Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride

Food Hydrocolloids

Volumn 23, Issue 2, 2009, Pages 548-554

  Funami, Takahiro ^a   Noda, Sakie ^a   Nakauma, Makoto ^a   Ishihara, Sayaka ^a   Takahashi, Rheo ^b   Al Assaf, Saphwan ^c   Ikeda, Shinya ^d   Nishinari, Katsuyoshi ^c,d   Phillips, Glyn O ^c,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 structures; Rheology; Sodium chloride (NaCl)

Indexed keywords

DIGITAL STORAGE; HYSTERESIS; MOLECULAR STRUCTURE; POTASH; RHEOLOGY; SODIUM CHLORIDE; SOL-GELS;

ADDED SALT; AQUEOUS SYSTEM; ATOMIC FORCE MICROSCOPY; ATOMIC-FORCE-MICROSCOPY; FIBROUS NETWORKS; GELLAN GUM; NETWORK STRUCTURES; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL MEASUREMENTS; SODIUM CHLORIDE (NACL);

ATOMIC FORCE MICROSCOPY;

EID: 51249095148     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.02.014     Document Type: Article

References (29)

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. 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
3. 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
4. Gunning A.P., and Morris V.J. Light scattering studies of tetramethyl ammonium gellan. International Journal of Biological Macromolecules 12 (1990) 338-341
5. Huang Y., Singh P.P., Tang J., and Swanson B.G. Gelling temperatures of high acyl gellan as affected by monovalent and divalent cations with dynamic rheological analysis. Carbohydrate Polymers 56 (2004) 27-33
6. 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
7. 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
8. Kuo M.S., Mort A.J., and Dell A. Identification and location of l-glycerate, an unusual acyl substituent in gellan gum. Carbohydrate Research 156 (1986) 173-187
9. Lyubchenko Y.L., Jacobs B.L., and Lindsay S.M. Atomic force microscopy of reovirus dsRNA: A routine technique for length measurements. Nucleic Acids Research 20 (1992) 3093-3986
10. Mao R., Tang J., and Swanson B.G. Texture properties of high and low acyl mixed gellan gels. Carbohydrate Polymers 41 (2000) 331-338
11. Matsukawa S., and Watanabe T. Gelation mechanism and network structure of mixed solution of low- and high-acyl gellan studied by dynamic viscoelasticity, CD and NMR measurements. Food Hydrocolloids 21 (2007) 1355-1361
12. Milas M., and Tinland B. Behaviour of xanthan in cadoxen. Carbohydrate Polymers 13 (1990) 47-56
13. Miyoshi E., and Nishinari K. Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions. Progress in Colloid and Polymer Science 114 (1999) 68-82
14. Morris V.J. Bacterial polysaccharides. In: Stephen A.M. (Ed). Food polysaccharides and their applications (1995), Marcel Dekker, New York 341-375
15. 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
16. Morris V.J., Gunning A.P., Kirby A.R., Round A., Waldron K., and Ng A. Atomic force microscopy of plant cell walls, plant cell wall polysaccharides and gels. International Journal of Biological Macromolecules 21 (1997) 61-66
17. 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
18. Noda S., Funami T., Nakauma M., Asai I., Takahashi R., Ikeda S., et al. Molecular structure of gellan gum imaged with atomic force microscopy in relation to the rheological behaviour in aqueous systems. 1. Gellan gum with various acyl contents in the presence or absence of potassium. Food Hydrocolloids 22 (2008) 1148-1159
19. 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
20. 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
21. Okamoto T., Kubota K., and Kuwahara N. Light scattering study of gellan gum. Food Hydrocolloids 7 (1993) 363-371
22. 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
23. Piculell L. Gelling carrageenans. In: Stephen A.M. (Ed). Food polysaccharides and their applications (1995), Marcel Dekker, New York 205-244
24. Sanderson G.R., and Clark R.C. Gellan gum: Laboratory-produced microbial polysaccharide has many potential food applications as a gelling, stabilizing, and texturizing agent. Food Technology 37 (1983) 63-70
25. 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
26. 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
27. 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
28. Yuguchi Y., Urakawa H., and Kajiwara K. The effect of potassium salt on the structural characteristics of gellan gum gel. Food Hydrocolloids 16 (2002) 191-195
29. 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