2008
DOI: 10.1016/j.ijbiomac.2008.06.001
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Binding of bivalent cations by xanthan in aqueous solution

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Cited by 93 publications
(56 citation statements)
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“…The effect of bivalent cations on the flow behaviour of XG solutions has been investigated in several studies 3,10,[12][13] . At increased ionic strength the ordered structure of XG predominates and this impacts the viscosity of the XG gel 12 . Also, depending on the initial concentration of XG, increasing ionic strength can either increase or decrease the overall hydrogel viscosity.…”
Section: Xanthomonas Compestrismentioning
confidence: 99%
See 2 more Smart Citations
“…The effect of bivalent cations on the flow behaviour of XG solutions has been investigated in several studies 3,10,[12][13] . At increased ionic strength the ordered structure of XG predominates and this impacts the viscosity of the XG gel 12 . Also, depending on the initial concentration of XG, increasing ionic strength can either increase or decrease the overall hydrogel viscosity.…”
Section: Xanthomonas Compestrismentioning
confidence: 99%
“…Thus, at low polymer content the viscosity of XG solutions will decline upon the addition of salts, which increases ionic strength 12,22 . Bergmann et al (2008) observed a viscosity decrease in a 0.15% XG solution when ion content was increased 12 .…”
Section: Rheological Characterisation Of Xg Hydrogelsmentioning
confidence: 99%
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“…According to (Bergmann et al, 2008) the mechanism of ion capture by water soluble polysaccharides mainly related to formation of complexes of chelate structure. Research of complex formation of PGU with metal ions allows conclude of chelate structure of formed complexes.…”
Section: Pgu Interaction With Water Solutions Of Phenol and Transitiomentioning
confidence: 99%
“…Trisaccharide side chains are composed of mannose b-(1 fi 4) glucuronic acid b-(1 fi 2) mannose attached to alternate glucose residues in the backbone by a-(1 fi 3) linkages. 15,16 Their anionic and hydrophilic surface characteristics facilitate interactions with cations 17,18 and other polysaccharides such as glucose, mannose (C 6 H 12 O 6 ), potassium gluconate (C 6 H 11 KO 7 ), acetate (CH 3 CO 2 À ), and pyruvate (CH 3 COCOOH), inducing stronger gelation. 19 Tamarind gum, a crude extract of tamarind seeds, is rich in polysaccharide ($65-72%), 20 which contains glucose, xylose, and galactose units, in a molecular ratio of $3:2:1, respectively.…”
Section: Introductionmentioning
confidence: 99%