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Paudel S, Janaswamy S. Corncob-derived biodegradable packaging films: A sustainable solution for raspberry post-harvest preservation. Food Chem 2024; 454:139749. [PMID: 38797104 DOI: 10.1016/j.foodchem.2024.139749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/23/2024] [Accepted: 05/18/2024] [Indexed: 05/29/2024]
Abstract
Plastic food packaging, with its harmful migration of microplastics and nanoplastics into food, presents significant ecological imbalance and human health risks. In this regard, using food and agricultural byproducts as packaging materials reduces environmental and economic concerns and supports their sustainable management. Herein, cellulosic residue from corncob was employed as a renewable source for developing biodegradable packaging films. It was solubilized in ZnCl2 solution, crosslinked with Ca2+ ions, and plasticized with sorbitol to form films and used to improve the shelf-life of raspberries. The optimized film possesses water vapor permeability, tensile strength, and elongation at break of 1.8(4) x10-10 g-1 s-1 Pa-1, 4.7(1) MPa, and 15.4(7)%, respectively. It displays UV-blocking and antioxidant properties and biodegrades within 29 days at 24% soil moisture. It preserves raspberries for 7 and 5 more days at room temperature and refrigeration conditions, respectively, compared to polystyrene film. Overall, more value addition could be envisioned from agricultural residues to minimize post-harvest losses and food waste through biodegradable packaging, which also aids in mitigating plastic perils.
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Affiliation(s)
- Sandeep Paudel
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA
| | - Srinivas Janaswamy
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA.
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Yang Q, Li Y, Cao Z, Miao J, Feng J, Xi Q, Lu W. Structure-property relationship in the evaluation of xanthan gum functionality for oral suspensions and tablets. Int J Biol Macromol 2023; 226:525-534. [PMID: 36513178 DOI: 10.1016/j.ijbiomac.2022.12.081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The functional properties of xanthan gum (XG) in pharmaceutical preparations depend on its rheological properties, which inevitably rely on its molecular structure. Hence, this work investigated the relationship between the molecular structure of XG and its rheological properties and functional characteristics, and revealed the structural factors influencing the XG functionalities in oral suspensions and matrix tablets. Primarily, the molecular structures of four commercial XG products were characterized by infrared spectroscopy, differential scanning calorimetry and measuring the monosaccharide composition, average molecular weight, and pyruvate and acetyl contents. Furthermore, the flow behavior and viscoelasticity of XG solutions, the viscoelasticity of XG hydrogels, and XG combinations (XGC, aqueous solution containing XG, liquid glucose, and glycerin) were investigated. Finally, the dissolution time of XGC and the swelling and erosion properties of the XG matrix were studied to evaluate XG functionality in oral suspensions and matrix tablets, respectively. Results showed that the polydispersity of molecular weight and the pyruvate content affected the functionality and performance of XG in suspension and tablet forms. The higher polydispersity and pyruvate content of XG improved the hydrogel strength, which led to a longer dissolution time of XGC and a higher swelling extent of the XG matrix but a slower erosion rate.
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Affiliation(s)
- Qiuxia Yang
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Ying Li
- Shanghai Skin Disease Hospital, School of Medicine, Tongji University, Shanghai 200443, China
| | - Zhen Cao
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China; Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing 210009, China
| | - Jiaying Miao
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Jiaqi Feng
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Quan Xi
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China.
| | - Weigen Lu
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China.
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Cellulose-based hydrogel beads: Preparation and characterization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100074] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Meng S, Fan W, Li X, Liu Y, Liang D, Liu X. Intermolecular interactions of polysaccharides in membrane fouling during microfiltration. WATER RESEARCH 2018; 143:38-46. [PMID: 29940360 DOI: 10.1016/j.watres.2018.06.027] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 05/24/2018] [Accepted: 06/14/2018] [Indexed: 06/08/2023]
Abstract
Membrane technology has been widely employed for seawater desalination, water and wastewater reclamation, while membrane fouling still remains as a major challenge. The polysaccharides in extracellular polymeric substances (EPS) have been recognized as an important foulant that causes serious membrane fouling, while the detailed structure of polysaccharides and the intermolecular interactions between them have not been adequately disclosed. In this study, two different polysaccharides and their mixtures were used to study the intermolecular cross-linking of polysaccharides as well as its effects on membrane fouling. Results demonstrated that the fouling propensities of distinct polysaccharides were completely different, which was attributed to the different intermolecular interactions lying in polysaccharides. The cross-linking among molecules of polysaccharide, regardless of the homogeneity, was found to form complex networks and determine the effective dimension of polysaccharides. Depending on the effective dimension of foulants, pore blocking and cake layer occurred subsequently during filtration processes. In light of this, it potentially gives new insights into the fouling behaviours by combining the structure-function knowledge of polysaccharides with their fouling propensity. In addition, transparent exopolymeric particles (TEP) measurement was found to provide an intuitionistic evaluation of the complex networks formed from polysaccharides, so that may act as a good indicator of fouling during membrane filtration.
