Binding of galactomannans to kappa-carrageenan after cold mixing

Parker, Alan; Lelimousin, Dominique; Miniou, Christian; Boulenguer, Patrick

doi:10.1016/0008-6215(95)00042-r

Cited by 17 publications

(9 citation statements)

References 12 publications

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“…All the blend compositions show a broad and diffuse peak, which indicates the amorphous nature of the blends. These results are in agreement with previous studies, where new ordered (crystalline) structure in k-car/LBG mixture were not observed when using XRD (Parker, Lelimousin, Miniou, & Boulenguer, 1995). On the other hand, Williams and Langdon (1996) observed the interaction between k-car/LBG using differential scanning calorimetry (DSC), which implied a crystalline structure, where the LBG chains take part in a direct association process involving bundles of self-aggregated k-car.…”

Section: X-ray Diffraction (Xrd)supporting

confidence: 92%

“…On the other hand, Williams and Langdon (1996) observed the interaction between k-car/LBG using differential scanning calorimetry (DSC), which implied a crystalline structure, where the LBG chains take part in a direct association process involving bundles of self-aggregated k-car. These authors pointed out that this mechanism does not compromise the XRD data, however the conformational state of the macromolecules still is a matter of debate (Parker et al, 1995).…”

Section: X-ray Diffraction (Xrd)mentioning

confidence: 99%

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Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

et al. 2012

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The development of mixed systems, formed by locust bean gum (LBG), and k-carrageenan (k-car) can offer new interesting applications such as the development of edible films with particular properties. kcar/LBG blend films with different ratios were developed, and their effects on films' physical properties were assessed. Thermogravimetric analysis (TGA), X-ray diffraction (XRD) patterns, dynamic mechanical analysis (DMA) and Fourier-transform infrared (FTIR) spectroscopy techniques were used to highlight the interactions between the two polysaccharides. The addition of k-car to LBG improved the barrier properties of the films leading to a decrease of water vapor permeability (WVP). Improved values of elongation-at-break (EB) were registered when the ratio of k-car/LBG was 80/20 or 40/60 (% w/w). Moreover, the k-car/LBG blend films enhance the tensile strength (TS) compared to k-car and LBG films. FTIR results suggested that hydrogen bonds interactions between k-car and LBG have a great influence in films' properties e.g. moisture content, WVP. Therefore, different k-car/LBG ratios can be used to tailor edible films with enhanced barrier and mechanical properties.

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Section: X-ray Diffraction (Xrd)supporting

confidence: 92%

Section: X-ray Diffraction (Xrd)mentioning

confidence: 99%

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

et al. 2012

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“…Hence, the optimum gel mixture depended on the ratio between KGM and κCG (Tanaka & Nishinari, 2007). The properties of the gel mixture in this study were related to molecular structure, polymer molecular weight, and participation ratio, consistent with results published in other studies (Brenner et al, 2013;Dai & Matsukawa, 2013;Goycoolea et al, 1995;Parker et al, 1995;Yoon et al, 2004).…”

Section: Effects Of κCg Kgm and Mcs On Wvsupporting

confidence: 91%

Optimization of gel mixture formulation based on weighted value using response surface methodology

