Conformational Role of Xanthan Gum in its Interaction with Guar Gum

Abstract

Ubbelohde viscometry, texture analysis, and centrifugation were used to investigate the effects of chain conformational changes of xanthan or deacetylated xanthan gum on its interaction with guar gum. Guar gum was not effective in denaturing xanthan gum when the xanthan helical structure was stabilized by salt. The intrinsic viscosities of deacetylated xanthan and guar blends were higher than those calculated from the weight averages of the 2. Conformational change was not observed for deacetylated xanthan, presuming deacetylated xanthan was in the exact conformation for guar to bind so that the most stable heterotypic structure between deacetylated xanthan and guar was formed directly, thus the strongest interaction was observed between deacetylated xanthan and guar.

Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics

“…Furthermore, with NMR, water mobility can be examined when polysaccharides are involved in a system. [43,66,86,87,90,94,112,113,128] differential scanning calorimetry thermal analysis, gelation mechanisms explored [90,112,113,124,128,129] nuclear magnetic resonance molecular structure and structural changes [90,114,130] electron spin resonance molecular structure and structural changes [112,127,129] dynamic light scattering particle size [89,114,115,131] atomic force microscopy surface morphology [113,128] scanning electron microscopy surface morphology [116,132] …”

“…Rheological properties, including viscosity and dynamic modulus, are often used to characterize the behavior of gum, starch, and gum/starch combinations [43,44,86,87,90,94,112,113]. Along with rheological properties, certain physical properties such as gel strength and adhesiveness can also provide a broader view of the behavior and stability of the gum system.…”

“…Because of its resilience to pH and temperature fluctuations, xanthan gum has been extensively studied for its own properties and synergistic effects with other gums, starches, and food ingredients. The interactions between xanthan and galactomannans have been examined to identify their synergy that alters viscous and gelation properties [15,[42][43][44][87][88][89]. The synergy of xanthan has also been explored with xyloglucan [90], glucomannan [91], and its positive effects with gum arabic and LBG in emulsions [92], as well as its effect on starch when combined with other gums [93].…”

Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions

“…Their interactions have been studied extensively in an effort to generate new functionality or to manipulate the texture and rheology of food systems, with the ultimate goal of replacing expensive polysaccharides with cheaper alternatives. The interactions between xanthan and guar gum have been studied previously (Casas et al 2000, Tako and Nakamura 1985, Wang et al 2002, with several types of evidence supporting the existence of intermolecular binding between xanthan and galactomannans. Sikora et al (2008) have reviewed some interactions of different polysaccharides and their potential application in the food industry.…”

Rheological and kinetic study of the ultrasonic degradation of xanthan gum in aqueous solutions

“…As a result, the xanthan gum may undergo a thermally induced conformational transition that depends on the salt concentration and temperature of the solvents. To date, much work has attempted to elucidate the relationship between the rheological behaviour of xanthan, conformational change, intermolecular interactions, and stability (Higiro, Herald, & Alavi, 2006;Higiro, Herald, Alavi, & Bean, 2007;Liu & Norisuye, 1988a, 1988bStokke, Smidsrød, & Elgsaeter, 1989;Wang, Sun, & Wang, 2001;Wang, Wang, & Sun, 2002).…”