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)

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 languageEnglish
Pages (from-to)365-374
Number of pages10
JournalCellulose
Volume13
Issue number4
DOIs
Publication statusPublished - 2006 Aug
Externally publishedYes

Fingerprint

Gelation
Polysaccharides
Molecules
Polyphenols
Rheology
Seed
Differential scanning calorimetry
Gels
xyloglucan
Industry
xanthan gum
gellan gum

Keywords

  • Epigallocatechin gallate
  • Gellan
  • Rheology
  • Xanthan
  • Xyloglucan

ASJC Scopus subject areas

  • Polymers and Plastics

Cite this

Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides. / Nishinari, Katsuyoshi; Kim, BoSook; Fang, Yapeng; Nitta, Yoko; Takemasa, Makoto.

In: Cellulose, Vol. 13, No. 4, 08.2006, p. 365-374.

Research output: Contribution to journalArticle

Nishinari, Katsuyoshi ; Kim, BoSook ; Fang, Yapeng ; Nitta, Yoko ; Takemasa, Makoto. / Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides. In: Cellulose. 2006 ; Vol. 13, No. 4. pp. 365-374.
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