| Autor: |
Jean-Louis Doublier, Geneviève Llamas |
| Rok vydání: |
1991 |
| Předmět: |
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| Popis: |
Publisher Summary Galactomannans (guar gum and locust bean gum) and xanthan gum are two types of polysaccharides widely used in the food industry. Galactomannans are neutral polymers with a main chain of mannose units linked by β -(l-4) bonds and this main chain bears galactose units irregularly distributed along the mannan backbone. Xanthan gum is the extracellular polysaccharide produced by Xanthomonas campestris. The repeat-unit of this polymer is a pentasaccharide, the backbone of which is a chain of β -(l-4) glucose units as in cellulose with a trisaccharide side-chain linked at C-3 of alternate glucosyl residues. These two types of polysaccharides display widely different rheological properties, which have been extensively investigated. Rheological techniques can be useful for studying the mechanisms of xanthan-galactomannan interactions. This chapter presents a work of which object was to use rheological methods to study xanthan + galactomannan (locust bean gum or guar gum) mixtures at a very low level of xanthan gum. The aim is to obtain a detailed description of the way by which the rheology of a galactomannan solution is modified by the presence of a small amount of xanthan gum. An additional objective is the development of model liquid systems of which flow properties would be close to those of the galactomannans while displaying much more pronounced visco-elastic properties. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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