Gelation of Enzymatically Degraded Xyloglucan Extracted from Tamarind Seed.

Abstract

The enzymatic degradation by β-galactosidase results in the thermoreversible gelation of TSP xyloglucan aqueous solution. Its gelling process was observed by time-resolved small-angle X-ray scattering, and the results were analyzed according to the classic Flory-Stockmayer theory, where the tree-like model was modified in order to take into account the formation of ordered condensed phase composed of aligned xyloglucan chains in parallel. The analysis yielded the formation of the ordered condensed phase progressing with time up to a gel point. Here the ordered phase functions as a branch unit in the model analysis.