2006年8月
Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides
CELLULOSE
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- 巻
- 13
- 号
- 4
- 開始ページ
- 365
- 終了ページ
- 374
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1007/s10570-005-9041-0
- 出版者・発行元
- SPRINGER
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.
- リンク情報
- ID情報
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- DOI : 10.1007/s10570-005-9041-0
- ISSN : 0969-0239
- eISSN : 1572-882X
- CiNii Articles ID : 80019097264
- Web of Science ID : WOS:000239207600004