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1. Involvement of Chelating Action and Viscosity in the Antioxidative Effect of Xanthan in an Oil/Water Emulsion

Author

Shimada Kazuko, Yoshioka Sawako, Okada Hiromi, and Matsuo Kayoko

Subjects
chemistry.chemical_classification, Chromatography, Guar gum, Aqueous solution, food.ingredient, Pectin, fungi, Organic Chemistry, chemistry.chemical_element, General Medicine, Polysaccharide, Applied Microbiology and Biotechnology, Biochemistry, Oxygen, Analytical Chemistry, Viscosity, food, chemistry, Emulsion, medicine, Food science, Molecular Biology, Xanthan gum, Biotechnology, medicine.drug
Abstract

The antioxidative effects of xanthan and other polysaccharides were evaluated by measuring the Fe2+-induced consumption of oxygen dissolved in the oil/water emulsion. The degree of oxygen consumption was, from the lowest, in the order of xanthan

Published
1996
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