Goma Xantana: características e condições operacionais de produção

Caroline Dellinghausen Borges; Claire Tondo Vendruscolo

doi:10.5433/1679-0367.2008v29n2p171

Xanthan Gum:characteristics and operational conditions of production

Authors

Caroline Dellinghausen Borges Universidade Federal de Pelotas
Claire Tondo Vendruscolo Universidade Federal de Pelotas

DOI:

https://doi.org/10.5433/1679-0367.2008v29n2p171

Keywords:

Xanthan, Operational conditions, Chemical composition Reology.

Abstract

Xanthan gum is an extracelullar polysaccharide produced by bacteria of the genus Xanthomonas. Its functionality is a direct consequence of its chemical structure. This structure has been widely studied because it is subject to changes, dependant on the producer microrganism and on the operational conditions applied during the fermentation. The purpose of this paper is to review the influence of the operational conditions of xanthan production in the physiochemical characteristics of the gum produced.

Author Biographies

Caroline Dellinghausen Borges, Universidade Federal de Pelotas

Doutoranda em Biotecnologia Agrícola. Centro de Biotecnologia – Universidade Federal de Pelotas, Pelotas, RS, Brasil,

Claire Tondo Vendruscolo, Universidade Federal de Pelotas

Docente do Departamento de Ciências dos Alimentos e Centro de Biotecnologia – Universidade Federal de Pelotas, Pelotas, RS, Brasil,

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Published

2008-12-15

How to Cite

Borges CD, Vendruscolo CT. Xanthan Gum:characteristics and operational conditions of production. Semin. Cienc. Biol. Saude [Internet]. 2008 Dec. 15 [cited 2024 Jul. 22];29(2):171-88. Available from: https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/3465

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Issue

Vol. 29 No. 2 (2008)

Section

Artigos

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