Synthesis and Fungicidal Activity of Diaryl 1,1 -Dichloroethyl-phosphonates

Non-Newtonian behavior and dynamic viscoelasticity of a series of aqueous mixed solutions of xanthan and locust bean gum were measured using a rheogoniometer, and the rheological properties were analysed. A gelation occurred in the mixture at the concentration of 0.2% total gums at room temperature. The flow curves of the mixture solutions showed a yield value and approximated to plastic behavior at 50°C. The maximum dynamic modulus was obtained when the mixing ratio of xanthan to locust bean gum was 1:2, while comparable high moduli were also obtained in the mixing ratio of 1: 3 or 1:4. A mixture of deacetylated xanthan and locust bean gum showed the highest dynamic modulus, about two times that of the mixture of native or Na-form xanthan. The dynamic modulus of the mixtures decreased rapidly with increasing temperature. In contrast, the dynamic viscosity was scarcely changed during increasing temperature in the mixing ratio of 2: 1. The dynamic modulus was decreased by addition of urea (4.0 M), NaCl (0.1%) and MgCl₂. We concluded that the intermolecular interaction between xanthan and locust bean gum might occur between the side chains of the former and backbone of the latter, as in a lock-and-key effect.     

TEXTURE OF SWEET ORANGE GELS BY FREE-CHOICE PROFILING

Texture of orange gels prepared with 15% fruit pulp, sucrose up to 55° Brix and five different gelling agents — kappa-carrageenan, kappa-carrageenan plus locust bean gum, alginate, gellan gum, and gellan, xanthan and locust bean gums — was studied by Free-Choice Profile (FCP) analysis. Maximum rupture force and deformation at rupture were also determined by uniaxial compression in an Instron texturometer. Generalized Procrustes Analysis applied to FCP data permitted differentiation between samples and informed on the textural attributes responsible for the observed differences. Sensory differences were in general in accordance with mechanical differences. However, carrageenan and gellan gum gels were differentiated with the sensory method applied but not with mechanical tests.     

Gum katira – a cheap gelling agent for plant tissue culture media

Gum katira, an insoluble gum derived from the bark of Cochlospermum religiosum, has been successfully used as a gelling agent in tissue culture media for in vitro shoot formation and rooting in Syzygium cuminii and somatic embryogenesis in Albizzia lebbeck. The epicotyl segments, excised from in vitro grown seedlings of S. cuminii, developed shoots when cultured on MS medium (Murashige and Skoog, 1962), supplemented with 4% sucrose and 1 mg l^–1 BA. The so-developed shoots were rooted on Knop's medium, augmented with 2% sucrose and 1 mg l^–1 IAA. For somatic embryogenesis, hypocotyl segments derived from in vitro developed seedlings of A. lebbeck were cultured on B5 medium containing 2% sucrose. Media were gelled with either 3% gum or 0.9% agar. The quantitative response obtained on media fortified with either of the gelling agents was not significantly different. The media gelled with gum katira were almost as transparent as the liquid medium. However, viscosity of gum katira gelled medium was less than one-sixth of the viscosity of agar-gelled media, and therefore, shaking ofthe culture vessel often resulted in submersion of the explants. Nevertheless, even these submerged explants responded positively. To increase the firmness of the gum katira-gelled medium, various combinations of agar (0.2–0.6%) and gum (1–3%) were used. However, the viscosities of the media gelled with 3% gum katira as well as different concentrations of agar (0.2–0.6%) were lower than that of the medium containing only gum katira (3%). Moreover, the explant productivity obtained in neither of these combinations was more than those recorded on the control media, which were gelled either with 0.9% agar or 3% gum alone.     

Pretreatment of Cells of Klebsiella pneumoniae with 50% (v/v) Dimethylsulfoxide Yields Purified Deoxyribonucleic Acid of Low Polysaccharide Content

The flow behavior and dynamic viscoelasticity of welan gum solutions were measured with a rheogoniometer. The welan gum showed shear-thinning behavior at a concentration of 0.1%, but plastic behavior above 0.3% at 25°C. The dynamic viscoelasticity increased with increasing concentration, and was scarcely changeable with increasing temperature even at 80°C. Gelation did not occur even in a polysaccharide concentration of 1.0% at low temperature (0°C). An increase of the dynamic modulus was not observed on the addition of CaCl₂ (6.8 mm). The dynamic viscoelasticity of welan gum solution was scarcely changeable in a wide range of pH from 2 to 12. The dynamic modulus was also scarcely changeable on addition of urea (4.0 m). Possible mode of intramolecular associations between the OH-4 of the d-glucosyl residue and the adjacent hemiacetal oxygen atom of the l-rhamnosyl residue, and between the methyl group of the l-rhamnosyl residue and the adjacent hemiacetal oxygen atom of the d-glucosyl residue were proposed.     

