Competitive inhibition of interchain interactions in polysaccharide systems

Morris, Edwin R.; Rees, David A.; Robinson, Geoffrey; Young, Graham

doi:10.1016/0022-2836(80)90292-2

Cited by 74 publications

(43 citation statements)

References 38 publications

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“…doi:10.1016/j.foodres.2005.07.011 galactomannans (LBG and guar gum) was first pointed out by Rocks (1971), who reported that xanthan gum formed thermoreversible gels with LBG but not with guar gum. In further studies, Morris, Rees, Robinson, and Young (1980) confirmed that the interaction between xanthan and galactomannans arose from intermolecular binding rather than from mutual exclusion of incompatible molecules. Tako, Asato, and Nakamura (1984) studied the interaction between xanthan and LBG by using rheological procedures, and suggested that the interaction occurs between xanthan side chains and the LBG backbone as in a lock-and-key model, in which one xanthan chain could associate with one, two, or more LBG molecules.…”

Section: Introductionsupporting

confidence: 71%

Rheological study of xanthan and locust bean gum interaction in dilute solution

Higiro

Herald

Alavi

2006

Food Research International

135

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Section: Introductionsupporting

confidence: 71%

Rheological study of xanthan and locust bean gum interaction in dilute solution

Higiro

Herald

Alavi

2006

Food Research International

135

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“…2 However, experimental data have shown that guar gum (GG), the galactomannan from Cyamopsis tetragonolobus seeds with a M/G of approximately 2:1, is effective in producing an increase in viscosity when blended with xanthan gum. 3,[7][8][9] Viscoelastic measurements of xanthan gum mixtures with GG samples of different molecular weights showed a significant effect of molecular weight; the higher the molecular weight, the stronger the effect. 10 At high extents of enzymatic modification, GG was shown to interact synergically with xanthan to produce gels with elastic modulus and yield stress similar to or exceeding those of locust bean gum.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Prosopis juliflora seed gum and the effect of its addition to kappa-carrageenan systems

Azero¹,

Andrade²

2006

J. Braz. Chem. Soc.

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A galactomanana de Prosopis juliflora (PJ) foi obtida por extração em água, a 50 °C, a partir de sementes moídas. As suas características estruturais e as propriedades em solução foram comparadas com as de uma amostra comercial de goma guar (GG). Após degradação parcial, as amostras resultantes foram submetidas à espectroscopia de 13 C RMN. As razões manose/galactose de PJ (M/G = 1,64) e de GG (M/G = 1,85) foram determinadas a partir das áreas relativas aos picos atribuídos a C-1. A expansão das linhas do C-4 revelaram diferenças na estrutura fina das duas galactomananas. A viscosidade intrínseca determinada para a amostra de GG, [η] = 10,3 dL g -1 , foi ligeiramente maior do que a determinada para a PJ, [η] = 9,4 dL g -1 . Experimentos dinâmicos realizados nas mesmas concentrações mostraram comportamentos viscoelásticos similares para as duas gomas. Nenhum aumento no módulo de armazenamento (G′) foi observado para misturas κ-carragenana/PJ em 0,1 mol L -1 KCl em uma concentração total de 1,0 g L -1 , em relação à κ-carragenana sozinha. Géis fortes, obtidos pela mistura de κ-carragenana e PJ ou GG em 0,25 mol L -1 KCl em uma concentração total de 10 g L -1 apresentaram propriedades mecânicas similares.The galactomannan from Prosopis juliflora (PJ galactomannan) was extracted from milled seeds in water at 50 o C. Its structural and solution properties were characterised in comparison with a commercial sample of guar gum (GG galactomannan). After partial degradation, the resulting samples were submitted to 13 C-NMR spectroscopy. The mannose to galactose (M/G) ratios of PJ (M/G = 1.64) and GG (M/G = 1.85) galactomannans were estimated from the relative peak areas of the corresponding C-1 lines. Expansion of the C-4 lines revealed differences in the fine structure of the two galactomannans. The intrinsic viscosity determined for the GG sample, [η] = 10.3 dL g -1 , was slightly higher than that determined for PJ galactomannan, [η] = 9.4 dL g -1 . Dynamic experiments carried out at the same concentrations showed similar viscoelastic behaviours for the two gums. No enhancement in the storage modulus (G′) was observed for κ-carrageenan/PJ mixed solution in 0.1 mol L -1 KCl at 1.0 g L -1 total polymer concentration, in relation to κ-carrageenan alone. Self-supporting gels obtained by mixing κ-carrageenan and PJ or GG galactomannans in 0.25 mol L -1 KCl at 10 g L -1 total polymer concentration displayed similar mechanical properties.

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“…Polysaccharides are refractory enough to be found in the deep ocean and have a turnover time of hundreds of years (Guo and Santschi, 1997 ). Polysaccharides are generally rigid due to the large quantity of strongly bound hydration water (up to 80%), their association into double or triple helices that may be stabilized by hydrogen or calcium bridges or helices aggregation (Morris et al , 1980 ;Norton et al , 1984 ;Rees, 1981 ). Transmission electron microscopy (TEM) and atomic force microscopy (AFM) analysis of freshwater and marine polysaccharides suggest that they are a few nanometres in thickness with a length greater than 1 µ m and variable conformation as a function of pH and ionic strength (Leppard et al , 1990 ;Perret et al , 1991 ;Santschi et al , 1998 ).…”

Section: Fibrillar Polysaccharidesmentioning

confidence: 99%