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Wang CS, Virgilio N, Wood-Adams P, et al. A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydr Polym. 2017;175:484-492doi: 10.1016/j.carbpol.2017.08.015.
Wang, C. S., Virgilio, N., Wood-Adams, P., & Heuzey, M. C. (2017). A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydrate polymers, 175484-492. https://doi.org/10.1016/j.carbpol.2017.08.015
Wang, Chang-Sheng, et al. "A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures." Carbohydrate polymers vol. 175 (2017): 484-492. doi: https://doi.org/10.1016/j.carbpol.2017.08.015
Wang CS, Virgilio N, Wood-Adams P, Heuzey MC. A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures. Carbohydr Polym. 2017 Nov 01;175:484-492. doi: 10.1016/j.carbpol.2017.08.015. Epub 2017 Aug 09. PMID: 28917892.
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Carbohydr Polym. 2017 Nov 01;175:484-492. doi: 10.1016/j.carbpol.2017.08.015. Epub 2017 Aug 09.

A mechanism for the synergistic gelation properties of gelatin B and xanthan gum aqueous mixtures.

Carbohydrate polymers

Chang-Sheng Wang, Nick Virgilio, Paula Wood-Adams, Marie-Claude Heuzey

Affiliations

  1. Research Center for High Performance Polymer and Composite Systems (CREPEC), Department of Chemical Engineering, Polytechnique Montréal, Montréal, Québec, H3C 3A7, Canada.
  2. Research Center for High Performance Polymer and Composite Systems (CREPEC), Department of Chemical Engineering, Polytechnique Montréal, Montréal, Québec, H3C 3A7, Canada. Electronic address: [email protected].
  3. CREPEC, Department of Mechanical and Industrial Engineering, Concordia University, Montréal, Québec, H3G 1M8, Canada.
  4. Research Center for High Performance Polymer and Composite Systems (CREPEC), Department of Chemical Engineering, Polytechnique Montréal, Montréal, Québec, H3C 3A7, Canada. Electronic address: [email protected].

PMID: 28917892 DOI: 10.1016/j.carbpol.2017.08.015

Abstract

Gelatin B and xanthan gum aqueous mixtures (GB/XG, (0.2-2%)/0.2% w/v) exhibit enhanced gelling properties compared to their pure component solutions at similar compositions. The mixed gels comprise co-localized networks of GB and XG-rich domains. Our results show that these domains are composed of intermolecular complexes and their aggregates stabilized by the neutralization effect of GB, and linked together by formation of GB triple helices. GB/XG mixtures display composition-dependent microstructural transitions: from discontinuous aggregates (GB/XG ratio≤1) to a continuous GB/XG network (ratio=2-6), followed by network fragmentation (ratio=8-10). Increasing the GB Bloom index accelerates network formation and results in higher elastic modulus (G'), while increasing the XG molecular weight causes the opposite effect due to diffusion limitations. This work provides a set of fundamental guidelines to design novel thickeners and/or gelling agents based on proteins and polysaccharides, for food or pharmaceutical applications.

Copyright © 2017 Elsevier Ltd. All rights reserved.

Keywords: Gelatin; Gelation mechanism; Microstructure; Rheology; Synergy; Xanthan gum

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