Showing papers on "Guar gum published in 2014"
TL;DR: Production, processing, composition, properties, food applications and health benefits of guar gum are focused on.
Abstract: Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.
628 citations
TL;DR: The synthesis approach presented here does not require stringent conditions or toxic agents and thus is a straightforward, rapid, efficient, and green approach to the fabrication of highly active catalysts.
226 citations
TL;DR: In this paper, polyacrylamide grafted guar gum (GG-g-PAM) with various grafting levels has been tested as potential green inhibitor against corrosion of mild steel in 1-M HCl.
162 citations
TL;DR: The results showed that SG has good potential for use in producing an edible film for various food applications and was less mechanically resistant than LBG but more flexible than galactomannan films.
149 citations
TL;DR: In this article, the physicico-chemical characteristics of sage seed gum (SSG) were determined in terms of chemical compositions (moisture, total protein, total ash, minerals, total carbohydrate, total uronic acids), rheological properties, and surface activity.
143 citations
TL;DR: The stabilization of pure betalain pigments may boost the use of these colouring molecules in the food industry and promote their application.
Abstract: Red beet plants are rich in betalains that can be used as food natural colorants. Betalains were extracted from red beet and encapsulated with different carrier agents and freeze or spray dried. Effect of different encapsulating agents as maltodextrin, guar gum, gum Arabic, pectin and xanthan gum with different concentration (as encapsulating agents) were studied on the betalain stability. Encapsulated betalains with xanthan gum with maltodextrin showed about 65 % more recovery than the control. Encapsulation showed a higher recovery of betalains during freeze drying by 1.3 times than during spray drying. Spray dried samples has L* (lightness) higher than the freeze dried samples. The variations of maltodextrin with xanthan and guar gum freeze dried have highest chroma value of 21. The stabilization of pure betalain pigments may boost the use of these colouring molecules in the food industry and promote their application.
118 citations
TL;DR: Extracted chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.
Abstract: UNLABELLED Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, line-spread; emulsification activity and freeze-thaw stability. The extracted chia gels from seeds and flour were analyzed for moisture, ash, protein, crude fiber, oil, and fatty acid profile. Water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw stability of the extracted chia seed gel were similar to guar gum, and gelatin. Chia gel is a polysaccharide based gel mainly consists of crude fiber (58%) and carbohydrate (34%). Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent, and as a stabilizer. PRACTICAL APPLICATION Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.
102 citations
TL;DR: In this paper, an activated sludge mixed liquor was used to degrade guar under typical flowback conditions (i.e., high concentrations of total dissolved solids (TDS)).
Abstract: Hydraulic fracturing of unconventional gas wells utilizes large volumes of water-based fluid to increase formation permeability and, as a result, generates large amounts of wastewater as flowback. This water requires suitable treatment before being reused or discharged into the environment. A principal ingredient of flowback water is guar gum (a gelling agent), which may adversely affect advanced flowback water treatment such as membrane separation. This study demonstrates the potential of an activated sludge mixed liquor to degrade guar under typical flowback conditions (i.e., high concentrations of total dissolved solids (TDS)). Guar was efficiently degraded at a TDS concentration of 1500 mg/L, with more than 90% of the dissolved chemical oxygen demand (CODd) having been removed after 10 h. Increasing the TDS concentration to 45000 mg/L inhibited CODd degradation to 60% removal after 31 h. A high TDS concentration additionally resulted in an increased effluent level of total suspended solids and turbidity; however, these were efficiently reduced using ferric chloride coagulation followed by sedimentation and filtration. Biological reduction of the guar concentration increased the flux of a bench-scale ultrafiltration membrane, demonstrating the potential of the process to treat flowback water prior to membrane separation.
98 citations
TL;DR: The protein-adsorbed GG hydrogels exhibited a slow and steady release of the proteins over a 24h period in buffer solutions after a fast release of proteins in the first hour, and are expected to be efficient drug delivery carriers for protein-based drugs.
82 citations
TL;DR: The Burger's model fitted the creep recovery data well and showed that both the instantaneous and equilibrium (retarded) elastic components of this model increased with the increase in SPI and gum concentrations.
