Enzymic hydrolysis, fine structure, and gelling interaction of legume-seed d-galacto-d-mannans
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2021, Colloids and Surfaces A: Physicochemical and Engineering AspectsCitation Excerpt :The significant increase in the elastic modulus of the mixed gum could be explained by the synergistic interaction between XG and galactomannans, which at high temperature, can cause the mannan segment to attach to the cellulose backbone of the disordered segment of XG [33,34]. This mechanism depends largely on the galactose content and the distribution of galactose in galactan skeleton, onto which the galactose unit is substituted on one side [35,36]. Therefore, as can be observed, the G 'value of the XG/LBG mixture was higher than that of the XG/GG mixture at all mixing ratios because LBG with a larger smooth region could interact more strongly with XG than with GG [31]; this might also cause the difference between the viscosity of the XG/LBG mixture and that of the XG/GG mixture.
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2019, Food HydrocolloidsCitation Excerpt :However, galactomannans with higher galactose contents, e.g., guar galactomannan, show only a slight degree of interaction with xanthan gum. Thus, it has been proposed (Dea et al., 1977) that long sections of contiguous, unsubstituted mannose residues at the “junction zones” are required for interaction of galactomannans with xanthan gum and other polysaccharides (Abbaszadeh & Foster, 2012; McCleary, 1979; Morrison, Sworn, Clark, Chen, & Talashek, 1999; Phillips & Williams, 2009). Elasticity data of low calorie desserts with different hydrocolloids are shown in Fig. 3.
Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans
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