Showing papers on "Guar gum published in 1982"

Fermentation of dietary fibre components in the rat intestinal tract

Abstract: 1. The fermentative breakdown of dietary fibre from various sources in the intestinal tract was studied using rat balance experiments and gas-liquid chromatograhic analysis of dietary fibre monomers in feed and faces. 2. On a basal diet with 690 g maize starch/kg but no added fibre, small but detectable amounts of polymeric glucose, rhamnose, arabinose, xylose, galactose, mannose and uronic acids, i.e. sugars occurring in dietary fibre, were excreted in faeces. 3. Dietary fibre in wheat bran was rather resistant to fermentation; 63% was recovered in the faeces. Guar gum, on the other hand, was almost completely fermented, whereas 19 and 25% of the uronic acids in low and high methoxylated pectin respectively, were excreted in faeces. The various constituents of sugar-beet dietary fibre (approximately equal amounts of arabinose-based hemicellulose, pectin and non-starch glucan (cellulose)) showed quite variable availability for micro-organisms in that 6-12% of the arabinose, 17-25% of the uronic acids, and 52-58% of the cellulose were recovered in the faeces. 4. Faecal nitrogen excretion increased on addition of any one of the dietary fibre preparations studied, resulting in decreased true and apparent protein digestibility values. 5. The faecal dry weight increment was most pronounced when feeding bran and could then almost be accounted for by the remaining fibre and by protein. The less-prominent bulking effect of guar gum and pectins, that were much more extensively fermented, could be only partly explained by dietary fibre and protein.

α-D-galactose-specific lectin from jack fruit (A rtocarpus integra) seed

Abstract: An α-D-galactose-specific lectin from the seeds of jack fruit (Artocarpus integra) has been isolated in pure form by affinity chromatography on immobilised guar gum (a galactomannan). The lectin is shown to be a glycoprotein containing 3% carbohydrate and having a molecular weight of 39,500 as determined by gel filtration. Sodium dodecyl sulphate gel electrophoresis revealed a single polypeptide of 10,500 dalton, indicating that the native lectin is a tetrarner of identical subunits. The hemagglutinating activity of the lectin towards erythrocytes of all blood groups is found to be the same.

Rheological properties of hydroxypropyl‐ and sodium carboxymethyl‐substituted guar gums in aqueous solution

Abstract: The aqueous solutions of guar gum and its hydroxypropyl (HP) and sodium carboxymethyl (sod CM) derivatives are pseudoplastic, and the transition from Newtonian to pseudoplastic occurs in the low-shear-rate range at the concentrations of interest to industries. The flow properties of these polysaccharide solutions were studied in the range of low to moderately high shear rates, using a very simple technique and instrument. The flow of these polysaccharide solutions can be described by equation of state based on Cross model, and the basic rheological parameters, like zero shear rate viscosity (η0), elasticity modulus (G0), and relaxation time (γ0), were calculated from simple and established relations. Master viscosity curves indicate that the molecular weight distribution of native guar gum has not been changed by derivatization. The effect of concentration and temperature on rheological parameters (η0 and γ0) has been studied, and the relations among these were established by simple equations.

Some chemical and analytical aspects of polysaccharide modifications. II. A high‐yielding, specific method for the chemical derivatization of galactose‐containing polysaccharides: Oxidation with galactose oxidase followed by reductive amination