Rheological properties of extracellular polysaccharide, Pestan, produced by Pestalotiopsis sp.

Summary The fluid behaviour of Pestan produced from Pestalotiopsis sp. KCTC 8637P was as a non-Newtonian fluid. The rheological behaviour of Pestan solution was examined by Power-law model, Herschel-Bulkley model and Arrhenius equation. As the result, Pestan solution was pseudoplastic behaviour with yield stress. According to increase of Pestan concentration, its flow index was decreased. Thus, low concentrations of Pestan solution were well exposed pseudoplastic property. Apparent viscosity of 0.2 % Pestan solution was 268.2 cP at 14.3 sec^–1 and was higher about 2.8 times than that of Xanthan gum solution. Apparent viscosity of Pestan solution was stable over a wide pH and was maximum at pH 8. Also, consistency index of Pestan solution was very stable over wide temperature than that of Xanthan gum solution.     

Comparison of Nostocean hormogonium induction and its motility on solid plates between agar and gellan gum at varying gel matrix concentrations

To establish a sensitive bioassay for Nostocean hormogonium induction, we compared the effectiveness of the morpho-differentiation induction on two gelled plates, agar and gellan gum, for anacardic acid C15:1-Δ⁸ decyl ester (1) (100 nmol/disc). On BG-11₀ (nitrogen-free) medium-based 0.6 and 0.8% agar plates, Nostoc sp. strain Yaku-1 isolated from a coralloid root of Cycas revoluta in Yakushima Island showed clear morpho-differentiation from filamentous aggregates into hormogonia, and the induced hormogonia dispersed within 24 h; however, similar hormogonium formation was not observed at agar concentrations of 1.0% or higher. Conversely, hormogonium induction was considerably more pronounced on gellan gum plates than those on agar plates through concentrations ranging from 0.6 to 1.6% even after 12 h of incubation, particularly active on the 0.8–1.0% gellan gum plates. Thus, gellan gum plates can achieve clear results within 12 h and are thus highly useful for primary screening for hormogonium-inducing factors (HIFs).     

Relation between structural and release properties in a polysaccharide gel system

The potential utility of kappa-carrageenan gels for preparing drug release devices is here shown. Structural properties of kappa-carrageenan gels prepared with different salt composition and containing Ketoprofen sodium salt, as model drug, have been evaluated with static light scattering and rheological measurements. These properties have been correlated with release profiles in vitro at pH 5.5. Release properties from gelled matrices have been compared with those obtained by two commercial products containing the same drug. Results show that: i) in this system it is possible to easily control the gel texture by using different cationic concentration; ii) the kinetics of drug release by kappa-carrageenan gels are dependent on the structural properties of matrices; iii) in the typical interval time used in classical local applications, all gel samples release the loaded drug almost completely, at difference with the commercial products. All these findings can provide useful suggestions for the realization of classical topical release systems.     

Rheology of kappa-carrageenan in mixtures of sodium and cesium iodide: two types of gels

Recent studies on dilute solutions (Borgström et al. (1996), Int. J. Biol. Macromol. 18, 223) have shown that kappa-carrageenan helices associate into superhelical rigid rods in mixed 0.1 M aqueous solutions of NaI and CsI above a critical mole fraction (x_Cs = 0.4) of Cs. This work concerns the temperature-dependent rheology of more concentrated systems in mixed and pure solutions of the same salts. Gels with low moduli were even found in NaI alone, although this salt is known to impede the gelation of kappa-carrageenan, but only above 0.9% (w/w) of carrageenan. These gels were reminiscent of iota-carrageenan gels in two respects: the (low) magnitude of the shear storage modulus (G′), and the absence of hysteresis in the sol-gel transition. On the other hand, both the threshold concentration for gelation and the ratio between the loss and storage moduli were substantially higher for the kappa-carrageenan gels in NaI. In mixed solutions of CsI and NaI, two types of kappa-carrageenan gels could be distinguished, depending on the cesium content. The transition occurred at x_Cs = 0.4, as in the previous studies on dilute solutions. Below x_Cs = 0.4, the gels were similar to those in NaI alone. Above x_Cs = 0.4, the gels were similar to ‘conventional’ kappa-carrageenan gels, formed in salts such as KC1: a pronounced thermal hysteresis appeared in the sol-gel transition, the gels showed tendencies for syneresis, and G′ increased dramatically with increasing cesium content.     

