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Conformational Role of Xanthan in its Interaction with Locust Bean Gum
Author(s) -
Wang F.,
Wang Y.J.,
Sun Z.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08786.x
Subject(s) - xanthan gum , locust bean gum , chemistry , crystallography , rheology , thermodynamics , physics
Texture analysis and Ubbelohde capillary viscometry were used to investigate the effects of chain conformational changes of xanthan or deacetylated xanthan on its interaction with locust bean gum (LBG). The stability of xanthan helical structure or xanthan chain flexibility played a critical role in interacting with LBG. Destabilization of xanthan helical structure by deacetylation and heating facilitated the intermolecular binding between xanthan and LBG. Xanthan conformational change was noted in the presence of LBG, even when its helical structure was stabilized by salt. However, this conformational change was not observed for deacetylated xanthan, presuming deacetylated xanthan was in the exact conformation to bind LBG.