Gelation Mechanism as Induced by Mixing with Xanthan Gum and Galactomannan

Galactomannan undergoes no gelation as a single component in aqueous solution, but can form gel synergistically when mixed with a bacterial polysaccharide xanthan composed of the celullose main chain with trisaccharide side-chains. This study attempts to characterize the structure of galactomannan-x...

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Bibliographic Details
Published inKOBUNSHI RONBUNSHU Vol. 55; no. 10; pp. 644 - 652
Main Authors KAJIWARA, Kanji, URAKAWA, Hiroshi, YUGUCHI, Yoshiaki, YASUNAGA, Hidekazu
Format Journal Article
LanguageJapanese
Published The Society of Polymer Science, Japan 01.01.1998
Subjects
1H Nuclear Magnetic Resonance
Galactomannan
Gelation
Guar Gum
Locust Bean Gum
Small-Angle X-Ray Scattering
Xanthan Gum
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ISSN0386-2186
1881-5685
DOI10.1295/koron.55.644

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Summary:Galactomannan undergoes no gelation as a single component in aqueous solution, but can form gel synergistically when mixed with a bacterial polysaccharide xanthan composed of the celullose main chain with trisaccharide side-chains. This study attempts to characterize the structure of galactomannan-xanthan mixed-solution in the gel state by means of small-angle X-ray scattering (SAXS) and 1H NMR. The spectra obtained from the mixed-gel was found to be represented by the simple sum of the spectrum from each component. That is, gelation is not due to the formation of cross-linking domains composed of the complex of two polysaccharides. It is speculated that gel is formed by the suppression of molecular motion by mixing of different polysaccharides.
ISSN:0386-2186
1881-5685
DOI:10.1295/koron.55.644