Biosynthesis of Xanthan Gum from Fermenting Shrimp Shell: Yield and Apparent Viscosity

Table 6

Values for the flow index (), consistency index (), correlation coefficients (), and apparent viscosities of the xanthan gums obtained from the aqueous extract of the shrimp shell by strains of Xanthomonas campestris at different temperatures.

(°C)	Rheological parameters*
	n	K		(mPa·s)
				25 s^−1	1000 s^−1
	1182
25	0.30	936.5	0.97	99.96	7.69
45	0.33	792.7	0.98	99.92	7.61
65	0.47	287.4	0.99	52.40	7.45
85	0.48	226.0	0.99	41.93	6.08
	254
25	0.37	658.9	0.99	85.59	8.25
45	0.40	463.3	0.99	67.78	7.49
65	0.46	262.1	0.99	46.50	6.41
85	0.58	93.7	0.99	24.19	5.12
	629
25	0.35	699.2	0.99	86.90	7.97
45	0.38	519.1	0.99	71.24	7.32
65	0.45	294.9	0.99	50.78	6.76
85	0.55	126.7	0.99	30.23	5.85

*0.5% aqueous xanthan gum solution, 25 s⁻¹ and 25°C.