AbstractIn the xanthan gum fermentation mass transfer mechanisms are complex due to the high viscosity of the broth. Diffusional mass transfer becomes very important in transport of solutes such as oxygen and sucrose in the polysaccharide solution. Nevertheless, this process can be affected by interactions between macromolecule and solute. The present study was designed to determine if xanthan gum interacts with sucrose. The data show that xanthan gum in solution possesses two interaction sites for sucrose. These interactions are adequately described by a cooperative binding model. Changes in ionic strength and pH did not affect either the number of sites or type of interaction.
展开▼
