Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems. 1. Gellan gum with various acyl contents in the presence and absence of potassium

Food Hydrocolloids

Volumn 22, Issue 6, 2008, Pages 1148-1159

  Noda, Sakie ^a   Funami, Takahiro ^a   Nakauma, Makoto ^a   Asai, Iwao ^a   Takahashi, Rheo ^b   Al Assaf, Saphwan ^c   Ikeda, Shinya ^d   Nishinari, Katsuyoshi ^c,d   Phillips, Glyn O ^e  

^a SAN EI GEN F F I INC   (Japan)

^b GUNMA UNIVERSITY   (Japan)

^c GLYNDWR UNIVERSITY   (United Kingdom)

^d Osaka Prefecture University   (Japan)

^e Phillips Hydrocolloid Research Ltd   (United Kingdom)

Author keywords

Atomic force microscopy (AFM); Gellan gum; Molecular structure; Potassium; Rheology

Indexed keywords

GELATION; MOLECULAR STRUCTURE; POSITIVE IONS; POTASSIUM; SOLS;

ACYL GROUP; AQUEOUS SYSTEM; ATOMIC FORCE MICROSCOPY; ATOMIC-FORCE-MICROSCOPY; END TO END; GELLAN GUM; JUNCTION ZONE; MOLECULAR BUNDLES; NETWORK STRUCTURES; RHEOLOGICAL BEHAVIOUR;

ATOMIC FORCE MICROSCOPY;

EID: 40849126910     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.06.007     Document Type: Article

References (39)