77 citations
TL;DR: Flocculation is positively influenced by the presence of biopolymers that are produced as the result of marine primary production and humic acid, which is abundant in the rivers that drain the agricultural soils of Southeastern United States, has little influence on flocculation.
Abstract: Riverine particles undergo a rapid transformation when they reach estuaries. The rapid succession of hydrodynamic and biogeochemical regimes forces the particles to flocculate, settle and enter the sediment pool. The rates and magnitudes of flocculation depend on the nature of the particles which are primarily affected by the types and quantities of organic matter (OM). Meanwhile, the OM characteristics vary widely between environments, as well as within a single environment due to seasonal climate and land use variability. We investigated the effect of the OM types and quantities through laboratory experiments using natural estuarine particles from the Mississippi Sound and Atchafalaya Bay as well as model mixtures of montmorillonite and organic molecules (i.e., biopolymers (guar/xanthan gums) and humic acid). Biopolymers promote flocculation but the magnitude depends on the types and quantities. Nonionic guar gum yields much larger flocs than anionic xanthan gum, while both of them exhibit a nonlinear behavior in which the flocculation is the most pronounced at the intermediate OM loading. Moreover, the effect of guar gum is independent of salinity whereas the effect of xanthan gum is pronounced at higher salinity. Meanwhile, humic acid does not affect flocculation at all salinity values tested in this study. These results are echoed in the laboratory manipulation of the natural estuarine particles. Flocculation of the humic acid-rich Mississippi Sound particles is unaffected by the OM, whereas that of biopolymer-rich Atchafalaya Bay particles is enhanced by the OM. Flocculation is positively influenced by the presence of biopolymers that are produced as the result of marine primary production. Meanwhile, humic acid, which is abundant in the rivers that drain the agricultural soils of Southeastern United States, has little influence on flocculation. Thus, it is expected that humic acid-poor riverine particles (e.g., Mississippi River, and Atchafalaya River, to a lesser degree) may be prone to rapid flocculation and settling in the immediate vicinity of the river mouths when mixed with biopolymer-rich coastal waters. It is also expected that humic acid-rich riverine particles (e.g., Pearl River) may resist immediate flocculation and be transported further away from the river mouth.
TL;DR: It is argued that in vivo SCFA fluxes, and not concentrations, govern the protection from the metabolic syndrome by dietary fiber, and the host uptake fluxes by the host correlated linearly with metabolic markers.
Abstract: Studies with dietary supplementation of various types of fibers have shown beneficial effects on symptoms of the metabolic syndrome. Short-chain fatty acids (SCFAs), the main products of intestinal bacterial fermentation of dietary fiber, have been suggested to play a key role. Whether the concentration of SCFAs or their metabolism drives these beneficial effects is not yet clear. In this study we investigated the SCFA concentrations and in vivo host uptake fluxes in the absence or presence of the dietary fiber guar gum. C57Bl/6J mice were fed a high-fat diet supplemented with 0%, 5%, 7.5% or 10% of the fiber guar gum. To determine the effect on SCFA metabolism, 13C-labeled acetate, propionate or butyrate were infused into the cecum of mice for 6 h and the isotopic enrichment of cecal SCFAs was measured. The in vivo production, uptake and bacterial interconversion of acetate, propionate and butyrate were calculated by combining the data from the three infusion experiments in a single steady-state isotope model. Guar gum treatment decreased markers of the metabolic syndrome (body weight, adipose weight, triglycerides, glucose and insulin levels and HOMA-IR) in a dose-dependent manner. In addition, hepatic mRNA expression of genes involved in gluconeogenesis and fatty acid synthesis decreased dose-dependently by guar gum treatment. Cecal SCFA concentrations were increased compared to the control group, but no differences were observed between the different guar gum doses. Thus, no significant correlation was found between cecal SCFA concentrations and metabolic markers. In contrast, in vivo SCFA uptake fluxes by the host correlated linearly with metabolic markers. We argue that in vivo SCFA fluxes, and not concentrations, govern the protection from the metabolic syndrome by dietary fibers.
