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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| Published in | KOBUNSHI RONBUNSHU Vol. 55; no. 10; pp. 644 - 652 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | Japanese |
| Published |
The Society of Polymer Science, Japan
01.01.1998
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0386-2186 1881-5685 |
| DOI | 10.1295/koron.55.644 |
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | YUGUCHI, Yoshiaki URAKAWA, Hiroshi YASUNAGA, Hidekazu KAJIWARA, Kanji |
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| References_xml | – reference: 7) P. Cairns, M.J. Miles, V.J. Morris, and G.J. Brownsey, Carbohydr. Res., 160, 411 (1987). – reference: 12) R. Chandrasekaran and A. Radha, Carbohydr. Polym., 32, 201 (1997). – reference: 13) R. Folland, J.H. Steven, and A. Charlesby, J. Polym. Sci., Phys. Ed., 16, 1041 (1978). – reference: 10) K. Okuyama, S. Arnott, R. Moorhouse, M.D. Walkinshoaw, E.D.T. Atlins, and C.H. Wolf-Ullish, Am. Chem. Soc, Symp. Ser., 141, 411 (1980). – reference: 11) “Small Angle X-ray Scattering”, O. Clatter and O. Kratky, Ed., Academic Press, London (1982). – reference: 2) I.C.M. Dea, A.A. Makinnon, and D.A. Rees, J. Mol. Biol., 68, 153 (1972). – reference: 3) I.C.M. Dea and A. Morrison, Adv. Carbohydr. Chem. Biochem., 31, 241 (1975). – reference: 5) P. Cairns, M.J. Miles, and V.J. Morris, Int. J. Biol. Macromol., 8, 124 (1986). – reference: 15) T. Coviello, K. Kajiwara, W. Burchard, M. Dentini, and V. Crescenzi, Macromolecules, 19, 2826 (1986). – reference: 9) R. Moorhouse, M.D. Walkinshaw, and S. Arnott, Am. Chem. Soc., Symp. Ser., 45, 90 (1977). – reference: 14) M. Dentini, V. Crescenzi, and D. Blasi, Int. J. Biol. Macromol., 6, 93 (1984). – reference: 8) G.J. Brownsey, P. Cairns, M.J. Miles, and V.J. Morris, Carbohydr. Res., 176, 329 (1988). – reference: 1) E.R. Morris, D.A. Rees, G. Young, M.D. Walkinshaw, and A. Darke, J. Mol. Biol., 175, 371 (1984). – reference: 6) P. Cairns, M.J. Miles, and V.J. Morris, Nature, 322, 89 (1986). |
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| Snippet | Galactomannan undergoes no gelation as a single component in aqueous solution, but can form gel synergistically when mixed with a bacterial polysaccharide... |
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| SubjectTerms | 1H Nuclear Magnetic Resonance Galactomannan Gelation Guar Gum Locust Bean Gum Small-Angle X-Ray Scattering Xanthan Gum |
| Title | Gelation Mechanism as Induced by Mixing with Xanthan Gum and Galactomannan |
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