Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

Grisel, Michel; Aguni, Youssef; Renou, Frédéric; Malhiac, Catherine

doi:10.1016/j.foodhyd.2015.05.041

Cited by 34 publications

(18 citation statements)

References 49 publications

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“…For example, the retention of a hydrophobic probe (ethyl decanoate) in the liquid phase of the LBG/XG system was higher than expected from the retentions of individual gum solutions. The enhancement of the hydrophobe retention was attributed to an increase in local hydrophobicity due to interactions of XG side chains with smooth (unsubstituted) segments of LBG (Grisel et al, 2015). Additionally, NMR studies demonstrated motional restrictions of the XG pyruvate group in the presence of LBG (Takemasa & Nishinari, 2016), which confirms involvement of this hydrophobic moiety at the terminal end of XG side chains in the intermolecular interactions between XG and LBG.…”

Section: Introductionmentioning

confidence: 78%

“…Mixtures of xanthan gum (XG), a microbial exopolysaccharide, with various galactomannans, such as locust bean gum (LBG), are amongst the most studied examples that exhibit synergistic interactions (Acar & Kurt, 2020;Casas & García-Ochoa, 1999;Copetti, Grassi, Lapasin, & Pricl, 1997;Goycoolea, Richardson, Morris, & Gidley, 1995;Grisel, Aguni, Renou, & Malhiac, 2015;Jo, Bak, & Yoo, 2018). A combination of XG, which forms weak gels, and non-gelling galactomannans results in a significant increase in viscosity at low polymer concentrations and the formation of strong thermo-reversible gels at moderate polymer concentrations.…”

Section: Introductionmentioning

confidence: 99%

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Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions

Nigmatullin

Johns

Eichhorn

2020

Carbohydrate Polymers

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Locust bean/xanthan gum (LBG/XG) synergistic networks have previously been well studied, with evidence that junction zones between the two polymers result in hydrophobic domains.Here we report on the effect of both hydrophilic and hydrophobic cellulose nanocrystals (CNCs) on the rheological properties of the individual gums, the gum networks, and emulsion gels consisting of the gum network and corn oil. We also take advantage of differences in the autofluorescent spectra for each of the components to map their distribution within the gel and emulsion gel systems. Whilst both types of CNC confer thermal stability to the systems, hydrophilic CNCs induce minor changes in rheological properties of synergistic gels and prove to be detrimental to the stability of the emulsion gels. In contrast, hydrophobic CNCs associate with the LBG/XG network, affecting the rheological response. Their inclusion in the emulsion gel system results in smaller, more homogeneously distributed oil droplets with a resultant increase in the storage modulus by an order of magnitude compared to the CNC-free and hydrophilic CNC systems. We conclude that hydrophobic CNCs play a critical role in stabilising LBG/XG network gels and emulsions.

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Section: Introductionmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions

Nigmatullin

Johns

Eichhorn

2020

Carbohydrate Polymers

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“…Caesalpinia spinosa gum showed in general good compatibility with the natural and synthetic rheology modifiers tested, i.e., carrageenan, carbomer, hydroxyethylcellulose, and ammonium acryloyldimethyltaurate/VP copolymer, with a strong viscosity increase. Additionally, there was an interesting synergic effect with xanthan gum [9,10].…”

Section: Compatibility Trialsmentioning

confidence: 96%

A New Gelling Agent and Rheology Modifier in Cosmetics: Caesalpinia spinosa Gum

Rigano¹,

Deola²,

Zaccariotto

et al. 2019

Cosmetics

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Caesalpinia spinosa gum is a vegetal polysaccharide obtained by grinding the endosperm of Caesalpinia spinosa seeds. It is commonly used as a rheology modifier in food industry. Its rheological behavior, compatibility with common cosmetic ingredients, and application as a thickener in different types of cosmetic formulations were investigated in this article. At low concentrations (0.1–0.2%) the behavior is Newtonian; at higher percentages (0.5–2.0%) it is pseudoplastic without thixotropy. The gum was tested in combination with salts, chelating agents, humectants, thickeners, pigments, nano UV filters, surfactants, conditioners, and ethanol, as well as in acidic/alkaline conditions. The wide compatibility and the interesting sensory profile, even in association with other thickeners, make the Caesalpinia spinosa gum a very promising ingredient for the thickening of various cosmetic products.

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“…LBG consists of a main chain of mannose units with side-branches of galactose units. The distribution of galactose is non-regular and non-statistically random (Haddarah et al, 2014); thus, the substituted segments (hairy regions) and unsubstituted segments (smooth regions) are simultaneously present in one LBG molecule (Grisel et al, 2015). When XG is dispersed in a liquid, it forms a partially ordered (stable) double-helix structure and a disordered (unstable) random coil structure at the same time (Khouryieh et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…When XG is dispersed in a liquid, it forms a partially ordered (stable) double-helix structure and a disordered (unstable) random coil structure at the same time (Khouryieh et al, 2007). The rheological synergism of XG and LBG is known to occur through the intermolecular interaction between the disordered segments of XG and the smooth regions of LBG (Grisel et al, 2015;Renou et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures

Yoo

2019

Food Sci Biotechnol

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The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G 0), and loss modulus (G 00) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G 0 values, and 50XG/ 50LBG mixture exhibited stronger synergy than 75XG/ 25LBG mixtures. However, the addition of sucrose reduced the magnitude of the synergistic effects, indicating that the presence of sucrose in XG-LBG mixtures negatively affected the synergistic interaction between gum molecules. Sucrose may competitively inhibit the binding of gum polymers to water molecules. The rheological properties of XG, LBG, and XG-LBG mixtures were affected by the addition of sucrose in a concentration-dependent manner.

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Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

Cited by 34 publications

References 49 publications

Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions

Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions

A New Gelling Agent and Rheology Modifier in Cosmetics: Caesalpinia spinosa Gum

Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures

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