Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy
作者： Michel Grisel , Youssef Aguni , Frédéric Renou , Catherine Malhiac
DOI: 10.1016/J.FOODHYD.2015.05.041
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摘要: Abstract The objective of the study is to investigate role fine structure galactomannan (guar and locust beam gum) on molecular interactions occurring in presence xanthan aqueous solution. First, 2 Locust bean guar gums were characterized from a structural point view thus pointing out some differences. Both Intrinsic viscosity retention hydrophobic probe determined for pure polysaccharide solutions mixtures. Results clearly indicate crucial synergy with case gums. More precisely, impact galactose units distribution along main chain linked synergetic mechanism. For high M/G only junction zone associations govern synergy. Oppositely, low M/G, segregative co-exist depend galactomannan.
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