Structure-gelation research on gallate analogs and xyloglucan by rheology, thermal analysis and NMR

Youyu Yan, Makoto Takemasa, Chunfang Zhao, Longjiang Yu, Katsuyoshi Nishinari

    Research output: Contribution to journalArticle

    8 Citations (Scopus)

    Abstract

    The influence of molecular structure of gallate analogs on the gelation behavior of xyloglucan in the presence of gallate analogs was investigated by rheology and differential scanning calorimetry (DSC) and NMR. We found that solutions of tamarind seed xyloglucan (TSX) in the presence of gallate analogs such as Epigallocatechin gallate (EGCg), Epicatechin gallate (ECg), Gallic acid (GA), methyl, ethyl, propyl gallate (abbreviated m GA, e GA and p GA respectively), pyrogallol, p-, m- and 3, 5-di-hydroxybenzoic acids all could induce a thermo-reversible gelation and form gels of different stiffnesses, but (-)-Gallocatechin gallate (GCg), (-)-Epigallocatechin (EGC), (-)-Epicatechin (EC), benzoic acid, salicylic acid could not. By constructive induction and analogy a possible conclusion could be deduced that on the basis of sufficient mutual solubility, a structure analogue to galloyl moiety in certain chemicals is the critical structure feature which induces the gelling of xyloglucan, a decrease in hydroxyl group number led to weakened gel strength but increased critical gelling concentration, if removing of acetoxyl group from the gallate ring would significantly reduce the gelation potency. Furthermore, the relative position of acetoxyl and hydroxyl group, as well as the branched side group linked to the acyloxy of gallate analogs both affected the gelling behavior. These conclusions were also further supported by visual, rheological, DSC observations and NMR.

    Original languageEnglish
    Pages (from-to)447-459
    Number of pages13
    JournalFood Hydrocolloids
    Volume52
    DOIs
    Publication statusPublished - 2016 Jan 1

    Fingerprint

    Gallic Acid
    xyloglucans
    thermal analysis
    Rheology
    rheology
    Gelation
    gelation
    Thermoanalysis
    Hot Temperature
    Nuclear magnetic resonance
    gallic acid
    Acids
    epigallocatechin
    Differential Scanning Calorimetry
    Research
    Hydroxyl Radical
    Differential scanning calorimetry
    Tamarindus
    Gels
    Propyl Gallate

    Keywords

    • DSC
    • Gallate analogs
    • Gelation behavior
    • Rheology
    • Xyloglucan

    ASJC Scopus subject areas

    • Food Science
    • Chemical Engineering(all)
    • Chemistry(all)

    Cite this

    Structure-gelation research on gallate analogs and xyloglucan by rheology, thermal analysis and NMR. / Yan, Youyu; Takemasa, Makoto; Zhao, Chunfang; Yu, Longjiang; Nishinari, Katsuyoshi.

    In: Food Hydrocolloids, Vol. 52, 01.01.2016, p. 447-459.

    Research output: Contribution to journalArticle

    Yan, Youyu ; Takemasa, Makoto ; Zhao, Chunfang ; Yu, Longjiang ; Nishinari, Katsuyoshi. / Structure-gelation research on gallate analogs and xyloglucan by rheology, thermal analysis and NMR. In: Food Hydrocolloids. 2016 ; Vol. 52. pp. 447-459.
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