| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602808 | Carbohydrate Polymers | 2012 | 6 Pages |
Abstract
⺠Synergistic gelation of konjac glucomannan and xanthan. ⺠We analyze the gelling behavior with a two-component cascade model. ⺠Konjac glucomannan has a functionality (number of binding sites per chain) value of 3. ⺠The heterotypic binding has a high enthalpy/entropy ratio (5.52). ⺠We propose that the binding of konjac glucomannan with xanthan takes place on consecutive glucose residues.
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Authors
Ching-Feng Mao, Worasaung Klinthong, Yuan-Chang Zeng, Cheng-Ho Chen,