Abstract
Abstract Microbial exopolysaccharides with potential for food usage, frequently carry acyl groups which may profoundly affect their interactive properties. Thus xanthan with or without acylation shows marked differences in synergis‐tic gelling with plant gluco‐ and galacto‐mannans, although the poly‐saccharides with different acylation patterns show similar viscosity. Similarly gellan from Auromonas elodea is of greater potential value after deacetylation, when it provides a valuable gelling agent, than it is as a viscosifier in the natural acylated form. The Enterobacter XM6 polymer only forms gels when it, too, has been chemically deacetylated. Both these polysaccharides form gels due to the enhanced interaction with cations following deacylation. Recent work in our laboratory suggests that deacetylation of certain bacterial alginates also significantly increases ion binding.
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