微波诱变提高黄原胶的主要理化性能

Increasing effect of microwave mutation on properties of xanthan gum

用微波诱变黄原胶产生菌———野油彩黄单孢菌 ,得到产胶量、胶粘度、抗盐性、pH稳定性及温度稳定性都高于出发株的P4 0 2 - 2 1突变株。P4 0 2 - 2 1的产胶浓度为 3 4 84 % ,1%胶粘度为 16 73cp ,能耐受1% - 11%NaCl,在pH4 - 14范围内稳定 ,2 5℃ - 10

Xanthomonas campestris was mutated by high microwave, one mutant(p402-21) was obtained using diluting medium method.It's properties of content viscosity thixotropicity and stability to pH,temperature, and concentration of salts were higher than initial strain, and they were 3.384%,1573 cp,pH4-14,25℃-100℃,2%-11% respectively.