Rheological Aspects of the Intermolecular Interaction between Xanthan and Locust Bean Gum in Aqueous Media

Tako, Masakuni; Asato, Atsushi; Nakamura, Sanehisa

doi:10.1080/00021369.1984.10866638

Cited by 31 publications

(37 citation statements)

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“…33 ) The result agreed with a mixture of xanthan and galactomannan (locust-bean gum). 13,14,16,23) The effects of temperature on the dynamic modulus of a mixed solution of native (Fig. 3A) or deacetylated ( Fig.…”

Section: Resultsmentioning

confidence: 99%

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Synergistic Interaction between Xanthan and Konjac Glucomannan in Aqueous Media

Tako

1992

Bioscience, Biotechnology, and Biochemistry

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Section: Resultsmentioning

confidence: 99%

“…We describe herein the rheological behavior, with respect to their synergistic interaction, of a mixture of xanthan (native, deacetylated, depyruvated, and deacylated) and konjac glucomannan in comparison with those of a mixture with galactomannan (locust-bean gum, 13,14,16,17,23) tarabean gum,17) and guar gum 14,16,23,24»).…”

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confidence: 99%

Synergistic Interaction between Xanthan and Konjac Glucomannan in Aqueous Media

Tako

1992

Bioscience, Biotechnology, and Biochemistry

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“…These results support our findings. The mechanisms of the interaction between xanthan and locust bean gum have been investigated (Tako et al, 1984;Cairns, 1987;Wang et al, 2002). The side chains of xanthan and the locust bean gum backbone interacted with each other as in the lock-and-key model, in which 1 xanthan chain could associate with 1, 2, or more locust bean gum molecules (Tako et al, 1984).…”

Section: Discussionmentioning

confidence: 99%

“…Synergic interaction between xanthan and locust bean gum was also proven by combined design. Tako et al (1984) reported the interaction of xanthan gum with galactomannans to form high viscosity at low total-polysaccharide concentrations. This interaction is more pronounced in locust bean gum than in the other galactomannans (Dea et al, 1977).…”

Section: Discussionmentioning

confidence: 99%

“…The mechanisms of the interaction between xanthan and locust bean gum have been investigated (Tako et al, 1984;Cairns, 1987;Wang et al, 2002). The side chains of xanthan and the locust bean gum backbone interacted with each other as in the lock-and-key model, in which 1 xanthan chain could associate with 1, 2, or more locust bean gum molecules (Tako et al, 1984). Similar to the present study, the steady rheological parameters or apparent viscosity values were satisfactorily predicted by the ANFIS model in previous studies (Karaman and Kayacier, 2012;Toker et al, 2012bToker et al, , 2013b.…”

Section: Discussionmentioning

confidence: 99%

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Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

Karasu¹,

Doğan²,

Toker³

et al. 2014

Turk J Agric For

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IntroductionCost is one of the main factors affecting consumer food product preferences. For that reason, low-cost production of alternative products has been of interest to food researchers. Mellorine, as an alternative to ice cream, is a good example of such a product. Mellorine is an ice cream or frozen dessert product in which all or some proportion of the milk fat is substituted with plant-based oil (Clarke, 2004;Keeney, 2012). Usage of vegetable oil instead of milk fat promotes human health, since milk fat contains saturated fatty acid in concentrations of approximately 60%-70% (Nadeem et al., 2009) and 0.25%-0.38% cholesterol (Mathur et al., 1999). The use of vegetable oil in ice cream formulation results in a balanced saturated and unsaturated fatty acid composition in the product and lower cholesterol content (Nadeem et al., 2009). Mellorine is widely consumed throughout the world due to its lower cost, cholesterol content, and saturated fatty acid composition compared to ice cream. However, the low cost of the product is not the only factor affecting consumer preference. In addition to cost, customers also take into consideration the textural and sensorial properties of the product. Therefore, it is important both for the cost and the product's acceptability to provide the desired textural and sensory properties of mellorine by changing ingredients like oil or hydrocolloid type.The fat or oil type in ice cream has a significant effect on the quality of the end products (Dogan and Akgul, 2005;Rossa et al., 2012), since it affects qualities like the creaminess (Koxholt et al., 2001), texture, and mouthfeel (Adapa et. al., 2000;Dogan and Kayacier, 2007). In addition, fat contributes to the stabilization of the air phase as well as fat aggregation levels through surrounding air bubbles, which improves melting resistance (Granger et. al., 2005) and ice recrystallization (Goff, 2002). Therefore, selecting the optimum oil type is an important factor in improving the quality of mellorine. Substitution of palm olein with milk fat at a level of 3% did not negatively affect the compositional properties, overrun value, flavor, or sensory properties of ice cream (Nadeem et al., 2009). Adhikari and Arora (1994) reported that, regarding textural characteristics, sensory scores of ice cream containing vegetable oils were lower than those of the control sample; this might be avoided by using different ingredients in the

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