High acyl gellan networks probed by rheology and atomic force microscopy

Food Science and Technology Research

Volumn 19, Issue 2, 2013, Pages 201-210

  Ikeda, Shinya ^a,c,d   Gohtani, Shoichi ^a   Nishinari, Katsuyoshi ^b   Zhong, Qixin ^c,d  

^a KAGAWA UNIVERSITY   (Japan)

^b Osaka Prefecture University   (Japan)

^c UNIVERSITY OF TENNESSEE   (United States)

^d UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Atomic force microscopy; High acyl gellan; Network; Time temperature superposition; Viscoelasticity; Yield stress

Indexed keywords

AQUEOUS DISPERSIONS; DOUBLE-STRANDED HELICES; DYNAMIC VISCOELASTICITY; HIGH ACYL GELLAN; MECHANICAL SPECTRUM; POWER-LAW RELATIONSHIP; RHEOLOGICAL CHARACTERISTICS; TIME TEMPERATURE SUPERPOSITION;

ATOMIC FORCE MICROSCOPY; NETWORKS (CIRCUITS); RHEOLOGY; SHEAR DEFORMATION; STEADY FLOW; VISCOELASTICITY; VISCOSITY MEASUREMENT; YIELD STRESS;

ELASTICITY;

EID: 84879829344     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.201     Document Type: Article

References (33)

