New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal
New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal
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DOI：
10.1016/j.carbpol.2016.02.026
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发表时间：
2016-06-25
影响因子：
11.2
通讯作者：
Foster, T. J.
中科院分区：
文献类型：
--
作者：
Abbaszadeh, A.;MacNaughtan, W.;Foster, T. J.
研究了不同浓度的黄原胶与魔芋葡甘聚糖（KGM）的相互作用。一个新的统一模型的相互作用，提出了考虑到以前的模型在文献中。这项研究表明，相互作用发生两个不同的机制依赖于黄原胶构象。这些相互作用不是相互排斥的，可以共存，因此产生复杂的痕迹。因此，可以形成在不同温度范围熔化的两种类型的凝胶。取决于黄原胶螺旋卷曲转变温度，一种或两种协同状态可存在于水性胶体共混物中。所提出的模型进行了测试流变学和使用差示扫描量热法通过改变盐浓度，并使用含有不同的官能团浓度的样品。(C)2016由Elsevier Ltd.出版
The interactions of xanthans containing precise acetate and pyruvate concentration with Konjac glucomannan (KGM) were studied at different sodium chloride and polymer concentrations. A new unified model of the interaction is proposed, taking into account previous models in the literature. This study suggests that the interactions occur by two distinct mechanisms dependent on xanthan conformation. These interactions are not mutually exclusive and may co-exist and hence produce complicated traces. Consequently two types of gel which melt at different temperature ranges can be formed. Depending on the xanthan helix coil transition temperature, one or both of the synergistic states may exist in the hydrocolloid blend. The proposed model has been tested rheologically and using differential scanning calorimetry by varying salt concentration and using samples containing different functional group concentrations. (C) 2016 Published by Elsevier Ltd.