GRAFTING OF XANTHAN GUM TO SYNTHESISE ANTIBACTERIAL THICKENING AGENT
Xanthan gum is a natural polysaccharide produced by the bacterium Xanthomonas campestris through fermentation. In the food industry, xanthan gum is mainly used as thickener and stabiliser. Xanthan gum can also be used to extend the shelf life of food products through its antibacterial activity. By s...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/38570 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Xanthan gum is a natural polysaccharide produced by the bacterium Xanthomonas campestris through fermentation. In the food industry, xanthan gum is mainly used as thickener and stabiliser. Xanthan gum can also be used to extend the shelf life of food products through its antibacterial activity. By significantly increasing the antibacterial activity of xanthan gum, it is expected that xanthan gum will have a multi-functional application in the food industry as an antibacterial thickening agent.
Modification of the structure of xanthan gum through grafting with vinyl imidazole will synthesis a xanthan gum copolymer that has a higher antibacterial activity than its homopolymer. Grafting of xanthan gum will also affect its thermal stability property. The grafting process is done by reacting vinyl imidazole and xanthan gum through a free-radical polymerisation, with potassium persulfate, under nitrogen gas atmosphere. The product of the reaction is xanthan gum-polyvinyl imidazole copolymer. The experiment is conducted by varying two reaction factors, the reaction temperature (40-60°C) and the concentration of vinyl imidazole (0.5-1.5 mol/L), in order to determine the effects of both factors towards the grafting ratio (%G), grafting efficiency (%GE), and homopolymer percentage (%H). The antibacterial activity of the said copolymer is analysed with disk diffusion method against two strains of bacteria, Staphylococcus aureus and Escherichia coli.
It was found that the increase of the reaction temperature and vinyl imidazole concentration up to 1 mol/L led to the increase of the grafting yield. The increase of both reaction factors also caused the decrease in grafting efficiency, which is inversely proportional to the homopylmer percentage. It was also found that copolymer of higher grafting yield showed a more significant antibacterial property. However, the copolymer is not soluble in water as xanthan gum is supposed to be.
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