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Showing papers on "Guar gum published in 2005"


Journal ArticleDOI
TL;DR: In this paper, the effect of non-ionic polysaccharides, including guar gum, tara gum, locust bean gum, and konjac glucomannan, on the performance of wheat starch was investigated.

276 citations


Journal ArticleDOI
TL;DR: In this article, the stabilisation mechanisms of low-methoxy pectin, λ-carrageenan, guar gum, locust bean gum and xanthan in stirred yoghurt were investigated using dynamic oscillatory rheometry and water holding capacity measurements.

197 citations


Journal ArticleDOI
TL;DR: In this article, the gelatinization of cationic tapioca starch embedded in gum matrices was investigated by using a Rapid Visco-Analyzer (RVA), differential scanning calorimeter (DSC), scanning electron microscope (SEM), and rheometer.

176 citations


Journal ArticleDOI
TL;DR: In this paper, the authors investigated the effect of guar gum on the long-term retrogradation of corn starch in an aqueous system and found that the effect was dependent on the guar's molecular weight.

163 citations


Journal ArticleDOI
TL;DR: Dietary soluble NSPs increase organic matter load in the culture system through a reduction in faeces recovery and nutrient digestibility, whereas insoluble N SPs improve the removal efficiency of particles by increasing faece recovery.
Abstract: The physico-chemical properties of nutrients influence the physical characteristics of faeces and thus may affect waste removal efficiency. The aim of this study is to assess the effect of type of non-starch polysaccharide (NSP) on digesta viscosity, faeces recovery and nutrient digestibility in Nile tilapia. Insoluble (cellulose) and soluble (guar gum) NSPs were included separately and combined at a level of 8%, thereby formulating four experimental diets. The diets were assigned to 16 tanks with 35 fish each, with four replicates for each diet. Cellulose inclusion did not influence digesta viscosity, growth and digestibility of protein and starch and tended to increase faeces recovery (P=0.06). Guar gum inclusion increased digesta viscosity and reduced the growth and digestibility of protein, fat and starch (P<0.01). Faeces recovery was reduced by 42% in diets containing guar gum. There were interaction effects (P<0.05) between cellulose and guar gum for the growth and feed conversion ratio, indicating that cellulose alleviated the negative impact of guar gum. In conclusion, dietary soluble NSPs increase organic matter load in the culture system through a reduction in faeces recovery and nutrient digestibility, whereas insoluble NSPs improve the removal efficiency of particles by increasing faeces recovery.

139 citations


Journal ArticleDOI
TL;DR: Guar gum adsorption on talc was found to be not affected significantly by changes in solution conditions such as pH and ionic strength, ruling out electrostatic force as the controlling factor.

133 citations


Journal Article
TL;DR: Glucomannan induced body weight reduction in healthy overweight subjects, whereas the addition of guar gum and alginate did not seem to cause additional loss of weight.
Abstract: Background: Fiber supplements added to a caloric diet have additional effects on weight reduction in overweight subjects. The aim of this study was to compare the effect of various commercial fiber supplements (glucomannan, guar gum and alginate) on weight reduction in healthy overweight subjects. Material/methods: One hundred and seventy six men and women were included to receive either active fiber substance or placebo in randomized placebo-controlled studies. The fiber supplements consisted of the viscous fibers glucomannan (Chrombalance), glucomannan and guar gum (Appe-Trim) and glucomannan, guar gum and alginat (Glucosahl). Results: All fiber supplements plus a balanced 1200 kcal diet induced significantly weight reduction more than placebo and diet alone, during a five week observation period. However, there were no significant differences between the different fibers in their ability to induce weight reduction, which was approximately 0.8 kg/week (3.8 +/- 0.9, 4.4 +/- 2.0, 4.1 +/- 0.6 in the Chrombalance, Appe-Trim and Glucosahl group, respectively). Conclusions: Glucomannan induced body weight reduction in healthy overweight subjects, whereas the addition of guar gum and alginate did not seem to cause additional loss of weight.

110 citations


Journal ArticleDOI
TL;DR: In this paper, a simple nonaqueous method for the preparation of carboxymethyl derivatives of galactomannans and other biopolymers has been developed, where guar, tara and locust bean gums were subjected to carboxylmethylation using monochloroacetic acid under the catalytic influence of NaHCO3 in dry state.

