Process for preparation of purified xanthan gum
AssigneesShin-Etsu Chemical Co., Ltd., Shin-Etsu Bio, Inc.
InventorsKanji Murofushi, Taira Homma, Shigehiro Nagura, Richard Armentrout
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Abstract
The process comprises heat-treating a xanthan gum fermented broth, and consecutively treating the broth first with alkaline protease and then with lysozyme or in reverse order, and thereafter recovering xanthan gum from the treated broth. A clear aqueous solution of xanthan gum may be obtained without complex procedures.
Claims6
In a process for the preparation of xanthan gum wherein Xanthomonas campestris bacteria are subjected to fermentation in a broth to produce a fermented broth containing xanthan gum, the improvement which comprises:
- a) heating the fermented broth at a temperature from 45.degree. to 70.degree. C. for a period of at least 30 minutes at an initial pH of 9 to 12.5;
- b) contacting the heated broth from step a) with an alkaline protease for a period of from 20 minutes to five hours at a temperature of 40.degree. to 65.degree. C. and a pH of 6.0 to 10.0;
- c) contacting the broth from step b) with lysozyme for a period of from 20 minutes to five hours at a temperature of 25.degree. to 45.degree. C. and a pH of 5.5 to 8.0;
- and
- d) recovering the xanthan gum from the broth from step c).
In a process for the preparation of xanthan gum wherein Xanthomonas campestris bacteria are subjected to fermentation in a broth to produce a fermented broth containing xanthan gum, the improvement which comprises:
- a) heating the fermented broth at a temperature from 45.degree. to 70.degree. C. for a period of at least 30 minutes at an initial pH of 9 to 12.5;
- b) contacting the broth from step a) with lysozyme for a period of from 20 minutes to five hours at a temperature of 25.degree. to 45.degree. C. and a pH of 5.5 to 8.0;
- c) contacting the broth from step b) with an alkaline protease for a period of from 20 minutes to five hours at a temperature of 40.degree. to 65.degree. and a pH of 6.0 to 10.0;
- and
- d) recovering the xanthan gum from the broth from step c).
Dependencies are inferred from the claim text.