Abstract: A versatile and high-yielding method was developed for specifically modifying galactose-containing polysaccharides, exemplified here by two representative galactomannans, guar gum 1 and locust bean gum 5. Oxidation of the primary alcohol functions of 1 and 5 with galactose oxidase produced the corresponding aldehyde derivatives 2 and 6 which were subsequently derivatized in several ways. Reductive amination with sodium cyanoborohydride of 2 and 6 proceeded smoothly (60–90% yields) and led to stable amine derivatives (4, 7–11), which included hydroxyalkylamine- (8), glycine- (9), and BSA- (11) derivatives. The cationic primary amine derivative 12 was similarly reductively alkylated with lactose to yield a product 13 with extended carbohydrate side chains. Oxidation of 2 produced the anionic carboxy derivative 14, whereas reduction of 2 and 6 with sodium borodeuteride yielded the deuterium labeled neutral species 15 and 16. The undegraded gums and some of their derivatives were studied by high resolution 13C-NMR (100.6 MHz) at 30°C, and the proposed chemical shift assignments were in good qualitative agreement with those of earlier studies. ESR spectroscopy was used to follow the chemical reactions and to derive information about the galactose distribution of 1 and 5. Mean nearest neighbor distances (r) between nitroxides attached to 1 and 5 were 1.36 nm (±5%) for 4 and 1.75 nm (±5%) for 7. These r values agree favorably with the structural models recently proposed elsewhere, excluding earlier suggestions of homogeneous galactose distributions or regularly alternating blocks of branched and unbranched mannose units. The solution properties, such as viscosity and salt- and organic solvent-compatibility, of some of the guar derivatives appear to be unique and interesting. An alternative oxidation procedure of the galactose residues of 1 and 5 with sodium periodate has been evaluated.

Process for papermaking

Abstract: In making paper from an aqueous paper making stock, a binder comprising colloidal silicic acid and guar gum is added to the stock for improving the paper or the retention of the stock components so that the pollution problems and the amount of valuable substances in the white water are reduced. The guar gum is amphoteric or preferably cationic and may form part of the binder complex in a mixture with cationic starch. The weight ratio of guar gum to SiO 2 or of guar gum plus cationic starch to SiO 2 is between 0.1:1 and 25:1.

The effect of dietary fiber on pancreatic amylase activity in vitro.

Abstract: In vitro the influence of wheat bran, guar gum, psyllium and lignin (2.5-50 g/l) on porcine pancreatic amylase (5-10 U/ml) was investigated. Enzyme activity was decreased in the presence of these substances with the exception of lignin. The reduction depended upon fiber concentration. In bran (50 g/l) it was 92 +/- 1%, in guar gum (25 g/l) 46.3 +/- 0.6%, and in psyllium (50 g/l) 41 +/- 1.4%. The effect was partly reversible if urea (1M) was added. Variations in pH (5.8-7.8) had no influence. Glucose formation from starch catalyzed by amylase was inhibited in the presence of bran, guar gum and psyllium, suggesting that the observed effect was also of functional significance.

Low density fibrous sheet material

Abstract: Disclosed is a method of forming a low density fibrous composition that has utility as an insulation material. The method comprises first forming an aqueous mixture comprising fibers, an anionic detergent and a cationic guar gum derivative. Borax is then added to the mixture to thereby form a precipitate wherein the guar gum is deposited on the fibers. The precipitate is dried to form the low density fibrous composition.

Method for the production of food additives with improved taste

Abstract: Locust Bean Pod Powder, Locust Bean Gum Powder and Guar Gum Powder originally having odor and taste characteristics making them unsuitable as food additives, can be made suitable therefor by extraction with gases at supercritical temperatures.

Water-clay-based drilling fluids, and use of same in well drilling operations

Abstract: Polyethylene glycols in combination with at least one water-dispersible polymeric viscosifier comprising cellulose ethers, cellulose sulfate esters, polyacrylamides, guar gum, or heteropolysaccharides improve the water loss properties of water-based drilling fluids, particularly in hard brine environments.

Coal dust inhibitor

Abstract: PURPOSE: To provide the titled inhibitor which has a low viscosity but becomes highly viscous when sprayed over coal lumps and prevents decrease in yield due to scattering and flowing-out of dust coal, prepared by dissolving a water- soluble polymeric substance in water. CONSTITUTION: The inhibitor is prepared by dissolving in water 0.001W3% water-soluble polymeric substance selected from among polysaccharide (e.g. guar gum), derivative thereof (e.g. carboxymethyl derivative of guar gum), polyol and polyacrylic acid (derivative). The inhibitor is sprayed over coal lumps during mixing, transport, storage and use. EFFECT: The sprayed inhibitor causes adsorption of coal dust by large coal particles and as water veporizes the coal dust adheres strongly to the large coal particles by dint of adhesive power of the water-soluble polymeric substance, thus preventing formation of coal dust. COPYRIGHT: (C)1984,JPO&Japio

Acute effects of guar gum on glucose tolerance and intestinal absorption of nutrients in rats.

