Reference

Gellan gum

Gellan gum. Miles, M. J.; Morris, V. J.; O'Neill, M. A. (Food Res. Inst., ARC, Norwich NR4 7UA, UK). Gums Stab. Food Ind. Appl. Hydrocolloids, Proc. Int. Conf., 2nd, Meeting Date 1983, 485-98. Edited by: Phillips, Glyn O.; Wedlock, David J.; Williams, Peter A. Pergamon: Oxford, UK. (English) 1984. CODEN: 52BZAN. DOCUMENT TYPE: Conference CA Section: 17 (Food and Feed Chemistry) X-ray diffraction studies showed that gellan gum [71010-52-1] has a 3-fold helical mol. structure with axial repeats in the backbone of 2.82 nm. Ac groups inhibited crystn. in localized regions of the chains. In the deacetylated form, the junction zones of the gel consisted of side-to-side assocn. of helical regions of the chains into a trigonal unit cell. The isolated mol. had a mol. wt. of 2 ′ 106. In Me2SO, the polymer behaved as a stiff coil.

Gellan gum, a new gelling polysaccharide

Gellan gum, a new gelling polysaccharide. Sanderson, G. R.; Clark, R. C. (Kelco Div., Merck and Co., San Diego, CA, USA). Gums Stab. Food Ind. Appl. Hydrocolloids, Proc. Int. Conf., 2nd, Meeting Date 1983, 201-10. Edited by: Phillips, Glyn O.; Wedlock, David J.; Williams, Peter A. Pergamon: Oxford, UK. (English) 1984. CODEN: 52BZAN. DOCUMENT TYPE: Conference; General Review CA Section: 17 (Food and Feed Chemistry) A review with 17 refs. on the functional properties and food applications of gellan gum [71010-52-1] (prepd. by aerobic culturing of Pseudomonas elodea).