Rheological properties of aqueous solution containing xanthan gum and cationic cellulose JR400

Rheological properties of aqueous solution containing xanthan gum (XG) and cationic cellulose JR400 were investigated at different composition ratio, shear rate, pH and electrolyte concentrations. It was found that the mixing of XG and JR400 can induce a viscosity-increasing effect for the mixed solution. As the concentration fraction (f(JR)) of JR400 in the mixed solution increases from 0 to 0.40 with the total polymer concentration (c(t)) of 1%, the solution transforms from an elastic fluid into a viscoelastic one, while as f(JR) decreases from 1 to 0.78, the solution transforms from a viscous fluid into a viscoelastic one. At pH 5-10, both the viscosity and elasticity of XG/JR400 mixture (f(JR)=0.15) are independent of pH and the viscosity-increasing effect is obvious. Outside this pH range, the viscosity, elasticity and viscosity-increasing effect of the mixture decrease. The increase of added NaCl concentration and shear rate can induce the decrease of viscosity, elasticity and viscosity-increasing effect of the XG/JR400 mixture.     

Preparation and characterization of polyacrylic acid/karaya gum and polyacrylic acid/tamarind seed gum adducts and utilization in textile printing

Polymerization of 20% neutralized acrylic acid (Na form), AA, in presence of Karaya gum, KG, or tamarind seed gum, TG, at AA/gum weight ratio of 1/1 and 2/1 results in PAA/KG1, PAA/KG2, PAA/TG1 and PAA/TG2 adducts, respectively (where the suffix 1 or 2 stands for AA/gum ratios of 1/1 or 2/1). Infra red spectra of adducts are examined. Aqueous pastes of adducts, native gums and GG are of non-Newtonian thixotropic flow within a shear rate range of 4–40 s⁻¹. Adduct pastes (7.5% w/v) are of higher apparent viscosities (η) than their native gums or GG, and pastes of TG adducts are of higher η than KG adducts. Except for PAA/TG2 adduct, the power law does not correlate well to the other pastes. Preliminary trials showed that adducts are excellent thickeners for reactive and acid printing on wool, silk and nylon 6. Prints by adducts are of higher color strength than those by native gums or GG. GG paste was completely destroyed after storing for 7 days, whereas η of pastes of adducts and native gums were noticeably decreased upon storing.     

Chemical modification of Cassia occidentalis seed gum: carbamoylethylation

The seeds of Cassia occidentalis, an annual weed occurring throughout India, is a rich source of galactomannan gum. The gum derived from seed endosperm can be potentially utilized in a number of industries to replace the conventional gums. With a view to utilize the gum for broader applications, carbamoylethylation of C. occidentalis seed gum was carried out with acrylamide in presence of sodium hydroxide under different reaction conditions. Variables studied were concentration of sodium hydroxide, acrylamide, gum–solvent ratio, reaction time and temperature. The nitrogen content, carboxyl content and total ether content were determined. The optimum condition for preparing carbamoylethyl C. occidentalis seed gum (%N=2.57) comprised concentration of acrylamide (0.070 mol), sodium hydroxide (0.125 mol), C. occidentalis seed gum (0.03 mol) at 30 °C for 3 h. Rheological properties of carbamoylethyl C. occidentalis seed gum solution showed non-Newtonian pseudo-plastic behavior, relatively high viscosity, cold water solubility and solution clarity vis-à-vis unmodified C. occidentalis seed gum.     

An anionic galactomannan polysaccharide gum from a newly-isolated lactose-utilizing bacterium. I. Strain description and gum characterization.

As part of an effort to obtain microorganisms able to produce polysaccharide gums from whey and whey permeate, soil samples from farm fields regularly treated with whey were screened for bacteria able to produce gums from lactose. The most promising organism isolated (ATCC 55046) is a facultative anaerobe, tentatively identified as a new Erwinia species on the basis of biochemical and morphological tests. The organism produces a polysaccharide gum from lactose and other sugars (herein named lactan gum) composed of mannose, galactose, and galacturonic acid with an approximate molar ratio of 5:3:2 and containing no organic acid modifying groups. The weight average molecular weight of the gum is approximately 7 x 10(6). Aqueous solutions of lactan gum exhibit shear-thinning and elastic flow behavior with an estimated power law model flow index of 0.26 at 1% (w/w) gum. The viscosity of aqueous 1% (w/w) lactan gum solutions is stable over a pH range of 2-11, being particularly stable in alkaline environments. Aqueous 1% (w/w) gum solutions at pH 5-11 show excellent thermostability, retaining at least 80% of the original viscosity after being heated to 121 degrees C for 15 min. These flow properties indicate potential industrial applications in food and nonfood products requiring a moderate degree of thickening, wet-end additives and coating agents for paper products, ceramics, detergents, and binders for building materials.     

