Optimization of Xanthan Gum Production by Demerara Sugar Using Response Surface Methodology
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strains
2.2. Xanthan Gum Production
2.3. Xanthan Gum Recovery
2.4. Experimental Design and Data Analysis
3. Results and Discussion
3.1. Analysis of Variance (ANOVA)
3.2. Response Surface Methodology (RSM)
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Independent Variable (Concentration on g∙L−1) | Symbol | Range and Levels | ||
---|---|---|---|---|
−1 | 0 | +1 | ||
Sucrose or demerara sugar | X1 | 30 | 50 | 70 |
MgSO4∙7H2O | X2 | 0.2 | 0.6 | 1.0 |
K2HPO4 | X3 | 0.01 | 0.50 | 1.00 |
Runs | X1 | X2 | X3 | Production of Xanthan Gum (g∙L−1) | |||||
---|---|---|---|---|---|---|---|---|---|
Strain 290 | Strain 472 | Strain S6 | |||||||
Sucrose | Demerara Sugar | Sucrose | Demerara Sugar | Sucrose | Demerara Sugar | ||||
1 | −1 | −1 | −1 | 0.2993 | 0.3192 | 0.2857 | 0.3931 | 0.1528 | 0.4533 |
2 | −1 | −1 | +1 | 0.5166 | 0.2465 | 0.7171 | 1.2739 | 0.0200 | 0.0600 |
3 | −1 | +1 | +1 | 0.5992 | 0.2070 | 0.8308 | 1.3075 | 0.9382 | 1.3839 |
4 | −1 | +1 | −1 | 0.2847 | 0.2317 | 0.2585 | 0.3619 | 0.5968 | 0.4644 |
5 | +1 | +1 | +1 | 0.2784 | 0.3924 | 0.5254 | 0.3750 | 0.0712 | 0.3219 |
6 | +1 | −1 | +1 | 0.6840 | 0.2741 | 1.0034 | 0.6109 | 0.0920 | 0.3996 |
7 | +1 | −1 | −1 | 0.1127 | 0.2263 | 0.3713 | 0.1373 | 0.0619 | 0.4166 |
8 | +1 | +1 | −1 | 0.1454 | 0.1811 | 0.4683 | 0.8674 | 0.9255 | 0.3644 |
9 | 0 | 0 | 0 | 0.4926 | 0.3761 | 0.3480 | 0.7854 | 0.4634 | 0.7212 |
10 | 0 | 0 | 0 | 0.2859 | 0.4738 | 0.3436 | 0.6200 | 0.5775 | 0.7488 |
11 | 0 | 0 | 0 | 0.4182 | 0.4273 | 0.2495 | 0.4562 | 0.6876 | 0.6121 |
12 | 0 | 0 | 0 | 0.2750 | 0.3885 | 0.2326 | 0.6213 | 0.4677 | 0.6193 |
13 | 0 | 0 | 0 | 0.3010 | 0.4708 | 0.2875 | 0.6315 | 0.7182 | 0.6533 |
SS | dF | MS | F | p-Value | |
---|---|---|---|---|---|
Strain 290 | |||||
(1) sucrose (L) | 0.028716 | 1 | 0.028716 | 1.97056 | 0.219346 |
sucrose (Q) | 0.000339 | 1 | 0.000339 | 0.02327 | 0.884727 |
(2) MgSO4∙7H2O (L) | 0.011621 | 1 | 0.011621 | 0.79742 | 0.412776 |
(3) K2HPO4 (L) | 0.190993 | 1 | 0.190993 | 13.10634 | 0.015215 |
1L by 2L | 0.024299 | 1 | 0.024299 | 1.66746 | 0.253072 |
1L by 3L | 0.003720 | 1 | 0.003720 | 0.25524 | 0.634884 |
2L by 3L | 0.014544 | 1 | 0.014544 | 0.99802 | 0.363654 |
Error | 0.072863 | 5 | 0.014573 | ||
Total SS | 0.347094 | 12 | |||
Strain 472 | |||||
(1) sucrose (L) | 0.009543 | 1 | 0.009543 | 0.63434 | 0.461891 |
sucrose (Q) | 0.216603 | 1 | 0.216603 | 14.39851 | 0.012699 |
(2) MgSO4∙7H2O (L) | 0.010841 | 1 | 0.010841 | 0.72066 | 0.434676 |
(3) K2HPO4 (L) | 0.358239 | 1 | 0.358239 | 23.81361 | 0.004553 |
1L by 2L | 0.027320 | 1 | 0.027320 | 1.81604 | 0.235625 |
1L by 3L | 0.012364 | 1 | 0.012364 | 0.82187 | 0.406201 |
2L by 3L | 0.023555 | 1 | 0.023555 | 1.56582 | 0.266171 |
Error | 0.075217 | 5 | 0.015043 | ||
Total SS | 0.733682 | 12 | |||
Strain S6 | |||||
(1) sucrose (L) | 0.038809 | 1 | 0.038809 | 0.67477 | 0.448775 |
sucrose (Q) | 0.156573 | 1 | 0.156573 | 2.72232 | 0.159867 |
(2) MgSO4∙7H2O (L) | 0.607753 | 1 | 0.607753 | 10.56694 | 0.022679 |
(3) K2HPO4 (L) | 0.047370 | 1 | 0.047370 | 0.82362 | 0.405737 |
