Rengaswami Chandrasekaran1, Srinivas Janaswamy, Victor J Morris
1Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA. chandra@purdue.edu
X-ray diffraction and molecular modeling reveal that acetan and glucomannan form a double helix. This structure explains the synergistic weak gelation observed in these polysaccharide blends.
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