Gelation mechanism of agarose

The non-Newtonian behavior and dynamic viscoelasticity of a series of aqueous solutions of agarose were measured with a rheogoniometer. The flow curve, at 25°, of agarose solution approximated to plastic behavior at 0.1, 0.13, and 0.15% concentrations. Gelation occurred at concentration of 0.13% at low temperature (0°). The dynamic modulus of agarose showed a very high value at low temperature, and increased with an increase in temperature, showing a maximum value at 30°, then it decreased. In the presence of NaCl, KCl, CaCl₂, and MgCl₂ for a solution of agarose at 0.08% concentration, the transition temperature, at which dynamic modulus decreased rapidly, was observed at 60°. Gelation was also observed at low temperature (0°) in acid and alkaline range after reaching pH values of 2.3 and 9.5, respectively, by addition of 100m HCl, H₂SO₄, NaOH, and Ca(OH)₂ to a 0.08% agarose solution. A possible mode of intra- and inter-molecular hydrogen bonding within and between the agarose molecules in aqueous solution is proposed.     

Rheology and microstructure of Ca- and Na-K-carrageenan and locust bean gum gels

The viscoelastic and microstructural influences of 0.1-0.6% locust bean gum on 0.5 or 1.0% κ-carrageenan gels, in different ionic environments, have been studied using small deformation oscillatory measurements and transmission electron microscopy (TEM). The results from the Theological measurements showed synergistic effects in the storage modulus, G', as locust bean gum, of two different mannose to galactose ratios (3 and 5), was mixed with ion-exchanged Na- and Ca-κ-carrageenan, in 0.25 M NaCl and 0.030 M CaC1₂, respectively. The increase in G' was dependent on the mannose to galactose ratio, polymer concentrations, and ionic environment.

At the supermolecular level, the microstructure of dilute samples has been visualised using low angle rotary metal shadowing for TEM. In the presence of sodium and calcium ions, the self-association of κ-carrageenan helices is moderate to low. Locust bean gum did not influence the supermolecular structure of κ-carrageenan to any large extent. The microstructure of the gels at the network level was studied using plastic embedding and thin sectioning for TEM. In both sodium and calcium ionic environments, the mixed gels showed a more homogeneous and connective network structure.     

假酸浆子胶与黄原胶混胶流变性研究

实验研究了放置温度、时间、冻融、pH、盐以及柠檬酸对黄原胶和假酸浆子胶混胶黏度的影响.结果表明:黄原胶和假酸浆子胶有协效性,当假酸浆子胶与黄原胶的质量比15:85时,二者的协同增效性最高,胶溶液为非牛顿型流体,且变化满足Herschel-Bulkley方程.温度、时间对混胶有一定的影响.进一步对其研究表明:冻融、pH、盐以及柠檬酸都对其影响较小.     

Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel

The pasting, viscoelastic, morphological and retrogradation properties of rice starch as affected by low acyl (LA) and high acyl (HA) gellan gums were studied. The additions of both LA and HA gums increased the peak and trough viscosities, while decreased the final and setback viscosities of rice starch paste. The starch-HA mixed pastes exhibited superior viscoelastic properties to the starch-LA pastes as evidenced by their higher storage modulus and lower loss tangent values. The starch-HA system exhibited higher resistance to the stress and more pronounced recovery rate in in-shear structural recovery test. The creep recovery data were well fitted by a 4-element Burger’s model. The shrinkage measurements showed that the addition of both hydrocolloids, especially the HA gellan gum retarded the retrogradation of rice starch gel during cold storage. It was concluded that the addition of LA and HA gellan gums modified the rheology and textural properties of rice starch gel in different ways and interacted under different mechanisms based on their molecular structures.     

