Interaction Properties with Other Polysaccharides

The effect of X -rich ground husks form the seeds of Plantago ovata (is-abgol) on the bread-making properties of various flours was studied with 

Interactions with xanthan were investigated for some GAX fractions of wheat bran [109]. Whereas, for lowly substituted GaMs a synergy in viscosity was observed at low total polymer concentrations, yielding a maximum of the relative viscosity at nearly equal proportions of both polysaccharides [124], the xanthan/xylan mixtures at the same experimental conditions showed no synergy. The observed decrease in the relative viscosity values upon addition of the xylan indicates that a certain interaction with xanthan takes place, but that it leads to a contraction in the hydrodynamic volume. The authors suggested that structural and conformational differences between GaM and GAX might be the reason for this observation. 

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The linear, but highly branched, molecular structure of the galactomannans is the reason for some specific properties which are quite different from those of the unbranched cellulose-like and water-insoluble mannans and glucomannans. Galactomannans are hydrated in cold water and give stable solutions even in acidic formulas. The interactions of galactomannans with other polysaccharides are the base of a variety of industrial applications. 

Solution Properties of K-Carrageenan and Its Interaction with Other Polysaccharides in Aqueous Media... 

The term food colloids can be applied to all edible multi-phase systems such as foams, gels, dispersions and emulsions. Therefore, most manufactured foodstuffs can be classified as food colloids, and some natural ones also (notably milk). One of the key features of such systems is that they require the addition of a combination of surface-active molecules and thickeners for control of their texture and shelf-life. To achieve the requirements of consumers and food technologists, various combinations of proteins and polysaccharides are routinely used. The structures formed by these biopolymers in the bulk aqueous phase and at the surface of droplets and bubbles determine the long-term stability and rheological properties of food colloids. These structures are determined by the nature of the various kinds of biopolymer-biopolymer interactions, as well as by the interactions of the biopolymers with other food ingredients such as low-molecular-weight surfactants (emulsifiers). 

The final chapter by Thomas Heinze, Tim Liebert, Brigitte Heublein, and Stephanie Hornung represents the important interaction of cellulose research and development with other related polysaccharides. The authors describe the sources, structure, properties, and applications of dextran and functionalized dextranes including their use as bioactive materials. 

This chapter focuses on some aspects of phase transition behavior and other material properties of starch, particularly as they pertain to the structural order and interactions of the starch polysaccharides with water, lipids and other solutes. Understanding the thermally induced structural transitions of starch is helpful in controlling its physical properties and processing behaviors (e.g. plasticization, viscosity), as well as in designing products with improved properties (e.g. texture, stability). 

More knowledge of physical and chemical properties of pectic enzymes, their substrate specificity, pattern of action, action on plant tissues, interaction with each other and other polysaccharide degrading enzymes is essential to establish their technological roles and to improve existing applications and to develop new applications. 

The physicochemical properties of alkylated polysaccharides have received some attention, and details of the structures and conformations of 0-methylcelluloses, and their interaction in micelle junctions, have been included in a thorough discussion of polysaccharide gels and networks. Information on the polydispersity of samples of partially methylated cellulose may be obtained from column fractionation and by fractional precipitation from a solvent-nonsolvent system, but, for a more complete characterization of polydispersity, fractionation with a series of solvent-nonsolvent systems is necessary. The solubility, in water, of polysaccharides that are mainly methylated may be considerably improved by introduction of a few suitable ionizing groups, for example, by reaction with monochloroacetic acid to introduce carboxymethyl ether groups. The general sorption and diflFusion features of hydrocarbons and other... 

The monolayer technique is extremely significant and has numerous applications. With a system such as a monolayer, we have the realization of a simple molecular functional unit. In other words, it is a system whose properties are determined by an orderty arrangement of molecules, i.e., the molecules form a team and the stem behaves differently from an independoit molecule. Such functional systems are often encovmtered in biological structures, for example, the proteins interact with lipid, polysaccharides and with other interfaciaUy-boimd compoimds. In fact, the whole living body is a functional unit where varied molecules interact and cooperate with each other. 

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