The impact of molecular weight on the segregative phase separation-induced molecular fractionation of aqueous gum Arabic/xanthan mixtures.

• Tác giả: Jijuan Cao, Lingyu Han, Bing Hu, Yu Liu, Jixin Yang, Ziang Yao, Cunzhi Zhang, Xiaobo Zhang, Qiuyue Zheng
• Ngôn ngữ: eng
• Ký hiệu phân loại: 634.986 Sap
• Thông tin xuất bản: Netherlands : International journal of biological macromolecules , 2025
• Bộ sưu tập: NCBI
• ID: 94721

Tóm tắt

Segregative phase separation of natural polymers has drawn significant research interest because of its diverse applications in the food industry. However, there is limited research on how molecular weight (Mw) influences segregative phase separation. This study aims to investigate the impact of Mw on segregative phase separation-induced molecular fractionation in mixed gum Arabic/Xanthan (GA/XG) solutions. The analysis focused on a single type of gum Arabic (referred to as EM10), with the molecular weights of both solid and liquid xanthan gum (XG) samples being altered through