D‐Mannose‐specific interaction between xanthan and D‐galacto‐D‐mannan

A gelation occurred in a mixed solution of xanthan and locust‐bean gum at room temperature; in contrast, gelation did not occur in a solution of xanthan and guar gum. The maximum dynamic modulus was obtained when the mixing ratio of xanthan and locust‐bean gum was 1:2 at 0.2% total gums. A mixture of deacetylated xanthan and locust‐bean gum showed the highest dynamic modulus, about twice that of the mixture of native xanthan. We concluded that the intermolecular interaction between xanthan and locustbean gum might occur between the side chains of the former and back‐bone of the latter molecules in a lock‐and‐key arrangement.