Interaction properties of d-galactose-depleted guar galactomannan samples

Structural Analysis of Bioengineered α-d-Glucan Produced by a Triple Mutant of the Glucansucrase GTF180 Enzyme from Lactobacillus reuteri Strain 180: Generation of (α1→4) Linkages in a Native (1→3)(1→6)-α-d-Glucan

“…Bacterial exopolysaccharides have been used as thickeners, stabilizers, and gelling agents. 3 To improve these properties, attention has been paid to the engineering of polysaccharide structures via chemical 4 or enzymatic derivatizations [5][6][7] and by genetic modification of source micro-organisms. 8,9 Recently, a family of glucansucrases was discovered in Lactobacillus reuteri, which converts sucrose into large, heavily branched R-D-glucans.…”

Preparation and Analysis of Water Continuous Very Low Fat Spreads

“…Formation of coupled arrangements would convert the phase separated, milk protein continuous mixture (argued in the preceding section) into a co-operative three-dimensional network. Heterologous interactions between LBG or guar and certain helix-forming polysaccharides (agarose, xanthan and kappa carrageenan) are well known (13,14). In general the phenomenon is believed to involve unsubstituted regions of the mannan backbone, i.e.…”

Real-time monitoring of enzymatic hydrolysis of galactomannans

“…The decay rate ␣, can then be obtained by a single parameter fit to Kc 0 /I(q, t) according to Eq. (11), where all the constants on the right-hand side are simply the measured value of Kc 0 /I(q, 0). This could even be obtained from a straight line fit to the initial slope of Kc/I(q, t).…”