Characterization of optimal bacterial production of the Gellan Hydrocolloid

结冷胶亲水胶体最佳细菌生产的表征

• 批准号: 451388-2013
• 负责人: Audette, Gerald
• 金额: $ 1.67万
• 依托单位: York University
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=540268
• 关键词: Characterization; optimal; bacterial; production; Gellan

Gum Products International (GPI) is a market leader in the production and distribution of sugar-based stabilizers and thickeners (known as hydrocolloids) for the food industry. GPI has partnered with York University to identify and optimize alternative production strategies of the hydrocolloid gellan gum. Gellan is produced by the bacteria Sphingomonas elodea and is a natural, FDA approved, thickening and stabilizing agent used in the food industry. Unfortunately, current commercial processes produce gellan gums that are either low in functionality (poor viscosity profiles, gel strength, molecular weight, chemical composition/purity) or are very high in cost. The research outlined in the current application seeks to determine an improved method for gellan production through a characterization of the key drivers of gellan synthesis. Research will focus on media optimization, feedstock schemes, and the engineering of the S. elodea bacteria through a characterization of the key proteins and enzymes involved in gellan production. This research will help develop a production strategy for a vegan/halal/kosher thickening agent to be marketed by GPI for the food industry, which will result in a significant broadening of current markets and exploitation of new markets by GPI. With the support of this proposal, we aim to (1) develop an on-going research partnership between GPI and York University, (2) develop a research background into the areas outlined above and (3) foster future research endeavours in this area.

国际口香糖产品公司(GPI)是食品工业糖基稳定剂和增稠剂(称为亲水胶体)生产和分销的市场领导者。GPI已与约克大学合作，确定和优化亲水胶体结冷胶的替代生产策略。结冷胶是由神经鞘氨醇单胞菌产生的，是FDA批准的食品工业中使用的天然增稠剂和稳定剂。不幸的是，目前的商业工艺生产的结冷胶要么功能性较低(粘度分布、凝胶强度、相对分子质量、化学成分/纯度较差)，要么成本非常高。本申请中概述的研究试图通过表征结冷胶合成的关键驱动因素来确定一种改进的结冷胶生产方法。研究的重点将是通过研究与结冷胶生产有关的关键蛋白质和酶的特性，优化培养基优化、原料方案和改造伊洛迪亚链霉菌。这项研究将有助于制定GPI将为食品工业销售的素食/清真/犹太增稠剂的生产战略，这将导致GPI显著拓宽当前市场并开拓新市场。在这项提议的支持下，我们的目标是(1)发展公众宣传局和约克大学之间正在进行的研究伙伴关系，(2)发展上述领域的研究背景，以及(3)促进这一领域的未来研究努力。