Title of Document: CHARACTERIZATION OF PHYSICOCHEMICAL PROPERTIES OF XANTHAN/CURDLAN HYDROGEL COMPLEX FOR APPLICATIONS IN FROZEN FOOD PRODUCTS Patrick D. Williams, Doctor of Philosophy, 2011 Directed By: Associate Professor, Y. Martin Lo, Department of Nutrition and Food Science Syneresis, expulsion of moisture from food, remains a major challenge in frozen products due to post-production tempe...

A streptomycin-resistant variant of Xanthomonas campestris was grown in defined nutrient-deficient media in both batch and continuous culture. The production, composition and viscosity of the extracellular polysaccharide (xanthan) synthesized by this strain were influenced by the fermentation time and nutrient exhaustion in batch culture and by the dilution rate in continuous culture. The speci...

Volumetric mass transfer coefficient (kLa) is an important parameter in bioreactors handling viscous fermentations such as xanthan gum production, as it affects the reactor performance and productivity. Published literatures showed that adding an organic phase such as hydrocarbons or vegetable oil could increase the kLa. The present study opted for palm oil as the organic phase as it is plentif...

The seasonal biological drawdown of the partial pressure of CO2 (pCO2) in the surface waters of the Oyashio region of the western subarctic Pacific is one of the greatest among the world’s oceans. This is attributable to spring diatom blooms. Transparent exopolymer particles (TEPs) are known to affect efficiency of the biological carbon pump, and higher TEP levels are frequently associated with...

Recently, degradable biopolymers have become increasingly important as potential environmentally friendly biomaterials, providing a wide range of applications in various fields. Bacterial exopolysaccharides (EPSs) are biomacromolecules, which due to their unique properties found biomedicine, foodstuff, textiles, cosmetics, petroleum, pharmaceuticals, nanoelectronics, and environmental remediati...

A novel xanthan depolymerase (endo-beta-1,4-glucanase) was isolated from a salt-tolerant bacteria culture (HD1) grown on xanthan. The depolymerase was purified 55-fold through chromatography on ion-exchange and molecular sieve columns, including high-performance liquid chromatography. The purified enzyme fraction was homogeneous as judged by polyacrylamide gel electrophoresis. The molecular wei...

An extracellular cell lytic enzyme from Pseudomonas sp. was active on heat killed cells of Xanthomonas campestris. The lytic activity caused enzymatic digestion of X.campestris xanthan gum. Digestion was effective for highly viscous native xanthan 2.0% (w/v) and 2.5% (w/v) commercial Sigma xanthan. Scanning electron microscopy and SDS-PAGE observations confirmed the cell lytic action on X.campe...

A novel xanthan depolymerase (endo -1,4-glucanase) was isolated from a salt-tolerant bacteria culture (HD1) grown on xanthan. The depolymerase was purified 55-fold through chromatography on ion-exchange and molecular sieve columns, including high-performance liquid chromatography. The purified enzyme fraction was homogeneous as judged by polyacrylamide gel electrophoresis. The molecular weight ...

Xanthan gum, a complex polysaccharide comprising glucose, mannose and glucuronic acid residues, is involved in numerous biotechnological applications in cosmetics, agriculture, pharmaceuticals, food and petroleum industries. Additionally, its oligosaccharides were shown to possess antimicrobial, antioxidant, and few other properties. Yet, despite its extensive usage, little is known about xanth...