Abstract
Aeromonas (A) gum, a stabilizer, and thickening agent of food, is composed of xylose, mannose, galactose, glucose, and mannuronic acid. Weight-average molecular weights Mw and intrinsic viscosities [η] of the unfractionated A gum and three fractions in water. 0.5 M NaCl aqueous solution and cadoxen were studied by light scattering and viscometry. Experimental results showed that A gum exists as an aggregate in 0.5 M NaCl aqueous solution and mainly as a single chain in cadoxen. The apparent aggregation number (Nap) of A gum in 0.5 M NaCl aqueous solution was ca. 22, and decreased with increasing sample molecular weight. Change of aggregation and disaggregation of A gum in 0.5 M NaCl aqueous/cadoxen mixtures occurred from 0 to 0.4 of vcad (volume fraction of cadoxen), and was reversible. The stable aggregation of A gum in 0.5 M NaCl aqueous/3% cadoxen mixture was achieved after 150 min.
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Zhang, L., Xu, X., Jiang, G. et al. Aggregation of Aeromonas Gum in Aqueous Solution. Polym J 31, 150–153 (1999). https://doi.org/10.1295/polymj.31.150
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DOI: https://doi.org/10.1295/polymj.31.150
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