Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature

Food Hydrocolloids

Volumn 22, Issue 1, 2008, Pages 36-46

  Fitzsimons, Sinead M ^a   Tobin, John T ^a   Morris, Edwin R ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

DSC; Gelation; Glucomannan; Konjac; Rheology; Synergism; Xanthan

Indexed keywords

AGING OF MATERIALS; CHLORINE COMPOUNDS; COOLING; DUCTILE FRACTURE; GELATION; MIXING; ORDER DISORDER TRANSITIONS; POTASSIUM COMPOUNDS; STRESSES;

APPLIED STRESS; GLUCOMANNAN; KONJAC; KONJAC GLUCOMANNAN; LOW-AMPLITUDE; OSCILLATORY MEASUREMENTS; STOCK SOLUTIONS; SYNERGISM; TEMPERATURE RANGE; XANTHAN;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 34347245192     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.01.023     Document Type: Article

References (27)

1. Annable P., Williams P.A., and Nishinari K. Interaction in xanthan-glucomannan mixtures and the influence of electrolyte. Macromolecules 27 (1994) 4204-4211
2. Brownsey G.J., Cairns P., Miles M.J., and Morris V.J. Evidence for intermolecular binding between xanthan and the glucomannan konjac mannan. Carbohydrate Research 176 (1988) 329-334
3. Cairns P., Miles M.J., and Morris V.J. Intermolecular binding of xanthan gum and carob gum. Nature (London) 322 (1986) 89-90
4. Cairns P., Miles M.J., Morris V.J., and Brownsey G.J. X-ray fibre-diffraction studies of synergistic, binary polysaccharide gels. Carbohydrate Research 160 (1987) 411-423
5. Cheetham N.W.H., McCleary B.V., Teng G., Lum F., and Maryanto. Gel-permeation studies on xanthan-galactomannan interactions. Carbohydrate Polymers 6 (1986) 257-268
6. Davé V., and McCarthy S.P. Review of konjac glucomannan. Journal of Environmental Polymer Degradation 5 (1997) 237-241
7. Dea I.C.M., Morris E.R., Rees D.A., Welsh E.J., Barnes H.A., and Price J. Associations of like and unlike polysaccharides: mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and related systems. Carbohydrate Research 57 (1977) 249-272
8. Dea I.C.M., and Morrison A. Chemistry and interactions of seed galactomannans. Advances in Carbohydrate Chemistry and Biochemistry 31 (1975) 241-312
9. Goycoolea F.M., Richardson R.K., Morris E.R., and Gidley M.J. Stoichiometry and conformation of xanthan in synergistic gelation with locust bean gum or konjac glucomannan. Macromolecules 28 (1995) 8308-8320
10. Holzwarth G. Conformation of the extracellular polysaccharide of Xanthomonas campestris. Biochemistry 15 (1976) 4333-4339
11. Jansson P.-E., Kenne L., and Lindberg B. Structure of the extracellular polysaccharide from Xanthomonas campestris. Carbohydrate Research 45 (1975) 275-282
12. Mannion R.O., Melia C.D., Launay B., Cuvelier G., Hill S.E., Harding S.E., et al. Xanthan/locust bean gum interactions at room temperature. Carbohydrate Polymers 19 (1992) 91-97
13. Melton L.D., Mindt L., Rees D.A., and Sanderson G.R. Covalent structure of the extracellular polysaccharide from Xanthomonas campestris: evidence from partial hydrolysis studies. Carbohydrate Research 46 (1976) 245-257
14. Milas M., and Rinaudo M. Conformational investigation on the bacterial polysaccharide xanthan. Carbohydrate Research 76 (1979) 189-196
15. Milas M., and Rinaudo M. Properties of xanthan gum in aqueous solutions: role of the conformational transition. Carbohydrate Research 158 (1986) 191-204
16. Moorhouse R., Walkinshaw M.D., and Arnott S. Xanthan gum-molecular conformation and interactions. American Chemical Society, Symposium Series 45 (1977) 90-102
17. Morris E.R. Polysaccharide conformation as a basis of food structure. In: Birch G.G., and Green L.F. (Eds). Molecular structure and function of food carbohydrate (1973), Applied Science, London 125-132
18. Morris E.R. Mixed polymer gels. In: Harris P. (Ed). Food gels (1990), Elsevier, London 291-359
19. Morris E.R. Polysaccharide synergism - more questions than answers?. In: Harding S.E., Hill S.E., and Mitchell J.R. (Eds). Biopolymer mixtures (1995), Nottingham University Press, Nottingham, UK 247-288
20. Morris E.R., Rees D.A., Young G., Walkinshaw M.D., and Darke A. Order-disorder transition for a bacterial polysaccharide in solution. A role for polysaccharide conformation in recognition between Xanthomonas pathogen and its plant host. Journal of Molecular Biology 110 (1977) 1-16
21. Morris V.J. Designing polysaccharides for synergistic interactions. In: Phillips G.O., Williams P.A., and Wedlock D.J. (Eds). Gums and stabilisers for the food industry 6 (1992), IRL Press, Oxford, UK 161-171
22. Nishinari K., Williams P.A., and Phillips G.O. Review of the physico-chemical characteristics and properties of konjac mannan. Food Hydrocolloids 6 (1992) 199-222
23. Norton I.T., Goodall D.M., Frangou S.A., Morris E.R., and Rees D.A. Mechanism and dynamics of conformational ordering in xanthan polysaccharide. Journal of Molecular Biology 175 (1984) 371-394
24. Okuyama K., Arnott S., Moorhouse R., Walkinshaw M.D., Atkins E.D.T., and Wolf-Ullish C. Fibre diffraction studies of bacterial polysaccharides. American Chemical Society, Symposium Series 141 (1980) 411-427
25. Ross-Murphy, S. B. (1984). Rheological methods. In H. W.-S. Chan (Ed.), Biophysical methods in food research (pp. 195-290). Critical reports on applied chemistry. London, UK: SCI.
26. Ross-Murphy S.B., Morris V.J., and Morris E.R. Molecular viscoelasticity of xanthan polysaccharide. Faraday Symposia of the Chemical Society 18 (1983) 115-129
27. Tolstoguzov V.B. Functional properties of food proteins and role of protein-polysaccharide interaction. Food Hydrocolloids 4 (1991) 429-468