Using of Volatile Release Measurements to Understand Polysaccharide Molecular Interactions: An Example with Guar Gum Study
Identifieur interne : 000B31 ( France/Analysis ); précédent : 000B30; suivant : 000B32Using of Volatile Release Measurements to Understand Polysaccharide Molecular Interactions: An Example with Guar Gum Study
Auteurs : Y. Aguni [France] ; C. Jouquand [France] ; C. Malhiac [France] ; M. Grisel [France]Source :
- Macromolecular Symposia [ 1022-1360 ] ; 2007-04.
English descriptors
Abstract
It is well establishment that polysaccharides are commonly used in many fields of formulation such as food and cosmetic industries as viscosity modifiers or gelling agents. Among the different impacts on the mixture properties, these materials are also known to affect the aroma release or retention thus its sensory perception; the effect depends whether polysaccharide structure induces specific retention or release phenomena from the complex media. Present study deals with studying aroma compounds behaviour from dilute and semi‐dilute aqueous polysaccharide solutions consisting of different guar gum samples. Results allow stating that the whole polymer characteristics as determined by means of structural analysis, protein content determination, rheological and surface tension measurements play a major role on the polysaccharide/aroma compound interaction mechanisms. In particular, results evidence a strong Mannose to Galactose (M/G) ratio effect, thus allowing stating the occurrence of hydrophobic intra and intermolecular mechanism. In addition to that, proteins are demonstrated to only slightly affect the volatile retention. More generally, such an original study allows new highlights concerning macromolecular organisation and interactions in solution.
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DOI: 10.1002/masy.200750513
Affiliations:
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ISTEX:9178A859772C458BDDE646D89819BFCD4C7B60F4Le document en format XML
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Among the different impacts on the mixture properties, these materials are also known to affect the aroma release or retention thus its sensory perception; the effect depends whether polysaccharide structure induces specific retention or release phenomena from the complex media. Present study deals with studying aroma compounds behaviour from dilute and semi‐dilute aqueous polysaccharide solutions consisting of different guar gum samples. Results allow stating that the whole polymer characteristics as determined by means of structural analysis, protein content determination, rheological and surface tension measurements play a major role on the polysaccharide/aroma compound interaction mechanisms. In particular, results evidence a strong Mannose to Galactose (M/G) ratio effect, thus allowing stating the occurrence of hydrophobic intra and intermolecular mechanism. In addition to that, proteins are demonstrated to only slightly affect the volatile retention. 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