Abstract：
:In this study, the rheological properties and gelation mechanism of high acyl gellan (HAG) were investigated. The critical overlap concentration (C⁎) of HAG was determined to be 0.045%, and the specific viscosity (ηsp) of HAG solutions linearly varied as the concentration of C1.42 and C3.51 before and after the concentration, respectively. The transition concentration was found to shift toward a lower value (0.045% vs. 0.08%) when compared with the generality of random coil polysaccharide solutions, indicating the occurrence of intermolecular associations. At sufficiently high concentrations (i.e., above 0.125%), HAG molecules associated with each other to form a heterogeneous three-dimensional network, thus leading to gelation. The gelling temperature depended on HAG concentration, and there was no significant thermal hysteresis observed when heating the formed gels. Furthermore, it was found that acyl substituents allowed HAG molecules to form hydrophobic regions during the gelation process, which was attributed to the intermolecular aggregations driven by hydrophobic interactions. Our findings may deepen the understanding on HAG gelation and thus broaden the application of HAG in the food and biomaterial fields.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Yang X,Hou Y,Gong T,Sun L,Xue J,Guo Ydoi
10.1016/j.ijbiomac.2019.03.137subject
Has Abstractpub_date
2019-06-15 00:00:00pages
959-970eissn
0141-8130issn
1879-0003pii
S0141-8130(19)30259-4journal_volume
131pub_type
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
pub_type： 杂志文章
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
pub_type： 杂志文章
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journal_title：International journal of biological macromolecules
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journal_title：International journal of biological macromolecules
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abstract：:In order to explore Qingke β-glucans as functional food ingredients for prevention of obesity, the physicochemical structures, in vitro binding properties, and inhibitory activities on pancreatic lipase of β-glucans from three different Qingke cultivars, including Ganyucang (black), Dingqing (blue), and Zangqing 320 (...
journal_title：International journal of biological macromolecules
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