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Affiliation(s)
- Shujuan Meng
- School of Space and Environment, Beihang University, Beijing 100191, PR China.
| | - Wenhong Fan
- School of Space and Environment, Beihang University, Beijing 100191, PR China
| | - Xiaomin Li
- School of Space and Environment, Beihang University, Beijing 100191, PR China
| | - Yu Liu
- Advanced Environmental Biotechnology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, 1 Cleantech Loop, Singapore, 637141, Singapore; School of Civil and Environmental Engineering, Nanyang Technological University, 50 Nanyang Avenue, Singapore, 639798, Singapore
| | - Dawei Liang
- School of Space and Environment, Beihang University, Beijing 100191, PR China.
| | - Xiaoxing Liu
- School of Space and Environment, Beihang University, Beijing 100191, PR China
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Ramburrun P, Kumar P, Choonara YE, du Toit LC, Pillay V. Design and characterization of neurodurable gellan-xanthan pH-responsive hydrogels for controlled drug delivery. Expert Opin Drug Deliv 2016; 14:291-306. [DOI: 10.1080/17425247.2017.1266331] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Xu Q, Chen C, Rosswurm K, Yao T, Janaswamy S. A facile route to prepare cellulose-based films. Carbohydr Polym 2016; 149:274-81. [DOI: 10.1016/j.carbpol.2016.04.114] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 04/14/2016] [Accepted: 04/27/2016] [Indexed: 10/21/2022]
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Zheng YJ, Loh XJ. Natural Rheological Modifiers for Personal Care. POLYMERS FOR PERSONAL CARE PRODUCTS AND COSMETICS 2016. [DOI: 10.1039/9781782623984-00060] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The development of personal care formulations incorporates the deliberation of the prerequisite product rheology and the right rheology modifier to deliver these effects. While the effectiveness of the finished product will hinge on the selection and level of active ingredients and excipients, the aesthetics and even the penetration of these actives into the stratum corneum will be affected by the product rheology. Rheology modifiers are frequently denoted as thickeners and, whilst increasing the apparent viscosity should enhance the perception of quality in a formulation, this is only one aspect of rheological control. The product itself can be Newtonian or pseudoplastic, thixotropic, exist as a ringing gel or a stringy flowable liquid. This changes the way that the product appears in the bottle, the ease with which aliquots are poured or scooped from the packaging, the process of rubbing it into the skin or along the hair shaft, and upon using, the rinsing and removal of the product. It will also be vital to select the correct rheological characteristics to guarantee the stability of the finished formulation. By changing the structure of polymeric rheology modifiers, the impact on the sensorial properties and performance characteristics can be investigated. Careful selection of monomers, structure and other co-ingredients will result in products optimised for use in skin care formulations.
