Abstract:
:The polysaccharide xanthan which is produced by the γ-proteobacterium Xanthomonas campestris is used as a food thickening agent and rheologic modifier in numerous food, cosmetics and technical applications. Its great commercial importance stimulated biotechnological approaches to optimize the xanthan production. By targeted genetic modification the metabolism of Xanthomonas can be modified in such a way that the xanthan production efficiency and/or the shear-thickening potency is optimized. Using atomic force microscopy (AFM) the secondary structure of single xanthan polymers produced by the wild type Xanthomonas campestris B100 and several genetically modified variations were analyzed. We found a wide variation of characteristic differences between xanthan molecules produced by different strains. The structures ranged from single-stranded coiled polymers to branched xanthan double-strands. These results can help to get a better understanding of the polymerization- and secretion-machinery that are relevant for xanthan synthesis. Furthermore, we demonstrate that the xanthan secondary structure strongly correlates with its viscosifying properties.
journal_name
J Biotechnoljournal_title
Journal of biotechnologyauthors
Teckentrup J,Al-Hammood O,Steffens T,Bednarz H,Walhorn V,Niehaus K,Anselmetti Ddoi
10.1016/j.jbiotec.2016.11.032subject
Has Abstractpub_date
2017-09-10 00:00:00pages
2-8eissn
0168-1656issn
1873-4863pii
S0168-1656(16)31634-0journal_volume
257pub_type
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