109 citations


Journal ArticleDOI
TL;DR: In this paper, the effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep-fat fried chicken nuggets were studied.
Abstract: The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep-fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flours, 1.0% gum, 1.0% salt and 0.5% leavening agent. As control, batter without gum addition was used. Samples were fried at 180 °C for 3, 6, 9 and 12 min. The hardness and oil content of the chicken nuggets increased whereas the moisture content decreased during frying. HPMC and xanthan gums reduced oil absorption significantly compared with other gums and the control. When gum arabic was added to the batter formulation, a product with the highest oil content and porosity was obtained. Copyright © 2005 Society of Chemical Industry

99 citations


Journal ArticleDOI
TL;DR: The thermal denaturation of bovine serum albumin (BSA), lysozyme and whey protein isolate (WPI) in the presence of hydrocolloids (pectin, guar gum, ι -carrageenan) was investigated in this article.

98 citations


Journal ArticleDOI
TL;DR: Based on the results of in vitro and in vivo studies it was concluded that that guar gum matrix tablets provided oral controlled release of water-soluble diltiazem hydrochloride.
Abstract: The objective of the study was to develop guar gum matrix tablets for oral controlled release of water-soluble diltiazem hydrochloride. Matrix tablets of diltiazem hydrochloride, using various viscosity grades of guar gum in 2 proportions, were prepared by wet granulation method and subjected to in vitro drug release studies. Diltiazem hydrochloride matrix tablets containing either 30% wt/wt lowviscosity (LM1), 40% wt/wt medium-viscosity (MM2), or 50% wt/wt high-viscosity (HM2) guar gum showed controlled release. The drug release from all guar gum matrix tablets followed first-order kinetics via Fickian-diffusion. Further, the results of in vitro drug release studies in simulated gastrointestinal and colonic fluids showed that HM2 tablets provided controlled release comparable with marketed sustained release diltiazem hydrochloride tablets (D-SR tablets). Guar gum matrix tablets HM2 showed no change in physical appearance, drug content, or in dissolution pattern after storage at 40°C/relative humidity 75% for 6 months. When subjectd to in vivo pharmacokinetic evaluation in healthy volunteers, the HM2 tablets provided a slow and prolonged drug release when compared with D-SR tablets. Based on the results of in vitro and in vivo studies it was concluded that that guar gum matrix tablets provided oral controlled release of water-soluble diltiazem hydrochloride.

Journal ArticleDOI
TL;DR: The low viscosity, the small amount of remained glutaraldehyde, and the thermal stability indicates that the guar hydrogel has potential to be applied as biomaterial with specific rheological requirements.

Journal ArticleDOI
TL;DR: The administration of lipid protective polysaccharides in cosmetic formulations or sunscreens could be helpful for the protection of the human skin against UV induced damage.

OtherDOI
TL;DR: In this paper, the authors discuss the use of bio-biopolymers in the construction industry and discuss the potential for future use of these biopolymers with potential future use.
Abstract: Introduction Historical Outline The Construction Industry Size of the Industry Building Materials Chemicals Used in Construction Major Building Materials Concrete Grouts and Mortars Wall Plasters Plasterboards Paints and Coatings Oil and Gas Well Construction Biopolymers Used in Construction Lignosulfonates Biopolymers from Soil Hydrocarbon-based Biopolymers Protein-based Biopolymers Starch and Cellulose Derivatives Seed Gums Exudate Gums and Root Resins Microbial Biopolymers Chitosan Biodegradable Polymers Biopolymers with Potential for Future Use Tannins Collagen and Gelatin Alginates and Carrageenan Pectin Tamarind and Cassia Gum Arabic, Gum Karaya and Gum Tragacanth Dextran and Pullulan Outlook and Perspectives Keywords: alginate; asphalt; biopolymer; bitumen; carrageenan; cassia; casein; cellulose; cement; concrete; construction; dextran; dispersant; drilling fluid; fluid loss control additive; gelatin; grout; guar gum; gum arabic; gum karaya; gum tragacanth; gypsum; humic acid; lignite; lignosulfonate; locust bean gum; oil well cementing; paraffin; pectin; proteins; plaster; plasticizer; retarder; rheology; scleroglucan; starch; superplasticizer; tamarind; tannin; thickener; thinner; viscosifier; water retention agent; wax; welan gum; xanthan gum

Journal ArticleDOI
TL;DR: Significant potential for binders as tools in significantly reducing the effluent load of fish farms without affecting feed efficiency is demonstrated.

