2019
DOI: 10.1016/j.ijbiomac.2019.03.130
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Tailor-made polysaccharides containing uniformly distributed repeating units based on the xanthan gum skeleton

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Cited by 35 publications
(24 citation statements)
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“…The time/ temperature superposition principle is applied over all the temperature range for shear and elongation measurements to compare the structural changes induced by the transition (33). The T m can be determined through in situ heating (25-80 °C) and cooling (80-25 °C) at a rate of 3 °C/min, as previously reported by Wu Ma et al The increase in temperature promotes a structural change in xanthan gum from a double helix to a single helix conformation, followed by a disordered coil structure (27,29). These conformational transitions depend on the ionic strength and pH, as well as the structural features, such as the pyruvic and acetic acid content.…”
Section: Xanthan Gum Chemistrymentioning
confidence: 95%
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“…The time/ temperature superposition principle is applied over all the temperature range for shear and elongation measurements to compare the structural changes induced by the transition (33). The T m can be determined through in situ heating (25-80 °C) and cooling (80-25 °C) at a rate of 3 °C/min, as previously reported by Wu Ma et al The increase in temperature promotes a structural change in xanthan gum from a double helix to a single helix conformation, followed by a disordered coil structure (27,29). These conformational transitions depend on the ionic strength and pH, as well as the structural features, such as the pyruvic and acetic acid content.…”
Section: Xanthan Gum Chemistrymentioning
confidence: 95%
“…The Xanthan gum has a primary structure constituted by a cellulose-like backbone (3 → 1) linked to a side chain of α-D-mannose-(2 → 1)-β-D-glucuronic acid-(4 → 1)-β-D-mannose (Figure 1). In this regard, the constituent elements generally exist in a molar ratio of 2.8:2.0:2.0 for D-glucose, D-mannose, and D-glucuronic acid, respectively (26,27). Moreover, the xanthan gum can exist as a single, double, or triple helix (26).…”
Section: Xanthan Gum Chemistrymentioning
confidence: 99%
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