TL;DR: An injectable hydrogel system comprising biocompatible aminated guar gum, Fe3O4-ZnS core-shell nanoparticles and doxorubicin hydrochloride is synthesized to provide the healing and diagnosis of the solid tumor thereby avoiding several drug administrations and total excision of organs.
TL;DR: The developed hybrid scaffold leads to a quantum increase in NIH 3T3 fibroblast cell density and proliferation thereby demonstrating its potential for tissue engineering applications.
TL;DR: In this article, the microstructures and viscoelastic properties of guar gum solutions or gels were studied, and the results showed that the proppant suspension properties of the crosslinked gels correlate with the microstructure and elasticity of the fluids.
TL;DR: SDS-PAGE results show that the digestibility of protein was not affected by the presence of guar gum as well as xanthan gum and carrageenan at biopolymer ratio lower than 0.02, but significantly slows down the digestion rate of protein, which could potentially be used to delay gastric emptying and promote satiety.
Abstract: This study focuses on the behavior of mixed protein and polysaccharides with different charge densities under simulated gastric conditions. Three types of polysaccharides, namely, guar gum, xanthan gum and carrageenan (neutral, medium negatively, and highly negatively charged, respectively) were selected for heating together with whey protein isolate (WPI) at a biopolymer ratio ranging from 0.01 to 0.1. Upon mixing with simulated gastric fluid (SGF), all WPI–guar gum samples remained soluble, whereas WPI–xanthan gum and WPI–carrageenan at biopolymer ratio higher than 0.01 led to self-assembled intragastric gelation immediately after mixing with SGF. The mechanism behind the intragastric gelation is believed to be the cross-linking between oppositely charged protein and polysaccharides when pH was reduced to below the pI of the protein. Higher biopolymer ratio led to a higher degree of intermolecular interaction, which tends to form stronger gel. More negatively charged carrageenan also formed a stronger gel than xanthan gum. SDS-PAGE results show that the digestibility of protein was not affected by the presence of guar gum as well as xanthan gum and carrageenan at biopolymer ratio lower than 0.02. However, intragastric gel formed by WPI–xanthan gum and WPI–carrageenan at biopolymer ratio higher than 0.02 significantly slows down the digestion rate of protein, which could potentially be used to delay gastric emptying and promote satiety.
TL;DR: This study aimed at optimizing conditions for microencapsulation of nisin using calcium alginate as primary wall material and guar gum as filler at different air pressures using response surface methodology.
Abstract: Nisin is a widely used bacteriocin active against gram positive bacteria and is also reported to be active against some gram negative bacteria. Incorporation of nisin into food systems is another challenge as directly added nisin is prone to inactivation by food constituents. Encapsulation of nisin has been done so far in liposomes which is rather an expensive technology involving multiple processes. Other cost effective alternatives with good encapsulation efficiency and better control release properties are sought. Alginate is useful as a matrix for entrapment of bioactive compounds. Present study was aimed at optimizing conditions for microencapsulation of nisin using calcium alginate as primary wall material and guar gum as filler at different air pressures using response surface methodology. The optimum conditions were: sodium alginate concentration (2 % w/v), guar gum concentration (0.4 % w/v), and air pressure (0.5 bar gauge). The encapsulation efficiency of nisin in microcapsules produced under optimal conditions was 36.65 %.
TL;DR: The phase separation of mixtures of a gelatinized waxy corn starch (S) and locust bean gum (LBG) has been studied in detail at pH 7 and room temperature in the presence and absence of up to 1.5% silica nanoparticles.
TL;DR: In this paper, the authors made an attempt to understand various properties of CFG to promote its uses for food and pharmaceuticals and found that CFG exhibit good antioxidant activity in concentration dependent manner.
TL;DR: The obtained results show that mZVI slurries stabilized by guar gum can be prepared at pilot scale and directly injected into low permeable aquifers, indicating a significant removal of 1,1,1-TCA.
TL;DR: In this article, bio-based dispersions have been prepared of locust bean gum, guar gum, xanthan gum and tamarind gum and evaluated as wood adhesives.
