Conformational Role of Xanthan in its Interaction with Locust Bean Gum |
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Authors: | F Wang Y-J Wang Z Sun |
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Affiliation: | 1Authors F. Wang, Y.-J. Wang, and Sun are with the Dept. of Food Science, Univ. of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704. Direct inquiries to author Y.-J. Wang (E-mail: ). |
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Abstract: | ABSTRACT: Texture analysis and Ubbelohde capillary viscometry were used to investigate the effects of chain conformational changes of xanthan or deacetylated xanthan on its interaction with locust bean gum (LBG). The stability of xanthan helical structure or xanthan chain flexibility played a critical role in interacting with LBG. Destabilization of xanthan helical structure by deacetylation and heating facilitated the intermolecular binding between xanthan and LBG. Xanthan conformational change was noted in the presence of LBG, even when its helical structure was stabilized by salt. However, this conformational change was not observed for deacetylated xanthan, presuming deacetylated xanthan was in the exact conformation to bind LBG. |
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Keywords: | xanthan locust bean gum synergistic interaction intermolecular binding conformational change |
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