The fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum

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dc.authorscopusid57204819940
dc.authorscopusid6602223026
dc.authorscopusid54411196400
dc.authorscopusid23979419500
dc.authorscopusid6603647789
dc.contributor.authorKamer, Deniz Damla Altan
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorDemirci, A.S.
dc.contributor.authorOksuz, O.
dc.date.accessioned2022-05-11T14:45:04Z
dc.date.available2022-05-11T14:45:04Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe potential for the use of rice bran, an agricultural waste, as a substrate in the manufacture of gellan gum was examined. Using a standard strain of Sphingomonas paucimobilis (ATCC 31461) and rice bran substrate, gellan gum was produced under optimized conditions. The optimal yield of gellan gum using rice bran substrate was found to be 11.96 g L?1 with 5% glucose, 10% inoculum, and a mixing speed of 300 rpm. Native gum was found to have a consistency index of 2.00 Pa.sn. The viscosity of the gum was found to be extremely stable when exposed to thermal stress. Concerning the rheological characteristics, the Herschel–Bulkley model offered a more realistic representation of the flow characteristics of gum solutions. The synthesized gums were mostly composed of glucose, rhamnose, and glucuronic acid. The acetic acid content of gellan gums was 2.95%, while the molecular weight was 2.88 × 105 Da. Characterization of native gellan gums by UV–Vis spectroscopy, SEM, TEM and FTIR spectroscopy is also presented. © 2022 Elsevier B.V.
dc.description.sponsorshipThis research has been supported by TAGEM (General Directorate of Agricultural Research and Policies), Turkey with project no: TAGEM/AR-GE16/41 .
dc.description.sponsorshipTAGEM/AR-GE16/41
dc.identifier.doi10.1016/j.ijbiomac.2022.03.168
dc.identifier.endpage849
dc.identifier.issn0141-8130
dc.identifier.scopus2-s2.0-85127270057
dc.identifier.scopusqualityQ1
dc.identifier.startpage841
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2022.03.168
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9904
dc.identifier.volume207
dc.indekslendigikaynakScopus
dc.institutionauthorKamer, D.D.A.
dc.institutionauthorGümüş, T.
dc.institutionauthorPalabıyık, İbrahim
dc.institutionauthorDemirci, A.S.
dc.institutionauthorOksuz, O.
dc.language.isoen
dc.publisherElsevier B.V.
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFermentative production
dc.subjectGellan gum
dc.subjectRheology
dc.titleThe fermentation-based production of gellan from rice bran and the evaluation of various qualitative properties of gum
dc.typeArticle

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