Xanthan gum

Ibisobanuro birambuye

MF: C8H14Cl2N2O2
MW: 241.11496
URUBANZA: 11138-66-2

1.Amashanyarazi ya Xanthan ni uburemere buke bwa polysaccharide yibikoresho bya polymerisime biva mubice bimwe hamwe nisukari 5 ya molekulari nkigice.Buri gice kigizwe na molekile 2 za glucose, molekile 2 za mannose na molekile 1 ya aside glucuronic.Urunigi rwarwo rugizwe na β- Glucose ihujwe na 1,4-glycosidic.Imiterere ya molekile 2 za glucose ni imwe na selile.Hano hari molekile 2 za mannose na molekile 1 ya aside glucuronic kuri C3 ya glucose kugirango ibe urunigi rwuruhande.Hano hari aside pyruvic na acide karubasi ya acide kumurongo wuruhande.Kuberako urunigi rwuruhande rwayo rufite amatsinda acide, itanga polyanion mugisubizo cyamazi, ikora urwego rwinzego eshatu-eshatu zuburyo bwa ganthan gum: urunigi rwuruhande hamwe na anion ruhindura urunigi runini kugirango rukore imiterere ihindagurika, kandi molekile ikora inshuro ebyiri. helix by imigozi ya hydrogène, mugihe ibyubatswe byikubye kabiri bikomezwa nubudodo budakomeye, bikora "super bonded ribbon helical polymer".Imikorere idasanzwe ifitanye isano na aside pyruvic irimo.Mubisanzwe, aside ya pyruvic iri mumase ya xanthan irashobora gukoreshwa mugupima imikorere yayo.

2.Imiterere isanzwe ya rheologiya, ubukonje bwinshi mukwitonda gake, kurwanya ubushyuhe, kurwanya aside, kurwanya alkali, kurwanya hydrolysis ya enzymatique, guhuza, gukemura, gutatanya, kubika amazi.

3.Ubusembure bukemuka mumazi, budashonga muri Ethanol (ot-42).Fata 300ml y'amazi kugirango ugerageze gukora gel, uyishyire muri 400ml ya beaker, uyishyuhe kugeza kuri 80 and, hanyuma ushyiremo 1.5g by'icyitegererezo na 1.5g ya porojeri ya karrageenan ukoresheje imashini ikomeye.Kangura kugeza igisubizo kibaye, hanyuma ukomeze kubyutsa 3chemicalbook0min.Mugihe cyo kuvanga, ubushyuhe bwamazi ntibushobora kuba munsi ya 60 ℃, guhagarika kuvanga, no gukonja mubushyuhe bwicyumba kurenza 2H.Iyo ubushyuhe buri munsi ya 40 ℃, hagomba gushyirwaho reberi ikomeye nka gel, ariko geli ntizakorwa mugihe icyitegererezo cyakoreshejwe gusa aho gukoresha igisubizo cya 1% cyo kugenzura cyateguwe nuburyo bumwe na karrageenan.

Gusaba

1. Mu gucukura inganda za peteroli, 0.5% yumuti wa xanthan urashobora gukomeza ubwiza bwamazi ashingiye kumazi no kugenzura imiterere yabyo, kuburyo ubwiza bwibintu byihuta byihuta ari bito cyane, bikiza cyane gukoresha ingufu .Nyamara, igumana ubukonje bwinshi mu gice gisa naho gihagaze neza, kigira uruhare mu gukumira isenyuka ry’urukuta no koroshya guca amabuye mu iriba.

2. Mu nganda zibiribwa, nibyiza kuruta inyongeramusaruro zihari nka gelatine, CMC, amavuta yo mu nyanja na pectine.Ongeraho 0.2% - 1% kumitobe yimbuto bituma umutobe wimbuto ugira neza, uburyohe bwiza, kandi ukagenzura kwinjira no gutemba;Nkiyongera kumugati, igitabo cyimiti gishobora gutuma umutsima uhamye, woroshye, uzigama igihe kandi ugabanya ibiciro;Gukoresha 0,25% mukuzuza imigati, kuzuza ibiryo no gushushanya birashobora kongera uburyohe nuburyohe, koroshya imitunganyirize yibicuruzwa, kongera igihe cyigihe, no kuzamura umutekano wibicuruzwa kugeza gushyushya no gukonjesha;Mu bicuruzwa by’amata, wongeyeho 0.1% - 0,25% kuri ice cream birashobora kugira uruhare runini rwo gutuza;Irashobora gutanga igenzura ryiza ryibiryo byafunzwe, kandi irashobora gusimbuza igice cya krahisi.Igice kimwe cya xanthan gum gishobora gusimbuza ibice 3 ~ 5 bya krahisi.Muri icyo gihe, amavuta ya xanthan yakoreshejwe kandi muri bombo, ibiryo, ibiryo bikonje ndetse n'ibiryo byamazi.