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Thermally stable hydrogels from enzymatically oxidized polysaccharides
- Source :
- Food Hydrocolloids. 26:212-220
- Publication Year :
- 2012
- Publisher :
- Elsevier BV, 2012.
-
Abstract
- Polysaccharides guar galactomannan (guar gum), locust bean galactomannan (locust bean gum) and tamarind galactoxyloglucan were selectively oxidized by galactose oxidase. The degrees of oxidation of the products were 18–28% for guar galactomannan, 10–16% for locust bean galactomannan and 12–14% for tamarind galactoxyloglucan, calculated from the ratio of oxidized galactose units and total carbohydrates. The rheological properties of the unoxidized and oxidized polysaccharide solutions were investigated by determining their viscosities, storage and loss moduli, and temperature dependence of moduli from 20 °C to 90 °C. All the studied oxidized polysaccharides formed hydrogels throughout the entire temperature range. Concentration (0.2–1% w/v) and degree of oxidation had an effect on the gel formation. The oxidized galactomannans formed stable gels already in low concentrations, such as 0.2–0.4% w/v, while oxidized galactoxyloglucan required a concentration of 0.8% w/v to be stable up to 90 °C. The oxidized polysaccharide hydrogels are highly potential materials for food and medical applications requiring thermal stability.
- Subjects :
- chemistry.chemical_classification
Guar gum
010405 organic chemistry
General Chemical Engineering
Guar
02 engineering and technology
General Chemistry
021001 nanoscience & nanotechnology
Polysaccharide
01 natural sciences
0104 chemical sciences
Xyloglucan
chemistry.chemical_compound
Galactomannan
chemistry
Galactose oxidase
Self-healing hydrogels
Organic chemistry
Locust bean gum
0210 nano-technology
Food Science
Nuclear chemistry
Subjects
Details
- ISSN :
- 0268005X
- Volume :
- 26
- Database :
- OpenAIRE
- Journal :
- Food Hydrocolloids
- Accession number :
- edsair.doi...........8bc8b68f1b3b7c55800930a3a59ee241