Work

Relaxation Processes of Food Hydrocolloids in Diluted, Semidilute, and Concentrated Solutions: NMR and Hydrodynamic Approach

Year: 2025

Type: article

Abstract: The paper presents the results of relaxation studies for aqueous solutions of guar gum (GG) and xanthan gum (XG) in diluted, semidilute, and concentrated ranges over a wide temperature range (20-90 °C). Relaxation studies were performed using NMR and DLS methods. Due to variations in the biopolymer-biopolymer interactions, XG chains formed a more complex structure in solution than GG chains did. Consequently, differences in T2 relaxation times were observed in the diluted and semidilute regions. Comparing the autocorrelation functions of XG and GG solutions in the semidilute region revealed differences in their relaxation behaviour.

Source: Polymers

DOI: 10.3390/polym17243326

Authors: Magdalena Witek, Anna Ptaszek, Paweł Ptaszek

Institution: University of Agriculture in Krakow

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,258

Funder: Ministerstwo Edukacji i Nauki