Studies on macromolecular interactions in ternary mixtures of konjac glucomannan, xanthan gum and sodium alginate

Harding, Stephen E.; Smith, Ian H.; Lawson, Christopher J.; Gahler, Roland J.; Wood, Simon

doi:10.1016/j.carbpol.2010.06.035

Cited by 57 publications

(43 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Slightly soluble calcium salts such as calcium sulphate, calcium chloride and calcium citrate have been reported to form crosslink in gels (Harding et al 2011). The main mechanisms for gelation of hydrocolloids are the ionotropic gelation, cold-set gelation and heat-set gelation (Burey et al 2008).…”

Section: Resultsmentioning

confidence: 99%

Mango pulp-agar based model gel: textural characterisation

Tiwari

Bhattacharya

2011

J Food Sci Technol

View full text Add to dashboard Cite

The textural properties of a model gel system have been investigated by employing an experimental design concerning the effect of agar (1-3%), mango pulp (0-50%) and sugar (0-20%). A gel characterization method, based on the principle of penetration-shearing, has been applied to determine the response functions (fracture strain, fracture stress, energy for penetrationshearing and firmness). These textural indices can be fitted well (0.858≤r≤0.953, p≤0.01) to second order polynomials. Agar possesses the maximum effect and an increase in agar content markedly increases these indices while sugar imparts mostly a curvilinear effect; a failure strain as high as 33% has been achieved by increasing the agar content. The individual optimization (maximization), based on canonical analysis, on these indices indicates that agar content to be more than 2.8%. Gels with extensively varying textural properties can be achieved by changing the proportions of these ingredients.

show abstract

Section: Resultsmentioning

confidence: 99%

Mango pulp-agar based model gel: textural characterisation

Tiwari

Bhattacharya

2011

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…One particular proprietary product used for food product supplementation, namely PolyGlycopleX viscosities inspired a recent investigation to explore whether macromolecular interactions were occurring between the three components of this product, viz. konjac glucomannan, xanthan gum and sodium alginate, which would account for this unexpected behaviour and interactions appeared to be observed based on sedimentation velocity in the analytical ultracentrifuge [1,2]. We now seek to explore if precision dilute solution intrinsic viscosity measurements on these solutions reinforce the earlier observations.…”

Section: Introductionmentioning

confidence: 74%

“…All the polysaccharides used in the study were supplied by InovoBiolgic Inc, (Calgary, Alberta, Canada) and were as previously described in [2] The molecular integrity and polydispersity of the polysaccharide solutions were probed by using sedimentation velocity in the analytical ultracentrifuge [17][18] M were injected into the sample and reference channels respectively of double-sector 12 mm optical path length cells. The Rayleigh interference optical system was used for recording concentration profiles and the movement of the sedimentation boundary in the analytical ultracentrifuge cell [19].…”

Section: Polysaccharidesmentioning

confidence: 99%

“…In a more recent study [1], we observed changes in the sedimentation velocity behaviour of PGX ® compared with unmixed controls of each single component polysaccharide in the analytical ultracentrifuge. Combination with nuclear magnetic resonance (NMR) and rheological measurements [2] showed that the interactions which give a ternary complex were clearly non-covalent and were found to be sensitive to the ionic strength of the aqueous supporting solvent and were clearly significant at low ionic strength.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Dilute Solution Viscometry Studies on a Therapeutic Mixture of Non-digestible Carbohydrates

Harding¹

2012

Int. J. Biotech. Well. Indus.

View full text Add to dashboard Cite

Abstract:Recent work has shown the beneficial effects of a proprietary mixture of three non-digestible carbohydrates: konjac glucomannan, xanthan and alginate and these effects have been linked with a synergistic interaction observable with analytical ultracentrifugation, rheological and NMR measurements. These observations have been supported by fundamental dilute solution viscosity studies. Preparations of konjac glucomannan, xanthan and alginate have been checked with regards their molecular integrity (molar mass distribution) using a newly established method based on the analytical ultracentrifuge. The intrinsic viscosity behaviour for each of the individual polysaccharides were estimated at low ionic strength I (10 -3 M) and found to be (2090±120) ml/g, (4430±340) ml/g and (3460±330) ml/g for konjac glucomannan, xanthan and alginate respectively and at (10 -1 M) (2350±200) ml/g, (3370±310) ml/g and (1210±50) ml/g respectively. The intrinsic viscosity [η] was then determined for a proprietary mixture of the three (known as "PGX®") at both ionic strengths and compared with the predicted values for a non-interacting mixture. In I=10 -3 M solvent a significant difference was observed (3090+250) ml/g compared with the predicted value (2350+300) ml/g, although at higher ionic strength the interaction appears to have gone: [η] = (1990+250) ml/g compared with the predicted value of (2180+300) ml/g. This appears to reinforce the earlier observations that in PGX® there is a synergistic interaction which is ionic strength sensitive.

show abstract

“…However, KGM gel can be produced by deacetylation using alkaline solution or in synergistic interactions with other hydrocolloids such as sodium alginate, κ-carrageenan, or xanthan gum [4,5,7,8,10,11]. The texture of alkaline-KGM gel is stronger than with other hydrocolloid-KGM gels.…”

Section: Production Of Konjac Noodlesmentioning

confidence: 99%

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

et al. 2016

View full text Add to dashboard Cite

Konjac glucomannan flour, which mainly consists of glucomannan, is an indigestible dietary fiber. Therefore, it has been broadly used as low-calorie food ingredient in various kinds of foods, beverages, and pharmaceutical products. In this study, the production of dried konjac noodles was evaluated by studying the effects of alkalinity using limewater versus calcium hydroxide and the gelling agent sodium alginate on textural properties of konjac noodles. Drying and rehydration conditions were studied to evaluate the optimum conditions for producing dried konjac noodles. By considering the springiness and cohesiveness of the konjac noodles, the results indicated that using 3% konjac glucomannan flour with limewater and an incubation time of 30 min were the most suitable conditions. In addition, hot air drying at 80 • C for 55 min and soaking in hot water for 9 min were the optimum drying and rehydration conditions.

show abstract

Studies on macromolecular interactions in ternary mixtures of konjac glucomannan, xanthan gum and sodium alginate

Cited by 57 publications

References 21 publications

Mango pulp-agar based model gel: textural characterisation

Mango pulp-agar based model gel: textural characterisation

Dilute Solution Viscometry Studies on a Therapeutic Mixture of Non-digestible Carbohydrates

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

Contact Info

Product

Resources

About