Studies on the Characterization of Novel Acidic Polysaccharide Produced by Bacteria for the Application to Food Industry

细菌产生的新型酸性多糖在食品工业中的表征研究

• 批准号: 08558002
• 负责人: KAWAI Hiroyasu
• 金额: $ 3.2万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1996
• 资助国家: 日本
• 起止时间: 1996 至 1997
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08558002/
• 关键词: Microbial Polysaccharide; Acidic Heteropolysaccharide; Bacillus circilans; 酸性多糖

This study was undertaken to clarify the physico-chemical properties of a novel acidic polysaccharide produced by a bacterium for the application to food industry. The bacterium whichwas identified as Bacillus circulans produced about 2 g/L of a highly viscous polysaccharide when it was grown aerobically at 30ﾟC for 48 h with a medium containing 1% glucose, 0.05% asparagine, 0.005% yeast extract, and small amounts of mineral salts. The polysaccharide was isolated and purified from culture medium by precipitation with detergent, dissolution with sodium chloride followed by centrifugation, and final precipitation with ethanol.The polysaccharide was consisted of rhamnose, galactose, mannose, and glucuronic acid as sugar components in the molar ratio of 2 : 3 : 2 : 3. The polysaccharide solution (1%) had relatively higher viscosity among commercial products tested, and was almost unchanged at pH range between 5 and 9. The viscosity was slightly decreased by heating at 100ﾟC for 30 min. It had a synergistic effect on the increase of viscosity of guar gum and locust bean gum, and showed a high water-holding capacity and emulsifying effect with a good quality of film formation.

本研究旨在阐明一种新型酸性多糖的理化性质，并为该多糖在食品工业中的应用奠定基础。该菌在含1%葡萄糖、0.05%天冬酰胺、0.005%酵母膏和少量无机盐的培养基中，30 ℃有氧培养48 h，可产生约2g/L的高粘多糖。经洗涤剂沉淀、氯化钠溶解、离心、乙醇沉淀等步骤，从培养基中分离纯化得到多糖，其单糖组成为鼠李糖、半乳糖、甘露糖和葡萄糖醛酸，单糖的摩尔比为2：3：2：3。多糖溶液（1%）在所测试的商业产品中具有相对较高的粘度，并且在pH 5和9之间的范围内几乎不变。在100 ℃加热30 min，粘度略有下降，对瓜尔胶和刺槐豆胶的增粘有协同作用，具有较高的保水性和乳化效果，成膜质量较好。

项目成果

YUKA ISOBE et al.: "Structural Study of an Exocellular Polysaccharide of Bacillus circulans." Bioscience, Biotechnology and Biochemistry. 61. 520-524 (1997)

YUKA ISOBE 等人：“环状芽孢杆菌胞外多糖的结构研究”。

YUKA ISOBE: "Comparison of Physicochemical Properties of a Novel Polysaccharide Produced by Bacillus circulans with Commercial Polysaccharides" Nippon Shokuhin Kogaku Kaishi. 43. 634-641 (1996)

YUKA ISOBE：“由环状芽孢杆菌产生的新型多糖与商业多糖的物理化学性质的比较”Nippon Shokuhin Kogaku Kaishi。

YUKA Isobe: "Properties of a Highly Viseous Polysacchaside Produced by a Bacillus Strain Isolated from Soil" Biosuince Bistechnology and Bischemistry. 56. 636-639 (1992)

YUKA Isobe：“从土壤中分离出的芽孢杆菌菌株产生的高粘性多糖的特性”Biosuince Bistechnology and Bischemistry。

HIROYASU KAWAI: "Production of a Novel Extracellular Polysaccharide by a Bacillus Strain Isolated from Soil" Bioscience,Biotechnology and Biochemistry. 56. 853-857 (1992)

HIROYASU KAWAI：“通过从土壤中分离的芽孢杆菌菌株生产新型胞外多糖”生物科学、生物技术和生物化学。

YUKA ISOBE et al.: "Suppressive Effects of Polysaccharide Produced by Bacillus circulans on Chemical Mutagens-Induced SOS Response in Salmonella typhimurium." Food Science and Technology, International Tokyo. 4. 77-79 (1998)

YUKA ISOBE 等人：“环状芽孢杆菌产生的多糖对鼠伤寒沙门氏菌化学诱变剂诱导的 SOS 反应的抑制作用”。