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Gelling, interaction with galactomannans

It has been discovered that galactomannans interact with a number of bacterial polysaccharides.168 The most studied has been the interaction with the exo-polysaccharide from Xanthomonas campestris. Mixtures of this non-gelling polysaccharide with locust-bean gum form firm, rubbery gels at total-polysaccharide concentrations181 211 greater than 0.5%. The gels are firmest at a Xanthomonas polysaccharide locust-bean gum ratio of 1 3. [Pg.301]

The ability of certain galactomannans to form gel structures when mixed with these non-gelling polysaccharides implies that a network is formed by the interaction of unlike chains. Fiber diffraction evidence, and indications from computer model-building191,19- (dis-... [Pg.288]

See other pages where Gelling, interaction with galactomannans is mentioned: [Pg.442]    [Pg.287]    [Pg.293]    [Pg.298]    [Pg.336]    [Pg.449]    [Pg.242]    [Pg.242]    [Pg.278]    [Pg.284]    [Pg.294]    [Pg.299]    [Pg.306]    [Pg.307]    [Pg.448]    [Pg.451]    [Pg.452]    [Pg.303]    [Pg.288]    [Pg.289]    [Pg.293]    [Pg.352]    [Pg.41]    [Pg.255]   
See also in sourсe #XX -- [ Pg.31 , Pg.284 ]



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