Synergistic interaction of xyloglucan and xanthan investigated by rheology, differential scanning calorimetry, and NMR.
A new synergistic interaction between tamarind seed xyloglucan and xanthan was found and investigated by rheology, differential scanning calorimetry (DSC), and NMR. The effect of the acetyl and pyruvate groups in the side chain in xanthan on the synergistic interaction was also examined. The shear moduli G' and G' ' of the mixture solution of xyloglucan and native (or acetate-free) xanthan increased steeply at around 22 degrees C upon cooling. An exothermic DSC peak appeared at the same temperature. A drastic decrease in the of the acetyl and pyruvate groups of the xanthan side chain was observed from 1H NMR spectra only in the mixture at low temperatures (<25 degrees C). It was found that the pyruvate group is more restricted in the mixture solution compared with the acetyl group. The mixture of xyloglucan and pyruvate-free xanthan showed no synergistic interaction. We concluded that this synergistic interaction is caused by the intermolecular binding between xyloglucan and xanthan, and, in the heterotypic junction zones, the xanthan side chain becomes a new state that is different from both the coil and helix states.
Kim
Bo-Sook
BS
Department of Food and Human Health Sciences, Osaka City University, 3-3-138 Sugimoto, Osaka 558-8585, Japan.
Takemasa
Makoto
M
Nishinari
Katsuyoshi
K
D002152:Calorimetry, Differential Scanning; D005936:Glucans / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D012212:Rheology; D012680:Sensitivity and Specificity; D013696:Temperature; D014990:Xylans / Q000737:chemistry*
D005936:Glucans; D011135:Polysaccharides, Bacterial; D014990:Xylans; C029353:xyloglucan; C002563:xanthan gum