On the origin of sharp peaks in the X-ray diffraction patterns of xanthan powders

Lad, Mita; Todd, T. R.; Morris, Gordon A.; MacNaughtan, William; Sworn, Graham; Foster, Tim

doi:10.1016/j.foodchem.2013.01.096

Cited by 12 publications

(7 citation statements)

References 15 publications

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“…For the clear comparison of the structures, the XRD patterns of the hydrogels and WPC is presented in Figure 6. Ahuja, Kumar, and Singh (2012) and the previous finding indicating the amorphous nature of XG (Ahuja et al, 2012;Lad et al, 2013). The XRD pattern of WPC hydrogel changed slightly by created a complex of WPC-XG.…”

Section: X-ray Diffractionsupporting

confidence: 68%

Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel

Pilevaran

Tavakolipour

Naji‐Tabasi³

et al. 2021

J Food Process Engineering

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Extensive employment of hydrogels in various industry especially food areas of applications is considered to be of prime importance. The current research is focused on producing a heat-induced hydrogel consisting of whey protein concentrate (WPC) and different concentrations of xanthan gum (XG) (0, 0.01, 0.3, and 0.6%) to develop the texture and thermal stability of WPC hydrogel. The soluble complex of WPC-XG, which was created in pH 6, was used to fabricate hydrogels. The Fourier transform infrared, scanning electronic microscope (SEM), differential scanning calorimeter (DSC), X-ray, swelling index, water-holding capacity (WHC), porosity, and rheology measurement of hydrogels were investigated. The highest amount of porosity was created in WPC-0.6% XG hydrogel (88%) (p < .05) and was in agreement with SEM results. The WPC-XG hydrogel, especially at 6% of XG, displayed the utmost power to keep water under the centrifugation process ($50%). Nevertheless, the WPC hydrogel had the lowest WHC rather than other hydrogel mixtures. The presence of XG in hydrogel resulted in less elasticity in comparison with WPC hydrogel.According to the DSC result, the WPC-XG composite hydrogel had more thermal stable hydrogel. As a result, the soluble complex of WPC-XG improved the formation of a three-dimensional network structures.Practical Applications: Hydrogels are able to preserve the stability of the functional compounds, allow targeted and controlled release, improve texture, applied as a fat replacement in the food industry. Improvement textural characteristic of natural hydrogels with high thermal stability during food processing is important for use in the food industry. Therefore, the aim of this research is to use a soluble complex of whey protein concentrate-xanthan gum for development elastic and thermal stable hydrogels.

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Section: X-ray Diffractionsupporting

confidence: 68%

Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel

Pilevaran

Tavakolipour

Naji‐Tabasi³

et al. 2021

J Food Process Engineering

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“…Nevertheless, some fields of applications remains still poorly explored; one of them is the production of xanthan based aerogels, the other is the production of xanthan nanocrystals. Although the crystallinity of xanthan depends on the moisture content, it is surprising that the literature reports about nanocrystals produced from the hydrolysis of many different natural polymers, but the production of xanthan nanocrystals by acid hydrolysis is scarcely explored . Recently the production and luminescent properties of composites obtained by combining polysaccharides, such as cellulose, chitosan, alginate, starch, and luminescent fillers have been reviewed .…”

Section: Perspectives For Xanthan Applicationsmentioning

confidence: 99%

Xanthan gum: A versatile biopolymer for biomedical and technological applications

Petri

2015

J of Applied Polymer Sci

334

189

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Xanthan gum is an extracellular polymer produced mainly by the bacterium Xanthomonas campestris. Traditionally it plays an important role in industrial applications as thickener, emulsion stabilizer and it has been added to water-based drilling fluids due to its pseudoplastic behavior and thermal stability. The structural properties of xanthan in solution can be tuned by the temperature and ionic strength; under high ionic strength or low temperature, xanthan chains are arranged in helical conformation, whereas under low ionic strength or high temperature, xanthan chains are coiled. Xanthan high molecular weight favors the building up of physical and chemical networks, which have been used as carriers for drugs and proteins and as scaffolds for cells. In combination with other polymers xanthan has been applied as excipient in tablets or as supporting hydrogels for drug release applications, particularly due to its acid resistance. The large versatility of xanthan gum opens the possibility for the creation of new architectures and additional applications involving this fascinating polymer. AIMSThe purpose of this review is to report on the applications of xanthan gum in biomedical and technological products over the last ten years, but revisiting the background and the highlights of traditional applications as thickener. The in vivo biodegradability and biocompatibility of xanthan gum are fundamental characteristics that allow its use in biomedical applications. The ability to form networks and acid resistance make xanthan gum, as pure excipient or in combination with other polymers, very attractive as drug carriers. The recent combinations with inorganic particles open a range of new applications.

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“…The small increases in transition temperature of the xanthans in the LPX+HPX mixture can be qualitatively assigned to effective increases in salt concentration perhaps because the HPX may come naturally with significant amounts of associated salt (Lad, Todd, Morris, MacNaughtan, Sworn, & Foster, 2013) although these effects at low concentrations of xanthan would be expected to be small. The changes in the SPX+LPX system are not easily explained.…”

Section: Resultsmentioning

confidence: 99%

“…A cursory glance through the literature reveals that whilst most cited literature reports dialysis against water or salt solutions, some published work is unclear or unspecified. It was decided to use the manufacturer's measured value for sodium content of ~4% for a typical dry xanthan (see Table 1 in Lad et al (2013) for more details), convert this into a sodium chloride equivalent and to fit the data again. This ionic concentration is a typical value for a dry xanthan; the values for xanthans containing different levels of charged groups may well be different.…”

Section: Residual Ionic Contentmentioning

confidence: 99%

The influence of charge on the multiple thermal transitions observed in xanthan

et al. 2019

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 Transitions in xanthan with charged pyruvate groups occur at lower temperatures  A mass action model describes changes in transition temperature with salt addition  Xanthans having biphasic transitions have phases with different levels of pyruvate  Salt differentially affects transition temperatures of different pyruvate phases  A linear relation exists between ln[NaCl] and the reciprocal transition temperature

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On the origin of sharp peaks in the X-ray diffraction patterns of xanthan powders

Cited by 12 publications

References 15 publications

Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel

Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel

Xanthan gum: A versatile biopolymer for biomedical and technological applications

The influence of charge on the multiple thermal transitions observed in xanthan

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