Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum
| Autor: | Xinpeng Bai, Weimin Zhang, Lei Wang, Conga Li, Dong Xiang |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Materials science
010304 chemical physics General Chemical Engineering Rheometer Drop (liquid) 04 agricultural and veterinary sciences General Chemistry Low temperature treatment 040401 food science 01 natural sciences Fluorescence Surface tension 0404 agricultural biotechnology Chemical engineering 0103 physical sciences medicine Molecule sense organs Fourier transform infrared spectroscopy skin and connective tissue diseases Xanthan gum Food Science medicine.drug |
| Zdroj: | Food Hydrocolloids. 112:106352 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2020.106352 |
| Popis: | Xanthan molecules possess an ordered helical conformation in a solution, and this conformation can be changed by varying the temperature. Currently, only very few studies have assessed the effect of the low temperatures on the conformation of xanthan. We determined the structure, interfacial properties, and hydrophobicity of xanthan at a low temperature using XRD, FTIR, pendent drop, and fluorescence spectroscopic analysis. Furthermore, we explored the conformational changes in xanthan using DLS, rheometer, and AFM. We found that the properties of xanthan had been changed at a low temperature compared to a xanthan sample at room temperature. Our results suggest that the portion of the double-helix in xanthan increases when the temperature is decreased; the molecules will aggregate after lyophilization, and then the properties, such as interfacial tension and hydrophobicity, will be changed. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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