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Affiliation(s)
- Yujie Jason Zheng
- Department of Materials Science and Engineering, National University of Singapore Singapore 117574 Singapore
| | - Xian Jun Loh
- Institute of Materials Research and Engineering, A*STAR (Agency for Science, Technology and Research) 2 Fusionopolis Way, Innovis, #08-03 Singapore 138634 Singapore
- Department of Materials Science and Engineering, National University of Singapore Singapore 117574 Singapore
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Abbaszadeh A, MacNaughtan W, Sworn G, Foster T. New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal. Carbohydr Polym 2016; 144:168-77. [DOI: 10.1016/j.carbpol.2016.02.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 02/06/2016] [Accepted: 02/08/2016] [Indexed: 11/15/2022]
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Affiliation(s)
- Yujie Jason Zheng
- Department of Materials Science and Engineering; National University of Singapore; Singapore 117574 Singapore
| | - Xian Jun Loh
- Institute of Materials Research and Engineering, A*STAR (Agency for Science, Technology and Research); 2 Fusionopolis Way, Innovis, #08-03 Singapore 138634 Singapore
- Department of Materials Science and Engineering; National University of Singapore; Singapore 117574 Singapore
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Petri DFS. Xanthan gum: A versatile biopolymer for biomedical and technological applications. J Appl Polym Sci 2015. [DOI: 10.1002/app.42035] [Citation(s) in RCA: 187] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Denise F. S. Petri
- Departamento de Química Fundamental; Instituto de Química, Universidade de São Paulo; São Paulo 05513-970 Brazil
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Jamshidian M, Savary G, Grisel M, Picard C. Stretching properties of xanthan and hydroxypropyl guar in aqueous solutions and in cosmetic emulsions. Carbohydr Polym 2014; 112:334-41. [PMID: 25129752 DOI: 10.1016/j.carbpol.2014.05.094] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2014] [Revised: 05/14/2014] [Accepted: 05/23/2014] [Indexed: 11/27/2022]
Abstract
Filament stretchability of xanthan gum (XG) and hydroxypropyl guar (HPG) was investigated in aqueous solutions (0.125, 0.25, 0.5, 1, 1.2 and 1.5% w/w) and in O/W emulsions using a texture analyzer. Additionally, rheological characterizations were carried out on the systems and shear and oscillation parameters were used to interpret stretching properties. XG solutions exhibited a solid-like behavior with rheological parameters much higher than for HPG one whatever the concentration. Filament stretching values of XG solutions were superior to HPG for concentration below 1% w/w and then became comparable for higher concentrations. No meaningful relationship was found between rheological and stretching values. Synergy was observed for all XG/HPG mixtures at 0.125, 0.25 and 0.5% influencing both the rheological and the filament stretching values. The 25/75 XG/HPG ratio showed the maximum synergistic effect at all concentrations while the filament stretchability was enhanced in a wider range of ratios. XG and HPG did not present the same behavior in emulsions. No clear synergistic effect was observed and XG markedly influenced the emulsion filament stretching.
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Affiliation(s)
- Majid Jamshidian
- Université du Havre, URCOM, EA 3221, FR CNRS 3038, 25, rue Philippe Lebon CS 80540, 76058 Le Havre Cedex, France.
| | - Géraldine Savary
- Université du Havre, URCOM, EA 3221, FR CNRS 3038, 25, rue Philippe Lebon CS 80540, 76058 Le Havre Cedex, France.
| | - Michel Grisel
- Université du Havre, URCOM, EA 3221, FR CNRS 3038, 25, rue Philippe Lebon CS 80540, 76058 Le Havre Cedex, France.
| | - Céline Picard
- Université du Havre, URCOM, EA 3221, FR CNRS 3038, 25, rue Philippe Lebon CS 80540, 76058 Le Havre Cedex, France.
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Wu Y, Li W, Cui W, Eskin N, Goff H. A molecular modeling approach to understand conformation–functionality relationships of galactomannans with different mannose/galactose ratios. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.02.029] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Luporini S, Bretas RES. Caracterização reológica da goma xantana: influência de íons metálicos univalente e trivalente e temperatura em experimentos dinâmicos. POLIMEROS 2011. [DOI: 10.1590/s0104-14282011005000043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
As propriedades dinâmicas das soluções aquosas de goma xantana com e sem adição de NaCl ou Al2(SO4)3.18H2O foram medidas em um reômetro de deformação controlada aplicando ciclos de aquecimento e resfriamento. O tempo de relaxação decresceu com o aumento da temperatura; no entanto, este tempo aumentou com a adição de sal nas soluções de 0,5% em peso de goma xantana, mas diminuiu com a adição de 1%. Durante o aquecimento das soluções de goma xantana pura ocorreu uma mudança de conformação a 51 °C, e durante o resfriamento foi observada a formação de duas estruturas: entre 86 e 47 °C e abaixo de 47 °C. Com a adição de sal não houve mudança conformacional durante o aquecimento, enquanto no resfriamento duas estruturas foram novamente observadas, mas para faixas de temperatura diferentes.
