ABSTRACT
Xyloglucans are found in various botanical sources. In higher plants, xyloglucans have been found on and between the cellulose microfibrils, and this suggests a potential linkage between xyloglucan and cellulose microfibrils. The chemical structure of xyloglucan depends on the plant from which it is extracted. Different molecular weights have been reported for Tamarind seed xyloglucan (TSX), depending upon the method of determination and the procedure of sample preparation. Consequently, TSXs in combination with other xyloglucans or starch are termed as "amyloids". In Japan and countries in Southeast Asia, TSX is a permitted food additive, whereas in the United States and the European Union, it is not. The cell wall xyloglucan has a lower molecular weight than TSX. Aqueous solutions of TSX demonstrate the typical flow behavior of polymer solutions. With soy-protein polysaccharide conjugates, xyloglucan conjugate has a better emulsifying effect than conjugates with other polysaccharides.