1. Abu-Lail, N.I. and Camesano, T.A. (2003). Polysaccharide properties probed with atomic force microscopy. J. Microsc., 212, 217-238.
2. Annaka, M., Honda, J.-H., Nakahira, T., Seki, H. and Tokita, M. (1999). Multinuclear NMR study on the sol-gel transition of gellan gum. Prog. Colloid Polym. Sci., 114, 25-30.
3. Baird, J.K., Talashek, T.A. and Chang, H. (1992). Gellan gum: effect of composition on gel properties. In "Gums and Stabilisers for the Food Industry 6," ed. by G.O. Phillips, P.A. Williams, and D.J. Wedlock. IRL Press, Oxford, pp. 479-487.
4. Camesano, T.A. and Wilkinson, K.J. (2001). Single molecule study of xanthan conformation using atomic force microscopy. Biomacromolecules, 2, 1184-1191.
5. Chandrasekaran, R., Radha, A. and Thailambal, V.G. (1992). Roles of potassium ions, acetyl and l-glyceryl groups in native gellan double helix: an X-ray study. Carbohydr. Res., 224, 1-17.
6. Choppe, E., Puaud, F., Nicolai, T. and Benyahia, L. (2010). Rheology of xanthan solutions as a function of temperature, concentration and ionic strength. Carbohydr. Polym., 82, 1228-1235.
7. Funami, T., Noda, S., Nakauma, M., Ishihara, S., Takahashi, R., Al-Assaf, S., Ikeda, S., Nishinari, K. and Phillips, G.O. (2009). 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, 23, 548-554.
8. Girard, M., Sanchez, C., Laneuville, S.I. and Turgeon, S.L. (2004). Associative phase separation of β-lactoglobulin/pectin solutions: a kinetic study by small angle static light scattering. Colloids Surf. B: Biointerfaces, 35, 15-22.
9. Gunning, A.P., Kirby, A.R., Ridout, M.J., Brownsey, G.J. and Morris, V.J. (1996). Investigation of gellan networks and gels by atomic force microscopy. Macromolecules, 29, 6791-6796.
10. Hember, M.W.N., Richardson, R.K. and Morris, E.R. (1994). Native ordered structure of welan polysaccharide: conformational transitions and gel formation in aqueous dimethyl sulphoxide. Carbohyd. Res., 252, 209-221.
11. Ikeda, S. and Nishinari, K. (2001). "Weak gel"-type rheological properties of aqueous dispersions of nonaggregated κ-carrageenan helices. J. Agric. Food Chem., 49, 4436-4441.
12. Ikeda, S., Morris, V.J. and Nishinari, K. (2001). Microstructure of aggregated and nonaggregated κ-carrageenan helices visualized by atomic force microscopy. Biomacromolecules, 2, 1331-1337.
13. Ikeda, S., Nitta, Y., Temsiripong, T., Pongsawatmanit, R. and Nishinari, K. (2004). Atomic force microscopy studies on cationinduced network formation of gellan. Food Hydrocolloids, 18, 727-735.
14. Jansson, P.E., Lindberg, B. and Sanford, P.A. (1983). Structural studies of gellan gum, an extracellular polysaccharide elaborated by Pseudomonas elodea. Carbohydr. Res., 124, 135-139.
15. Kasapis, S. (2012). Relation between the structure of matrices and their mechanical relaxation. Food Hydrocolloids, 26, 464-472.
16. Kundu, M., Mallapragada, S., Larock, R.C. and Kundu, P.P. (2010). Rheological properties of mehylcellulose aqueous gels under dynamic compression: frequency sweep and validity of scaling law. J. Appl. Polym. Sci., 117, 2436-2443.
17. Kuo, M.S., Mort, A.J. and Dell, A. (1986). Identification and location of l-glycerate, an unusual acyl substituent in gellan gum. Carbohydr. Res., 156, 173-187.
18. Matsukawa, S., Huang, Z. and Watanabe, T. (1999). Structural change of polymer chains of gellan monitored by circular dichroism. Prog. Colloid Polym. Sci., 114, 92-97.
19. Mazen, F., Milas, M. and Rinaudo, M. (1999). Conformational transition of native and modified gellan. Int. J. Biol. Macromolecules, 26, 109-118.
20. Miyoshi, E. and Nishinari, K. (1999). Rheological and thermal properties near the sol-gel transition of gellan gum aqueous solutions. Prog. Colloid Polym. Sci., 114, 68-82.
21. Morris, E.R., Gothard, M.G.E., Hember, M.W.N., Manning, C.E. and Robinson, G. (1996). Conformational and rheological transitions of welan, rhamsan and acylated gellan. Carbohydr. Polym., 30, 165-175.
22. Morris, V.J. (1998). Gelation of polysaccharides. In "Functional Properties of Food Macromolecules," ed. by S.E. Hill, D.A. Ledward, and J.R. Mitchell. Aspen Publishers, Gaithersburg, pp. 143-226.
23. Morris, V.J., Gunning, A.P., Kirby, A.R., Round, A., Waldron, K. and Ng, A. (1997). Atomic force microscopy of plant cell walls, plant cell wall polysaccharides and gels. Int. J. Biol. Macromolecules, 21, 61-66.
24. Morrison, N.A., Sworn, G., Clark, R.C., Chen, Y.L. and Talashek, T. (1999). Gelatin alternatives for the food industry. Prog. Colloid Polym. Sci., 114, 127-131.
25. Nickerson, M.T., Paulson, A.T. and Speers, R.A. (2004). Time-temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes. Food Hydrocolloids, 18, 783-794.
26. Noda, S., Funami, T., Nakauma, M., Asai, I., Takahashi, R., Al-Assaf, S., Ikeda, S., Nishinari, K. and Phillips, G.O. (2008). 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, 1148-1159.
27. O'Neil, M.A., Selvendran, R.R. and Morris, V.J. (1983). Structure of the acidic extracellular gelling polysaccharide produced by Pseudomonas elodea. Carbohydr. Res., 124, 123-133.
28. Pollock, T.J.J. (1993). Gellan-related polysaccharides and the genus Sphingomonas. Gen. Microbiol., 139, 1939-1945.
29. Rinaudo, M. (2004). Role of substituents on the properties of some polysaccharides. Biomacromolecules, 5, 1155-1165.
30. Valli, R.C. and Miskiel, F.J. (2001). Gellan gum. In "Handbook of Dietary Fiber," ed. by S.S. Cho and M.L. Dreher. Marcel Dekker, Inc.: New York, pp. 695-720.
31. Yamazaki, M., Thorne, L., Mikolajczak, M., Armentrout, R.W. and Pollock, T.J. (1996). Linkage of Genes Essential for Synthesis of a Polysaccharide Capsule in Sphingomonas Strain S88. J. Bacteriol., 178, 2676-2687.
32. Yuguchi, Y., Urakawa, H., Kitamura, S., Wataoka, I. and Kajiwara, K. (1999). The sol-gel transition of gellan gum aqueous solutions in the presence of various metal salts. Prog. Colloid Polym. Sci., 114, 41-47.
33. Zhao, J., Morgan, A.B. and Harris, J.D. (2005). Rheological characterization of polystyrene-clay nanocomposites to compare the degree of exfoliation and dispersion. Polym., 46, 8641-8660.