Co-gelation mechanism of xanthan and galactomannan

Synergistic gelation of dilute (0.1% total gums) mixed solutions of xanthan and galactomannan isolated from seeds of Delonix regia was investigated. Gelation occurred in a mixed solution of xanthan and galactomannan at 0.1% total gums at room temperature (25 °C). The flow curves of mixed solutions of native xanthan and galactomannan showed plastic behavior. The maximum elastic modulus was obtained when the ratio of the xanthan to galactomannan was 2:1 at room temperature (25 °C). The largest elastic modulus was observed in the mixture solution of deacetylated xanthan. However, a small elastic modulus was obtained in the mixture with depyruvated xanthan. The results obtained supported the interaction mechanism between xanthan and galactomannan (locust bean gum) previously proposed, and the pyruvate methyl groups might also take part in the interaction.