Xanthan gum–gelatin complexes

Gelatin (G) and xanthan gum (X) formed complexes either on bringing their blends to pH 2.3 or carrying out the electrode process in aqueous blends of X and G at pHs from 9 to 11. X carboxylic groups and G peptide moieties were involved in the interactions between the partners. Also non-coulombic int...

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Bibliographic Details
Published in:European polymer journal 2002-07, Vol.38 (7), p.1377-1381
Main Authors: Lii, C.-y., Liaw, S.C., Lai, V.M.-F., Tomasik, P.
Format: Article
Language:English
Subjects:
Applied sciences
Coacervation
Electrosynthesis
Exact sciences and technology
Natural polymers
Physicochemistry of polymers
Plant gums
Polysaccharide–protein complexes
Proteins
Starch and polysaccharides
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Summary:Gelatin (G) and xanthan gum (X) formed complexes either on bringing their blends to pH 2.3 or carrying out the electrode process in aqueous blends of X and G at pHs from 9 to 11. X carboxylic groups and G peptide moieties were involved in the interactions between the partners. Also non-coulombic interactions with involvement of NH and OH groups, as well as hydrophobic interactions were involved, as proved by FTIR and thermal analyses, respectively. The reaction yield declined with increase of concentration of G in the blends. Simultaneously, the thermal stability of the complexes slightly increased with increase in G content in the blend. The latter increased with its concentration in the reaction mixture. Slow formation by electrosynthesis provided more an organised matrix.
ISSN:0014-3057
1873-1945
DOI:10.1016/S0014-3057(02)00008-3