Degradation of tragacanth by high shear and turbulent forces during microfluidization

Silvestri, Shawn; Gabrielson, Gustave

doi:10.1016/0378-5173(91)90040-u

Cited by 44 publications

(17 citation statements)

References 4 publications

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“…Regardless the design of the HPH unit, permanent loss of viscosity was the common indicator of the modification like in the case of synthetic polymer degradation (Mackenzie & Jemmett, 1971). Most of the time a decrease in molecular weight was observed, so the degradation of biopolymer was clearly the reason of the observed decrease in viscosity (Corredig & Wicker, 2001;Floury et al, 2002;Lagoueyte & Paquin, 1998;Silvestri & Gabrielson, 1991). But in some cases mechanical forces did not modify significantly the biopolymer molecular weight; instead changes in biopolymer polydispersity and molecular structure were observed and their characterization has to be accounted in order to understand the changes in the flow behavior of HPH treated samples (Corredig & Wicker, 2001;Laneuville et al, 2013;Nilsson et al, 2006).…”

Section: Introductionmentioning

confidence: 85%

“…Studies on the theory and mechanism of DNA degradation (Harrington & Zimm, 1965) lead researches to consider applying mechanical forces on other biological polymers too. Tragacanth was the first carbohydrate to be subjected to high shear, turbulence and cavitation forces by using a microfluidizer (Silvestri & Gabrielson, 1991). Beside tragacanth, other carbohydrates have also been reported to have molecular and functional changes as a consequence of applied mechanical forces.…”

Section: Introductionmentioning

confidence: 99%

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Mechanically modified xanthan gum: Rheology and polydispersity aspects

Eren

Santos

Campanella

2015

Carbohydrate Polymers

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Section: Introductionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Mechanically modified xanthan gum: Rheology and polydispersity aspects

Eren

Santos

Campanella

2015

Carbohydrate Polymers

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“…Applying high pressure has been also used to study the disassociation or possibly degradation of polysaccharides such as tragacanth [24], xanthan [25], methyl cellulose [20], chitosan [26] and modified starch [27]. The previous reports suggested that depending on the pressure treatment the functional properties can be greatly affected due to disassociation or disruption of the covalent bonds.…”

Section: Maturation Processmentioning

confidence: 97%

Molecular associations in acacia gums

et al. 2009

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The tendency of polysaccharides to associate in aqueous solution has long been recognised. Molecular associations can profoundly affect their performance in a given application due to its influence on the molecular weight, shape and size. This will ultimately determine how the molecules will interact with each other, with other molecules and with water. There are several factors, such as hydrogen bonding, hydrophobic association, ion mediated association, electrostatic interaction, concentration dependence and the presence of proteinaceous components, which affect this behaviour. Our objective is to highlight the role of the proteinaceous component, present in acacia gum, to promote associations when the gum is subjected to various processing treatments such as maturation, spray drying and irradiation. The results demonstrate the ability of the proteinaceous component to promote hydrophobic associations which influence the size and proportion of the arabinogalactan high molecular weight component (AGP). Heat treatment in solid state (maturation) increases the hydrophobic character of the gum and hence its emulsification performance. Spray drying also involves aggregation through hydrophobic association but changes the surface properties of peptide moieties to become more hydrophilic compared to the association promoted by the maturation treatment in the solid state. Irradiation induced cross-linking, in the presence of unsaturated gas, was used to introduce C-C bonds into the carbohydrate moiety and thus confirms the hydrophobic association prompted by the heat used in the maturation and spray drying. This association can be reversed by treatments, such as filtration or high pressure homogenisation. The results reported here reconcile the contradiction about structure of gum arabic proposed by the wattle-blossom and twisted hairy rope models and shows that the AGP fraction is basically an aggregated fraction made up of AG units stabilized by low molecular weight highly proteinaceous components.

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“…The highest extraction efficiency of DHPMAE could attribute to the powerful shear, high-frequency vibration, high-velocity impaction and cavitation involved in the processing (Liu et al, 2009;Silvestri & Gabrielson, 1991).…”

Section: Accepted Manuscriptmentioning

confidence: 99%