1997 Fiscal Year Final Research Report Summary
Studies on the Characterization of Novel Acidic Polysaccharide Produced by Bacteria for the Application to Food Industry
| Project/Area Number |
08558002
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 展開研究 |
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| Research Field |
家政学
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| Research Institution | Nara Women's University |
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Principal Investigator |
KAWAI Hiroyasu Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women's Unviersity, Professor, 生活環境学部, 教授 (80026525)
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| Co-Investigator(Kenkyū-buntansha) |
ISOBE Yuka Department of Food Science and Nutrition, Faculty of Human Life and Environment,, 生活環境学部, 助手 (80218544)
YOKOIGAWA Kumio Department of Food Science and Nutrition, Faculty of Human Life and Environment,, 生活環境学部, 助教授 (60230637)
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| Project Period (FY) |
1996 – 1997
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| Keywords | Microbial Polysaccharide / Acidic Heteropolysaccharide / Bacillus circilans |
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| Research Abstract |
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.
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