Dai

Ding

Chen

et al. 2020

CyTA - Journal of Food

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Gel mixtures play an important role in food processing. We investigated the interactions among three polysaccharides, konjac glucomannan (KGM), κ-carrageenan (κCG), and modified corn starch (MCS), by applying central composite design of response surface methodology to model and optimize the weighted value (WV) for water holding capacity (WHC), hardness (H), and springiness (S) of gelation. Using statistical analysis, we determined the optimum gel mixture formulation as 6 g κCG, 8 g KGM, and 9 g MCS, with a maximum WV of 0.945. The order of influence of the three polysaccharides on the gel properties of the mixture was κCG > MCS > KGM. Scanning electron microscopy revealed that KGM and κCG formed a spiral structure with the gaps filled with MCS; the three polysaccharides formed a closely networked structure. Our results demonstrated that optimizing gel mixture using response surface methodology is effective, particularly, where high-quality gel mixture is required. Optimización de la formulación de una mezcla de gel basada en el valor ponderado utilizando la metodología de superficie de respuesta RESUMEN Las mezclas de gel desempeñan un papel importante en el procesamiento de los alimentos. En este estudio investigamos las interacciones entre tres polisacáridos, el konjac glucomanano (KGM), el κcarragenano (κCG) y el almidón de maíz modificado (MCS). Para ello se aplicó el diseño de compuesto central de la metodología de superficie de respuesta, a fin de modelar y optimizar el valor ponderado (WV) de la capacidad de retención de agua (WHC), la dureza (H) y la elasticidad (S) de la gelificación. Utilizando análisis estadísticos determinamos la formulación óptima de la mezcla de gelatina como 6 g κCG, 8 g KGM y 9 g MCS, con un WV máximo de 0.945. El orden de influencia de cada uno de los tres polisacáridos en las propiedades del gel de la mezcla fue κCG > MCS > KGM. La microscopía electrónica de barrido reveló que KGM y κCG forman una estructura en espiral en la que los huecos son rellenados con MCS; a su vez, los tres polisacáridos forman una estructura estrechamente conectada en red. Nuestros resultados indican que la optimización de la mezcla de gel utilizando la metodología de superficie de respuesta es eficaz, en particular cuando se requiere una mezcla de gel de alta calidad. KEYWORDS Gel mixtures; weighted value; response surface methodology; κ-carrageenan; konjac glucomannan; modified corn starch PALABRAS CLAVE mezclas de gel; valor ponderado; metodología de superficie de respuesta; κcarragenano; konjac glucomanano; almidón de maíz modificado CONTACT Guodong Wang

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“…[13][14][15] It has been suggested that either such binding does not occur or that any binding is transient, or that there exists a nonspecific binding of the galactomannan or glucomannan to aggregates of the anionic polysaccharide. 14 The bulk of the experimental evidence summarized in recent reviews [1][2][3][4] and supplemented by newer theoretical 16 and experimental [17][18][19][20] studies has been taken to suggest that the mixed gels contain junction zones in which segments of the galactomannan or glucomannan chains adsorb to the surfaces of aggregates of the anionic polysaccharide helices.…”

Section: Introductionmentioning

confidence: 99%

“…Addition of the galactomannan or glucomannan modifies and/or enhances gelation or leads to gelation at lower concentrations. − For these mixtures, it has proved impossible to find direct evidence for stereochemically compatible specific intermolecular binding between the two polysaccharides. − It has been suggested that either such binding does not occur or that any binding is transient, or that there exists a nonspecific binding of the galactomannan or glucomannan to aggregates of the anionic polysaccharide . The bulk of the experimental evidence summarized in recent reviews 1-4 and supplemented by newer theoretical and experimental − studies has been taken to suggest that the mixed gels contain junction zones in which segments of the galactomannan or glucomannan chains adsorb to the surfaces of aggregates of the anionic polysaccharide helices.…”

Section: Introductionmentioning

confidence: 99%

Synergistic Interactions of Acetan with Carob or Konjac Mannan

1998

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New experimental evidence has been obtained which demonstrates synergistic interaction of mixtures of acetan with carob or konjac mannan. These binary mixtures have been shown to form thermoreversible gels under conditions for which the individual components do not gel. The rheological properties of acetan-carob and acetan-konjac mannan mixtures have been studied at various concentrations above and below the threshold concentration for gelation. In dilute solutions, the synergisms manifested themselves as an enhancement of the viscosity, whereas at higher concentrations gelation occurred. The synergistic effects were much weaker for acetan-konjac mannan mixtures than for acetancarob mixtures. Deacetylation of acetan enhanced the synergistic interactions, particularly for acetankonjac mannan mixtures, and also altered the polymer ratio at which the maximum interactions were observed. The influence of the stability of the acetan helix on the gelation of the binary mixtures was investigated by varying the mixing (preparation) temperature and the level of salt added to the mixtures. These studies suggest that factors destabilizing the acetan helix favor gelation.

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Binding of galactomannans to kappa-carrageenan after cold mixing

Cited by 17 publications

References 12 publications

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

Optimization of gel mixture formulation based on weighted value using response surface methodology

Synergistic Interactions of Acetan with Carob or Konjac Mannan

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