Gellan Gum powder Raw Materials CAS 71010-52-1

MF:N/A

MW:0

EINECS:275-117-5

Specification:Gellan Gum powder

Sample:Gellan Gum powder

Brand:Gellan Gum powder

Appearance: white powder

Storage: Cool Dry Place

Brand: Globalchemical

Shelf Life: 2 Years

Test Method: HPLC

Uses and synthesis of Gellan Gum powder

Gellan Gum Powder AKA Kaike Gum, JieLeng Gum. The main component is a linear polysaccharide composed of glucose, glucuronic acid and rhamnose in the ratio of 2:1:1, with four monosaccharides as repeating structural units.

Gellan Gum CAS 71010-52-1 Dry powder is beige in colour, without special taste and smell, decomposed at about 150°C without melting. It has good heat and acid resistance, and the stability of Gellan Gum Raw Materials to enzymes is also high.

Applications / Functions of Gellan Gum powder

• Gellan Gum CAS 71010-52-1 can be used as a thickener; gelling agent; stabiliser and gelling agent, used in biochemical research.
• Phytagel is a substitute for agar secreted from Pseudomonas aeruginosa, and is a mixture of glucuronic acid, rhamnose and glucose.Gellan Gum Powder is colourless, translucent, and highly resilient, and is the main ingredient in the preparation of plant tissue culture media and microbial culture media.

Physicochemical Property of Gellan Gum powder

Gellan Gum Raw Materials is an almost white powder, odourless and tasteless. Its main characteristic is that it can form a gel at a low concentration (0.05%).

Generally, it is dispersed in water first (insoluble in cold water), heated to 75℃, hydrated, add appropriate cations, then heated to 80～90℃, and then gel is formed after cooling.

The gel is reversible to heat, but if the type and concentration of cations are properly controlled, Gellan Gum Powder can still maintain the gel state at a higher temperature (100℃).

Production methodprocess of Gellan Gum powder

• Gellan Gum CAS 71010-52-1 Gellan Gum is produced by culturing Pseudomonaselodea (ATCC31461) for 2 days in a liquid medium consisting of glucose, corn syrup, phosphate, protein, nitrate and trace elements.

What is obtained at this point is a natural, high acetyl jellied gel, with half an acetyl group and half a glycerol group conjugated to its glucose base, and since the presence of the acetyl group can seriously affect its gel properties, it is necessary to alkalise the resultant mash by adding potassium hydroxide to remove the acetyl group and the glycerol group, in order to obtain a low acetyl jellied gel.

The deacetylated and clarified Gellan Gum powder is then heated, filtered and alcoholysed with isopropyl alcohol.

• Gellan Gum Powder was obtained by fermentation with pure culture of Pseudomonaselodea as the raw material of carbohydrates, extraction and purification with isopropanol, drying and crushing.