Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Supermolecular aspects of xanthan-locust bean gum gels based on rheology and electron microscopy
SIK – Institutet för livsmedelsforskning.
SIK – Institutet för livsmedelsforskning.
1995 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 26, no 2, p. 129-140Article in journal (Refereed)
Abstract [en]

The viscoelastic properties and supermolecular structure of synergistic gels, formed by xanthan and locust bean gum (LBG) of two different mannose:galactose ratios (M:G), have been investigated by small deformation viscoelastic measurements and by low angle rotary-shadowing for transmission electron microscopy. The rheological properties at 20 °C for mixtures subjected to heating and cooling cycles in the temperature range 30-80 °C were found to be dependent on the M:G ratio. Mixtures of xanthan and LBG mixed at temperatures ?40 °C were found to form true gels with low phase angles. Blends of xanthan and LBG with a low M:G ratio did not show any increase in synergistic effects as the temperature was increased, whilst the mixture of xanthan and LBG with a high M:G ratio showed a strong increase in synergistic effects as the temperature was raised above 60 °C. A difference in gelation temperature (Tg) of ~13 °C was observed between the mixtures of xanthan and the two LBG fractions. The Tg for xanthan with a high M:G ratio was ~53 °C, whilst the Tg for mixtures of xanthan and LBG with a low M:G ratio was ~40 °C. Results obtained using electron microscopy showed that the xanthan-LBG network was formed from xanthan supermolecular strands, and addition of LBG did not influence the xanthan structure. The observed structural features of the gels were independent of heat treatment and LBG fraction. The structural similarities and rheological differences observed between xanthan and the LBG fractions are discussed in comparison with existing interaction models at the molecular level. Based on these results, a speculative network model at the supermolecular level is presented. © 1995.

Place, publisher, year, edition, pages
1995. Vol. 26, no 2, p. 129-140
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8433DOI: 10.1016/0144-8617(94)00070-AOAI: oai:DiVA.org:ri-8433DiVA, id: diva2:966305
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-58149326176&partnerID=40&md5=4b0c7acbf909a7fc516d8c551eb16ba7
By organisation
SIK – Institutet för livsmedelsforskning
In the same journal
Carbohydrate Polymers
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 17 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.10