Evaluation of physical and chemical characteristics of xanthan gums

Caroline Dellinghausen Borges, Caroline Peixoto Bastos, Claire Tondo Vendruscolo

Abstract


This work aimed at evaluating the physical and chemical characteristics of the xanthan produced by Xanthomonas arboricola pv pruni strain 115, and at comparing it with two xanthans obtained from commercial sources – Kelzan e Roeper. The analyzed xanthans showed specified patterns mentioned in the literature, except for low pyruvic acid content in the xanthan produced by strain 115, low monovalent salt content in the Roeper sample and high divalent salt content in both commercial samples. The low pyruvic acid content in the xanthan produced by X. arboricola pv pruni 115 did not affect the aqueous solution viscosity. Thus, the xanthan produced by strain 115 show physical and chemical characteristics that allow its use by the petroleum industry, as well as, in food, pharmaceutical and cosmetics products. Xanthomonas arboricola pv pruni. Xanthan. Physical and chemical characteristics.

Keywords


Xanthomonas arboricola pv pruni.;Xanthan; Physical and chemical characteristics.



DOI: http://dx.doi.org/10.5433/1679-0375.2007v28n2p107

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