1L by 2L | 0.033722 | 1 | 0.033722 | 0.58632 | 0.478413 |
1L by 3L | 0.133334 | 1 | 0.133334 | 2.31827 | 0.188357 |
2L by 3L | 0.021033 | 1 | 0.021033 | 0.36570 | 0.571750 |
Error | 0.287573 | 5 | 0.057515 | ||
Total SS | 1.326168 | 12 |
SS | dF | MS | F | p-Value | |
---|---|---|---|---|---|
Strain 290 | |||||
(1) Demerara sugar (L) | 0.000604 | 1 | 0.000604 | 0.30652 | 0.604 |
Demerara sugar (Q) | 0.086340 | 1 | 0.086340 | 43.83216 | 0.001 |
(2) MgSO4∙7H2O (L) | 0.000363 | 1 | 0.000363 | 0.18436 | 0.685 |
(3) K2HPO4 (L) | 0.003268 | 1 | 0.003268 | 1.65925 | 0.254 |
1L by 2L | 0.005005 | 1 | 0.005005 | 2.54089 | 0.172 |
1L by 3L | 0.015887 | 1 | 0.015887 | 8.06512 | 0.036 |
2L by 3L | 0.005592 | 1 | 0.005592 | 2.83865 | 0.153 |
Error | 0.009849 | 5 | 0.001970 | ||
Total SS | 0.126907 | 12 | |||
Strain 472 | |||||
(1) Demerara sugar (L) | 0.226397 | 1 | 0.226397 | 6.05021 | 0.057 |
Demerara sugar (Q) | 0.005688 | 1 | 0.005688 | 0.15200 | 0.713 |
(2) MgSO4∙7H2O (L) | 0.030826 | 1 | 0.030826 | 0.82380 | 0.406 |
(3) K2HPO4 (L) | 0.408427 | 1 | 0.408427 | 10.91476 | 0.021 |
1L by 2L | 0.030233 | 1 | 0.030233 | 0.80795 | 0.410 |
1L by 3L | 0.425595 | 1 | 0.425595 | 11.37356 | 0.020 |
2L by 3L | 0.101520 | 1 | 0.101520 | 2.71301 | 0.160 |
Error | 0.187099 | 5 | 0.037420 | ||
Total SS | 1.415786 | 12 | |||
Strain S6 | |||||
(1) Demerara sugar (L) | 0.092257 | 1 | 0.092257 | 1.930789 | 0.223 |
Demerara sugar (Q) | 0.108667 | 1 | 0.108667 | 2.274231 | 0.192 |
(2) MgSO4∙7H2O (L) | 0.181533 | 1 | 0.181533 | 3.799212 | 0.109 |
(3) K2HPO4 (L) | 0.027226 | 1 | 0.027226 | 0.569801 | 0.484 |
1L by 2L | 0.268242 | 1 | 0.268242 | 5.613882 | 0.064 |
1L by 3L | 0.042881 | 1 | 0.042881 | 0.897424 | 0.387 |
2L by 3L | 0.207143 | 1 | 0.207143 | 4.335177 | 0.092 |
Error | 0.238909 | 5 | 0.047782 | ||
Total SS | 1.166857 | 12 |
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Ramos, L.C.; Jesus, M.S.; Pires, P.; Fontes-Junior, A.S.; Nunes, E.S.; Santos, K.S.; Teixeira, J.A.; Padilha, F.F.; Ruzene, D.S.; Silva, D.P. Optimization of Xanthan Gum Production by Demerara Sugar Using Response Surface Methodology. Sustainability 2023, 15, 5080. https://doi.org/10.3390/su15065080
Ramos LC, Jesus MS, Pires P, Fontes-Junior AS, Nunes ES, Santos KS, Teixeira JA, Padilha FF, Ruzene DS, Silva DP. Optimization of Xanthan Gum Production by Demerara Sugar Using Response Surface Methodology. Sustainability. 2023; 15(6):5080. https://doi.org/10.3390/su15065080
Chicago/Turabian StyleRamos, Larissa Castor, Meirielly Santos Jesus, Preciosa Pires, Alberto S. Fontes-Junior, Erica S. Nunes, Klebson S. Santos, José António Teixeira, Francine Ferreira Padilha, Denise Santos Ruzene, and Daniel Pereira Silva. 2023. "Optimization of Xanthan Gum Production by Demerara Sugar Using Response Surface Methodology" Sustainability 15, no. 6: 5080. https://doi.org/10.3390/su15065080
APA StyleRamos, L. C., Jesus, M. S., Pires, P., Fontes-Junior, A. S., Nunes, E. S., Santos, K. S., Teixeira, J. A., Padilha, F. F., Ruzene, D. S., & Silva, D. P. (2023). Optimization of Xanthan Gum Production by Demerara Sugar Using Response Surface Methodology. Sustainability, 15(6), 5080. https://doi.org/10.3390/su15065080