Rheological Properties of Deacetylated Xanthan in Aqueous Media

Tako, Masakuni; Nakamura, Sanehisa

doi:10.1080/00021369.1984.10866637

Cited by 19 publications

(23 citation statements)

References 4 publications

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“…However, in the case of rhamsan gum, it stayed at the low value and increased gradually with increasing temperature up to 85°C. The increase of viscosity was also observed ina solution of native xanthan,8) and deacetylated 9 ) and depyruvated 10 ) xanthan. This might be attributed not only to its formation of intramolecular associations to which the methyl group of acetyl residue contributed, but als() to an increase of kinetic energy of the trisaccharide side-chains of xanthan.…”

Section: -11)mentioning

confidence: 63%

“…The dynamic modulus was constant during increasing temperatures at concentrations below 0.8%, but it increased gradually a little and showed a weak sigmoid curve in 1.0% solution. The phenomenon, showing sigmoid curve, was also observed in a solution of native 8 ) and deacetylated 9 ) xanthan. Though the tan ~ value of the thamsan gum decreased from 0.3 to 0.21 with increase in ,concentration from 0.1 to 0.5%, it 'increased to 0.23 and 0.25 with further increase of the concentration from 0.8 and 1.0% at low temperature (O°C).…”

Section: -11)mentioning

confidence: 64%

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Molecular Origin of Thermal Stability of Rhamsan Gum in Aqueous Media

Tako

1993

Bioscience, Biotechnology, and Biochemistry

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Section: -11)mentioning

confidence: 63%

Section: -11)mentioning

confidence: 64%

Molecular Origin of Thermal Stability of Rhamsan Gum in Aqueous Media

Tako

1993

Bioscience, Biotechnology, and Biochemistry

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“…In contrast, the viscosity of deacetylated [14], depyruvated [16] and deacylated [17] [18] xanthan remained constant with increasing temperature. This thermal stability was attributed formation of intramolecular associations (to which the methyl group of the acetyl residues and OH-3 of the D-glucosyl residues contributed) and an increase in the kinetic energy of the trisaccharide side-chains of xanthan.…”

Section: Viscositymentioning

confidence: 99%

Structure-Function Relationship of a Gellan Family of Polysaccharide, S-198 Gum, Produced by Alcaligenes ATCC31853

Tako¹,

Kitajima²,

Yogi³

et al. 2016

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The structure-function relationship of a gellan family of polysaccharides, S-198 gum produced by Alcaligenes ATCC31853 was investigated in terms of rheological aspects. The flow curves of S-198 gum showed plastic behavior above 0.3%. Gelation did not occur in S-198 gum solution at low temperature (0˚C), even at 0.8%. Both the viscosity and the elastic modulus remained constant with increasing temperature up to 80˚C. The elastic modulus decreased a little with the addition of CaCl2 (6.8 mM), but then once again remained constant up to 80˚C. The highest elastic modulus was observed for deacylated gellan gum with the addition of CaCl 2 and increased slightly with increasing temperature up to 80˚C, which was considered to be a transition temperature, after which it decreased rapidly. The elastic modulus of S-198 gum in the presence of urea (4.0 M) was lower than that in aqueous solution at low temperature (0˚C), but remained constant with increasing temperature up to 80˚C. The intramolecular associations, (hydrogen bonding and van der Waals forces of attraction), of S-198 gum molecules in aqueous solutions were proposed. The gellan family of polysaccharides, S-198, S-88, S-657, rhamsan, welan and gellan gum, provided a good opportunity to investigate the structure-function relationship for polysaccharides.

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“…A synergistic interaction occurs between xanthan gum and galactomannans such as guar and locust bean gum (LBG) in solutions to result in enhanced viscosity or gelation (Dea, Morris, Rees, & Welsh, 1997;Tako, 1993;Tako & Nakamura, 1984, 1989Goycoolea, Richardson, & Morris, 1995;Khouryieh H. A., Herald, Aramouni, & Alavi, 2006;Khouryieh H. A., Herald, Aramouni, Bean, & Alavi, 2007a, 2007bLong et al, 2013). Despite the great number of studies dealing with milk protein-polysaccharide emulsions, relatively limited studies have been 5 performed on comparison of the influence of ionic and neutral hydrocolloids in proteinhydrocolloid emulsions.…”

mentioning

confidence: 99%