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Kazuko Shimada, Hiromi Okada, Kayoko Matsuo, Sawako Yoshioka, Involvement of Chelating Action and Viscosity in the Antioxidative Effect of Xanthan in an Oil/Water Emulsion, Bioscience, Biotechnology, and Biochemistry, Volume 60, Issue 1, 1 January 1996, Pages 125–127, https://doi.org/10.1271/bbb.60.125
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Abstract
The antioxidative effects of xanthan and other polysaccharides were evaluated by measuring the Fe2+-induced consumption of oxygen dissolved in the oil/water emulsion. The degree of oxygen consumption was, from the lowest, in the order of xanthan <pectin<guar gum≤tragacanth gum, and was closely related to the Fe2+-binding ability of the polysaccharides. The oxygen consumption was also affected by the viscosity of the aqueous solution in the emulsion, but not by the oil-droplet size. The antioxidative mechanism for xanthan can be accounted for primarily by its high metal-binding ability, and additionally by its viscous behavior.