Add time:08/17/2019         Source:sciencedirect.com

The effect of the length and chemical composition of the side-chains in comb-like branched polysaccharides on gelation with trivalent metal ions has been studied using xanthan and xylinan (cas 107853-49-6) (acetan) with intact and truncated side-chains.Partial or complete removal of the terminal β-d-mannose, or removal of up to 22% of the trisaccharide side-chains of xanthan using partial acid hydrolysis, has only small effects on the Cr3+-induced gelation. In contrast, replacement of β-d-mannose by the trisaccharide α-l-Rhap-(1 → 6)-α-d-Glcp-(1 → 6)-α-d-Glcp-(1 → 4)- to yield the polysaccharide xylinan totally inhibits the gelation with Cr3+ ions. Removal of the trisaccharide by partial acid hydrolysis, which leads to a series of polymers with structures converging towards the partially hydrolysed xanthans, restores the gelling ability with Cr3+ ions.These observations seem to support the gelation model where Cr3+-glucuronic acid interactions are involved in the cross-linking of chains. It is further suggested that this interaction can be suppressed due to steric hindrance caused by the bulky side-chains in xylinan.

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