G1253
Xanthan gum from Xanthomonas campestris
Sinónimos:
Gum xanthan
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About This Item
Número de CAS:
Número CE:
Número MDL:
Código UNSPSC:
12352201
NACRES:
NA.25
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origen biológico
Xanthomonas campestris
formulario
powder
color
faint yellow to beige
temp. de almacenamiento
room temp
InChI
1S/C13H10O/c1-3-7-12-10(5-1)9-11-6-2-4-8-13(11)14-12/h1-8H,9H2
Clave InChI
GJCOSYZMQJWQCA-UHFFFAOYSA-N
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Aplicación
Xanthan gum is an anionic polysaccharide composed of a β-(1→4)-D-glucopyranose glucan backbone with side chains of (1→3)-α-D-mannopyranose-(2→1)-β-D-glucuronic acid-(4→1)-β-D-mannopyranose on alternating residues. Approximately half of the terminal mannose residues are 4,6-pyruvated while most of the inner mannose residues are 6-acetylated. Its properties make it a useful matrix component for drug delivery systems. It forms stable drug suspensions in aqueous media and soft gels with locust bean gum or guar gum. Xanthan gum mimics the texture of lipids and is used as a control in experiments where signaling pathways initiated by consumption of lipid-containing reagents are investigated in mice.
Otras notas
A polysaccharide containing glucose, mannose, potassium glucuronate, acetate and pyruvate. Forms a hydrophilic colloid.
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Código de clase de almacenamiento
11 - Combustible Solids
Clase de riesgo para el agua (WGK)
WGK 1
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
Equipo de protección personal
Eyeshields, Gloves, type N95 (US)
Certificados de análisis (COA)
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Marijn M Kool et al.
Carbohydrate polymers, 97(2), 368-375 (2013-08-06)
Differently modified xanthans, varying in degree of acetylation and/or pyruvylation were incubated with the experimental cellulase mixture C1-G1 from Myceliophthora thermophila C1. The ionic strength and/or temperature of the xanthan solutions were varied, to obtain different xanthan conformations. The exact
Yunmei Luo et al.
International journal of biological macromolecules, 144, 967-977 (2019-11-11)
Controlling and delaying the retrogradation of gelatinized rice starch (GRS) can improve the quality of GRS-based foods during storage. Here, we evaluated the influence of corn protein hydrolysates (CPHs), rice protein hydrolysates (RPHs), wheat protein hydrolysates (WPHs), and soybean protein
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Materials science & engineering. C, Materials for biological applications, 104, 109983-109983 (2019-09-11)
We report the development of halloysite nanotubes (HNTs)/carboxylated-cellulose nanocrystals (cCNCs) - reinforced and ionically-crosslinked k-carrageenan (k-CG)/xanthan gum (XG) hydrogels. In this study, cCNCs were extracted from microcrystalline cellulose using ammonium persulfate and exhibit 'spindle-like' nanocrystals with approximate diameter of 15-30 nm
An Thi-Binh Nguyen et al.
Food chemistry, 239, 742-750 (2017-09-07)
Dextran or xanthan were used as model exocellular polysaccharides (EPS) to compare the extraction efficiency of EPS from skim milk acid gels using three different protocols. Extraction yields, residual protein concentrations and the macromolecular properties of extracted EPS were determined.
M Jain et al.
Phytopathology, 109(10), 1811-1819 (2019-05-16)
'Candidatus Liberibacter' spp. are uncultured insect endosymbionts and phloem-limited bacterial plant pathogens associated with diseases ranging from severe to nearly asymptomatic. 'Ca. L. asiaticus', causal agent of Huanglongbing or citrus "greening," and 'Ca. L. solanacearum', causal agent of potato zebra
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