Effects of Different Non-Ionic Polysaccharides on the Heat-Induced Gelling Properties of Curdlan
Guoyan Zhong, Zhaojun Wang, Qiuming Chen, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen · 2024
Read Effects of Different Non-Ionic Polysaccharides on the Heat-Induced Gelling Properties of Curdlan by Guoyan Zhong, Zhaojun Wang, Qiuming Chen, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11644533.txt.
Description
Guoyan Zhong and six co-authors tune a food gel's texture by blending gums in a 2024 study. Curdlan, a bacterial gum that gels when heated, is held back by needing high doses, dissolving poorly, and clashing with other thickeners. The team tried adding four non-ionic plant gums at low doses.
A straight-chain gum with no branches hardened the gel at the top dose. Two gums carrying small side groups, one with galactose stubs and one with acetyl groups, also helped and supported the curdlan as it unfolded. The gum with heavy branching slightly weakened the gel, and at the highest dose it clearly fought the curdlan. Flow tests matched the hardness story. The rule the authors draw is chemical: side groups that hydrogen-bond with curdlan strengthen the team, while pure backbones barely interact. The findings give food makers recipes for better curdlan gels.
Catalog record
| CREATOR | Guoyan Zhong, Zhaojun Wang, Qiuming Chen, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 35 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |