Tako M Synergistic interaction between xanthan and Konjac glucomannan in aqueous media Bioscience, Biotechnology, and Biochemistry56(8) (1992)
1188-1192
The non-Newtonian behavior and dynamic modulus of a series of aqueous mixtures of xanthan (native, deacetylated, depyruvated, and deacylated) and konjac glucomannan were measured with a rheogoniometer. The flow curves, at 55°C, of a mixed solution of xanthan and glucomannan showed plastic behavior at 0.1% total gums. At a concentration of 0.1% total gums, gelation occurred at room temperature. A much stronger gel was observed in a mixture with deacetylated xanthan, about twice as strong as that of a mixture with depyruvated xanthan. The dynamic modulus of a mixture of deacylated xanthan and glucomannan stayed at very small value in the presence of CaCl2. (6.8 mM) and urea (4.0 M). The side chains of xanthan may be dominant in the interaction with konjac glucomannan molecules.
Tako M Synergistic interaction between xanthan and Konjac glucomannan in aqueous media Bioscience, Biotechnology, and Biochemistry56(8) (1992)
1188-1192
The non-Newtonian behavior and dynamic modulus of a series of aqueous mixtures of xanthan (native, deacetylated, depyruvated, and deacylated) and konjac glucomannan were measured with a rheogoniometer. The flow curves, at 55°C, of a mixed solution of xanthan and glucomannan showed plastic behavior at 0.1% total gums. At a concentration of 0.1% total gums, gelation occurred at room temperature. A much stronger gel was observed in a mixture with deacetylated xanthan, about twice as strong as that of a mixture with depyruvated xanthan. The dynamic modulus of a mixture of deacylated xanthan and glucomannan stayed at very small value in the presence of CaCl2. (6.8 mM) and urea (4.0 M). The side chains of xanthan may be dominant in the interaction with konjac glucomannan molecules.
Found 
report error