Topic
Guar gum
About: Guar gum is a research topic. Over the lifetime, 5611 publications have been published within this topic receiving 105940 citations.
Papers published on a yearly basis
Papers
More filters
••
TL;DR: Guar gum, a naturally occurring heteropolysaccharide made of mannose and galactose, was hydrolytically degraded without a catalyst in a batch reactor to produce water-soluble saccharides including mono- and oligosaccharides, which showed the highest value of 94.4% at 7min among all conditions studied.
59 citations
••
TL;DR: In this article, the reinforced gelatin-based films were developed by covalent interaction with oxidized guar gum (OGG) containing green tea extract as an active food packaging system.
Abstract: This study aimed to improve the physicochemical performance of fish gelatin–based films. In this regard, the reinforced gelatin-based films were developed by covalent interaction with oxidized guar gum (OGG) containing green tea extract as an active food packaging system. The reinforced films were prepared by covalent crosslinking between the amino groups of gelatin and the aldehyde groups of OGG using the casting method. Then, the properties and structure of films were studied through Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), mechanical properties, water solubility, moisture content (MC), and water vapor permeability (WVP) analyses. After the crosslinking between gelatin and OGG with a ratio of 2:1 (OGG 0.25% w/v): (gelatin 5% w/v), a significant (p < 0.05) decrease was observed in solubility, moisture content, and water vapor permeability of film. The covalent bond formation between OGG and gelatin was also proved as successful by FTIR spectroscopy. The tensile strength of the optimized gelatin-OGG film (78.99 ± 0.4 MPa) was ~ 2-fold higher than that of the gelatin-GG film. Moreover, thermal stability of the optimized film was improved after crosslinking. The optimized film showed higher antioxidant activity due to the presence of green tea extract (0.5 and 1% w/v). The antimicrobial activities were also evaluated against Staphylococcus aureus as the gram-positive bacterium. The obtained results suggested that the optimized film could be considered as a good candidate to be used as an active food packaging system.
59 citations
••
TL;DR: Guar gum bread significantly reduced the postprandial rise in blood glucose, plasma insulin, and, except for bread containing low MW guar gum, plasma GIP levels compared to the control, suggesting that guar Gum attenuates the insulin concentration in peripheral venous blood in patients with NIDDM by increasing the hepatic extraction of insulin.
Abstract: Fourteen patients with non-insulin-dependent diabetes (NIDDM) attended the study centre on 4 mornings separated by at least 3 days, to receive in random order 75 g carbohydrate breakfast meals of control or guar breads with jam and butter. Guar gum flours of low, medium, and high molecular weight (MW) were incorporated into wheat bread rolls to provide 7.6 g guar per meal. Venous blood samples were taken via an indwelling cannula in a forearm vein at fasting and at eight postprandial times and then analysed for blood glucose, plasma insulin, C-peptide, and gastric inhibitory polypeptide (GIP). Guar gum bread significantly reduced the postprandial rise in blood glucose, plasma insulin, and, except for bread containing low MW guar gum, plasma GIP levels compared to the control. Thus, the partial depolymerization of guar gum does not diminish its physiological activity. No reductions in postprandial plasma C-peptide levels were seen after any of the guar bread meals. This suggests that guar gum attenuates the insulin concentration in peripheral venous blood in patients with NIDDM by increasing the hepatic extraction of insulin.
59 citations
•
03 Apr 1985
TL;DR: In this paper, a novel molded article exhibiting a gradual disintegration effect is prepared with pullulan and the effect is imparted by incorporating heteromannan into a pull-ulan molded article in an amount not exceeding the weight of the used Galactomannans (eg guar gum, tara gum, and locust bean gum) and glucomannan (eg konjak mannan) are feasible as the heteromANNan.
Abstract: A novel molded article exhibiting a gradual disintegration effect is prepared with pullulan The effect is imparted by incorporating heteromannan into a pullulan molded article in an amount not exceeding the weight of the pullulan used Galactomannans (eg guar gum, tara gum, and locust bean gum) and glucomannans (eg konjak mannan) are feasible as the heteromannan The molded article is advantageously usable for industrial materials, pharmaceuticals, consumers' products, etc
59 citations
••
TL;DR: Data on resin and fiber sequestration of micellar fatty acids and monoglycerides compare favorably with the binding of other micellars components including phospholipid, bile salt, and cholesterol.
Abstract: Mixed micelles were prepared containing sodium taurocholate, monolein dioleyl lecithin, cholesterol, and an equimolar mixture of palmitic, oleic, and linoleic acids. These were incubated with commercial bile acid-sequestering resins, cholestyramine and DEAE-Sephadex, or various dietary fibers and fiber components including wheat bran, cellulose, alfalfa, lignin, and two viscosity grades of guar gum. Binding of monolein and fatty acids was determined as the difference between the radioactivity of the added micellar component, and that recovered in the centrifugal supernatant after incubation. In general, the extent of monoglyceride or fatty acid sequestration was characteristic and reproducible for each binding agent. Cholestyramine and DEAE-Sephadex essentially quantitatively bound monoglycerides and all three fatty acids from micellar medium. Low- and high-viscosity grades of guar gum sequestered 15-23% of the monolein and 32-33% of the fatty acids, showing a significant preference for linoleic a...
59 citations