A rheological study of the order-disorder conformational transition of xanthan gum

Pelletier, Éric; Viebke, Christer; Meadows, J.; Williams, Peter A.

doi:10.1002/1097-0282(20011015)59:5<339::aid-bip1031>3.0.co;2-a

Cited by 102 publications

(44 citation statements)

References 34 publications

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“…The lowest weight loss among the coated samples was obtained by applying the treatment T8 when loss of 2.50% was found. According to Pelletier et al (2001), the addition of high concentrations of electrolytes reduces the electrostatic repulsion between the chains of xanthan, leading to ordinance of these chains and facilitating the intermolecular association. The intermolecular association and development of a threedimensional network increases the viscosity of xanthan solution.…”

Section: Physical Analysismentioning

confidence: 99%

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple

Freitas

Cortez‐Vega

Pizato

et al. 2013

Journal of Food Safety

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This study aimed to evaluate xanthan gum as a carrier of preservative solution and calcium chloride in edible coating applied to fresh‐cut apple. The utilized coatings, prepared in aqueous solution, were: (T1) control, (T2) 1% glycerol, (T3) 1% glycerol and 0.5% xanthan gum, (T4) 1% glycerol, 0.5% xanthan gum and 1% CaCl2 (T5) 1% CaCl2 (T6) 1% ascorbic acid and 0.25% citric acid, (T7) 1% glycerol, 0.5% xanthan gum, 1% ascorbic acid and 0.25% citric acid (T8) 1% glycerol, 0.5% xanthan gum, 1% CaCl2, 1% ascorbic acid and 0.25% citric acid. The T8 treatment presented the best combination of results, with reduction of mass loss and oxidative browning, increase of firmness, lower growth of psychrotrophic microorganisms, molds and yeasts, and absence of total and thermotolerant coliforms, Escherichia coli and Salmonella sp. Practical Applications Fresh‐cut apples are appreciated worldwide for their flavor and nutritional composition. However, their shelf life is limited by changes in color, texture, appearance and microbial growth. An alternative to try to minimize the losses and increase the shelf life of this product is the use of edible coatings, maintaining the quality parameters of fresh fruit. Xanthan gum, a thickening agent, can be used as a carrier of preservative solution (citric and ascorbic acid) and calcium chloride to be used in edible coating in fresh‐cut apples. It can be considered useful to the minimal processing industry and used as an alternative to fast food and other ready‐to‐eat products, attending the demand for healthy and convenient foodstuffs.

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Section: Physical Analysismentioning

confidence: 99%

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple

Freitas

Cortez‐Vega

Pizato

et al. 2013

Journal of Food Safety

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“…If the strain amplitude, , is sufficiently small, the shear stress can be calculated by use of the Boltzmann superposition principle, resulting in a following form of the sinusoidal shear stress: (2) where σ is the shear stress, σ 0 is the stress amplitude, and δ is the phase angle (or mechanical loss angle). The amplitude ratio, σ 0 /γ 0 , and the phase angle, δ, are functions of angular frequency but are independent of strain amplitude [56].…”

Section: Stress Waveforms : Linear Viscoelastic Behaviormentioning

confidence: 95%

“…It is customary to make use of a trigonometric identity to express equation (2) in the following form:…”

Section: Stress Waveforms : Linear Viscoelastic Behaviormentioning

confidence: 99%

Nonlinear Viscoelastic Behavior of Concentrated Xanthan Gum Systems in Large Amplitude Oscillatory Shear (LAOS) Flow Fields : Stress Waveform and Lissajous Pattern Analysis

Ahn¹,

Kuk²,

Lee³

et al. 2016

Textile Science and Engineering

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“…A xantana passa por uma mudança na conformação de ordem para desordem quando em solução salina, de baixa força iônica e aquecida (MORRIS, 1996;PELLETIER et al, 2001). Apesar de muitos pesquisadores terem feito vários estudos acerca da mudança conformacional, a explanação da estrutura molecular não é razoável, ainda.…”

Section: Estrutura E Conformação Da Xantanaunclassified

“…Em solução 1% (m/v) a 25°C, a xantana adquire uma conformação ordenada igual à conformação na ausência de eletrólito. Contudo, a concentração do eletrólito presente influenciará a temperatura da transição ordem-desordem da xantana, uma vez no estado ordenado, as características estruturais e propriedades reológicas da solução de xantana são basicamente insensíveis à concentração do eletrólito (PELLETIER et al, 2001).…”

Section: Reologia Da Xantanaunclassified

Reologia de Xantana: uma revisão sobre a influência de eletrólitos na viscosidade de soluções aquosas de gomas xantana

Díaz

Vendruscolo

2004

Semina: Tech. Ex.

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ResumoDiversas cepas de Xanthomonas campestris são capazes de produzir um biopolímero bacteriano denominado xantana, o qual é amplamente utilizado na indústria alimentícia. Para uma efetiva aplicação da xantana na indústria fazem-se necessários conhecimentos relacionados às propriedades químicas e à adição de eletrólitos, bem como seus efeitos nas características reológicas da solução de xantana. A cada novo biopolímero bacteriano sintetizado, surgem novos comportamentos reológicos, assim se faz necessário sua avaliação para posterior aplicação industrial. O presente trabalho tem como propósito revisar aspectos da estrutura química da xantana, efeitos da adição de eletrólitos e suas influências sobre a viscosidade apresentada por suas soluções. Palavras-chave: Xantana. Eletrólito. Viscosidade. AbstractSeveral strains of Xanthomonas campestris are able to produce a bacterial biopolymer called xanthan which is widely used in the food industry. In order to have an effective use of the xanthan in the industry, not only the studies concerning the chemical properties of the xanthan should be considered, but also the studies related to its addition of electrolytes, and its effects in the rheological behaviour. When a new bacterial biopolymer is sinthetized, new rheological behaviours appear. This study aims at review the influence of the chemical structural and addition of salts to the rheological behaviour of the xanthan aqueous solution.

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A rheological study of the order-disorder conformational transition of xanthan gum

Cited by 102 publications

References 34 publications

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple

Xanthan Gum as a Carrier of Preservative Agents and Calcium Chloride Applied on Fresh‐Cut Apple

Nonlinear Viscoelastic Behavior of Concentrated Xanthan Gum Systems in Large Amplitude Oscillatory Shear (LAOS) Flow Fields : Stress Waveform and Lissajous Pattern Analysis

Reologia de Xantana: uma revisão sobre a influência de eletrólitos na viscosidade de soluções aquosas de gomas xantana

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