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Locust bean gum and xanthan gum cannot form a gel when used alone, but xanthan gum and galactomannan polysaccharides have amazing synergistic thickening properties And synergistic gel. The difference between increased viscosity and gelation is the mannose-galactose ratio (M/G) of the galactomannan. Locust bean gum reacts violently with the xanthan gum solution. When the concentration of the two components is very low, a thick solution or elastic gel can be obtained. At pH 8, the synergistic effect reached the maximum when the blending ratio of locust bean gum and xanthan gum was 40:60. In addition, factors such as the preparation temperature of the gel and the concentration of salt ions also have varying degrees of influence on the gelation of the blend. Locust bean gum and xanthan gum are compounded into a compound food additive in a certain proportion to become an ideal thickener and gelling agent, and the compounded dosage can be reduced to a very low level and the structure of the gel can be improved.
The mechanism of the interaction between locust bean gum and xanthan gum is related to the fine structure of locust bean gum galactomannan. Galactomannans have the same basic structure. The molecule is composed of linear 1,4-linked β-D-mannose residues as the main chain and 1,6-linked α-D-galactopyranose residues as the main chain. The structure of the branched chain, this structure has been recognized by everyone. The distribution of the 1,6-linked α-D-galactopyranos group on the 1,4-linked β-D-mannose backbone becomes the fine structure of galactomannan. The fine structure of galactomannan from different sources is different. The fine structure of galactomannan in locust bean gum is found to be very unique through transmission electron microscopy. The substituted galactose residues on the mannose backbone of locust bean gum exhibit an aggregated distribution. The area where L-galactose is densely distributed is called the "hair area", and the continuous unsubstituted mannose area is called the "smooth area" . The fine structure of locust bean gum is composed of "hair zone" and "smooth zone" alternately. The two combine to form a three-dimensional network structure, which has a thickening effect in aqueous solution. The long and unbranched mannose fragments in the structure of locust bean gum can form a stable connection with the helical structure of xanthan gum at room temperature, showing strong gelation properties.
Locust bean gum and xanthan gum have a high synergistic effect. When the mixed solution reaches about 1%, the viscosity of the locust bean gum and xanthan gum compound is The viscosity of the pure locust bean gum monomer solution is about 150 times that of the xanthan gum monomer solution and about 3 times that of the xanthan gum monomer solution. Xanthan gum does not gel at any concentration, but when combined with locust bean gum, it can form a gel when the mixed solution reaches 0.5% to 0.6%. The viscosity of locust bean gum has nothing to do with its synergistic effect.
Time：2021-12-30
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