Journal ArticleDOI
TL;DR: In this paper, a comparative study was carried out on the viscosity behavior of three new water-soluble chemically modified guar gum derivatives with different functional lateral groups, including O-carboxymethyl-O-hydroxypropyl guar (CMHPG), with anionic character, O-2-hydrox-3-(trimethylammonio)propyl (HTPG) with cationic character, and O-Carboxymmethyl-O -2-Hydroxy-3-methyl (O-3)-propyl
Abstract: A comparative study was carried out on the viscosity behavior of three new water-soluble chemically modified guar gum derivatives with different functional lateral groups, including O-carboxymethyl-O-hydroxypropyl guar gum (CMHPG), with anionic character, O-2-hydroxy-3-(trimethylammonio)propyl guar gum (HTPG), with cationic character, and O-carboxymethyl-O-2-hydroxy-3-(trimethylammonio)propyl guar (CMHTPG), with amphoteric character. It was found that the shear rate, concentration, temperature, added salt and surfactant affected the viscosity properties of these new guar gum derivatives in aqueous solutions. Regardless of the functional lateral groups, all sample solutions behaved as non-Newtonian shear-thinning fluids, and their viscosity increased with the increase in their concentration but decreased with the increase in temperature. Aqueous CMHTPG solution had the strongest shear-thinning property, and aqueous CMHPG solution investigated had the greatest viscous flow activation energy. In contrast to cationic HTPG or anionic CMHPG, amphoteric CMHTPG had an enhanced viscosity property in aqueous salt solutions, exhibiting an unusual anti-polyelectrolyte viscosity behavior. The addition of sodium dodecylsulfate was found to result in a decrease in the viscosity of aqueous HTPG solution and an increase in the viscosity of aqueous CMHPG solution or CMHTPG solution.

Journal ArticleDOI
TL;DR: The DRIFT FTIR method provided better discrimination and quantitative results than the ATR method and could be a useful analytical tool for quality control of select gums and gum mixtures used in the food industry.
Abstract: Guar gum, a nonionic galactomannan, is used as an economical thickener and stabilizer in the food industry and is often combined with xanthan, locust bean gum (LBG), or carboxymethylcellulose (CMC) to promote synergistic changes in viscosity or gelling behavior via intermolecular interactions; however, the adulteration of LBG with guar gum is a well-known industrial problem. The ability to identify the purity of gums and concentrations of individual gums in mixtures would be advantageous for quality control in the food industry. Fourier transform infrared spectroscopy (FTIR) methods are rapid and require minimum sample preparation. The objectives of this study were to evaluate the ability of FTIR techniques to (1) differentiate LBG with a variety of mannose/galactose (M/G) ratios, (2) differentiate guar, LBG, tara, and fenugreek gums, (3) differentiate pure guar gum from guar gum mixed with LBG, xanthan gum, or CMC, (4) quantify LBG, xanthan gum, and CMC in guar gum, and (5) quantify guar gum in LBG. Two FTIR methods were used: diffuse reflectance (DRIFT) on powdered gum samples added to KBr at 5%, w/w, and attenuated total reflectance (ATR) on 1%, w/w, gum solutions. Spectra were collected and then analyzed by multivariate statistical procedures (chemometrics). The DRIFT method provided better discrimination and quantitative results than the ATR method. Canonical variate analysis (CVA) of DRIFT spectra (1200-700 cm(-1)) was able to classify LBG with various M/G ratios, pure galactomannans, and pure versus mixtures of gums with 100% accuracy. Quantification of an individual gum in gum mixtures (0.5-15%, w/w) was possible using partial least-squares (PLS) analysis of DRIFT spectra with R2 > 0.93 and using this approach for quantifying guar gum added to LBG resulted in an R2 > 0.99, RMSEC = 0.29, and RMSEP = 3.31. Therefore, the DRIFT FTIR method could be a useful analytical tool for quality control of select gums and gum mixtures used in the food industry.

Journal ArticleDOI
TL;DR: Rheological properties of rice starch-galactomannan mixtures at different concentrations of guar gum and locust bean gum (LBG) were investigated in steady and dynamic shear as mentioned in this paper.
Abstract: Rheological properties of rice starch-galactomannan mixtures (5%, w/w) at different concentrations (0, 0.2, 0.4, 0.6 and 0.8%, w/w) of guar gum and locust bean gum (LBG) were investigated in steady and dynamic shear. Rice starch-galactomannan mixtures showed high shear-thinning flow behaviors with high Casson yield stress. Consistency index (K), apparent viscosity (q a,100 ) and yield stress (σ OC ) increased with the increase in gum concentration. Over the temperature range of 20-65°C, the effect of temperature on apparent viscosity (η a,100 ) was described by the Arrhenius equation. The activation energy values (E a = 4.82-9.48 kJ/mol) of rice starch-galactomannan mixtures (0.2-0.8% gum concentration) were much lower than that (E a = 12.8 kJ/mol) of rice starch dispersion with no added gum. E a values of rice starch-LBG mixtures were lower in comparison to rice starch-guar gum mixtures. Storage (G') and loss (G) moduli of rice starch-galactomannan mixtures increased with the increase in frequency (ω), while complex viscosity (η*) decreased. The magnitudes of G' and G increased with the increase in gum concentration. Dynamic rheological data of In (G', G) versus In frequency (ω) of rice starch-galactomannan mixtures have positive slopes with G' greater than G over most of the frequency range, indicating that their dynamic rheological behavior seems to be a weak gel-like behavior.

