Inactivation of off-taste inducing enzymes
The present inventions relates to a method for the production of gellan gum, under mixing conditions, the method comprising a) providing a fermentation broth or other liquid medium containing gellan gum, b) if necessary adjusting the temperature and the pH of the fermentation broth/liquid medium to allow or facilitate enzymatic treatment in step c, c) adding one or more enzymes capable of reducing or abolishing the enzymatic activity of S. elodea derived arylsulfatase and/or β-glucuronidase, said one or more enzymes being added in an amount sufficient to reduce or abolish the enzymatic activity of S. elodea derived arylsulfatase and/or β-glucuronidase in the broth/liquid medium, and/or treating the broth/liquid medium at a temperature between 90° C. and 125° C. for a period of time sufficient to reduce or abolish the enzymatic activity of S. elodea derived arylsulfatase and/or β-glucuronidase in the broth/liquid medium, and d) optionally recovering the gellan gum from the gellan gum containing broth/liquid medium.
1. A method for a production of gellan gum, under mixing conditions, comprising:
providing a liquid medium containing the gellan gum, wherein the gellan gum comprises one or more of a S. elodea derived arylsulfatase or a β-glucuronidase;
adjusting a temperature of the liquid medium to facilitate enzymatic treatment;
adjusting a pH of the liquid medium to about 8.0 to facilitate the enzymatic treatment;
applying an enzymatic treatment to the liquid medium, wherein the enzymatic treatment comprises adding a protease capable of reducing or abolishing the enzymatic activity of one or more of S. elodea derived arylsulfatase or β-glucuronidase, wherein the protease is added in an amount sufficient to reduce or abolish the enzymatic activity of the one or more of the S. elodea derived arylsulfatase or the β-glucuronidase in the liquid medium, and wherein no lysozyme is added to the liquid medium;
treating the liquid medium at a temperature of between 100° C. and 125° C. for a period of time sufficient to reduce or abolish enzymatic activity of the one or more of the S. elodea derived arylsulfatase or the β-glucuronidase to reduce or abolish an off-taste of a product to which the gellan gum is added; and
recovering the gellan gum from the liquid medium; and
wherein no oxidative agent is added to the liquid medium, and wherein a chelating agent is added to the liquid medium before the enzymatic treatment is applied to the liquid medium.
2. The method of claim 1 , wherein the enzymatic treatment comprises adding an alcalase that confers protease enzymatic activity.
3. The method of claim 2 , wherein the liquid medium is treated at the temperature between 100° C. and 120° C.
4. The method of claim 1 , wherein the liquid medium is treated at the temperature between 100° C. and 120° C.
5. The method of claim 1 , wherein the recovered gellan gum is admixed with food ingredients to effect gelation of the gellan gum to produce a gellan-containing food.
6. The method of claim 5 , wherein the gellan-containing food comprises bakery fillings, confections, dairy products, dessert gels, frostings, icings, glazes, jams, jellies, low-fat spreads, microwavable foods, puddings, sauces, structured foods, and toppings.
7. The method of claim 1 , wherein the recovered gellan gum is admixed with drug components to effect gelation of the gellan gum to produce a gellan-containing drug composition suitable for oral use.
8. The method of claim 7 , wherein the drug composition is selected from the group consisting of a gel, a tablet, and a capsule.
9. The method according to claim 1 , wherein the chelating agent is selected from the group consisting of citric acid, oxalic acid, phosphoric acid, DTPA, EDTA, and NTA.
10. The method according to claim 1 , wherein the chelating agent is citric acid.