Hemicellulose is a complex group of heterogeneous polymers and represents one of the major sources of renewable organic matter. Mannan is one of the major constituent groups of hemicellulose in the wall of higher plants. It comprises linear or branched polymers derived from sugars such as d-mannose, d-galactose, and d-glucose. The principal component of softwood hemicellulose is glucomannan. Structural studies revealed that the galactosyl side chain hydrogen interacts to the mannan backbone intramolecularly and provides structural stability. Differences in the distribution of d-galactosyl units along the mannan structure are found in galactomannans from different sources. Acetyl groups were identified and distributed irregularly in glucomannan. Some of the mannosyl units of galactoglucomannan are partially substituted by O-acetyl groups. Some unusual structures are found in the mannan family from seaweed, showing a complex system of sulfated structure. Endohydrolases and exohydrolases are involved in the breakdown of the mannan backbone to oligosaccharides or fermentable sugars. The main-chain mannan-degrading enzymes include β-mannanase, β-glucosidase, and β-mannosidase. Additional enzymes such as acetyl mannan esterase and α-galactosidase are required to remove side-chain substituents that are attached at various points on mannan, creating more sites for subsequent enzymatic hydrolysis. Mannan-degrading enzymes have found applications in the pharmaceutical, food, feed, and pulp and paper industries. This review reports the structure of mannans and some biochemical properties and applications of mannan-degrading enzymes.

An overview of mannan structure and mannan-degrading enzyme systems.

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum.

The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Dairy product and process

Fungal β-mannanases: Mannan hydrolysis, heterologous production and biotechnological applications

https://repositorium.sdum.uminho.pt/bitstream/1822/32045/1/document_17576_1.pdf

Characterization and rheological study of the galactomannan extracted from seeds of Cassia grandis.

Modification of guar galactomannan with the aid of Aspergillus niger pectinase

A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacterocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

Cheese flavoring systems prepared with bacterocins

The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food products. The present invention also relates to food products containing such lipid oxidation-retarding compositions.

Use of siderophores and organic acids to retard lipid oxidation

A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

Cheese flavoring systems prepared with bacteriocins

PROBLEM TO BE SOLVED: To provide a stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles, wherein the flavoring system is stabilized against putrefaction or internal growth of pathogenic microorganisms therein, while flavor development thereof can be accelerated in one or more of its flavor components thereof. SOLUTION: The stabilized flavoring system is obtained by addition of a bacteriocin source as a part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the favoring system without loss of flavor and while improving its microbial stability. COPYRIGHT: (C)2005,JPO&NCIPI

Rathna Koka

Papers

Modification of guar galactomannan with the aid of Aspergillus niger pectinase

Cheese flavoring systems prepared with bacterocins

Use of siderophores and organic acids to retard lipid oxidation

Cheese flavoring systems prepared with bacteriocins

Cheese flavoring system prepared with bacteriocin