Enzymatically modified gellan gum

1 . A process for preparing partially deacylated gellan gum by enzymatic treatment, wherein the process comprises:

subjecting native or high acyl gellan gum in a fermentation broth to treatment with an esterase that partially deacylates gellan gum, and

isolating a partially deacylated gellan gum from the fermentation broth after the esterase treatment.

2 . The process of claim 1 , wherein the process comprises subjecting native or high acyl gellan gum for removing acetate at a pH in the range of 5.5 to 7.5 at a temperature in the range of 40-80° C. and isolating a partially deaceylated gellan gum from the fermentation broth after treatment with the esterase.

3 . The process of claim 1 , wherein the esterase is pectin acetyl esterase 12B derived from Clostridium thermocellum.

4 . The process of claim 1 , wherein the esterase treatment is carried out at a pH in the range of 5.5-7.5.

5 . The process of claim 1 , wherein the esterase treatment is carried out at a temperature in the range of 40-80° C.

6 . The process of claim 1 , wherein the amount of esterase is 100-2000 units per L of fermentation broth.

7 . The process of claim 1 , wherein the esterase treatment is carried out for 10-1440 minutes.

8 . The process of claim 1 , wherein the esterase treatment is carried out at a pH in the range of 6.0-6.5.

9 . The process of claim 1 , wherein the esterase treatment is carried out at a temperature in the range of 65-75° C.

10 . The process according to claim 1 , wherein the treatment with the esterase produces the partially deacylated gellan gum to have a glycerate concentration ranging from 70 percent to 100 percent of an original glycerate concentration present in the native or high acyl gellan gum before enzymatic treatment.

11 . The process of claim 1 , wherein the esterase is an acetyl esterase of the carbohydrate esterase family or a pectin acetyl esterase.