Stabilizers polysaccharides

Spagnuolo, P. A., Dalgleish, D. G., Goff, H. D., and Morris, E. R. (2005). Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloids 19,371-377. 

Pectate, alginate, and CMC have held proteins dispersed under conditions that might otherwise have caused precipitation (Imeson et al., 1977). Polysaccharide stabilizers, in the order of decreasing thermodynamic compatibility with proteins, are pectin > CMC > alginate > gum arabic > dextran (Tolstoguzov, 1986). 

H. Huang, X. Yang Synthesis of Polysaccharide-stabilized Gold and Silver Nanoparticles A Green Method, ""Carbohydrate Research 2004, v. 339, iss. 15,2627-2631. 

PAm Oilfield Polymer High Performance PAm Hydroxyethyl Cellulose Polysaccharides Stabilized Biopolymers Scleroglucan Xanthan... 

A Muhr, J Blanshard. Effect of polysaccharide stabilizers on the rate of growth of ice. Journal of Food Technology 21 683-710, 1986. 

The dissolution of HM-HEC in water is coordinate with hydration and expansion of the cellulose backbone as described above. The hydrophobic effect results in the formation of pseudo-micelles along the polysaccharide chain. These pockets of concentrated hydrophobe diminish the internal energy of the polysaccharide, stabilizing the presence of the hydrophobes in the water. These transient cross-links build viscosity and impart a yield value to the solution whereas normal HEC solutions cannot suspend water-insoluble oils, HM-HEC solutions can. 

Extracellular polysaccharides composed of o-glucose, pyruvic acid, and succinic acid have been isolated from a number of strains of Agrobacterium. The conformational behaviour of the extracellular gel-forming polysaccharides from Arthrobacter species has been investigated by nuclear magnetic resonance relaxation and optical rotation techniques. " A number of the polysaccharides studied showed evidence of an ordered conformation which could be melted out on heating. O-Deacetylation destroyed the ordered conformation of two A. viscosus polysaccharides, whilst O-deacylation of the A. stabilis polysaccharide stabilized the ordered structure. 

Akiyoshi, K., Taniguchi, I., Fukui, H., and Sunamoto, J. Hydrogel nanoparticle formed by self-assembly of hydroptobized polysaccharide. Stabilization of adriamycin by con lexation. Eur. J. Biopharm. 42 (4), 1996,286-290. 

Theie aie only a few fat replacement products based on protein. LITA is a com protein—polysaccharide compound the role of the polysaccharide is to stabilize the protein (zein). The final product is 87% protein and 5% polysaccharide. The mixture, spray dried after processing, claims to look like cream on rehydration. It is low in viscosity, flavor, and lubricity, and is stable to mild heating. The protein particle size is 0.3—3 p.m (55). 

Characteristics due to chemical functionalities (e.g., carboxyl groups) of sample components that control solubility of the sample in aqueous media, viscosity of carbohydrate/polysaccharide solutions, and stability of obtained solutions. 

Agarose gels have been used for more than two decades to separate polysaccharides (17-22). In particular, Sepharose CL 2B is widely used (6-8) to separate native starch, but continuously improved mechanical and chemical stability made all of the Sepharose CL gels perfect systems for the analysis of high molecular and broad distributed polysaccharides (23-28). 

Examples with other Pirkle-type CSPs have also been described [139, 140]. In relation to polysaccharides coated onto silica gel, they have shown long-term stability in this operation mode [141, 142], and thus are also potentially good chiral selectors for preparative SFC [21]. In that context, the separation of racemic gliben-clamide analogues (7, Fig. 1-3) on cellulose- and amylose-derived CSPs was described [143]. 

Fig. 39.—fa) Stereo view of two turns of the left-handed. 2-fold helix of E. coli capsular polysaccharide (46) stabilized by hydrogen bonds involving both main and side chains. The vertical line represents the helix axis. 

In a current rheological study [296], the galactoxyloglucan from Hymenia courbaril was mixed with starch containing 66% amylose and with waxy corn starch (amylopectin). The gel mixtures showed, under static rheological conditions, an increase in paste viscosity compared to those of the polysaccharides alone. Dynamic rheometry indicated that the interactions resulted in increased thermal stability of the gel formed in comparison to that of the starch alone. 

Barbosa, M.I. Borsarelli, C.D. Mercadante, A. Z. (2005). Light Stability of Spray-Dried Bixin Encapsulated with Different Edible Polysaccharide Preparations. Food Research International,Vol. 38, No. 8-9, (October-November 2005), pp 989-994, ISSN 0963-9969. 

Thermal stability is a crucial factor when polysaccharides are used as reinforcing agents because they suffer from inferior thermal properties compared to inorganic fillers. However, thermogravimetric analysis (TGA) of biocomposites suggested that the degradation temperatures of biocomposites are in close proximity with those of carbon black composites (Table-1). 

The unusual thermal stability and water uptake properties are due to the formation of a three-dimensional network in polysaccharides at high processing temperatures [12]. 

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