Abstract: The mechanism by which non-digestible fibres improve oral glucose tolerance is still unclear. We have studied the effects of guar gum on oral carbohydrate tolerance and intestinal absorption of nutrients in anaesthetized rats. Addition of guar to an intragastric glucose load (1 g/kg) markedly delayed the rise in plasma glucose levels when the concentration of the gum was adequate (10 mg/ml). The insulin response was somewhat less marked, but the differences were not significant. When glucose was introduced directly into the duodenum, the gum only slightly reduced the rise in glucose levels, during the first 15 min. If sucrose (1 g/kg) was infused in the duodenum, acarboseR, an alpha-glucosidase inhibitor, but not guar, slowed the rise in plasma glucose and insulin levels. Intestinal absorption was measured in a tied duodenojejunal loop. Guar decreased active transport of glucose (4 mmol/l) by approximately 20%, but had no significant effect on the passive transport of glucose (100 mmol/l), nor on the absorption of sucrose (40 mmol/l) or leucine (4 mmol/l). At the concentration which improved glucose tolerance (10 mg/ml), but not at lower concentrations, guar gum markedly slowed gastric emptying. These results suggest that guar gum improves tolerance to oral carbohydrates mainly by decreasing the rate of gastric emptying, but inhibition of intestinal absorption may also be involved in the presence of low concentrations of the sugars.

Foam enhancing agent for light duty liquid detergent

Abstract: A liquid detergent composition consisting essentially of 0.01% to 1% by weight of a hydroxypropyl guar gum having a moles of substitution value in the range of 0.2 to 0.8 in an aqueous vehicle containing up to 40% by weight of a ternary surfactant mixture comprising a water-soluble salt of a C8-C18 alky etheneoxy ether sulphate containing from 1 to 12 moles of ethylene oxide, a water- soluble salt of a C8-C18 alkyl sulphate and a zwitterionic betaine surfactant of the formula wherein R represents an alkyl group of 10 to 20 carbon atoms or an amido radical of the formula R-C(O)N(H)(CH2)a- wherein R is an alkyl group of 9 to 19 carbon atoms and a is an integer from 1 to 4, R and R each represent an alkyl group having 1 to 3 carbon atoms and R represents an alkylene or monohydroxyalkylene group of 1 to 4 carbon atoms, the weight ratio of alkyl sulphate to alkyl etheneoxy ether sulphate being from 1:29 to 29:1, the concentration of the said betaine being not more than 5% by weight of the composition and the said composition exhibiting improved grease soil foam stability as compared to the same composition without the said guar gum.

Aqueous slurries of carbonaceous materials

Abstract: Aqueous carbonaceous slurries having reduced viscosity, a stabilized network of carbonaceous material in water and improved pumpability are obtained by having present a salt of naphthalenesulfonic acid formaldehyde condensate and at least one water soluble polymer selected from the group consisting of sodium alginate, guar gum, locust bean gum, carboxymethylhydroxypropyl guar gum, hydroxypropyl guar gum and guarpak guar gum. For example, a mixture of 96.8% by weight of ammonium naphthalenesulfonic acid formaldehyde condensate and 3.2% by weight of sodium alginate can be added to an aqueous coal slurry in an amount of 0.31% by weight of the slurry.

Preparation of mayonnaise-like vegetable dressing

Abstract: PURPOSE: To prepare a mayonnaise-like vegetable dressing free from undissolved minute coagulates, and having smooth texture and good appearance, by using soya milk and a vegetable oil as raw materials. CONSTITUTION: Fermented soya milk obtained by conventional process is mixed with a thickener such as xanthan gum, guar gum, etc., microcrystalline cellulose, and sodium citrate or a phosphoric acid salt, and a vegetable oil is added to the obtained mixture and homogenized by conventional method to obtain the objective dressing. COPYRIGHT: (C)1984,JPO&Japio

Influence of fibre ingestion on carbohydrate utilization and absorption.

Abstract: To evaluate the mechanism whereby the addition of fibre to the diet lowers postprandial plasma glucose levels, the effects of ingestion of 10 g guar gum, a non-absorbable storage polysaccharide, on carbohydrate utilization and absorption were examined in healthy subjects. Total glucose utilization independent of gastrointestinal absorption of glucose was determined by the hyperglycaemic clamp technique in which constant hyperglycaemia is maintained with a variable intravenous infusion of glucose. Net splanchnic glucose uptake was also measured. As compare to a control study without guar, ingestion of guar failed to increase total glucose utilization or the uptake of glucose by splanchnic tissues. In contrast, when guar was ingested together with 25 g D-xylose, a non-metabolizable pentose, blood xylose levels were 25-40% lower than when xylose was ingested alone (P less than 0.01). We conclude that the plasma-glucose-lowering effects of high-fibre diets are a consequence of decreased carbohydrate absorption rather than increased total glucose utilization or augmented uptake of glucose by the liver.

Novel jelly food like noodle

Abstract: PURPOSE:To obtain an unaging dessert food having improved heat resistance, by preparing a jelly food like noodles from a gelatinizing agent CONSTITUTION:A solution having a concentration of LM pectin and/or alginate of 08-30wt%, containing hydrophylic gum, eg, carrageenan, furcellaran, agar, locust bean gum, guar gum, xanthan gum, tamarind seed polysaccharide, etc is continuously dropped at a constant speed from small holes to 01-10wt% calcium solutin (solution of calcium chloride, calcium lactate, calcium primary, secondary, or tertiary phosphate, calcium citrate, etc)

Plasma digoxin concentrations during administration of dietary fibre (guar gum) in man.

Abstract: The effect of guar gum on digoxin absorption was investigated in eleven healthy volunteers. The drug was administered in the morning during two five-day-periods, together with a liquid mixed test meal (+/- 18 g guar). By measuring plasma digoxin concentrations no differences were registered between the control and guar gum period. It is concluded that long-term administration of guar gum will not interfere with adequate digitalization (digoxin bioavailability).

Production of cream cheese-like food

Abstract: PURPOSE: Soybean milk is combined with food oil, stabilizers and emulsifiers to effect emulsification and heated before homogenization under pressure, cooled, kneaded together with an organic acid, then soldified by cooling to produce the titled food of high quality. CONSTITUTION: Soybean milk containing 6W19wt% solid components is combined with food oil, gelatin, guar gum or other stabilizers, and glycerol fatty acid ester or sucrose fatty acid ester and other emulsifiers, then they are emulsified. The soybean milk may be a product obtained by grinding soybeans together with water or another one obtained by filtering off the solid parts thereform. After emulsification, the product is heated, homogenized under pressure higher than 200 1bs/in 2 , cooled, combined with an organic acid such as lactic or citric acid, further with flavors, seasonings, table salt, kneaded, placed in vessels and solidified by cooling at 5W10°C. COPYRIGHT: (C)1984,JPO&Japio

Emulsified liquid seasoning

Abstract: PURPOSE: To provide a seasoning liquid having high emulsion stability and excellent texture, by adding unrefined soy and an ultraphosphoric acid salt etc. to an emulsified liquid seasoning containing a specific amount of one or more emulsifiers selected from xanthan gum, locust bean gum, guar gum, etc. CONSTITUTION: An emulsified liquid seasoning containing one or more emulsifiers selected from xanthan gum, locust bean gum, carrageenan, guar gum, and tragacanth gum in an amount of 0.05W2% based on the whole composition is mixed with 5W50% of unrefined soy based on the whole composition. The product may be incorporated with 0.01W1% of an ultraphosphoric acid salt and/or metaphosphoric acid salt to improve the storage stability. The storage stability can be improved and the browning and degradation of the product can be prevented by this process. COPYRIGHT: (C)1983,JPO&Japio

