Access to this article is restricted until 12 months after publication by request of the publisher.. Restriction lift date: 2018-11-24
Ordered conformation of xanthan in solutions and "weak gels": single helix, double helix – or both?
| dc.check.date | 2018-11-24 | |
| dc.check.info | Access to this article is restricted until 12 months after publication by request of the publisher. | en |
| dc.contributor.author | Morris, Edwin R. | |
| dc.date.accessioned | 2018-01-03T11:19:11Z | |
| dc.date.available | 2018-01-03T11:19:11Z | |
| dc.date.issued | 2017-11-24 | |
| dc.date.updated | 2017-11-30T11:27:01Z | |
| dc.description.abstract | During the progress of xanthan from a recent discovery to its present status as a well-established food hydrocolloid, some investigations have indicated that the ordered structure, which underlies most of the practical applications of xanthan, is a single helix stabilised by ordered packing of sidechains along the polymer backbone, giving first-order kinetics for the disorderâ order transition. Others favoured a coaxial double helix, whose formation causes a doubling of molecular weight and mass per unit length. It is proposed here that both interpretations are correct, and that ordering is a 2-stage process: formation of single helices followed, under favourable conditions, by enthalpically-driven conversion to coaxial double helices. Comparison of recent evidence from atomic force microscopy with models from analysis of X-ray fibre diffraction data suggests that the most likely coaxial arrangement is an antiparallel 51 double helix. | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Morris, E. R. (2017) 'Ordered conformation of xanthan in solutions and "weak gels": single helix, double helix – or both?', Food Hydrocolloids, 86, pp. 18-25. doi:10.1016/j.foodhyd.2017.11.036 | en |
| dc.identifier.doi | 10.1016/j.foodhyd.2017.11.036 | |
| dc.identifier.endpage | 25 | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.journaltitle | Food Hydrocolloids | en |
| dc.identifier.startpage | 18 | |
| dc.identifier.uri | https://hdl.handle.net/10468/5212 | |
| dc.identifier.volume | 86 | |
| dc.language.iso | en | en |
| dc.publisher | Elsevier Ltd | en |
| dc.rights | © 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. | en |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | en |
| dc.subject | Xanthan | en |
| dc.subject | Conformation | en |
| dc.subject | Single helix | en |
| dc.subject | Double helix | en |
| dc.subject | Light scattering | en |
| dc.subject | Optical rotation | en |
| dc.title | Ordered conformation of xanthan in solutions and "weak gels": single helix, double helix – or both? | en |
| dc.type | Article (peer-reviewed) | en |
