Xanthan and glucomannan mixtures: synergistic interactions and gelation.

Abstract:

:The synergistic interaction between xanthan and glucomannan in solution and in the gel phase has been studied by circular dichroism spectroscopy and differential scanning calorimetry. The study in solution of the polysaccharidic mixture indicates a preferred stoichiometry of the interaction corresponding to a weight fraction of xanthan around 0.55. This finding is in reasonable agreement with the differential scanning calorimetry measurements carried out on the gel phase. Models from conformational analysis based on these results were formulated in terms of 1:1 and 2:1 Konjac glucomannan/xanthan molecular assemblies. The experimental and calculation results clearly indicate the involvement of the side chains of xanthan and suggest that the ordered portions of the macromolecular complex in solution act in the gel phase as junction zones.

journal_name

Biomacromolecules

journal_title

Biomacromolecules

authors

Paradossi G,Chiessi E,Barbiroli A,Fessas D

doi

10.1021/bm010163v

keywords:

subject

Has Abstract

pub_date

2002-05-01 00:00:00

pages

498-504

issue

3

eissn

1525-7797

issn

1526-4602

pii

bm010163v

journal_volume

3

pub_type

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