1. Bao Y.T., Bose A., Ladisch M.R., and Tsao G.T. New approach to aqueous gel permeation chromatography of nonderivatized cellulose. Journal of Applied Polymer Science 25 (1980) 263-275
2. Chandrasekaran R., Millane P., Arnott S., and Atkins E.D.T. The crystal structure of gellan. Carbohydrate Research 175 (1988) 1-15
3. Chandrasekaran R., and Thailambal V.G. The influence of calcium ions, acetate and l-glycerate groups on the gellan double-helix. Carbohydrate Polymers 12 (1990) 431-442
4. Funami T., Hiroe M., Noda S., Asai I., Ikeda S., and Nishinari K. Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous system in the presence or absence of cations. Food Hydrocolloids 21 (2007) 617-629
5. Gunning A.P., Kirby A.R., Ridout M.J., Brownsey G.J., and Morris V.J. Investigation of gellan networks and gels by atomic force microscopy. Macromolecules 29 (1996) 6791-6796
6. Gunning A.P., and Morris V.J. Light scattering studies of tetramethyl ammonium gellan. International Journal of Biological Macromolecules 12 (1990) 338-341
7. Huang L., Takahashi R., Kobayashi S., Kawase T., and Nishinari K. Gelation behavior of native and acetylated konjac glucomannan. Biomacromolecules 3 (2002) 1296-1303
8. Ikeda S., Morris V.J., and Nishinari K. Microstructure of aggregated and nonaggregated κ-carrageenan helices visualized by atomic force microscopy. Biomacromolecules 2 (2001) 1331-1337
9. Ikeda S., Nitta Y., Temsiripong T., Pongsawatmanit R., and Nishinari K. Atomic force microscopy studies on cation-induced network formation of gellan. Food Hydrocolloids 18 (2004) 727-735
10. Ikeda S., and Shishido Y. Atomic force microscopy studies on heat-induced gelation of curdlan. Journal of Agricultural and Food Chemistry 53 (2005) 786-791
11. Jansson P.E., Lindberg B., and Sandford P.A. Structural studies of gellan gum, an extracellular polysaccharide elaborated by Pseudomonas elodea. Carbohydrate Research 124 (1983) 135-139
12. Keogh M.K., and O' Kennedy B.T. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. Journal of Food Science 63 (1998) 108-112
13. Kirby A.R., Gunning A.P., and Morris V.J. Imaging polysaccharides by atomic force microscopy. Biopolymers 38 (1996) 355-366
14. Kuo M.S., Mort A.J., and Dell A. Identification and location of l-glycerate, an unusual scyl substituent in gellan gum. Carbohydrate Research 156 (1986) 173-187
15. Lapasin R., and Pricl S. Rheology of polysaccharide systems. In: Lapasin R., and Pricl S. (Eds). Rheology of industrial polysaccharides. Theory and applications (1995), Blackie Academic and Professional, London 250-494
16. McIntire T.M., and Brant D.A. Imaging of carrageenan macrocycles and amylase using noncontact atomic force microscopy. International Journal of Biological Macromolecules 26 (1999) 303-310
17. Milas M., and Tinland B. Behaviour of xanthan in cadoxen. Carbohydrate Polymers 13 (1990) 47-56
18. Morris V.J. Bacterial polysaccharides. In: Stephen A.M. (Ed). Food polysaccharides and their applications (1995), Marcel Dekker, New York, NY 341-375
19. Morris V.J. Gelation of polysaccharides. In: Hill S.E., Ledward D.A., and Mitchell J.R. (Eds). Functional properties of food macromolecules. 2nd ed. (1998), Aspen Publishers, Gaithersburg 151-226
20. Morris V.J. Applications of atomic force microscopy in food science. In: Williams P.A., and Phillips G.O. (Eds). Gums and stabilizers for the food industry Vol. 9 (1998), The Royal Society of Chemistry, Cambridge 361-370
21. Morris V.J. Bacterial polysaccharides. In: Stephen A.M., Phillips G.O., and Williams P.A. (Eds). Food polysaccharides and their applications. 2nd ed. (2006), Taylor & Francis Group, London 413-454
22. Morris E.R., Gothard M.G.E., Hember M.W.N., Manning C.E., and Robinson G. Conformational and rheological transitions of welan, rhamsan and acylated gellan. Carbohydrate Polymers 30 (1996) 165-175
23. Morris V.J., Kirby A.R., and Gunning A.P. A fibrous model for gellan gels from atomic force microscopy studies. Progress in Colloid and Polymer Science 114 (1999) 102-108
24. Morris V.J., Kirby A.R., and Gunning A.P. Macromolecules, Section 4: Polysaccharides. In: Morris V.J., Kirby A.R., and Gunning A.P. (Eds). Atomic force microscopy for biologists (1999), Imperial College Press, London 105-123
25. Nishinari K. Properties of gellan gum. In: Phillips G.O., Williams P.A., and Wedlock D.J. (Eds). Gums and stabilisers for the food industry Vol. 8 (1996), The Royal Society of Chemistry, Cambridge 371-383
26. O'Neill M.A., Selvendran R.R., and Morris V.J. Structure of the acidic extracellular gelling polysaccharide produced by Pseudomonas elodea. Carbohydrate Research 124 (1983) 123-133
27. Ogawa E., Matsuzawa H., and Iwahashi M. Conformational transition of gellan gum of sodium, lithium, and potassium types in aqueous solutions. Food Hydrocolloids 16 (2002) 1-9
28. Ogawa E., Takahashi R., Yajima H., and Nishinari K. Effects of molar mass on the coil to helix transition of sodium-type gellan gums in aqueous solutions. Food Hydrocolloids 20 (2006) 378-385
29. Okamoto T., Kubota K., and Kuwahara N. Light scattering study of gellan gum. Food Hydrocolloids 7 (1993) 363-371
30. Rinaudo M., and Milas M. Gellan gum, a bacterial gelling polymer. In: Doxastakis G., and Kiosseoglou V. (Eds). Novel macromolecules in food systems (2000), Elsevier, Amsterdam 239-263
31. Robinson G., Manning C.E., and Morris E.R. Conformation and physical properties of the bacterial polysaccharides gellan, welan, and rhamsan. In: Dickinson E. (Ed). Food polymers, gels and colloids (1991), The Royal Society of Chemistry, London 22-33
32. Sanderson G.R., and Clark R.C. Gellan gum: Laboratory-produced microbial polysacharide has many potential food appliations as a gelling, stabilizing, and texturizing agent. Food Technology 37 (1983) 63-70
33. Sato T., Norisuye T., and Fujita H. Double-stranded helix of xanthan in dilute solution: Evidence from light scattering. Polymer Journal 16 (1984) 341-350
34. Sworn G. Gellan gum. In: Phillips G.O., and Williams P.A. (Eds). Handbook of hydrocolloids (2000), Woodhead Publishing, Cambridge 117-135
35. Takahashi R., Akutu M., Kubota K., and Nakamura K. Characterization of gellan gum in aqueous NaCl solution. Progress in Colloid and Polymer Science 114 (1999) 1-7
36. Takahashi R., Tokunou H., Kubota K., Ogawa E., Oida T., Kawase T., et al. Solution properties of gellan gum: Change in chain stiffness between single- and double-stranded chains. Biomacromolecules 5 (2004) 516-523
37. Viebke C., Piculell L., and Nilsson S. On the mechanism of gelation of helix-forming biopolymers. Macromolecules 27 (1994) 4160-4166
38. Watase M., and Nishinari K. Effect of potassium ions on the rheological and thermal properties of gellan gum gels. Food Hydrocolloids 7 (1993) 449-456
39. Yuguchi Y., Urakawa H., Kitamura S., Wataoka I., and Kajiwara K. The sol-gel transition of gellan gum aqueous solutions in the presence of various metal salts. Progress in Colloid and Polymer Science 114 (1999) 41-47