The structure of soy soluble polysaccharide in aqueous solution

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 279-286

  Chivero, Peter ^a   Gohtani, Shoichi ^b   Ikeda, Shinya ^b   Nakamura, Akihiro ^c  

^a EHIME UNIVERSITY   (Japan)

^b KAGAWA UNIVERSITY   (Japan)

^c FUJI OIL CO LTD   (Japan)

Author keywords

Small angle X ray scattering (SAXS); Soybean soluble polysaccharide (SSPS); Static light scattering (SLS); Structural conformation

Indexed keywords

EXTRACTION; LIGHT SCATTERING; SODIUM NITRATE;

ACIDIC POLYSACCHARIDES; PROTEIN FRACTIONS; SCATTERING LIGHT; SMALL ANGLE X-RAY SCATTERING; SOYBEAN COTYLEDONS; SOYBEAN SOLUBLE POLYSACCHARIDE; STATIC LIGHT SCATTERING; STRUCTURAL CONFORMATIONS;

X RAY SCATTERING;

GLYCINE MAX;

EID: 84886312090     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.006     Document Type: Article

References (24)

1. Cozic C., Picton L., Garda M., Marlhoux F., Le Cerf D. Analysis of Arabic gum: study of degradation and water desorption processes. Food Hydrocolloids 2009, 23:1930-1934.
2. Dror Y., Cohen Y., Yerushalmi-Rozen R. Structure of gum Arabic in aqueous solution. Journal of Polymer Science: Part B. Polymer Physics 2006, 44:3265-3271.
3. Furuta H., Maeda H. Rheological properties of water-soluble soybean polysaccharides extracted under weak acidic condition. Food Hydrocolloids 1999, 13:267-274.
4. Hammouda B. SANS from homogeneous polymer mixtures: a unified overview. Advances in Polymer Science 1993, 106:87.
5. Ikeda S., Funami T., Zhang G. Visualizing surface active hydrocolloids by atomic force microscopy. Carbohydrate Polymers 2005, 62:192-196.
6. Kratky O., Glatter O. Small-angle X-ray scattering 1982, Academic Press, London.
7. Maeda H. Soluble soybean polysaccharide: Handbook of hydrocolloids 2000, 309-319. Plenum Press, New York.
8. Malvern Instruments Limited Polymers and polysaccharides including the molecular weight determination of polymers and polysaccharides 2011, Accessed 28.11.11. http://www.malvern.com/LabEng/technology/dilute_solution_viscosity_theory/dilute_solution_viscosity_theory.htm.
9. Mikshina P.V., Gurjanov O.P., Mukhitova F.K., Petrova A.A., Shashkov A.S., Gorshkova T.A. Structural details of pectic galactan from the secondary cell walls of flax (Linum usitatissimum L.) phloem fibers. Carbohydrate Polymers 2012, 87:853-861.
10. Nakamura A., Fujii N., Tobe J., Adachi N., Hirotsuka M. Characterization and functional properties of soybean high-molecular-mass polysaccharide complex. Food Hydrocolloids 2012, 29:75-84.
11. Nakamura A., Furuta H., Maeda H., Nagamatsu Y., Yoshimoto A. Analysis of structural components and molecular construction of soybean soluble polysaccharides by stepwise enzymatic degradation. Bioscience, Biotechnology, and Biochemistry 2001, 65:2249-2258.
12. Nakamura A., Furuta H., Maeda H., Takao T., Nagamatsu Y. Analysis of the molecular construction of xylogalacturonan isolated from soluble soybean polysaccharides. Bioscience, Biotechnology, and Biochemistry 2002, 66:1155-1158.
13. Nakamura A., Maeda H., Corredig M. Emulsifying properties of enzyme-digested soybean soluble polysaccharide. Food Hydrocolloids 2006, 20:1029-1038.
14. Nakamura A., Takahashi T., Yoshida R., Maeda H., Corredig M. Emulsifying properties of soybean soluble polysaccharide. Food Hydrocolloids 2004, 18:795-803.
15. Nakamura A., Yoshida R., Maeda H., Furuta H., Corredig M. Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties. Journal of Agricultural and Food Chemistry 2004, 52:5506-5512.
16. Nakauma M., Funami T., Noda S., Ishihara S., Al-Assaf S., Nishinari K., et al. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum Arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties. Food Hydrocolloids 2008, 22:1254-1267.
17. Richardson R.K., Kasapis S. Rheological methods in the characterization of food biopolymers. Instrumental methods in food and beverage analysis 1998, Elsevier, Amsterdam. D.L.B. Wetzel, G. Charalambous (Eds.).
18. Sanchez C., Schmitt C., Kolodziejczyk E., Lapp A., Gaillard C., Renard D. The acacia gum arabinogalactan fraction is a thin oblate ellipsoid: a new model based on small-angle neutron scattering and Ab Initio calculation. Biophysical Journal 2008, 94:629-639.
19. Tomsic M., Prossnigg F., Glatter O. Athermoreversible double gel: characterization of a methylcellulose and k-carrageenan mixed system in water by SAXS, DSC and rheology. Journal of Colloid and Interface Science 2008, 322:41-50.
20. Wang Q., Huang X., Nakamura A., Burchard W., Hallet F.R. Molecular characterization of soybean polysaccharides: an approach by size exclusion chromatography, dynamic and static light scattering methods. Carbohydrate Research 2005, 340:2637-2644.
21. Yuguchi Y., Kumagai T., Wu M., Hirotsu T., Hosokawa J. Gelation of xyloglucan in water/alcohol systems. Cellulose 2004, 11:203-208.
22. Yuguchi Y., Mimura M., Urakawa H., Kitamura S., Ohno S., Kajiwara K. Small angle X-ray characterization of gellan gum containing a high content of sodium in aqueous solution. Carbohydrate Polymers 1996, 30:83-93.
23. Yuguchi Y., Urakawa H., Kajiwara K. The effect of potassium salt on the structural characteristics of gellan gum gel. Food Hydrocolloids 2002, 16:191-195.
24. Yuguchi Y., Urakawa H., Kitamura S., Wataoka I., Kajiwara K. The sol-gel transition of gellan gum aqueous solutions in the presence of various metal salts. Progress in Colloid and Polymer Science 1999, 114:41-47.