Synergistic Gel Formation of Xyloglucan/Gellan Mixtures as Studied by Rheology, DSC, and Circular Dichroism

Nitta, Yoko; Kim, Bo; Nishinari, Katsuyoshi; Shirakawa, Mayumi; Yamatoya, Kazuhiko; Oomoto, Toshio; Asai, Iwao

doi:10.1021/bm034103w

Cited by 64 publications

(39 citation statements)

References 43 publications

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“…The CD spectrum of the fi lm recorded under dried nitrogen atmosphere (black curve) shows a dispersive feature with a large positive ellipticity at 198 nm and a shallow negative signal at 218 nm. This ellipticity profi le has been observed in gellan solutions [ 38 ] and carboxylated agarose, [ 39 ] where in both cases it has been associated to the presence of the carboxylic group. The spectra recorded at different relative humidity (RH), by equilibration of the optical cell compartment with a variable nitrogen/water vapor fl ow show a progressive increase of the positive peak at 198 nm accompanied by the disappearance of the negative contribution.…”

Section: Film Structure Morphology and Structural Modifi Cations Dumentioning

confidence: 72%

Dynamics of Hydration of Nanocellulose Films

Bettotti

Maestri

Guider

et al. 2015

Adv Materials Inter

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The design of materials capable of mechanical responses to physical and chemical stimuli represents one of the most exciting and challenging areas of scientific research because of the huge number of their potential applications. This article is focused on the molecular events occurring in thin films of carboxylated nanocellulose fibers, which are capable of converting water gradients into mechanical movements at the macroscopic scale. The analysis of the mechano‐actuation, and of the conditions to obtain it, shows that the film movement is fast and reproducible, the gradient intensity is transduced into rate of displacement, and the response is observed at vapor pressures as low as 1.2 mm Hg. The actuation mechanism is associated to an efficient and reversible water sorption process by the hydrophilic nanocellulose fibers at the film interface. Conversely, water desorption is slow and follows a kinetic behavior supporting the presence of two binding sites for water molecules. The adsorbed water induces swelling of the surface nanocellulose layers and local structural rearrangement, however transitions between ordered and random coil conformations are not observed. The understanding of the actuation mechanisms of nanocellulose offers exciting opportunities to design macroscopic structures responding to chemical gradients by the assembly of simple molecular components.

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Section: Film Structure Morphology and Structural Modifi Cations Dumentioning

confidence: 72%

Dynamics of Hydration of Nanocellulose Films

Bettotti

Maestri

Guider

et al. 2015

Adv Materials Inter

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“…[4] Another case example in the class of gel-forming polysaccharides is represented by synergic gels, which form by the specific interactions of two different polysaccharides that separately do not form gel phases. [5,6] The most studied and exploited food polysaccharide pairs giving a gel phase in the presence of water are xanthan, a negatively charged microbial polysaccharide, and glucomannan or galactomannan from vegetable sources. [7] Xanthan is a regular linear polymer with a pentasaccharide repeating unit consisting of a (1 !…”

Section: Introductionmentioning

confidence: 99%

“…In addition to advancing his own research program, and training post-graduate and postdoctoral researchers new to neutron science, he is responsible for the day-to-day operation, promotion and future development of indirect-geometry quasi-elastic neutron scattering ( hydrogels, polysaccharides offer a wide choice of chain networking due to the chemical versatility of hydroxylic groups that can be exploited as grafting sites for several crosslinking agents to yield chemical hydrogels. [8][9][10] …”

Section: Introductionmentioning

confidence: 99%

Water, Solute, and Segmental Dynamics in Polysaccharide Hydrogels

Cavalieri

Chiessi

Finelli

et al. 2006

Macromolecular Bioscience

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Polysaccharide hydrogels have found several applications in the food industry, in biomedicine, and cosmetics. The study of polysaccharide hydrogels offers a challenging scenario of intrinsic heterogeneities in the crosslinking density and large time and space ranges that characterize a number of dynamic processes entailing segmental motions, water diffusion, and small-molecule diffusion. The understanding of such complex features is essential because of the extensive use of polysaccharidic moieties in the food industry, biomedical devices, and cosmetics. The study of phenomena occurring at the nanoscale to the mesoscale requires the combination of investigative tools to probe different time and distance scales and the structural characterization of the networks by established methodologies such as swelling and elastic modulus measurements. Elastic and quasielastic neutron scattering, and fluorescence recovery after photobleaching are emerging methodologies in this field. In this feature article we focus, somewhat arbitrarily, on these new approaches because other techniques, such as low-resolution proton NMR relaxometry and rheology, have been already described thoroughly in the literature. Case examples of polysaccharide hydrogels studied by neutron scattering and fluorescence recovery are presented here as contributions to the comprehension of the dynamic behavior of physical and chemical hydrogels based on polysaccharides. Quasielastic incoherent neutron scattering experiment on a Sephadex hydrogel sample at different temperatures.

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“…3 (b) shows cooling and heating DSC curves (Nitta et al, 2003). The TSX-EGCG gel was found to be thermoreversible.…”

Section: Gelation and Rheology Of Tofu Konnyaku Cheese Gellan Andmentioning

confidence: 98%

“…When mixed with gellan (Nitta, et al, 2003) or xanthan (Kim et al, 2006), it forms a gel and is expected to be applied as a new texture modifier.…”

Section: Mixture Of Different Polysaccharidesmentioning

confidence: 99%

Texture and Rheology in Food and Health

Nishinari

2009

FSTR

Self Cite

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The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100 th anniversary of Japanese immigration to Brazil. Dietary patterns in both countries, recent research activities, and governmental recommendation of food intake are also described, including some historical changes. Recent advances in study on texture terms, functional foods, food gels, and gelling process in the food science and technology in Japan are also reviewed.Keywords: hydrocolloids, gel, texture, rheology, language, mastication, deglutition *To whom correspondence should be addressed. E-mail: nisinari@life.osaka-cu.ac.jp IntroductionAlong with flavor, aroma, appearance, and color, texture is one of the most important determining factors for the palatability of foods, and therefore many studies have been conducted on the texture of foods. The importance of texture and the wide-ranging research are the reasons why the 1

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Synergistic Gel Formation of Xyloglucan/Gellan Mixtures as Studied by Rheology, DSC, and Circular Dichroism

Cited by 64 publications

References 43 publications

Dynamics of Hydration of Nanocellulose Films

Dynamics of Hydration of Nanocellulose Films

Water, Solute, and Segmental Dynamics in Polysaccharide Hydrogels

Texture and Rheology in Food and Health

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