Background: Mycophenolate mofetil as an immunosuppressive agent is widely administered in patients with kidney disorders and following organ transplantation. The amounts of xanthan gum and sorbitol, as two excipients of mycophenolate mofetil, are influential on the final quality and stability of the suspension. Objective: In this experimental study, we aim to optimize the levels of xanthan gu...

lysozyme is considered as part of the innate immune system. it has stimulated considerable interest as a natural food preservative. lysozyme has been shown to be effective in preserving a variety of foods such as fresh fruits and vegetables, meats, seafood and wine, for which many japanese patents have been granted. the relatively high thermal stability of lysozyme also makes it attractive for ...

This study investigated the effect of addition hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) frozen storage on structure rheological properties roti dough supplemented with rice bran. The was by air blast freezing stored at -18 °C for 84 days. Changes in protein HPMC produced greater changes gluten network random coil conformations than that xanthan during storage. resistance...

Consumers' awareness about the nutritional profile of their diets has made the industry to respond their needs seriously. In this study, response surface methodology was used to analyze the effect of three fat replacers and two sweeteners on sensory attributes and viscosity of low- calorie pistachio butter. Balangu seed extract (BSG) (0.01-0.04), Reihan seed gum (RSG) (0.01-0.023), xanthan (0.0...

low grade grape juice concentrate was used as carbon source for xanthan production. significant factors affecting xanthan concentration, productivity and viscosity were investigated using plackett-burman design. based on the obtained results, carbon and nitrogen concentrations, inoculum size and agitation rate, were assumed as significant factors. broth culture viscosity and xanthan concentrati...

Background The xanthan gum production has been growing significantly. It is estimated an annual increase by about 5 to 10%. The production needs a carbon source in fermentation media and are commonly employed as glucose or sucrose, which accounts for about 50% of the cost of production. Therefore the use of agro-industrial residues, such as corn cob for the production of xanthan gum becomes sug...

Here, we report the draft genome sequence of Xanthomonas campestris LMG 8031, for which nearly no genetic information is available, despite its good xanthan-producing properties. We performed an Illumina-based sequencing approach of LMG 8031. The genome revealed a 5.0-Mb chromosome having 4,434 coding sequences and a G+C content of 65%.

lysozyme is one of the bioactive components of eggs with well known antibacterial potential, widely used in food industry, medicine and pharmaceutics. in this study, the possibility of quail’s egg lysozyme concentration and activity (modified via amino acids dietary supplementation) was investigated. in accordance with lysozyme amino acids profile, four amino acids of: asparagine, arginine, gly...

ABSTRACT: Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0,0.4, 0.6%) and caboxymethylcellulose gums (0,0.4,0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan ...