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Xanthan gum

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MF: C8H14Cl2N2O2
MW: 241.11496
CAS: 11138-66-2

1.Xanthan gum ke ntho e phahameng ea molek'hule ea polysaccharide e entsoeng ka polymerized ho tloha yuniti e le 'ngoe le tsoekere ea 5 ea Molecular e le yuniti.Yuniti ka 'ngoe e entsoe ka limolek'hule tse 2 tsa tsoekere, limolek'hule tse 2 tsa mannose le molek'hule e le 'ngoe ea glucuronic acid.Ketane ea eona e ka sehloohong e entsoe ka β-Glucose e hokahaneng ke 1,4-glycosidic bond.Sebopeho sa limolek'hule tse 2 tsa tsoekere se tšoana le selulose.Ho na le limolek'hule tse 2 tsa mannose le molek'hule e le 'ngoe ea glucuronic acid ho C3 ea tsoekere ho etsa ketane e lehlakoreng.Ho na le lihlopha tsa mahlakoreng a pyruvic acid le carboxylic acid ka lehlakoreng la ketane.Hobane ketane ea eona e lehlakoreng e na le lihlopha tse nang le asiti, e hlahisa polyanions ka tharollo e nang le metsi, e etsa sebopeho sa likarolo tse tharo tsa xanthan gum: ketane ea mahlakoreng e nang le anions e fepela ketane e kholo ho theha sebopeho sa helical, 'me limolek'hule li etsa sebopeho se habeli. helix ka libonto tsa haedrojene, ha sebopeho sa helical se nang le likhoele tse peli se bolokoa ke li-bond tse fokolang tse sa kopaneng, tse etsang "super bonded ribbon helical polymer".Ts'ebetso ea eona e ikhethang e amana le pyruvic acid eo e nang le eona.Ka kakaretso, pyruvic acid content ka xanthan gum e ka sebelisoa ho lekanya tshebetso ea eona.

2.Tlhaloso ea li-rheological properties, li-viscosity tse phahameng ka ho fokotsa mocheso, ho hanyetsa mocheso, ho hanyetsa acid, ho hanyetsa alkali, ho hanyetsa ha enzymatic hydrolysis, ho lumellana, ho qhibiliha, ho qhalakanngoa, ho boloka metsi.

3.Solubility e qhibilihang ka metsing, e sa tsitsang ka ethanol (ot-42).Nka 300ml ea metsi bakeng sa tlhahlobo ea ho etsoa ha gel, e behe ka bekeng ea 400ml, e chese pele ho 80 ℃, 'me u kenye 1.5g ea sampole le 1.5g ea phofo ea carrageenan tlas'a ts'ebetso e matla ea mochine.Hlohlelletsa ho fihlela tharollo e thehoa, ebe u tsoela pele ho hlohlelletsa 3chemicalbook0min.Nakong ea ho kopanya, mocheso oa metsi ha oa lokela ho ba ka tlase ho 60 ℃, emisa ho kopanya, 'me o pholile mocheso oa kamore ho feta 2H.Ha mocheso o le ka tlase ho 40 ℃, ho lokela ho etsoa rabara e thata joaloka gel, empa gel e joalo e ke ke ea etsoa haeba ho sebelisoa sampuli feela sebakeng sa tharollo ea 1% e lokiselitsoeng ka mokhoa o tšoanang le carrageenan.

Kopo

1. Ha ho cheka indasteri ea oli, tharollo ea 0.5% xanthan glue e ka boloka li-viscosity tsa metsi a phunyang metsi le ho laola thepa ea eona ea rheological, e le hore viscosity ea lebelo le phahameng le potolohang e nyenyane haholo, e leng ho bolokang matla a matla haholo. .Leha ho le joalo, e boloka viscosity e phahameng karolong ea ho cheka e batlang e tsitsitse, e phethang karolo ea ho thibela ho putlama ha lerako la seliba le ho thusa ho seha lehlohlojane ka ntle ho seliba.

2. Lefapheng la lijo, ho molemo ho feta li-additives tse teng tse kang gelatin, CMC, seaweed gum le pectin.Ho eketsa 0.2% - 1% ho lero la litholoana ho etsa hore lero la litholoana le be le ho khomarela hantle, tatso e ntle, le ho laola ho kenella le ho phalla;E le kenyelletso ea bohobe, lik'hemik'hale tsa lik'hemik'hale li ka etsa hore bohobe bo tsitsitse, bo boreleli, bo boloke nako le ho fokotsa litšenyehelo;Ho sebelisa 0.25% ka ho kenya bohobe, ho tlatsa lijo le ho qhoqhoa ho ka eketsa tatso le tatso, ho boreleli mokhatlo oa lihlahisoa, ho lelefatsa bophelo ba sethala, le ho ntlafatsa botsitso ba lihlahisoa ho futhumatsa le ho bata;Lihlahisoa tsa lebese, ho eketsa 0.1% - 0.25% ho ice cream ho ka bapala karolo e babatsehang ea ho tsitsisa;E ka fana ka taolo e ntle ea viscosity lijong tse ka makotikoting, 'me e ka nka sebaka sa karolo ea starch.Karolo e le 'ngoe ea xanthan gum e ka nkela likarolo tse 3 ~ 5 tsa starch sebaka.Ka nako e ts'oanang, xanthan gum e boetse e sebelisoa haholo ka lipompong, li-condiments, lijo tse leqhoa le lijo tse metsi.

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