Rheological and related study of gelation of xyloglucan in the presence of small molecules and other polysaccharides

被引：14

作者：

Nishinari, Katsuyoshi ^{[1
]}

Kim, BoSook ^{[1
]}

Fang, Yapeng ^{[1
]}

Nitta, Yoko ^{[1
]}

Takemasa, Makoto ^{[1
]}

机构：

[1] Osaka City Univ, Grad Sch Human Life Sci, Dept Food & Human Hlth Sci, Osaka 5588585, Japan

来源：

CELLULOSE | 2006年 / 13卷 / 04期

关键词：

epigallocatechin gallate; gellan; rheology; xanthan; xyloglucan;

D O I：

10.1007/s10570-005-9041-0

中图分类号：

TB3 [工程材料学]; TS [轻工业、手工业、生活服务业];

学科分类号：

0805 ; 080502 ; 0822 ;

摘要：

Interaction between tamarind seed xyloglucan and the other polysaccharides, gellan gum or xanthan investigated by rheology, differential scanning calorimetry, and related methods was discussed. All these three polysaccharides do not form a gel at lower concentrations by itself at the experimental conditions, studied but the gelation of xyloglucan occurs in the presence of gellan or xanthan. Gelation of xyloglucan in the presence of a polyphenol, epigallocatechin gallate, is also discussed. Hence the gelation of these mixtures is caused by the synergistic interaction, and the models for the synergistic interaction were discussed. The gelation of polysaccharides by the synergistic interaction is of great value for food and related industries.

引用

页码：365 / 374

页数：10

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