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

Research output: Contribution to journalArticle

11 Citations (Scopus)


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 languageEnglish
Pages (from-to)365-374
Number of pages10
Issue number4
Publication statusPublished - 2006 Aug
Externally publishedYes



  • Epigallocatechin gallate
  • Gellan
  • Rheology
  • Xanthan
  • Xyloglucan

ASJC Scopus subject areas

  • Polymers and Plastics

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