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Poster communications

Exploring the nature and kinetic of establishment of molecular interactions in aqueous solution: the example of polysaccharide systems

Abstract : Nowadays, due to their natural origin, reasonable price and abundance, a variety of polysaccharides are used in industries such as the food or cosmetics for their gelling or thickening properties. Among them, it is established that some will interact together through synergies, thus inducing large increasing of viscosity or new properties such as gel forming. Xanthan and galactomannan gum mixtures are well-known to behave this way[1–3]. For years, researcher studied, mostly at the macroscopic scale, the association mechanisms between both polymers in aqueous solutions. However, despite years of studies, there still exists a controversy about the way xanthan and galactomannane may interact. Part of this controversy may result from the large diversity of chemical structures that both gums exhibits. In order to better understand the xanthan/galactomannan system association, we focused our study on the molecular interactions of completely characterized gums. A few studies[4,5], mostly realized in our laboratory, have already highlighted the role of hydrophobic interactions in the synergic association of xanthan and galactomannane gums . Therefore, this might imply several mechanisms of interaction rather than a single one. In this work, we decided to use fluorescence spectroscopy and rheology in combination in order to access both molecular and macroscopic scales and to, first, determine the natures of interactions and, secondly, to understand their role in the xanthan/galactomannan association. [1]M. Tako, A. Asato, S. Nakamura, Agric. Biol. Chem. 1984, 48, 2995–3000. [2]P. B. Fernandes, J. Food Eng. 1995, 24, 269–283. [3]F. Renou, O. Petibon, C. Malhiac, M. Grisel, Food Hydrocoll. 2013, 32, 331–340. [4]S. Secouard, M. Grisel, C. Malhiac, Food Hydrocoll. 2007, 21, 1237–1244. [5]C. Jouquand, C. Malhiac, M. Grisel, in Dev. Food Sci., Elsevier, 2006, pp. 421–424.
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Alexandre Cordinier, Nicolas Hucher, Michel Grisel. Exploring the nature and kinetic of establishment of molecular interactions in aqueous solution: the example of polysaccharide systems. ESC 2019 European Student Colloid Conference, Jun 2019, VARNA, Bulgaria. ⟨hal-02331886⟩

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