INFLUENCE OF ACYL SUBSTITUENTS ON THE INTERACTION OF XANTHANS WITH PLANT POLYSACCHARIDES

Authors
ROSSMURPHY SB SHATWELL KP SUTHERLAND IW DEA ICM
Citation
Sb. Rossmurphy et al., INFLUENCE OF ACYL SUBSTITUENTS ON THE INTERACTION OF XANTHANS WITH PLANT POLYSACCHARIDES, Food hydrocolloids, 10(1), 1996, pp. 117-122
Citations number
30
Categorie Soggetti
Food Science & Tenology","Chemistry Physical","Chemistry Applied
Journal title
Food hydrocolloids → ACNP
ISSN journal
0268005X
Volume
10
Issue
1
Year of publication
1996
Pages
117 - 122
Database
ISI
SICI code
0268-005X(1996)10:1<117:IOASOT>2.0.ZU;2-N
Abstract
Small deformation rheology and measurement of critical gelling concent rations has been carried out to study the interactions between solutio ns of microbially cultured variant xanthans and chemically modified sa mples of this polymer, with three plant polysaccharides, guar gum, loc ust bean gum and konjac mannan. Using these methods we have been able to assess the influence of the acyl substituents upon the interaction behaviour.