Abstract
The behaviour of polysaccharides under conditions of limited water is poorly understood. By contrast, properties of polysaccharides in dilute aqueous environments are reasonably well understood. In particular, generalities of rheological behaviour exist for a large number of polysaccharides (Morris et al., 1981; Morris, 1995) consistent with a random coil configuration and structuring via volume occupancy augmented (at sufficiently high concentrations) by interpolymer entanglement (Ferry, 1970; Graesley, 1974). More specific interactions between polymers in aqueous environments can result in a range of more permanent structures such as gels (Morris, 1995; Gidley and Robinson, 1990). Dextran and guar gum have very different chemical structures (backbones based on (1→6) linked α-d-glucose and (l→4) linked β-d-mannose, respectively), but are both neutral polymers with solution rheologies characteristic of random coils (Morris et al., 1981). The main difference between them lies in the chain stiffness (persistence) which is markedly greater for guar due to the two-bond equatorial-equatorial linkage between monomers compared with the three-bond linkage for dextran (Rees et al., 1982; Burton and Brant, 1983). Detailed rheological characterisation of guar gum solutions (Robinson, Ross-Murphy and Morris, 1982; Richardson and Ross-Murphy, 1987) shows that the system is sufficiently ideal to be related quantitatively to molecular shape parameters. The only deviation from this ideal behaviour is in the consequence of entanglement on viscosity which is somewhat greater for guar than for other random coil polymers (Morris et al., 1981; Robinson, Ross-Murphy and Morris, 1982) probably due to short lived interpolymer associations (Goycoolea, Morris and Gidley, 1995).
For Parts 1 and 2, see Appelqvist et al. (1993) and Cooke, Gidley and Hedges (1996), respectively.
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Gidley, M.J., Gothard, M.G.E., Darke, A.H., Cooke, D. (1998). Thermal properties of polysaccharides at low moisture: Part 3 — Comparative behaviour of guar gum and dextran. In: Reid, D.S. (eds) The Properties of Water in Foods ISOPOW 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0311-4_8
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DOI: https://doi.org/10.1007/978-1-4613-0311-4_8
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