By James N. BeMiller, Roy L. Whistler
This common reference covers the resources, manufacture, standards, chemistry, actual houses, and present and power makes use of of gums. It offers an overview of gums and their makes use of in addition to an figuring out of why gums behave in numerous methods, giving the reader a capability to pick the easiest gum for a specific objective. Chapters were built to supply balanced info and bankruptcy authors were chosen as a result of remarkable competence of their really good components. business Gums is an invaluable reference for college kids and commercial researchers and engineers in chemical, commercial, and utilized engineering, biochemistry, nutrition know-how, fabrics chemistry, prescribed drugs, and biopolymers.
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Extra resources for Industrial gums: polysaccharides and their derivatives
0 290 1 1 310 330 __=a»A A 350 r/K FIG. 5 mmol - d m - 3 KC1). The fraction of residues (0) in the ordered conformation was measured as a function of temperature by optical rotation ( scanning calorimetry ( A ). ) and differential 36 IAIN C. M. DEA in the condensed state. 32 The trisaccharide side-chains align with the main chain, presumably stabilizing the conformation by noncovalent interactions. The order-disorder transition of xanthan gum induced by salt (K + ) has been monitored by stopped-flow polarimetry and shows first-order kinetics, 30 a further indication that conformational ordering is intra- rather than intermolecular.
This page intentionally left blank CHAPTER 2 CONFORMATIONS ORIGINS OF POLYSACCHARIDE SOLUTION AND GEL PROPERTIES IAIN C. M. DEA Leatherhead Food Research Association, Leatherhead, Surrey, United Introduction . . Aggregated Ordered Ribbon Conformations in Network Formation for Single Polysaccharides . Cation-Mediated Gelation of Alginate Cation-Mediated Gelation of Pectin . High-Sugar Pectin Gels Low-Water-Activity Gels of Neutral Polysaccharides Yield Stress Solution Properties of Xanthan Multiple Helices in Gel Network Formation for Single Polysaccharides Carrageenan Gels .
Preliminary x-ray fiber and powder diffraction20 indicate that, in the condensed state, the conformation of the molecule is very similar to that of cellulose. Gelation in high sucrose concentrations is, therefore, likely to involve chain-chain association by aggregation of a 32 IAIN C. M. DEA -» 4)-ßGlcp-(l -» 4)-ßGlcp-(l -» 4)-/3Glcp-(l -* 4)-/3Glcp-(l -> 6 6 6 Î 1 aXylp 1 T aXylp 1 T aXylp 2 T î /3Gal/> FIG. 7 Repeating unit structure of tamarind gum. regular, ribbon-like, twofold, cellulose-like conformation.