Determination of the physical functionality of galactomannans in xanthan gum/galactomannan mixed systems by periodate oxidation

Paulo B. Fernandes*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

Abstract

Galactomannan samples of different origins (tara gum and locust bean gums), with mannose to galactose ( M G) ratios ranging from 2.8 to 5.0, have been characterized. They exhibited strong differences with respect to their fine structure ( M G). Mixed gels of xanthan gum and galactomannans (tara gum, whole and fractionated locust bean gum) were compared by means of oscillatory shear measurements. Whatever the galactomannan, a synergistic maximum was observed when the ratio of xanthan to galactomannan was 1:1. However, the magnitude of this maximum varied with the galactomannan sample used. A linear relation between the maximum synergism G′ of 1% 1:1 xanthan/galactomannan mixed gels versus M G ratio of galactomannans was described. All galactomannans were submitted to periodate oxidation. The periodate oxidation of galactomannan samples was characterized by the liberated formic acid. As expected, the liberated formic acid was directly related to M G ratio of galactomannans. It was demonstrated that the galactomannan periodate oxidation, as a measure of the M G ratio, can be directly related to the physical functionality of galactomannans in terms of synergistic interactions between the xanthan gum and the galactomannans.

Original languageEnglish
Pages (from-to)244-248
Number of pages5
JournalFood Control
Volume5
Issue number4
DOIs
Publication statusPublished - 1994

Keywords

  • Functionality
  • Galactomannan
  • Periodate oxidation

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