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Kang J, Yue H, Li X, He C, Li Q, Cheng L, Zhang J, Liu Y, Wang S, Guo Q. Structural, rheological and functional properties of ultrasonic treated xanthan gums. Int J Biol Macromol 2023; 246:125650. [PMID: 37399868 DOI: 10.1016/j.ijbiomac.2023.125650] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/30/2023] [Accepted: 06/29/2023] [Indexed: 07/05/2023]
Abstract
Xanthan gum can improve the freeze-thaw stability of frozen foods. However, the high viscosity and long hydration time of xanthan gum limits its application. In this study, ultrasound was employed to reduce the viscosity of xanthan gum, and the effect of ultrasound on its physicochemical, structural, and rheological properties was investigated using High-performance size-exclusion chromatography (HPSEC), ion chromatograph, methylation analysis, 1H NMR, rheometer, etc.. The application of ultrasonic-treated xanthan gum was evaluated in frozen dough bread. Results showed that the molecular weight of xanthan gum was reduced significantly by ultrasonication (from 3.0 × 107 Da to 1.4 × 106 Da), and the monosaccharide compositions and linkage patterns of sugar residues were altered. Results revealed that ultrasonication treatment mainly broke the molecular backbone at a lower intensity, then mainly broke the side chains with increasing intensity, which significantly reduced the apparent viscosity and viscoelastic properties of xanthan gum. The results of specific volume and hardness showed that the bread containing low molecular weight xanthan gum was of better quality. Overall, this work offers a theoretical foundation for broadening the application of xanthan gum and improving its performance in frozen dough.
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Affiliation(s)
- Ji Kang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Hongxia Yue
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xinxue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chao He
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qin Li
- School of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, 4 Meicheng Road, Huai'an 223003, China
| | - Liting Cheng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jixiang Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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Xanthan gum in aqueous solutions: Fundamentals and applications. Int J Biol Macromol 2022; 216:583-604. [DOI: 10.1016/j.ijbiomac.2022.06.189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/24/2022]
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Tomofuji Y, Matsuo K, Terao K. Kinetics of denaturation and renaturation processes of double-stranded helical polysaccharide, xanthan in aqueous sodium chloride. Carbohydr Polym 2022; 275:118681. [PMID: 34742411 DOI: 10.1016/j.carbpol.2021.118681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/02/2022]
Abstract
Circular dichroism (CD) and small-angle X-ray scattering (SAXS) measurements were made for three xanthan samples, a double helical polysaccharide, in 5 or 10 mM aqueous NaCl after rapid temperature change to investigate the kinetics of the conformational change between the ordered and disordered states. After the rapid heating, the CD signal mainly reflecting the carbonyl groups on the side chains quickly changed (<150 s) while the scattering intensity from SAXS around q (magnitude of the scattering vector) = 1 nm-1 changed more gradually, reflecting the main-chain conformation. The difference between CD and SAXS implies us the intermediate conformation which can be regarded as a loose double helix. The SAXS profile in the rapid cooling process showed that the loose double helical structure was constructed within 150 s, but the CD signal slowly changed with around 2 days to recover the native tight double helix.
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Affiliation(s)
- Yu Tomofuji
- Department of Macromolecular Science, Graduate School of Science, Osaka University, 1-1, Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan.
| | - Koichi Matsuo
- Hiroshiema Synchrotron Radiation Center, Hiroshima University, Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan.
| | - Ken Terao
- Department of Macromolecular Science, Graduate School of Science, Osaka University, 1-1, Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan.
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Kazachenko AS, Vasilieva NY, Borovkova VS, Fetisova OY, Issaoui N, Malyar YN, Elsuf’ev EV, Karacharov AA, Skripnikov AM, Miroshnikova AV, Kazachenko AS, Zimonin DV, Ionin VA. Food Xanthan Polysaccharide Sulfation Process with Sulfamic Acid. Foods 2021; 10:2571. [PMID: 34828852 PMCID: PMC8620577 DOI: 10.3390/foods10112571] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/15/2021] [Accepted: 10/20/2021] [Indexed: 01/18/2023] Open
Abstract
Xanthan is an important polysaccharide with many beneficial properties. Sulfated xanthan derivatives have anticoagulant and antithrombotic activity. This work proposes a new method for the synthesis of xanthan sulfates using sulfamic acid. Various N-substituted ureas have been investigated as process activators. It was found that urea has the greatest activating ability. BBD of xanthan sulfation process with sulfamic acid in 1,4-dioxane has been carried out. It was shown that the optimal conditions for the sulfation of xanthan (13.1 wt% sulfur content) are: the amount of sulfating complex per 1 g of xanthan is 3.5 mmol, temperature 90 °C, duration 2.3 h. Sulfated xanthan with the maximum sulfur content was analyzed by physicochemical methods. Thus, in the FTIR spectrum of xanthan sulfate, in comparison with the initial xanthanum, absorption bands appear at 1247 cm-1, which corresponds to the vibrations of the sulfate group. It was shown by GPC chromatography that the starting xanthan gum has a bimodal molecular weight distribution of particles, including a high molecular weight fraction with Mw > 1000 kDa and an LMW fraction with Mw < 600 kDa. It was found that the Mw of sulfated xanthan gum has a lower value (~612 kDa) in comparison with the original xanthan gum, and a narrower molecular weight distribution and is characterized by lower PD values. It was shown by thermal analysis that the main decomposition of xanthan sulfate, in contrast to the initial xanthan, occurs in two stages. The DTG curve has two pronounced peaks, with maxima at 226 and 286 °C.
