Stoichiometry and Conformation of Xanthan in Synergistic Gelation with Locust Bean Gum or Konjac Glucomannan: Evidence for Heterotypic Binding

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

“…A synergistic interaction occurs between xanthan gum and galactomannans such as guar and locust bean gum (LBG) in solutions to result in enhanced viscosity or gelation (Dea, Morris, Rees, & Welsh, 1997;Tako, 1993;Tako & Nakamura, 1984, 1989Goycoolea, Richardson, & Morris, 1995;Khouryieh H. A., Herald, Aramouni, & Alavi, 2006;Khouryieh H. A., Herald, Aramouni, Bean, & Alavi, 2007a, 2007bLong et al, 2013). Despite the great number of studies dealing with milk protein-polysaccharide emulsions, relatively limited studies have been 5 performed on comparison of the influence of ionic and neutral hydrocolloids in proteinhydrocolloid emulsions.…”

Pharmaceutical use of galactomannans

“…[91][92][93][94][95][96][97][98][99][100] The binary mixture of galactomannans with other biopolymers has also been studied, especially with xanthan 14,15,18,[101][102][103][104][105][106][107][108] that enables gel formation and potential drug entrapment, for the development of modified drug delivery systems.…”

“…[10][11][12] Galactomannans have sometimes been used in binary mixtures with other polysaccharides, such as with xanthan gum, agar and kappa-carrageenan, to form gels with new properties. 5,[13][14][15][16][17][18] The three major galactomannans of commercial importance in food and non-food industries are guar (Cyamopsis tetragonolobus, M/G 1.5), tara (Caesalpinia spinosa, M/G 3) and locust bean gums (Ceratonia siliqua, M/G 3.5). 8,19 Other commercial galactomannans, such as gums of Cassia tora (M/G 8.3), Trigonella foenumgraecum (M/G 1.0) and Prosopis juliflora (M/G 1.2), are also produced.…”

Cascade model for coupled two‐component polymer gels

“…Unlike single-component polymer gels, very few experimental modulus-concentration data can be found in the literature. Goycoolea et al 27 have examined the synergistic gelation of xanthan gum (XG) with locust bean gum (LBG) or konjac mannan (KM). They proposed that the binding site involves the interaction of one segment of LBG or KM with one segment of XG.…”

“…Figure 6 shows the variation of gel modulus at Figure 6 Testing of the elastic model using eq. (15) for two-component gels of 0.1% (w/v) deacetylated xanthan mixing with locust bean gum (LBG) or konjac glucomannan (KM) (data from Goycoolea et al 27 ). The concentration on the abscissa refers to LBG (F) or KM (E).…”