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The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum.

Authors
  • Kamer, Deniz Damla Altan1
  • Gumus, Tuncay2
  • Palabiyik, Ibrahim1
  • Demirci, Ahmet Sukru1
  • Oksuz, Omer1
  • 1 Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey. , (Turkey)
  • 2 Department of Food Engineering, Tekirdag Namik Kemal University, 59030 Tekirdag, Turkey. Electronic address: [email protected] , (Turkey)
Type
Published Article
Journal
International journal of biological macromolecules
Publication Date
Mar 28, 2022
Volume
207
Pages
841–849
Identifiers
DOI: 10.1016/j.ijbiomac.2022.03.168
PMID: 35358576
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

The potential for the use of rice bran, an agricultural waste, as a substrate in the manufacture of gellan gum was examined. Using a standard strain of Sphingomonas paucimobilis (ATCC 31461) and rice bran substrate, gellan gum was produced under optimized conditions. The optimal yield of gellan gum using rice bran substrate was found to be 11.96 g L-1 with 5% glucose, 10% inoculum, and a mixing speed of 300 rpm. Native gum was found to have a consistency index of 2.00 Pa.sn. The viscosity of the gum was found to be extremely stable when exposed to thermal stress. Concerning the rheological characteristics, the Herschel-Bulkley model offered a more realistic representation of the flow characteristics of gum solutions. The synthesized gums were mostly composed of glucose, rhamnose, and glucuronic acid. The acetic acid content of gellan gums was 2.95%, while the molecular weight was 2.88 × 105 Da. Characterization of native gellan gums by UV-Vis spectroscopy, SEM, TEM and FTIR spectroscopy is also presented. Copyright © 2022 Elsevier B.V. All rights reserved.

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