ROLE OF CONFORMATION AND ACETYLATION OF XANTHAN ON XANTHAN-GUAR INTERACTION

被引：54

作者：

LOPES, L ^{[1
]}

ANDRADE, CT ^{[1
]}

MILAS, M ^{[1
]}

RINAUDO, M ^{[1
]}

机构：

[1] CTR RECH MACROMOLEC VEGETALES,CNRS,F-38041 GRENOBLE,FRANCE

来源：

CARBOHYDRATE POLYMERS | 1992年 / 17卷 / 02期

关键词：

D O I：

10.1016/0144-8617(92)90105-Y

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The synergistic effect obtained by mixing xanthan and guar solutions were examined by low shear viscosity measurements in relation to the temperature. Native and deacetylated xanthan samples were used in mixtures in which the total polymer concentrations were 1 g/litre and 0-5 g/litre. Gelation was observed for temperatures lower than 15-degrees-C for the native xanthan-guar system (weight ratio 1/1) in 10(-2) M NaCl and at 22-24-degrees-C for the same system in water; in this last case, it is known that the xanthan is in the disordered conformation. For a mixture of deacetylated xanthan-guar, gelation was observed at a temperature below 26-degrees-C in water. The results confirm that there is a stronger interaction between deacetylated xanthan and guar than native xanthan and guar because of enhanced xanthan-guar gum backbone association in the former case.

引用

页码：121 / 126

页数：6

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