| Autor: |
Taylor, Danielle L., Ferris, Cameron J., Maniego, Alison R., Castignolles, Patrice, In Iet Panhuis, Marc, Gaborieau, Marianne |
| Zdroj: |
Australian Journal of Chemistry; Aug2012, Vol. 65 Issue 7, p1156-1164, 1p, 10 Color Photographs, 2 Charts |
| Abstrakt: |
Gellan gums were characterised for the first time using free-solution capillary electrophoresis (CE) or CE under critical conditions (CE-CC). CE-CC is a fast method that separates the polysaccharide. Gellan gums are shown to be heterogeneous in terms of their electrophoretic mobility at 55°C revealing: oligomer peak(s), broad peaks of polymers with a random coil conformation with different degrees of acylation (composition), aggregates, and polymers with double-helix conformation. CE-CC is complementary with the rheological analysis also performed in this work. Sonication of gellan gums is shown to decrease the viscosity of gellan gum mainly by breaking up aggregates. The effect of sonication is stronger on the high-acyl gellan gum since the latter has a far higher tendency to aggregate. Gellan gum is a food thickener and emulsifier, and it has potential in tissue engineering. Free-solution capillary electrophoresis reveals the presence of oligomers and also separates the gellan gum according to its composition and conformation, even in the presence of aggregates. It provides a tool to assess natural variability, dissolution, ageing, and sonication. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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