Journal ArticleDOI
TL;DR: Hemicell significantly improved feed:gain ratio of diets containing 5% of each fraction of guar meal versus the untreated diets, and addition of beta-mannanase (HemICEll) increases the upper feeding level for the germ fraction to 5%.

Journal ArticleDOI
12 Dec 2005-Polymer
TL;DR: In this article, a comparative analysis of Mark-Houwink-Sakurada parameters and of the characteristic ratio (C∞) of GG and MG samples in aqueous solution has been carried out using the Burchard-Stockmayer-Fixman method for flexible and semiflexible chains.

Journal ArticleDOI
TL;DR: Guar gum is a widely used ingredient in food processing industry as mentioned in this paper and it is used as a flocculant aid in potable water treatment for drinking or food processing purposes.
Abstract: Guar gum is a widely used ingredient in food processing industry. This work highlights the use of guar gum as a flocculant aid in potable water treatment. Current practice of using synthetic flocculants such as polyacryl-amide has raised controversies of acrylamide residues in water and thereby increasing health risk of the population. The flocculating effect of guar gum on the settling characteristics of flocs in a bench-scale potable water clarification process is presented in this work. Data from two experimental runs, namely, run A (guar gum and primary coagulant) and run B (primary coagulant only), were used to plot settling velocity distribution curves (SVDC). Observation of these curves revealed that guar gum increased the proportion of destabilised colloidal impurities settling above a stated minimum velocity. It was found that guar gum may be used along with alum to reduce raw water turbidity from 26.5 to 1.0. It may be concluded that guar gum can be used as a safer alternative to polyacrylamide in water treatment for drinking or food processing purposes.

Journal ArticleDOI
TL;DR: In this article, the color and cloud stability of cloudy carrot juice were improved by enzymatic hydrolysis and addition of hydrocolloids including guar gum, pectin and flaxseed gum.
Abstract: The color and cloud stability of cloudy carrot juice were improved by enzymatic hydrolysis and addition of hydrocolloids. Cellulytic and pectolytic enzyme preparations were used to prepare the carrot juice and their optimum dosages were 1.6 g kg−1 and 0.035 g kg−1, respectively. Hydrocolloids including guar gum, pectin and flaxseed gum were each added to the carrot juice and assessed for their ability to stabilize the carrot juice. Pectin had no effect on the cloud stability of carrot juice. Guar gum and flaxseed gum stabilized the cloudy carrot juice owing to macromolecular steric repulsion, while flaxseed gum reduced the creaming of cloudy carrot juice owing to its emulsification. The color and β-carotene content of carrot juice did not change during 6 months of storage. Copyright © 2004 Society of Chemical Industry

Patent
Xiaolan Wang1, Qi Qu1
17 Mar 2005
TL;DR: A well treating composition containing a polysaccharide-based water-superabsorbent material has particularly applicability as a thermal insulating, fracturing or acid stimulation fluid as mentioned in this paper.
Abstract: A well treating composition containing a polysaccharide-based water-superabsorbent material has particularly applicability as a thermal insulating, fracturing or acid stimulation fluid. The water-superabsorbent material is capable of absorbing, at a minimum, its own weight. Particularly effective are biodegradable materials containing guar gum and carrageenan. The composition may further contain a crosslinking agent, brine and/or a viscosifying polymer or a gelling agent. As an oil-based fluid, the crosslinking agent is absorbed onto the water-superabsorbent material and serves to effectively delay crosslinking.

Journal ArticleDOI
TL;DR: Pectinase from Aspergillus niger associated with polygalacturonase activity, caused considerable debranching–depolymerization of guar galactomannan, and the latter showed better gelling property with xanthan gum compared to native galactmannan.

