Rheological Aspects of the Intermolecular Interaction between Xanthan and Locust Bean Gum in Aqueous Media

Abstract

Non-Newtonian behavior and dynamic viscoelasticity of a series of aqueous mixed solutions of xanthan and locust bean gum were measured using a rheogoniometer, and the rheological properties were analysed. A gelation occurred in the mixture at the concentration of 0.2% total gums at room temperature. The flow curves of the mixture solutions showed a yield value and approximated to plastic behavior at 50°C. The maximum dynamic modulus was obtained when the mixing ratio of xanthan to locust bean gum was 1:2, while comparable high moduli were also obtained in the mixing ratio of 1: 3 or 1:4. A mixture of deacetylated xanthan and locust bean gum showed the highest dynamic modulus, about two times that of the mixture of native or Na-form xanthan. The dynamic modulus of the mixtures decreased rapidly with increasing temperature. In contrast, the dynamic viscosity was scarcely changed during increasing temperature in the mixing ratio of 2:1. The dynamic modulus was decreased by addition of urea (4.0 m), NaCl (0.1%) and MgCl2. We concluded that the intermolecular interaction between xanthan and locust bean gum might occur between the side chains of the former and backbone of the latter, as in a lock-and-key effect. Presented at the 180th and 332nd Joint Meeting of the Branches of Nishinippon and Kansai, the Agric. Chem. Soc. Japan, in October 1983. © 1984, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.