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Previous studies have shown that conformationally disordered, soluble biopolymers cause large enhancements in self-association of calcium pectinate, thermally denatured whey protein and gelling maltodextrin under conditions where the pre-gel solutions remained as a single phase. The purpose of the present work was to screen for similar enhancements in gel strength and rate of conformational ordering...
The behaviour of konjac glucomannan (KGM) and the galactomannans locust bean gum (LBG), guar gum and fenugreek gum at a concentration of 0.2wt% in mixtures with type B gelatin in the solution state at 40°C was examined by visual inspection. At gelatin concentrations of ∼2wt% and above, the mixtures with LBG and guar gum formed cloud-like flocs, attributed to association of unsubstituted “smooth” regions...
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