TL;DR: In this paper, the effects of guar gum and xanthan gum on the mild temperature pasting behavior of waxy maize starch was investigated, and the particle size distribution of the swollen granules was derived by means of laser light scattering and the rheological behavior of cooled pastes was determined.
TL;DR: In this paper, the authors used guar gum (GUAR) to improve the overall sensory quality of 15% S-P/S-P spaghetti by means of GUAR, which showed a pleasant color, odour and taste.
Abstract: Summary
The goal of the study was to obtain spaghetti enriched with pea flour with sensory properties close to conventional pasta. To this aim, the study has been organised in two subsequent trials. In the first, the pea flour amount added to the spaghetti was continuously increased until the overall sensory quality reached its threshold value (pea flour concentration = 15%). In fact, the spaghetti samples supplemented with 15% pea flour (15%S-P) showed less elasticity, unpleasant colour and higher firmness compared to the control sample (CTRL). The second step was aimed to improve the overall sensory quality of the 15%S-P spaghetti by means of guar gum (GUAR). The sample with GUAR (15%S-P/GUAR) showed a pleasant colour, odour and taste. Furthermore, the 15%S-P/GUAR sample recorded a low starch digestibility value (i.e. 54) and a higher soluble fibre content with respect to the 15%S-P sample.
TL;DR: The simulation results indicated that several concurrent aspects are to be taken into account for the design of a successful delivery of MZVI/guar gum slurries via permeation injection, and a compromise is necessary between maximizing the radius of influence of the injection and minimizing the injection pressure.
TL;DR: In this article, it was shown that the precipitation behavior of guar gum in polar organic solvents was dependent on the molecular structure, such as molecular weight and galactose substitution.
TL;DR: The compatibility of endo-mannanase with various detergents together with wash performance test confirmed its potential applicability for laundry industry and low-molecular-weight degraded products from guar gum.
Abstract: The indigenous bacteria Bacillus sp. CFR1601 produced significant levels of endo-mannanase when grown on agro-wastes, namely, green gram husk and sunflower oil cake (25.6 IU/mL), used as sole carbon and nitrogen sources, respectively. Under immobilized cell system, synthetic supports (polyurethane foam, scotch brite, polyester; up to 33.2 IU/mL) were found marginally superior as compared to natural supports (cotton and silk; up to 28.2 IU/mL) for endo-mannanase production. Cooperative interactions between L-lysine HCl (0.3% w/v), Tween 60 (0.3% v/v), and sunflower oil cake (3.0% w/v) in central composite design response surface methodology ameliorated (1.61-fold) endo-mannanase titers to 48.0 IU/mL. Partially purified endo-mannanase was tested for its ability to produce oligosaccharides from guar gum. These oligosaccharides were tested in vitro for their ability to promote growth of Lactobacillus plantarum MTCC 5422 and Lactobacillus salivarius CHS 1E. Results indicated that low-molecular-weight degraded products from guar gum were (1) able to support the growth of tested strains [increased O.D600nm up to 2.3-fold and decrease in pH (<6.3) due to production of short chain fatty acid (SCFA)] when used as sole carbon source; and (2) after purification and analysis by electron spray ionization-mass spectrometry (ESI-MS) were found to be composed of mainly disaccharide and tetrasaccharide. The compatibility of endo-mannanase with various detergents together with wash performance test confirmed its potential applicability for laundry industry.
TL;DR: According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists, which means that addition of gums resulted in a lighter-coloured product.
Abstract: This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.
TL;DR: Phosphorylated derivatives of galactomannan from guar gum (GG) with the degree of substitution (DS) of 0.35-0.52 were synthesized using POCl3/pyridine and antioxidant experiments revealed that high DS could enhance the scavenging activities of radicals of PGG in vitro.
TL;DR: In this paper, three natural cellulosic polymers (carboxymethyl cellulose, guar gum and potato starch) were investigated as lost circulation control material by measuring different filtration parameters such as; spurt loss, fluid loss and permeability plugging tester value according to the American Petroleum Institute (API) standard.
TL;DR: The results suggest that the gel network of SMGHs was primarily maintained by hydrophobic, electrostatic interactions and hydrogen bonds.