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<p>This study systematically investigated the synergistic effects of xanthan gum (XG) and guar gum (GG) as textural modifiers in ultra-low-fat salad systems containing egg white protein particles (EWPP). The results demonstrated that XG primarily contributed to initial viscosity through strong electrostatic interactions with EWPP, forming interconnected rigid networks that maintained structural integrity at low shear rates. The addition of GG would induce to the increase in viscosity from 380.36&#xa0;Pa to 497.32&#xa0;Pa, while the yield strain value decreased from 219% to 174%. Importantly, GG incorporation induced a fundamental transformation in material behavior-as evidenced by 3ITT shear tests and large amplitude oscillatory shear measurements, progressively weakening intermolecular forces while enhancing system resilience, with the optimal XG: GG ratio of 1:2 yielding superior elastic properties. Structural characterization revealed a controlled transition from electrostatic-dominated to entropic-driven network organization, directly correlating with improved mouthfeel characteristics. LF-NMR and SEM results provided insights into the water distribution and microstructure, showing that GG incorporation led to a looser internal structure with weaker water immobilization capacity. Overall, this research offers valuable insights into optimizing the texture and stability of ultra-low-fat and high protein salad products through the strategic use of XG and GG.</p>

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Structure-property relationships in xanthan-guar gum-protein complexes: molecular design of reduced-fat salad with thixotropic-recoverable rheology

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Cuihua Chang,
  • Yi Wang,
  • Yujie Su,
  • Luping Gu,
  • Yanjun Yang,
  • Junhua Li

摘要

This study systematically investigated the synergistic effects of xanthan gum (XG) and guar gum (GG) as textural modifiers in ultra-low-fat salad systems containing egg white protein particles (EWPP). The results demonstrated that XG primarily contributed to initial viscosity through strong electrostatic interactions with EWPP, forming interconnected rigid networks that maintained structural integrity at low shear rates. The addition of GG would induce to the increase in viscosity from 380.36 Pa to 497.32 Pa, while the yield strain value decreased from 219% to 174%. Importantly, GG incorporation induced a fundamental transformation in material behavior-as evidenced by 3ITT shear tests and large amplitude oscillatory shear measurements, progressively weakening intermolecular forces while enhancing system resilience, with the optimal XG: GG ratio of 1:2 yielding superior elastic properties. Structural characterization revealed a controlled transition from electrostatic-dominated to entropic-driven network organization, directly correlating with improved mouthfeel characteristics. LF-NMR and SEM results provided insights into the water distribution and microstructure, showing that GG incorporation led to a looser internal structure with weaker water immobilization capacity. Overall, this research offers valuable insights into optimizing the texture and stability of ultra-low-fat and high protein salad products through the strategic use of XG and GG.