Xanthan gum (Cat.#:AYB28348)
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Biological activity
Information
Biological activity
| Bioactivity | Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries. |
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| CAS | 11138-66-2 |
| Chinese name | 汉生胶 |
| Mol.Wt. | 1107.11 |
| Transportation | Room temperature in continental US; may vary elsewhere. |
| Storage | Please store the product under the recommended conditions in the Certificate of Analysis. |
Information
| Intro | Xanthan gum 是一种由油菜黄单胞菌产生的微生物多糖。黄原胶的结构基于 β-(1-4)-连接的葡萄糖单元的纤维素主链，其具有与主链中每隔一个葡萄糖单元连接的甘露糖-葡萄糖醛酸-甘露糖的三糖侧链。一些末端甘露糖单元被丙酮酸化，一些内部甘露糖单元被乙酰化。由于其独特的流变性和胶凝性，在食品和石油工业中广泛用作食品添加剂、增稠剂和稳定剂。 |
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| Synonym | 2-(2,4-Diaminophenoxy)ethanol dihydrochloride,汉生胶 |