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Thermally stable hydrogels from enzymatically oxidized polysaccharides
Indian Institute of Technology IIT Roorkee, India.ORCID iD: 0000-0001-7870-6327
2012 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 26, no 1, 212-220 p.Article in journal (Refereed) Published
Abstract [en]

Polysaccharides guar galactomannan (guar gum), locust bean galactomannan (locust bean gum) and tamarind galactoxyloglucan were selectively oxidized by galactose oxidase. The degrees of oxidation of the products were 18-28% for guar galactomannan, 10-16% for locust bean galactomannan and 12-14% for tamarind galactoxyloglucan, calculated from the ratio of oxidized galactose units and total carbohydrates. The rheological properties of the unoxidized and oxidized polysaccharide solutions were investigated by determining their viscosities, storage and loss moduli, and temperature dependence of moduli from 20 °C to 90 °C. All the studied oxidized polysaccharides formed hydrogels throughout the entire temperature range. Concentration (0.2-1% w/v) and degree of oxidation had an effect on the gel formation. The oxidized galactomannans formed stable gels already in low concentrations, such as 0.2-0.4% w/v, while oxidized galactoxyloglucan required a concentration of 0.8% w/v to be stable up to 90 °C. The oxidized polysaccharide hydrogels are highly potential materials for food and medical applications requiring thermal stability.

Place, publisher, year, edition, pages
Elsevier, 2012. Vol. 26, no 1, 212-220 p.
National Category
Materials Engineering
Identifiers
URN: urn:nbn:se:kth:diva-176039DOI: 10.1016/j.foodhyd.2011.05.012ISI: 000293731800026Scopus ID: 2-s2.0-79961167900OAI: oai:DiVA.org:kth-176039DiVA: diva2:865620
Note

QC 20151029

Available from: 2015-10-28 Created: 2015-10-28 Last updated: 2017-12-01Bibliographically approved

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Ansari, Farhan

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