Conformational Role of Xanthan in its Interaction with Locust Bean Gum

摘要

Texture analysis and Ubbelohde capillary viscometry were used to investigate the effects of chain confor-mational changes of xanthan or deacetylated xanthan on its interaction with locust bean gum (LEG). The stability of xanthan helical structure or xanthan chain flexibility played a critical role in interacting with LBG. Destabiliza-tion of xanthan helical structure by deacetylation and heating facilitated the intermolecular binding between xanthan and LBG. Xanthan conformational change was noted in the presence of LBG, even when its helical structure was stabilized by salt. However, this conformational change was not observed for deacetylated xanthan, presuming deacetylated xanthan was in the exact conformation to bind LBG.