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Isolation of Gellan Gum from Foods by Use of Monovalent Cations
Author(s) -
GRAHAM HORACE D.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04768.x
Subject(s) - chemistry , boiling , gellan gum , elution , salt (chemistry) , chromatography , precipitation , food science , nuclear chemistry , organic chemistry , physics , meteorology
Gellan gum added to foods was recovered by precipitation with 2M NaCl. The precipitate was trapped on glass wool, washed with 1M salt solution and eluted with boiling 40% H 2 SO 4 or boiling 2 × 10 −4 N NaOH. Elution with dilute NaOH was as effective as use of 40% H 2 SO 4 , except with dog food, mayonnaise and salad dressing. The hydrocolloid content of the eluate was determined by the carbazole test. Recoveries from milk, beverages, salad dressing and other foods ranged from 75–94% (reproducibility 2–4%). The preferred cations for precipitation were Na + > K + > Li + > NH 4 + . For the anions, the order was CO 3 − > SO 4 − > Cl − .