Journal ArticleDOI
TL;DR: Guar gum, a galactomannan derived from the endosperms of Cyamposis tetragonoloba, has been successfully used as a sole gelling agent for plant tissue culture media for in vitro seed germination and morphogenic responses were better on guar gum-gelled media than on agar media.
Abstract: Guar gum, a galactomannan derived from the endosperms of Cyamposis tetragonoloba, has been successfully used as a sole gelling agent for plant tissue culture media. Its suitability as a gelling agent was demonstrated by using guar gumgelled media for in vitro seed germination of Linum usitatissimum and Brassica juncea, in vitro axillary shoot proliferation in nodal explants of Crataeva nurvala, rooting of regenerated shoots of the same, in vitro androgenesis in anther cultures of Nicotiana tabacum, and somatic embryogenesis in callus cultures of Calliandra tweedii. The media used for these were gelled with either guar gum (2, 3, or 4%) or agar (0.9%). Guar gum-gelled media, like agar media, supported all these morphogenic responses. Rather, axillary shoot proliferation, rhizogenic and embryogenic responses were better on guar gum-gelled media than on agar media.

Journal ArticleDOI
TL;DR: The physical properties of fresh breads prepared with two flour types and containing guar or xanthan gum at "low" and "high" concentration (016 and 065 g/100 g flour, respectively) were compared with those of samples that had undergone frozen storage and subsequent thawing by microwave heating as discussed by the authors.

Journal ArticleDOI
TL;DR: In this paper, a compression coating with 150mg of granules containing a mixture of xanthan (XG), guar gum (GG) and starch was used for colonic drug delivery.

Journal ArticleDOI
TL;DR: In this paper, a rheological characterization of combination guar and xanthan gum with 20 kg/100 kg sample arabic gum was performed at 20 to 80°C by the application of the response surface methodology using an advanced controlled rate rheometer.
Abstract: A rheological characterization of combination guar and xanthan gum with 20 kg/100 kg sample arabic gum was performed at 20 to 80°C by the application of the response surface methodology using an advanced controlled rate rheometer. The guar and xanthan gum concentrations employed were 0.25-1.25 kg/100 kg sample. The flow of both combinations was adequately described by Herschel-Bulkley model over the shear rate range of 0-500 s−1. The combination of arabic-guar exhibited shear-thinning behavior while arabic-xanthan combination behaved as a dilatants fluid with yield stress. A quadratic model developed for rheological parameters met all the criteria of good fit and provided useful information. It was observed that temperature and concentration affected yield stress, consistency coefficient and apparent viscosity (P<0.05) of gum combinations however, flow behavior index did not. The concentration of gum significantly (P<0.05) affected all the rheological parameters and temperature was the least. Addition of ...

Journal ArticleDOI
TL;DR: Assuming hydrogen bonding to be the driving adsorption mechanism, it was proposed that guar gum molecules compete with water for silanol surface sites thus allowing the polymer to more closely approach the quartz surface and interact with the surface groups.

Journal ArticleDOI
TL;DR: The effects of the addition of 1% of pure guar gum or locust bean gum or 10% of carob tree seeds meal in the diet resulted in influences on intestinal characteristics at the bacteriological and morphological level, which were inconsistent and not very outspoken.
Abstract: In search of substances replacing antibiotics as growth promoters for farm animals, non-digestible oligosaccharides (NDO) or non-starch polysaccharides (NSP) have been proposed as possible alternatives. In this context, the influence of galactomannans on bacteriological and morphological aspects of the gastrointestinal tract in weanling pigs was investigated. Four groups of five newly weaned piglets received one of the following diets: control feed (C), C supplemented with guar gum (1%), C supplemented with locust bean gum (1%) and C supplemented with 10% of carob tree seeds meal as source of locust bean gum. The animals were euthanized after 11-12 days and digesta were sampled in stomach, jejunum (proximal and distal) and caecum, while mucosal scrapings and ring shaped tissue samples were taken of proximal and distal jejunum. On these samples bacteriological, biochemical and morphological determinations were carried out. Total count of bacteria in digesta and mucosal scrapings was not influenced by the different diets, with the exception of the proximal jejunum where a small decrease (0.5 log10 CFU) was noted with the guar gum and carob tree seeds diet. The number of E. coli increased by feeding both gums and carob tree seeds. With the latter diet, higher counts of streptococci were observed. In agreement with the lower concentration of lactic acid in jejunal contents, guar gum decreased the number of lactobacilli. Locust bean gum decreased the molar proportion of acetate in caecal contents while butyrate and valerate were augmented. Feeding the carob tree seeds resulted in shorter villi and a lower villus height/crypt depth ratio in the jejunum mucosa, which was an indication for a faster renewal rate of the epithelium. Both locust bean gum feeds significantly lowered the mitotic index in the crypts of the small intestine. Only with the carob tree seeds diet, viscosity of jejunal contents was increased. In conclusion, the effects of the addition of 1% of pure guar gum or locust bean gum were inconsistent and not very outspoken, whereas 10% of carob tree seeds meal in the diet resulted in influences on intestinal characteristics at the bacteriological and morphological level.