Volume 51, Issue 4 pp. 642-649

RESEARCH ARTICLE

Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555

Xiaopeng Xu,

Xiaopeng Xu

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China

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Zuoming Nie,

Zuoming Nie

College of Life Sciences, Zhejiang Sci-Tech University, Hangzhou, China

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Zhiyong Zheng,

Zhiyong Zheng

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

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Li Zhu,

Li Zhu

Jiangsu Rayguang Biotech Company, Ltd., Wuxi, China

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Xiaobei Zhan,

Corresponding Author

Xiaobei Zhan

[email protected]

orcid.org/0000-0001-7801-390X

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China

Correspondence

Xiaobei Zhan, The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China.

Email: [email protected]

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Xiaopeng Xu,

Xiaopeng Xu

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China

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Zuoming Nie,

Zuoming Nie

College of Life Sciences, Zhejiang Sci-Tech University, Hangzhou, China

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Zhiyong Zheng,

Zhiyong Zheng

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

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Li Zhu,

Li Zhu

Jiangsu Rayguang Biotech Company, Ltd., Wuxi, China

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Xiaobei Zhan,

Corresponding Author

Xiaobei Zhan

[email protected]

orcid.org/0000-0001-7801-390X

The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China

National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, China

Correspondence

Xiaobei Zhan, The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China.

Email: [email protected]

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First published: 29 February 2020

https://doi.org/10.1111/jtxs.12519

Citations: 8

This article was published on AA publication on: 29 February 2020.

Funding information: Special Fund for Medical Service of Jilin Finance Department with Project, Grant/Award Number: SCZSY201507

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Abstract

The current study aimed to determine the rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555 using different nitrogen sources. The viscosity and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555 from different ratios of inorganic, organic, and mixture of organic and inorganic nitrogen sources were measured under different conditions of pH, rotational speeds, and temperatures and also in the presence of various metal ions. Increasing the proportion of sodium nitrate (NaNO₃) as the nitrogen source enhanced the viscosity and the ability of welan gum solution to resist high temperatures and salinity. The viscosity of welan gum solution derived from all three nitrogen sources gradually declined when the rotational speed was increased and stabilized at rotational speeds >30 rpm. The elastic modulus and viscous modulus were highest for a welan gum solution derived from 4.0 g/L NaNO₃. The viscosity, temperature, and salt tolerance were superior when a welan gum solution was produced from NaNO₃ in comparison with that produced from organic nitrogen source.

Open Research

DATA AVAILABILITY STATEMENT

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

Supporting Information

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Volume51, Issue4

August 2020

Pages 642-649

Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555

Abstract

Open Research

DATA AVAILABILITY STATEMENT

Supporting Information

REFERENCES

Citing Literature

References

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Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by Sphingomonas sp. ATCC 31555

Abstract

Open Research

DATA AVAILABILITY STATEMENT

Supporting Information

REFERENCES

Citing Literature

References

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