摘要
近年来,国内黄原胶产能不断扩大,黄原胶行业面临着巨大的市场竞争压力与产能过剩压力。通过筛选非酶类自由基清除剂,将其应用于黄原胶发酵,以降低发酵液中自由基的质量浓度。通过对比过氧化氢、抗坏血酸和茶多酚对黄原胶发酵的剪切性能、黏度和产胶情况的影响,发现茶多酚可显著提高发酵黄原胶增稠性能和稳定性,产胶水平高达42.95 g/L,进一步对比不同茶多酚添加量的影响可知:当茶多酚添加量为黄原胶发酵培养基体积的3‰时效果最佳。研究成果可提高黄原胶发酵水平,降低生产成本,对促进我国黄原胶企业健康发展具有一定的参考价值。
In recent years,the domestic xanthan gum production capacity has been expanding,and the xanthan gum industry is facing the pressure of fierce market competition and overcapacity.In this study,non-enzymatic free radical scavengers were screened and applied in xanthan gum fermentation to reduce the mass concentration of free radicals in fermentation broth.By comparing the effects of hydrogen peroxide,ascorbic acid and tea polyphenols applied in xanthan gum fermentation on shear properties,viscosity and gum production,it was found that tea polyphenols could significantly improve the thickening performance and stability of xanthan gum fermentation,and the gum production level was as high as 42.95 g/L.further comparing the different adding amounts of tea polyphenols,the optimal amount of tea polyphenols was determined when the volume of xanthan gum fermentation medium was 3‰.This study improves the fermentation level of xanthan gum,reduces the production cost,and is of great significance to promote the healthy development of xanthan gum enterprises in China.
作者
赵春晓
张云凯
祁雅楠
吕金东
张培鑫
范婷婷
梁晓娟
ZHAO Chunxiao;ZHANG Yunkai;QI Yanan;LU Jindong;ZHANG Peixin;FAN Tingting;LIANG Xiaojuan(Inner Mongolia Fufeng Biotechnology Co.,Ltd.,Hohhot 010030,China;Inner Mongolia Key Laboratory of Microbial Metabolism and Green Fermentation Engineering,Hohhot 010030,China;Consortium of Biological Fermentation and Green Manufacturing Technology Innovation,Hohhot 010030,China;Hyde College,Ocean University of China,Qingdao 266003,China;Department of Agriculture and Animal Husbandry,Linyi Agricultural School,Linyi 276699,China)
出处
《发酵科技通讯》
2025年第4期202-205,228,共5页
Bulletin of Fermentation Science and Technology
基金
内蒙古自治区科技计划项目(2024YFKL0013)。
关键词
自由基清除剂
黄原胶
产胶
茶多酚
free radical scavenger
xanthan gum
gum production
tea polyphenols
