[Physico-chemical properties of microbial and plant polysaccharides structurants].
The comparative investigation of physico-chemical properties of plant (guar gum, konjac-mannan) and microbial (xanthan gum) origin structurants have been carried out. Among them, xanthan sigma (1544 mPa) and konjac-mannan (5000 mPa) have the best initial viscosity. It has been shown that due to molecular-mass characteristics xanthan (74.3%) gum, ksampan (39%) and konjac-mannan (42.1%) have the highest percentage of high-weight fractions. It has been established that mannose, glucose and galactose as well as unidentified substances are presented in different concentrations in the structure of structurants.
S K
SK
Votselko
L A
LA
Dankevytch
O O
OO
Lytvynchuk
D031056:Amorphophallus / Q000737:chemistry; D005503:Food Additives / Q000032:analysis* / Q000737:chemistry; D005685:Galactans / Q000032:analysis*; D005690:Galactose / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000032:analysis; D008351:Mannans / Q000032:analysis*; D008358:Mannose / Q000032:analysis; D008970:Molecular Weight; D053149:Plant Gums / Q000032:analysis*; D011135:Polysaccharides, Bacterial / Q000032:analysis*; D014783:Viscosity; D016959:Xanthomonas campestris / Q000737:chemistry
D005503:Food Additives; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; C007894:guar gum; D005947:Glucose; D008358:Mannose; C002563:xanthan gum; D005690:Galactose