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Chandrasekaran R. X-ray and molecular modeling studies on the structure-function correlations of polysaccharides. ACTA ACUST UNITED AC 2011. [DOI: 10.1002/masy.19991400104] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Rinaudo M, Milas M, Bresolin T, Ganter J. Physical properties of xanthan, galactomannan and their mixtures in aqueous solutions. ACTA ACUST UNITED AC 2011. [DOI: 10.1002/masy.19991400113] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Rinaudo M. Main properties and current applications of some polysaccharides as biomaterials. POLYM INT 2008. [DOI: 10.1002/pi.2378] [Citation(s) in RCA: 672] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Secouard S, Grisel M, Malhiac C. Flavour release study as a way to explain xanthan–galactomannan interactions. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.07.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abstract
[Chemical structure: see text] This paper describes the behavior of some polysaccharides with well-known chemical structures and in which the influence of cooperative secondary interactions play an important role. The roles played by hydrophobic and ionic interactions (including ionic selectivity) on polysaccharide conformation and gelation are discussed. Electrostatic attractions are also important in the complexes formed between surfactants and polyelectrolytes of opposite charge. Finally, van der Waals dipolar interactions and particularly hydrogen-bond formation are examined. The role of hydrogen bonds in solubility, conformation, and especially the local stiffness of polysaccharides, but also in polymer-polymer complexes frequently obtained with polysaccharides, is developed. Repeat unit for a number polysaccharides.
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Kim BS, Takemasa M, Nishinari K. Synergistic Interaction of Xyloglucan and Xanthan Investigated by Rheology, Differential Scanning Calorimetry, and NMR. Biomacromolecules 2006; 7:1223-30. [PMID: 16602742 DOI: 10.1021/bm050734+] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
A new synergistic interaction between tamarind seed xyloglucan and xanthan was found and investigated by rheology, differential scanning calorimetry (DSC), and NMR. The effect of the acetyl and pyruvate groups in the side chain in xanthan on the synergistic interaction was also examined. The shear moduli G' and G' ' of the mixture solution of xyloglucan and native (or acetate-free) xanthan increased steeply at around 22 degrees C upon cooling. An exothermic DSC peak appeared at the same temperature. A drastic decrease in the of the acetyl and pyruvate groups of the xanthan side chain was observed from 1H NMR spectra only in the mixture at low temperatures (<25 degrees C). It was found that the pyruvate group is more restricted in the mixture solution compared with the acetyl group. The mixture of xyloglucan and pyruvate-free xanthan showed no synergistic interaction. We concluded that this synergistic interaction is caused by the intermolecular binding between xyloglucan and xanthan, and, in the heterotypic junction zones, the xanthan side chain becomes a new state that is different from both the coil and helix states.
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Affiliation(s)
- Bo-Sook Kim
- Department of Food and Human Health Sciences, Osaka City University, 3-3-138 Sugimoto, Osaka 558-8585, Japan
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Chandrasekaran R, Janaswamy S, Morris VJ. Acetan:glucomannan interactions—a molecular modeling study. Carbohydr Res 2003; 338:2889-98. [PMID: 14667710 DOI: 10.1016/j.carres.2003.08.018] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
X-ray fiber diffraction patterns from deacylated acetan and glucomannan (konjac mannan) blends are diagnostic of good orientation and modest polycrystallinity. The meridional reflection on the sixth layer line suggests that the binary complex is a 6-fold helix of pitch 55.4 A. A molecular modeling study incorporating this information reveals that a double helix in which one strand is acetan and the other glucomannan is stereochemically feasible. While the backbone and side groups are sufficiently flexible to allow the chains to associate with the same or opposite polarity, the parallel model is superior in terms of unit cell packing. The results are compatible with the observed synergy; namely the weak gelation behavior of the complex. The molecular model can be generalized for the binary system when acetan is replaced by xanthan or glucomannan by galactomannan.
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Affiliation(s)
- Rengaswami Chandrasekaran
- Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA.
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Secouard S, Malhiac C, Grisel M, Decroix B. Release of limonene from polysaccharide matrices: viscosity and synergy effect. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00518-6] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Paradossi G, Chiessi E, Barbiroli A, Fessas D. Xanthan and glucomannan mixtures: synergistic interactions and gelation. Biomacromolecules 2002; 3:498-504. [PMID: 12005520 DOI: 10.1021/bm010163v] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The synergistic interaction between xanthan and glucomannan in solution and in the gel phase has been studied by circular dichroism spectroscopy and differential scanning calorimetry. The study in solution of the polysaccharidic mixture indicates a preferred stoichiometry of the interaction corresponding to a weight fraction of xanthan around 0.55. This finding is in reasonable agreement with the differential scanning calorimetry measurements carried out on the gel phase. Models from conformational analysis based on these results were formulated in terms of 1:1 and 2:1 Konjac glucomannan/xanthan molecular assemblies. The experimental and calculation results clearly indicate the involvement of the side chains of xanthan and suggest that the ordered portions of the macromolecular complex in solution act in the gel phase as junction zones.