Viscous solutions, networks and the glass transition in high sugar galactomannan and kappa-carrageenan mixtures

Small-deformation rotational oscillation was used to examine the effect of small additions of galactomannan and kappa-carrageenan on the vitrification of glucose syrup at a total level of solids of 83%. The method of reduced variables allowed construction of composite curves covering the glass transition and glassy state (from 10(5) to 10(9.5) Pa) over a wide frequency range (up to 15 orders of magnitude). The combined WLF/free volume framework was employed to determine the rheological glass transition temperature (T(g)), fractional free volume and thermal expansion coefficient of the samples. It was found that the WLF-predicted glass transition temperature matched the cross over of experimental modulus traces in the passage from the glass transition (GG') to the glassy state (GG"). This coincides with the mechanistic transformation from free volume effects to the Arrhenius-type phenomena, thus ascribing physical significance to the rheological T(g). The T(g) value of 83% glucose syrup at a scan rate of 2 degrees C min(-1) was -25.3 degrees C. Replacing, for example, 1% glucose syrup with guar gum shifted the T(g) of the mixture to -19.7 degrees C. Network formation via the K(+)-supported junction zones of the kappa-carrageenan chains further increased the T(g) to about -1 degrees C. It appears that the low rates of relaxation processes and diffusion mobility in the presence of a polysaccharide network accelerate the collapse of the free volume thus inducing vitrification of the high sugar/polysaccharide mixture at high temperatures.     

Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

This study examined the effects of different gums viz. gum arabic (GA), guar gum (GG), k-carrageenan gum (KG), and xanthan gum (XG) on rheological and 3D printing characteristics of vitamin D (Vit D) enriched orange concentrate (OC) wheat starch (WS) blends. The textural and microstructural properties of printed objects from above mixture were evaluated and compared. The addition of gums induced an increase in apparent viscosity, storage modulus (G′), and loss modulus (G″) of the OC-WS mixtures, while GA decreased the apparent viscosity and G′. Nuclear magnetic resonance (NMR) analysis of 3D printed samples revealed that the movement of transverse time (T₂) toward closer to 0 ms indicated an increase in immobilized and bound water populations suggesting the gel formation. The slight shift toward shorter wavelength in FT-IR results for the broadband centered around 3400 cm^?1 after addition of gums possibly caused an increase of G′ and load bearing capacity of the blends. 3D printing characteristics revealed that the objects printed using KG containing blend possessed maximum fidelity to the target geometry and good loading bearing capacity, preventing collapsing over time due to the proper G′ value. At tanδ of 0.238, OC-WS-KG mixture achieved the best printing condition. Higher tanδ of GA (0.038) containing samples led to an unwanted collapse of the printed constructs. The objects printed using KG also exhibited the smoothest visible surface as well as microstructure and best mastication properties. Considering the studied features, vitamin D enriched OC with WS-KG was found to be the best match for orange fruit concentrate-based 3D food printing. This work demonstrates the novel ways to develop fortified 3D printed foods.     

Enhancement of lectin-erythrocyte agglutination by gums

The erythroagglutinating activity of purified Vicia faba lectin was enhanced in the presence of gums; gum guar caused the highest enhancement. Circular dichroism probe demonstrated 40-57% beta-conformation and 4-23% alpha-conformation of the lectin at pH 7.2 depending upon the analytical methods used. The beta-conformations of untreated and modified V. faba lectins were increased in the presence of gums. The mixing of gum guar with lectin and with modified lectin, respectively, led to the highest values of beta-conformational change in the protein molecule, thereby increasing the number of receptor sites of the lectin molecule. The enhancement of the activity of V. faba lectin in the presence of gum guar might be due to the conformational change of the protein molecule.     

Methyl Jasmonate Induces Gums and Stimulates Anthocyanin Accumulation in Peach Shoots

The effect of methyl jasmonate (JA-Me) on the induction of gum was studied in relation to the action of ethylene in peach (Prunus persica Batsch cv. Benishimizu) shoots. JA-Me applied at concentrations of 0.1–2.5% (w/w) in lanolin paste to current growing or older shoots substantially induced gums 3 days after treatment. The amount of gums exuded increased depending on the dose of JA-Me. Ethephon (2-chloroethyl- phosphonic acid) at 1 or 2% (w/w) in lanolin induced gum and strongly enhanced the promoting effect of JA-Me on gum formation. JA-Me also induced anthocyanin accumulation in current growing shoots, but ethephon did not. Anthocyanin accumulation in response to JA-Me at a concentration of 10 mg/liter or higher was observed also in the cut shoots of peach. Ethephon (100 mg/liter) substantially inhibited anthocyanin accumulation induced by JA-Me. These facts suggest that JA-Me plays an important role in gum formation as well as ethylene and in anthocyanin accumulation and that these processes are not necessarily accompanied by each other in peach shoots. Received January 26, 1998; accepted March 4, 1998