Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties

Wang, Lei; Tian, Haiyan; Zhang, Weimin; Li, Congfa

doi:10.1016/j.foodchem.2023.135990

Cited by 8 publications

(2 citation statements)

References 26 publications

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“…In addition, the contents of the acetate and pyruvate groups in XG were also reported to be involved in the interactions [15,16]. A recent study further found that the ordered XG interacted with LBG through side chains, while the disordered XG and LBG formed gels by backbone-backbone interactions [17]. The interaction mechanisms and blending conditions of XG and LBG needed to form gels are being discussed in this paper.…”

Section: Introductionmentioning

confidence: 85%

Rheological Properties and Kinetics of Gelation of Binary Polymers between Xanthan Gum and Locust Bean Gum

Zhang,

Yan,

Xie

et al. 2023

Polymers

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The synergistic interaction and gelling kinetics between xanthan gum (XG) and locust bean gum (LBG) at different mass ratios (XG/LBG 9:1, 7:3, 5:5, 3:7, 1:9) were investigated using a rheometer. The results showed that the mixtures of XG and LBG induced gel formation, and the strongest gel structure was found for the mixture of XG/LBG 3:7 according to the yield stress, storage modulus (G′), and power law parameters. Temperature ramp studies indicated that heating destroyed the gels at 55~60 °C, while cooling induced the sol–gel transition at around 52 °C for all mixtures. Structure developing rate (SDR) curves showed that XG/LBG 3:7 exhibited the highest SDR during the cooling ramp among all the samples. Non-isothermal kinetic analysis demonstrated that the gelation process of XG/LBG mixtures during cooling included two steps: a high-temperature region (55~39 °C) needing higher activation energy (Ea, 111.97 to 199.20 kJ/mol for different mixtures) and a low-temperature region (39~20 °C) needing lower Ea (74.33 to 85.31 kJ/mol), which indicated higher energy barriers to overcome at the initial stage of gel formation. The lowest Ea of 74.33 kJ/mol was found for XG/LBG 3:7 in the low-temperature region. Scanning electron microscopy (SEM) showed that the gel of XG/LBG 3:7 presented the densest entanglements. These results indicated the strongest synergism interaction occurred in XG/LBG 3:7 to form gel network structures. This study will help promote the application of XG-LBG blends to design novel food structures.

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Section: Introductionmentioning

confidence: 85%

Rheological Properties and Kinetics of Gelation of Binary Polymers between Xanthan Gum and Locust Bean Gum

Zhang,

Yan,

Xie

et al. 2023

Polymers

View full text Add to dashboard Cite

show abstract

“…In the same way, rheological properties are widely used in research at home and abroad [17][18][19][20][21][22][23] and has rich research achievements in the fields of polymer material manufacturing [17], architectural engineering [18], food science & technology [19], geoscience [20] and so on. Applications in the field of geoscience are mainly concentrated in slope stability research, paste filling, surface subsidence research, etc., [20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Stand-Up Time Dependence on Protective Roof–Pillar Bearing Structure of Bauxite

Jiang,

Liu

2023

Applied Sciences

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The immediate roof of Shanxi sedimentary bauxite is hard clay rock, which maintain stable difficultly in goaf. It is necessary to ensure the stability of the goaf during the mine production period. The relevant research objects did not involve soft rock mass such as bauxite and hard clay and did not pay attention to the weakening characteristics of load-bearing structures under the action of weathering and rheology. This paper provides theoretical support for the safety production of bauxite and similar mines. In order to study the relationship between the stability of the protective roof-pillar bearing structure and time, this paper uses elastic thin plates and rheological theory to build the physical model of the bauxite protective roof-pillar bearing structure, and gives the calculation formula of the stand-up time of the bearing structure. The influence of factors such as the thickness of the protective roof, the uniform surface force coefficient of pillar, the span of the goaf and the thickness of the overlying rock layer on the stand-up time of the bearing structure is analyzed. The relationship between the ultimate bearing capacity and stand-up time of the bearing structure is quantified. The results show that the bearing capacity of the bearing structure is affected by the mechanical properties of the rock mass and the structural parameters of the goaf. Under the condition that the influencing factors of the mechanical parameters of the rock mass remain unchanged, the stand-up time T, which represents the bearing capacity of the bearing structure, is positively correlated with the thickness of the protective roof, positively correlated with the uniform surface force coefficient of the pillar, negatively correlated with the span of the goaf and negatively correlated with the thickness of the overlying rock layer. The engineering example verifies the rationality of theoretical calculation and provides a new idea for mining safety.

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Investigating viscoelastic properties and structural stability mechanisms of oil bodies emulsion gels: Role of non-intrinsic protein

Wang,

Liu

2024

Food Chemistry

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Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties

Cited by 8 publications

References 26 publications

Rheological Properties and Kinetics of Gelation of Binary Polymers between Xanthan Gum and Locust Bean Gum

Rheological Properties and Kinetics of Gelation of Binary Polymers between Xanthan Gum and Locust Bean Gum

Stand-Up Time Dependence on Protective Roof–Pillar Bearing Structure of Bauxite

Investigating viscoelastic properties and structural stability mechanisms of oil bodies emulsion gels: Role of non-intrinsic protein

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