A novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannan

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dc.authorid0000-0002-7050-4082
dc.contributor.authorKök, Mehmet Şamil
dc.contributor.authorAbdelhameed A.S.
dc.contributor.authorAng, Shirley
dc.contributor.authorMorris, Gordon A.
dc.contributor.authorHarding, Stephen E.
dc.date.accessioned2021-06-23T18:52:06Z
dc.date.available2021-06-23T18:52:06Z
dc.date.issued2009
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractKonjac glucomannans have been widely considered in health food products although their hydrodynamic properties have been poorly understood. The weight-average molecular weight (Mw); sedimentation coefficient (s020,w) and intrinsic viscosities ([?]) have been estimated for five different preparations. The decrease in both intrinsic viscosity and sedimentation coefficient with molecular weight enables the estimation of molecular flexibility in terms of persistence length (Lp) using the traditional Bohdanecky-Bushin and Yamakawa-Fujii analyses for intrinsic viscosity and sedimentation data respectively. However, this requires an assumption of the mass per unit length ML. Advantage can now be taken of a recent development in data interpretation which allows the estimation of Lp from combined intrinsic viscosity and sedimentation coefficient data and also an estimate for ML. Using this "global" procedure an estimate of (13 ± 1) nm is found for Lp and a value of (330 ± 10) g mol-1 nm-1 for ML.. The value for Lp suggests a molecule of considerable flexibility, comparable to galactomannans (Lp ? 8-10 nm) but not as flexible as pullulan (Lp ? 1-2 nm). © 2009 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodhyd.2009.02.002
dc.identifier.endpage1917en_US
dc.identifier.issn0268-005X
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-67349247499en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1910en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2009.02.002
dc.identifier.urihttps://hdl.handle.net/20.500.12491/4128
dc.identifier.volume23en_US
dc.identifier.wosWOS:000267478400034en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKök, Mehmet Şamil
dc.language.isoenen_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIntrinsic Viscosityen_US
dc.subjectKonjac Glucomannanen_US
dc.subjectMolar Massen_US
dc.subjectPersistence Lengthen_US
dc.subjectSemi-Flexible Coilen_US
dc.titleA novel global hydrodynamic analysis of the molecular flexibility of the dietary fibre polysaccharide konjac glucomannanen_US
dc.typeArticleen_US

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