Reference : Optimisation of xanthan gum production by palm date (Phoenix dactylifera L.) juice by...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/36962
Optimisation of xanthan gum production by palm date (Phoenix dactylifera L.) juice by-products using response surface methodology
English
Ben Salah, Riadh [> > > >]
Chaari, Kacem [> > > >]
Besbes, Souhail [> > > >]
Ktari, Naourez [> > > >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Deroanne, Claude [> > > >]
Attia, Hammadi [> > > >]
2010
Food Chemistry
Elsevier Science
121
2
627-633
Yes (verified by ORBi)
International
0308-8146
Oxford
United Kingdom
[en] The present study was undertaken investigate and optimise the possibility of xanthan gum production by Xanthomonas campestris NRRL B-1459 in batch experiments on date palm juice by-products. Using an experimental Response Surface Methodology complemented with a Central Composite Orthogonal Design, three major independent variables (date juice carbon source, nitrogen source and temperature) were evaluated for their individual and interactive effects on biomass and xanthan gum production. The optimal conditions selected were: 84.68 g/l for carbon source, 2.7 g/l for nitrogen source, and 30.1 degrees C for temperature. The experimental value obtained for xanthan production under these conditions was about 43.35 g/l, which was close to the 42.96 g/l value predicted by the model. Higher yields of biomass production could be obtained at 46.68 g/l for carbon source, 4.58 g/l for nitrogen source and 30 degrees C for temperature. The maximum value obtained for biomass production was 3.35 g/l, which was higher than the 2.98 g/l value predicted by the model. The xanthan formed was subjected to HPLC and TLC analyses and its molecular weight as well as pyruvate content were identified. The findings indicated that this polysaccharide contained glucose, glucoronic acid and mannose. Overall, the date palm juice by-products presented in the current study seem to exhibit promising properties that can open new pathways for the production of efficient and cost-effective xanthan gum. (C) 2010 Elsevier Ltd. All rights reserved.
http://hdl.handle.net/2268/36962
10.1016/j.foodchem.2009.12.077

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