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Physical properties of an extracellular polysaccharide produced by Bacillus sp. CP912
1Department of Food Science and Technology, Kyungpook National University, Daegu, South Korea.
Aims:
In this study, some physical properties of Bacillus sp. exo-polysaccharide were investigated.
Methods And Results:
An extracellular polysaccharide was purified by sequential precipitations after homogenization of the diluted culture supernatant of Bacillus sp. CP912. Its physical properties were examined such as lipid emulsifying effect on several vegetable oils and flocculating activity against the activated carbon suspension. The melting point and endothermic calories of the polysaccharide were 128.7 degrees C and 50.864 kCal mol-1, respectively. Its pyrolysis temperature was 284.58 degrees C. The polysaccharide showed high lipid emulsifying activity on oil-water emulsion, against olive, peanut, sunflower and corn oils. It exhibited high flocculating activity as well against activated carbon.
Conclusions:
The present findings suggest that the extracellular polysaccharide produced by Bacillus sp. CP912 has a great industrial potential because of its high lipid emulsifying and flocculating activity.
Significance And Impact Of The Study:
These data represent a novel Bacillus sp. extracellular polysaccharide possessing high emulsifying and flocculating effects.