Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties

Lei Wang; Haiyan Tian; Weimin Zhang; Congfa Li; Dong Xiang

doi:10.1016/j.foodchem.2023.135990

Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties

Food Chem. 2023 Aug 30:418:135990. doi: 10.1016/j.foodchem.2023.135990. Epub 2023 Mar 28.

Authors

Lei Wang¹, Haiyan Tian², Weimin Zhang³, Congfa Li⁴, Dong Xiang⁵

Affiliations

¹ College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
² College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China.
³ College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, No. 58 Renmin Avenue, Haikou 570228, China.
⁴ College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, No. 58 Renmin Avenue, Haikou 570228, China. Electronic address: congfa@hainanu.edu.cn.
⁵ College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, No. 58 Renmin Avenue, Haikou 570228, China. Electronic address: dxiang@hainanu.edu.cn.

PMID: 37003202
DOI: 10.1016/j.foodchem.2023.135990

Abstract

To explore the interaction sites and energies of ordered and disordered xanthan gum with locust bean gum (LBG), we prepared xanthan with different conformations and used it to form synergistic complexes with LBG. The interaction strength between xanthan and LBG was analyzed by analog computation using the density functional theory (DFT) method. Furthermore, the viscoelastic changes of the xanthan-LBG complex in different solutions were analyzed to verify the DFT results. The results showed that the ordered xanthan interacted with LBG through the side chains, with an interaction energy (E_Int) of -479.450 kcal/mol. On the other hand, the disordered xanthan and LBG formed gels through backbone-to-backbone interactions, with an E_Int of -262.290 kcal/mol. Overall, the study provides insights into xanthan-galactomannan gel formation and a theoretical basis for the broader application of xanthan.

Keywords: Conformation; Gels; Interaction force; Locust bean gum; Viscoelastic; Xanthan.

MeSH terms

Density Functional Theory
Galactans / chemistry
Galactose
Gels
Mannans* / chemistry
Plant Gums / chemistry
Polysaccharides, Bacterial* / chemistry

Substances

xanthan gum
galactomannan
Polysaccharides, Bacterial
Mannans
Galactans
Plant Gums
Galactose
Gels