Publication: Associative phenomena in galactomannan-deacetylated xanthan systems
Authors
Goycoolea Valencia, Francisco Martín ; Milas, Michel ; Rinaudo, Marguerite
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/S0141-8130(01)00164-7
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info:eu-repo/semantics/article
Description
© 2001 Elsevier B.V. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
This document is the Accepted Manuscript version of a Published Work that appeared in final form in International Journal of Biological Macromolecules. To access the final edited and published work see https://doi.org/10.1016/S0141-8130(01)00164-7
Abstract
The interaction between mesquite seed galactomannan (MSG; D-mannose to D-galactose ratio (M/G) ~1.1) and deacetylated xanthan (DX) in 5 mM NaCl leading to synergistic gel formation at 25 °C was investigated and compared with the far more studied system made of xanthan and locust bean gum (LBG; M/G ~3.5). Rheology and differential scanning calorimetry were used to measure temperatures of gel formation and transition enthalpy as a function of polymer composition, while circular dichroism was used to probe the conformation of DX in the LBG– DX system. MSG and DX associate at 25 °C with a well defined stoichiometry of 0.6:1.0 (w/w) at low ionic strength favouring the disordered coil state of DX. When LBG was used in place of MSG in water or 5 mM NaCl, two types of mechanisms of interpolymeric association are envisaged.
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