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Affiliation(s)
- Gaio Paradossi
- Department of Chemical Sciences and Technologies, University of Rome Tor Vergata, via della Ricerca Scientifica, 00133 Rome, Italy.
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Goycoolea FM, Milas M, Rinaudo M. Associative phenomena in galactomannan-deacetylated xanthan systems. Int J Biol Macromol 2001; 29:181-92. [PMID: 11589971 DOI: 10.1016/s0141-8130(01)00164-7] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The interaction between mesquite seed galactomannan (MSG; D-mannose to D-galactose ratio (M/G) approximately 1.1) and deacetylated xanthan (DX) in 5 mM NaCl leading to synergistic gel formation at 25 degrees C was investigated and compared with the far more studied system made of xanthan and locust bean gum (LBG; M/G approximately 3.5). Rheology and differential scanning calorimetry were used to measure temperatures of gel formation and transition enthalpy as a function of polymer composition, while circular dichroism was used to probe the conformation of DX in the LBG-DX system. MSG and DX associate at 25 degrees C with a well defined stoichiometry of 0.6:1.0 (w/w) at low ionic strength favouring the disordered coil state of DX. When LBG was used in place of MSG in water or 5 mM NaCl, two types of mechanisms of interpolymeric association are envisaged.
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Affiliation(s)
- F M Goycoolea
- Centro de Investigación en Alimentación y Desarrollo, A.C., PO Box 1735, Hermosillo, Sonora, C.P. 83000, Mexico.
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Bresolin TM, Milas M, Rinaudo M, Ganter JL. Xanthan-galactomannan interactions as related to xanthan conformations. Int J Biol Macromol 1998; 23:263-75. [PMID: 9849624 DOI: 10.1016/s0141-8130(98)00061-0] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The influence of xanthan conformation on the physicochemical behaviour of their mixtures with galactomannan from Schizolobium parahybae mannose:galactose ratio (M/G=3), was studied by viscoelastic measurements, differential scanning calorimetry (DSC) and chiroptical (circular dichroism) methods. The results suggested a more effective interaction of the galactomannan with disordered xanthan segments, which are more abundant in low salt concentrations but are still present in lower proportion at temperatures lower than the temperature of xanthan conformational transition (Tm). The dependence of ellipticity with temperature in a circular dichroism (CD) spectra suggested an ordering of the xanthan chains induced by galactomannan at the temperature of gel formation (Tg approximately 25 degrees C), under conditions where xanthan alone exhibits a disordered conformation. The lower Tg value found (approximately 25 degrees C) compared with that (60 degrees C) usually described in the literature is certainly related to the M/G ratio and the galactosyl unit distribution along the mannan main chain.
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Affiliation(s)
- T M Bresolin
- Centre de Recherches sur les Macromolécules Végétales (CNRS), affiliated with Université Joseph Fourier, Grenoble, France
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Chandrasekaran R. X-ray diffraction of food polysaccharides. ADVANCES IN FOOD AND NUTRITION RESEARCH 1998; 42:131-210. [PMID: 9597727 DOI: 10.1016/s1043-4526(08)60095-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The morphologies of food polysaccharides described in this chapter illustrate the power of x-ray fiber diffraction in conjunction with computer modeling and sophisticated refinement techniques. On the other hand, the lack of information on structures such as xanthan reflects the inadequacy of the experimental techniques used to date. But the demands from academic and industrial sectors to investigate the molecular interactions in multicomponent systems, including protein-protein, protein-polysaccharide, polysaccharide-polysaccharide, and other complexes, are high and growing, because they have important food applications. These complexes are structurally more difficult than those solved in the past 40 years and it is improbable that any chosen system will be amenable for crystallographic investigation, crystals or fibers. Modern research facilities that include two-dimensional area detectors, millisecond exposures with synchrotron x-ray radiation, interactive computer graphics, sophisticated molecular dynamics calculations, unbelievably fast and inexpensive computers, and our own intellectual abilities are indispensable tools for the future of structural science in general and food polysaccharides in particular.
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Affiliation(s)
- R Chandrasekaran
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47907, USA
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