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Welan Gum
Welan gum is an exopolysaccharide used as a rheology modifier in industrial applications such as cement manufacturing. It is produced by fermentation of sugar by bacteria of the genus ''Alcaligenes''. The molecule consists of repeating tetrasaccharide units with single branches of L-mannose or L-rhamnose. In solution, the gum exhibits viscosity retention at elevated temperature, and is stable in a wide pH range, in the presence of calcium ion, and with high concentration of glycols. See also *Gellan gum *Xanthan gum Xanthan gum () is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars u ... References External links * Polysaccharides Natural gums {{organic-chem-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Exopolysaccharide
Extracellular polymeric substances (EPSs) are natural polymers of high molecular weight secreted by microorganisms into their environment. EPSs establish the functional and structural integrity of biofilms, and are considered the fundamental component that determines the physicochemical properties of a biofilm. EPS in the matrix of biofilms provides compositional support and protection of microbial communities from the harsh environments. Components of EPS can be of different classes of polysaccharides, lipids, nucleic acids, proteins, Lipopolysaccharides, and minerals. Components EPSs are mostly composed of polysaccharides (exopolysaccharides) and proteins, but include other macromolecules such as DNA, lipids and humic substances. EPSs are the construction material of bacterial settlements and either remain attached to the cell's outer surface, or are secreted into its growth medium. These compounds are important in biofilm formation and cells' attachment to surfaces. EPSs c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rheology
Rheology (; ) is the study of the flow of matter, primarily in a fluid ( liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force. Rheology is a branch of physics, and it is the science that deals with the deformation and flow of materials, both solids and liquids.W. R. Schowalter (1978) Mechanics of Non-Newtonian Fluids Pergamon The term ''rheology'' was coined by Eugene C. Bingham, a professor at Lafayette College, in 1920, from a suggestion by a colleague, Markus Reiner.The Deborah Number The term was inspired by the of |
Fermentation (biochemistry)
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcaligenes
''Alcaligenes'' is a genus of Gram-negative, Aerobic organism, aerobic, Bacillus (shape), rod-shaped bacteria. The species are motile with amphitrichous flagella and rarely nonmotile. It is a genus of Non-fermenter, non-fermenting bacteria (in the family Alcaligenaceae). Additionally, some strains of ''Alcaligenes'' are capable of anaerobic respiration, but they must be in the presence of nitrate or nitrite; otherwise, their metabolism is respiratory and never fermentative; The genus does not use Carbohydrate, carbohydrates. Strains of ''Alcaligene''s (such as ''A. faecalis'') are found mostly in the Gastrointestinal tract, intestinal tracts of Vertebrate, vertebrates, decaying materials, dairy products, water, and soil; they can be isolated from human respiratory and gastrointestinal tracts and wounds in hospitalized patients with compromised immune systems. They are occasionally the cause of opportunistic infections, including Sepsis, nosocomial sepsis. ''Alcaligenes faecalis'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L-mannose
Mannose is a sugar monomer of the aldohexose series of carbohydrates. It is a C-2 epimer of glucose. Mannose is important in human metabolism, especially in the glycosylation of certain proteins. Several congenital disorders of glycosylation are associated with mutations in enzymes involved in mannose metabolism. Mannose is not an essential nutrient; it can be produced in the human body from glucose, or converted into glucose. Mannose provides 2–5 kcal/g. It is partially excreted in the urine. Etymology The root of both "mannose" and "mannitol" is manna, which the Bible describes as the food supplied to the Israelites during their journey in the region of Sinai. Several trees and shrubs can produce a substance called manna, such as the "manna tree" (''Fraxinus ornus'') from whose secretions mannitol was originally isolated. Structure Mannose commonly exists as two different-sized rings, the pyranose (six-membered) form and the furanose (five-membered) form. Each ring ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L-rhamnose
Rhamnose (Rha, Rham) is a naturally occurring deoxy sugar. It can be classified as either a methyl-pentose or a 6-deoxy-hexose. Rhamnose predominantly occurs in nature in its L-form as L-rhamnose (6-deoxy-L-mannose). This is unusual, since most of the naturally occurring sugars are in D-form. Exceptions are the methyl pentoses L-fucose and L-rhamnose and the pentose L-arabinose. However, examples of naturally-occurring D-rhamnose include some species of bacteria, such as ''Pseudomonas aeruginosa'' and ''Helicobacter pylori''. Rhamnose can be isolated from Buckthorn (''Rhamnus''), poison sumac, and plants in the genus ''Uncaria''. Rhamnose is also produced by microalgae belonging to class Bacillariophyceae (diatoms). Rhamnose is commonly bound to other sugars in nature. It is a common glycone component of glycosides from many plants. Rhamnose is also a component of the outer cell membrane of acid-fast bacteria in the ''Mycobacterium'' genus, which includes the organism that caus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gellan Gum
Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium ''Sphingomonas elodea'' (formerly ''Pseudomonas elodea'' based on the taxonomic classification at the time of its discovery). The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms. Its initial commercial product with the trademark as Gelrite gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media. Chemical structure The repeating unit of the polymer is a tetrasaccharide, which consists of two residues of D-glucose and one of each residues of L- rhamnose and D-glucuronic acid. The tetrasaccharide repeat has the following structure: D-G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthan Gum
Xanthan gum () is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars using a fermentation process and derives its name from the species of bacteria used, ''Xanthomonas campestris''. History Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s. It was approved for use in foods in 1968 and is accepted as a safe food additive in the USA, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2. Xanthan gum derives its name from the species of bacteria used during the fermentation process, ''Xanthomonas campestris''. Uses Xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharides
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars (monosaccharides, or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as cellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but when more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
