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Polysaccharides: An Overview
Published in Shakeel Ahmed, Aisverya Soundararajan, Pullulan, 2020
S. Vijayanand, Ashwini Ravi, Aisverya Soundararajan, Annu, P. N. Sudha, J. Hemapriya
Xanthan gum is an extracellular heteropolysaccharide produced by Xanthomonas campestris. Xanthan gum is made up of repeating subunits of 3 to 8 monosaccharides [97, 169]. The primary structure of xanthan gum (Fig. 1.10) consists of linear β (1→4) linked D-glucose backbone with trisacchairde chain on every glucose at C3-containing glucuronic acid residue linked to terminal mannose units [91, 148]. Xanthan gums are highly viscous even at low concentrations, are highly soluble in water, and have better stability and defrosting. For these abilities, xanthan gums are exploited in the food industry as thickeners, emulsifier, and stabilizer in ketchups, dairy products, beverages, chocolates, desserts, jellies, margarine, yoghurt, bakery products, frozen foods, sauces, and gravies. Blends of xanthan gum with other polysaccharides act as an excellent stabilizer for ice cream, ice milk, sherbet, and milk shakes. Structure of xanthan gum [138].
Green Precipitation with Polysaccharide as a Tool for Enzyme Recovery
Published in Aidé Sáenz-Galindo, Adali Oliva Castañeda-Facio, Raúl Rodríguez-Herrera, Green Chemistry and Applications, 2020
Débora A. Campos, Ezequiel R. Coscueta, Maria Manuela Pintado
These described polysaccharides are very interesting for the industry given the different applications for which they have been studied. Likewise, due to the greater understanding in this field, other anionic polymers can be considered for technological applications. Until now some polysaccharides such as xanthan gum and pectin have been reported. Xanthan gum is a polysaccharide produced industrially by a microbial fermentation of bacterium Xanthomonas campestris involving a carbohydrate substrate and other growth-supporting nutrients. The molecular structure consists of a linear glucose chain linked by β-(1-4) glycosidic bonds like cellulose and possesses a trisaccharide side chain attached through O3 of alternate glucose units in the main chain (Fan and Chen, 2007).
Recent Scenario of Solid Biopolymer Electrolytes Based Dye-Sensitized Solar Cell
Published in Hieng Kiat Jun, Nanomaterials in Energy Devices, 2017
Rahul Singh, Pramod K. Singh, B. Bhattacharya
Xanthan gum: Xanthan gum is prepared through culturing Xanthomonas campestris, a single-cell organism producing gum as protective coating. A trisaccharide side chain is attached to alternate D-glucosyl units at the O-3 position. The side chain consists of a D-glucuronosyl unit between two D-mannosyl units. Molecular weight is about 2,000,000–3,000,000. Its viscosity is stable at wide temperature and pH. Among Gum Xanthan + PVP, Gum tragacanth + PVP and Gum Acacia + PVP, Gum Acacia + PVP has better compatiblilty because this system has stronger intermolecular interaction compared to other systems. In the same manner, Gum Xanthan + PEG, Gum Acacia + PEG and Gum tragacanth + PEG, among these systems, Gum Tragacanth + PEG has better compatibility (Park et al. 2013).
Preparation and property evaluation of a hydrophobically modified xanthan gum XG-C16
Published in Journal of Dispersion Science and Technology, 2020
Hongping Quan, Yuling Hu, Zhiyu Huang, Duan Wenmeng
Xanthan Gum is a natural polysaccharide produced by fermentation from Xanthomonas campestris. The structure of Xanthan is shown in Scheme 1. The second unit of 1-4-linked-β-(D)-glucose main chain is replaced by a side chain which consists of a D-glucuronic acid alternates with two D-mannoses, the structure above is known as pentasaccharide repeat units.[10–12] The mannose terminally can be acetylated and forms carboxyaldehyde with pyruvate.[13,14] The trisaccharide branches are closely aligned with the glucose backbone, which generate stiff chains exist as an ordered, rigid spiral structure.[15] Another disordered, flexible conformation of Xanthan can exchange to the ordered one under certain condition,[16,17] such as a high ionic strength or at a specific temperature named conformational temperature (Tm).[18]
Bioproduction of low-pigment xanthan gum by a cell-wall deficient mutant of Xanthomonas campestris
Published in Preparative Biochemistry and Biotechnology, 2018
Yongmei Liu, Zhonghua Wang, Mingyuan Liu, Lin Zhou, Yunying Sha
Xanthan gum is an acidic extracellular polysaccharide produced by Xanthomonas campestris using hydrocarbon as the major substrate.[1–3] This bio-product is a polymer that is mainly composed of d-glucose, d-mannose and 5-hydroxymethylfurfural in a ratio of 2:2:1, as well as pyruvic acid (2–6%) and acetate (4.5%).[1] Its unique molecular structure grants special rheological properties, good water solubility, and high tolerance to acid, alkali, and high temperature.[1,4,5] Due to such advantages, xanthan gum has been widely applied to a diversity of industries, such as food and beverage production, paper making, cosmetic manufacture, chemical engineering, and oil exploitation.[6,7]
Hydrogels based on gelatin, xanthan gum, and cellulose obtained by reactive extrusion and thermopressing processes
Published in Preparative Biochemistry & Biotechnology, 2022
Jéssica F. Pereira, Beatriz M. Marim, Bruno M. Simões, Fabio Yamashita, Suzana Mali
Xanthan gum is the most important commercial bacterial polysaccharide, and it is mostly produced by Gram-negative Xanthomonas campestris.[13] Xanthan gum is a negatively charged heteropolysaccharide with a main chain consisting of β-(1→4)-linked D-glucose residues, and a trisaccharide side chain that contains a D-glucuronic acid unit between two D-mannose units attached to alternate D-glucose residues.[14] One-half of the terminal D-mannose contains a linked pyruvic acid, and the D-mannose unit linked to the main chain can contain a linked acetyl group.[14,15]