Study on the Effect of Structural Modification of Xanthan Gum on Its Synergistic Gelation Performance with Locust Bean Gum.

Yusen Wu, Wei Wang, Yonggang Zhang, Yanmin Zhang, Siduo Zhou, Xueqian Dong

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Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Yusen WuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Wei WangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Yonggang ZhangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Yanmin ZhangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Siduo ZhouShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.

Xueqian DongShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.ORCID 0000-0001-5764-8324

Funding

Department of Science and Technology of Shandong Province ZR2023QC124Qilu University of Technology 2024ZDZX05

6 · The paper itself

Abstract

The synergistic gelation between xanthan gum (XG) and locust bean gum (LBG) is a classic phenomenon widely adopted for quality control of XG functionality; yet the regulatory roles of XG's side chain groups-particularly glucuronic acid, whose function remains unexplored-have not been systematically elucidated. In this study, three complementary modification strategies including enzymatic hydrolysis, oxalic acid treatment, and dilute alkali treatment were for the first time combined to precisely modulate the contents of pyruvate, acetyl, and glucuronic acid in XG side chains, constructing a series of XG samples with well-defined gradient structures. Enzymatic hydrolysis and oxalic acid treatment reduced the pyruvate content from 5.80% to 1.05% and 1.42%, respectively, while dilute alkali treatment selectively decreased the acetyl content from 3.97% to 2.58%. The effects were systematically investigated through multi-scale characterization including rheology, texture analysis, scanning electron microscopy and thermogravimetric analysis, combined with correlation analysis. The results revealed that glucuronic acid, together with pyruvate, synergistically enhanced gel network stability through electrostatic interactions and hydrogen bonding. In contrast, acetyl groups acted as negative regulators via steric hindrance, inhibiting hydrogen-bond crosslinking. This study clarifies the distinct functional roles of key XG side chain groups, with the first systematic demonstration of glucuronic acid's contribution, and provides a theoretical basis for the structure-oriented precise design of XG-based functional gels.

Indexed as

GalactansMannansPlant GumsPolysaccharides, BacterialGelsHydrogen BondingHydrolysisRheologyGalactansGelslocust bean gumMannansPlant GumsPolysaccharides, Bacterialxanthan gumgel propertieslocust bean gumpolysaccharide structurexanthan gum

Identifiers

PMID42197150

DOI10.3390/molecules31101597

PMCPMC13209923

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.