysaccharide after xanthan gum, and its gel properties are superior to xanthan gum. It was first discovered by the American kelco company in 1978. In 1988, Japan successfully completed the toxicological experiment of gellan gum and allowed gellan gum to be used in food. In 1992, the U.S. Food and Drug Administration (FDA) approved gellan gum to be widely used as a stabilizer and binder in food. In 1994, the European Community officially included it in the food safety code (E418) table. It was approved to be used as food thickener and stabilizer. In 2010, the state promulgated the "National Food Safety Standard for Food Additives Gellan Gum" (GB25535-2010), which defines the sensory requirements, physical and chem...

AI Technical Summary

Problems solved by technology

[0004] Although the existing industrialized production of gellan gum has achieved many achievements, there are still 0.5% aqueous solution viscosity of the product (generally 2000cp-3000cp) and low gel strength (generally 200g / m 2 -300g / m 2 ), especially the viscosity and gel strength of 0.5% gellan gum aqueous solution cannot meet the problems of higher performance at the same time

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