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Affiliation(s)
- Aleksandr S. Kazachenko
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Natalya Yu. Vasilieva
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Valentina S. Borovkova
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Olga Yu. Fetisova
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Noureddine Issaoui
- Laboratory of Quantum and Statistical Physics (LR18ES18), Faculty of Sciences, University of Monastir, Monastir 5079, Tunisia;
| | - Yuriy N. Malyar
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Evgeniy V. Elsuf’ev
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Anton A. Karacharov
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Andrey M. Skripnikov
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Angelina V. Miroshnikova
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Anna S. Kazachenko
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
| | - Dmitry V. Zimonin
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
| | - Vladislav A. Ionin
- Institute of Non-Ferrous Metals and Materials Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; (N.Y.V.); (V.S.B.); (Y.N.M.); (A.M.S.); (A.V.M.); (A.S.K.); (D.V.Z.); (V.A.I.)
- FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; (O.Y.F.); (E.V.E.); (A.A.K.)
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Riaz T, Iqbal MW, Jiang B, Chen J. A review of the enzymatic, physical, and chemical modification techniques of xanthan gum. Int J Biol Macromol 2021; 186:472-489. [PMID: 34217744 DOI: 10.1016/j.ijbiomac.2021.06.196] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 06/15/2021] [Accepted: 06/29/2021] [Indexed: 11/29/2022]
Abstract
Xanthan gum (XG), a bacterial polysaccharide has numerous valuable characteristics in the food, biomedical, pharmaceuticals, and agriculture sector. However, XG has also its particular limitations such as its vulnerability to microbial contamination, inadequate mechanical and thermal stability, unusable viscosity, and poor water solubility. Therefore, XG's structure and conformation need to be modified enzymatically, chemically, or physically to improve its optimistic features and decrease the formation of crystals, increase antioxidant ability, and radical scavenging activity. We have found out different means to modify XG and elaborate the importance and significance of the modified structure of XG. In this review, different enzymes are reviewed for XG degradation, which modifies their structure from different points (main chain or side chain). This article also reviews various physical methods (ultrasound, shear, pressure, sonication, annealing, and heat treatments) based on prevailing publications to alter XG conformation and produce low molecular weight (LMW) and less viscous end-product. Moreover, some chemical means are also discussed that result in modified XG through crosslinking, grafting, acetylation, pyruvation, as well as by applying different chemical agents. Overall, the current progress on XG degradation is very auspicious to develop a new molecule with considerable uses, in various industries with future assessments.
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Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
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Gutiérrez-Sosa C, Merino-González A, Sánchez R, Kozina A, Díaz-Leyva P. Microscopic Viscoelasticity of Polymer Solutions and Gels Observed from Translation and Rotation of Anisotropic Colloid Probes. Macromolecules 2018. [DOI: 10.1021/acs.macromol.8b01005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carlos Gutiérrez-Sosa
- Departamento de Física, Universidad Autónoma Metropolitana Iztapalapa, San Rafael Atlixco 186, 09340 Mexico City, Mexico
| | - Arturo Merino-González
- Instituto de Química, Universidad Nacional Autónoma de México, P.O.
Box 70-213, 04510 Mexico City, Mexico
| | - Rodrigo Sánchez
- Departamento de Física, Universidad Autónoma Metropolitana Iztapalapa, San Rafael Atlixco 186, 09340 Mexico City, Mexico
| | - Anna Kozina
- Instituto de Química, Universidad Nacional Autónoma de México, P.O.
Box 70-213, 04510 Mexico City, Mexico
| | - Pedro Díaz-Leyva
- Departamento de Física, Universidad Autónoma Metropolitana Iztapalapa, San Rafael Atlixco 186, 09340 Mexico City, Mexico
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