Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

Katsuyoshi Nishinari; BoSook Kim; Yapeng Fang; Yoko Nitta; Makoto Takemasa

doi:10.1007/s10570-005-9041-0

Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

Katsuyoshi Nishinari^*, BoSook Kim, Yapeng Fang, Yoko Nitta, Makoto Takemasa

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

Abstract

Interaction between tamarind seed xyloglucan and the other polysaccharides, gellan gum or xanthan investigated by rheology, differential scanning calorimetry, and related methods was discussed. All these three polysaccharides do not form a gel at lower concentrations by itself at the experimental conditions studied but the gelation of xyloglucan occurs in the presence of gellan or xanthan. Gelation of xyloglucan in the presence of a polyphenol, epigallocatechin gallate, is also discussed. Hence the gelation of these mixtures is caused by the synergistic interaction, and the models for the synergistic interaction were discussed. The gelation of polysaccharides by the synergistic interaction is of great value for food and related industries.

Original language	English
Pages (from-to)	365-374
Number of pages	10
Journal	Cellulose
Volume	13
Issue number	4
DOIs	https://doi.org/10.1007/s10570-005-9041-0
Publication status	Published - 2006 Aug
Externally published	Yes

Keywords

Epigallocatechin gallate
Gellan
Rheology
Xanthan
Xyloglucan

ASJC Scopus subject areas

Polymers and Plastics

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10.1007/s10570-005-9041-0

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abstract = "Interaction between tamarind seed xyloglucan and the other polysaccharides, gellan gum or xanthan investigated by rheology, differential scanning calorimetry, and related methods was discussed. All these three polysaccharides do not form a gel at lower concentrations by itself at the experimental conditions studied but the gelation of xyloglucan occurs in the presence of gellan or xanthan. Gelation of xyloglucan in the presence of a polyphenol, epigallocatechin gallate, is also discussed. Hence the gelation of these mixtures is caused by the synergistic interaction, and the models for the synergistic interaction were discussed. The gelation of polysaccharides by the synergistic interaction is of great value for food and related industries.",

keywords = "Epigallocatechin gallate, Gellan, Rheology, Xanthan, Xyloglucan",

author = "Katsuyoshi Nishinari and BoSook Kim and Yapeng Fang and Yoko Nitta and Makoto Takemasa",

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T1 - Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

AU - Nishinari, Katsuyoshi

AU - Kim, BoSook

AU - Fang, Yapeng

AU - Nitta, Yoko

AU - Takemasa, Makoto

PY - 2006/8

Y1 - 2006/8

N2 - Interaction between tamarind seed xyloglucan and the other polysaccharides, gellan gum or xanthan investigated by rheology, differential scanning calorimetry, and related methods was discussed. All these three polysaccharides do not form a gel at lower concentrations by itself at the experimental conditions studied but the gelation of xyloglucan occurs in the presence of gellan or xanthan. Gelation of xyloglucan in the presence of a polyphenol, epigallocatechin gallate, is also discussed. Hence the gelation of these mixtures is caused by the synergistic interaction, and the models for the synergistic interaction were discussed. The gelation of polysaccharides by the synergistic interaction is of great value for food and related industries.

AB - Interaction between tamarind seed xyloglucan and the other polysaccharides, gellan gum or xanthan investigated by rheology, differential scanning calorimetry, and related methods was discussed. All these three polysaccharides do not form a gel at lower concentrations by itself at the experimental conditions studied but the gelation of xyloglucan occurs in the presence of gellan or xanthan. Gelation of xyloglucan in the presence of a polyphenol, epigallocatechin gallate, is also discussed. Hence the gelation of these mixtures is caused by the synergistic interaction, and the models for the synergistic interaction were discussed. The gelation of polysaccharides by the synergistic interaction is of great value for food and related industries.

KW - Epigallocatechin gallate

KW - Gellan

KW - Rheology

KW - Xanthan

KW - Xyloglucan

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JO - Cellulose

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ER -

Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

Abstract

Keywords

ASJC Scopus subject areas

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