Preparation of acidic oil-in-water type emulsified fat

Abstract: PURPOSE: To obtain fats containing protein and carbohydrate in fixed ratios, having foaming properties, comprising fats and oils containing specific laurin- based fats and oils, emulsifying agent, stabilizer, organic acid and/or acidic tasty component, fatless solid component, saccharide, starch, water, etc. CONSTITUTION: 15W20wt% fats and oils such as soybean oil, corn oil, palm oil, etc. containing at least 20wt% laurin-based fats and oils, having 30W38°C rising melting point, is blended with 0.5W4wt% polyglycerol fatty acid ester as a main emulsifying agent based on the fats and oils, 0.01W1wt% naturally-occurring high polymer polysaccharide and/or cellulose derivative such as guar gum, methyl cellulose, etc. as a stabilizer, and one or more selected from fatless solid component, saccharides and starches, to give a prelimiarily emulsified solution. The solution is mixed with an organic acid and/or acidic tasty component, adjusted to 3.5W5.5pH, regulated to have 0W6wt% protein content and 1W35wt% carbohydrate content, and sterilized under heating at extremely high temperature. COPYRIGHT: (C)1983,JPO&Japio

Free and esterified fatty acids of guar gum.

Abstract: Guar gum consists essentially of the polysaccharide galactomannan. However, small amounts of various lipid soluble compounds, including long chain fatty acids, are also present. In this investigation free and esterified fatty acids of guar gum were analysed by GLC-MS. Palmitate (hexadecanoate), oleate (9-octadecenoate) and linoleate (9,12-octadecadienoate) were found to be the main components of the lipid fraction, but several long chain saturated acids and at least two 2-hydroxy-derivatives of fatty acids are also present.

Heat-resistant high fat soft cheese and food containing the same

Abstract: PURPOSE: A heat-resistant high fat cheese, obtained by incorporating a natural cheese with a gum, lecithin and albumin, having the heat resistance without converting into process cheese nor flowing out even in heat-treating with another food. CONSTITUTION: A food, containing a heat-resistant high fat soft cheese, and obtained by incorporating 100pts.wt. high fat natural cheese havingt 50W60% moisture content with 70W80 fat content in the dried material with 0.1W0.5pts. wt., preferably about 0.3pts.wt. gum, e.g. locust bean gum or guar gum, 0.05W 0.3pt.wt. lecithin, e.g. soybean lecithin or egg lecithin, and 1.0W5pts.wt. albumin, e.g. milk albumin or egg albumin, to give the heat-resistant high fat soft cheese, inserting or applying the resultant cheese to the interior or surface skin of various foods, and heat-treating the resultant foods. COPYRIGHT: (C)1984,JPO&Japio

Skin-protecting agent

Abstract: PURPOSE:To provide a skin-protecting agent having improved durability, etc. of karaya gum for applying to a patient who had undergone the operation of proctstomy, and effective to prevent the rash of the skin, by adding a bonding agent having the character of a sticky rubber, a hydrocolloid, and if necessary, a fluidity improving agent at specific ratios. CONSTITUTION:The objective agent contains (A) about 20-80wt% bonding agent having the character of a sticky rubber, preferably composed of a polyisobutylene having a viscosity average molecular weight of about 35,000-58,000(Flory) and a partially vulcanized butyl rubber having a viscosity average molecular weight of 300,000-500,000(Flory), especially preferably karaya gum or guar gum and gelatine, (B) <= about 80wt% hydrocolloid, and if necessary (C) <= about 15wt% fluidity improving agent such as white carbon or calcium carbonate.