SpringerProtocols: Abstract: Production and Isolation of Xanthan Gum

Production and Isolation of Xanthan Gum

By: Félix García-Ochoa², Victoria E. Santos², José A. Casas²

Abstract

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Manufacture of high-molecular-weight compounds with thickener properties has been traditionally related to plants, seeds, and seaweeds. These compounds have been named gums. The rheological properties of their solutions show important alterations depending on uncontrolled variables such as weather, and their manual-collection labor cost can often influence their market price.

Affiliation(s): (2) Departamento de Ingeniera Química, Facultad Ciencias Químicas, Universidad Complutense, Madrid, Spain

Book Title: Carbohydrate Biotechnology Protocols

Series: Methods in Biotechnology | Volume: 10 | Pub. Date: Jul-23-1999 | Page Range: 7-21 | DOI: 10.1007/978-1-59259-261-6_2

Subject: Biotechnology

References

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