scispace - formally typeset
Search or ask a question
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
More filters
Journal ArticleDOI
TL;DR: Guar gum (galactomannan) was entrapped in polyacrylamide gel by bead polymerization and the gel beads were used in one-step affinity column chromatography of peanut lectin (specific for d -galactosyl residue).

35 citations

Journal ArticleDOI
TL;DR: F fermentable carbohydrates could favour cholesterol elimination and have a general lipid-lowering effect by exerting more complex physiological effects than cholestyramine.

35 citations

Patent
25 Jan 1988
TL;DR: Partially esterified oligosaccharides and polysaccharides (PEPs) of the formula [P--O--R] n, where P is a poly-saccharide having n=3-50 (preferably 3-10) C 4 -C 8 saccharide units, y is 0-4 (preferenceably 1 or 2), R is H or a C 3 -C 28 acyl group, and x is the degree of esterification ranging from 1-80 percent as discussed by the authors.
Abstract: Partially esterified oligosaccharides and polysaccharides (PEPs) of the formula [P--O--R) x ] n , where P is a polysaccharide having n=3-50 (preferably 3-10) C 4 -C 8 saccharide units, y is 0-4 (preferably 1 or 2), R is H or a C 3 -C 28 acyl group, and x is the degree of esterification ranging from 1-80 percent. The PEPs are used as indigestible fat substitutes (fat mimetics). They have non-caloric food values, with good organoleptic characteristics, are substantially resistant to intestinal absorption and do not appreciably hydrolyze in the digestive tract. Suitable polysaccharides are preferably selected from xanthan gum, guar gum, gum arabic, aliginates, cellulose hydrolysis products, hydroxypropyl cellulose, starch hydrolysis products, casein, Karaya gum and pectin. C 5 and C 6 oligosaccharides of n=3-10 units are preferred. The polysaccharides are transesterified with fatty acid methyl esters to create PEPs of a degree of esterification determined for each polysaccharide. The physical properties of the resultant PEPs range from a liquid oil, through fats, greases, and ultimately to waxes, and are useful in food formulations and for cooking as they have good mouth feel and characteristics similar to vegetable oils and fats. Being relatively non-absorbable, indigestible, and non-toxic they may be substitued for natural or processed oils and fats, while maintaining low caloric value.

35 citations

Journal ArticleDOI
TL;DR: The exopolysaccharide demonstrated good emulsifying and stabilizing properties with regard to oil/water emulsions and a pronounced synergistic effect with other hydrocolloids such as xanthan gum, guar gum, and alginate.
Abstract: An exopolysaccharide-producing Antarctic yeast strain was selected and identified as Cryptococcus laurentii AL100. The physiological properties of the strain and its ability to utilize and biotransform different carbon sources (pentoses, hexoses, and oligosaccharides) into exopolysaccharide and biomass were investigated. Sucrose was chosen as a suitable and accessible carbon source. The biosynthetic capacity of the strain was studied in its dynamics at different sucrose concentrations (20, 30, 40, and 50 g/L) and temperatures (22 and 24 °C). The maximum biopolymer quantity of 6.4 g/L was obtained at 40 g/L of sucrose, 22 °C temperature and 96-h fermentation duration. The newly synthesized microbial carbohydrate was a heteropolysaccharide having the following monosaccharide composition: arabinose, 61.1%; mannose, 15.0%; glucose, 12.0%; galactose, 5.9%; and rhamnose, 2.8%. It was characterized by polydispersity of the polymer molecule, 60% of it having molecular mass of 4200 Da. The exopolysaccharide demonstrated good emulsifying and stabilizing properties with regard to oil/water emulsions and a pronounced synergistic effect with other hydrocolloids such as xanthan gum, guar gum, and alginate.

35 citations

Journal Article
TL;DR: Both the alternative gelling agents supported differentiation of protocorm-like bodies and their growth into shoots two and half to threefold higher than agar.
Abstract: Guar gum (isolated from the endosperms of Cyamopsis tetragonoloba) and isubgol (husk derived from Plantago ovata seeds) have been successfully used as exclusive gelling agents for in vitro multiplication of an orchid, Dendrobium chrysotoxum from leaf and protocorm explants. The explants were cultured on Mitra's medium supplemented with 2% sucrose, 1 g l - 1 peptone and gelled with either 0.9% agar, 3% guar gum or 3% isubgol. The medium used for leaf explants contained 1 mg l - 1 BA. Both the alternative gelling agents supported differentiation of protocorm-like bodies and their growth into shoots two and half to threefold higher than agar.

35 citations


Network Information
Related Topics (5)
Antioxidant
37.9K papers, 1.7M citations
81% related
Fatty acid
74.5K papers, 2.2M citations
78% related
Drug delivery
49.7K papers, 1.8M citations
76% related
Fermentation
68.8K papers, 1.2M citations
76% related
Cellulose
59K papers, 1.4M citations
75% related
Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023188
2022416
2021211
2020231
2019262
2018298