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: The effect of oat gum on carbohydrate metabolism is described and its properties are compared with those of guar gum and the intact cell wall polysaccharide as it occurs in the native bran as mentioned in this paper.
Abstract: The effect of oat gum on carbohydrate metabolism is described and its properties are compared with those of guar gum and the intact cell wall polysaccharide as it occurs in the native bran
145 citations
TL;DR: The main focus of this manuscript is to review the available information on various aspects of guar gum with special reference to its effectiveness in reducing the cardiovascular disease risk, diabetes and weight loss programs.
Abstract: The number of hypercholesterolemic and hyperglycemic people is increasing rapidly in the world. The prevention against these health problems is related to a complex management of conventional and non-conventional risk factors. The inclusion of dietary fiber in the diet is the right approach to reduce these risks. Cholesterol and glucose lowering effects are most often associated with gelling, mucilaginous, and viscous fibers such as guar gum, an edible thickening agent. It has widespread applications in the food industry due to its ability to hydrate without heating. The demand for guar gum is still growing rapidly because in addition to its indispensable role in lowering serum cholesterol and glucose levels, it is also considered helpful in weight loss programs. The main thrust of therapeutic and medicinal properties lies in the soluble dietary fiber content of guar gum to improve the serum biochemical profile of human and non-human primates, reducing total serum cholesterol, triglycerides, increasing the high density lipoprotein cholesterol level, and the management of glycemic indices and obesity. Among the various intervention strategies, diet diversification is the right approach to overcome these problems. Composite flours containing wheat and legumes have proven practical uses and are being utilized in many parts of the world to improve the nutritional and functional properties of flour. The main focus of this manuscript is to review the available information on various aspects of guar gum with special reference to its effectiveness in reducing the cardiovascular disease risk, diabetes and weight loss programs.
144 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: A compact three-dimensional dynamic cross-linked net formed of glycerol-water-borax net that has self-adhesive properties and strain sensitivity and the hydrogel exhibited an ultrafast self-healing ability and the antifreeze and moisturizing properties of the gel are improved.
Abstract: Recently, flexible, injectable, and strain-sensitive hydrogels have attracted great research interest for application as electronic skin and wearable strain sensors. The synergistic integration of high flexibility, rapid self-healing, and antifreezing properties makes injectable, strain-sensitive, and self-healing guar gum hydrogels still a great challenge. Here, inspired by the strong hydrogen bonding of glycerol and water, the chelation cross-linking between glycerol and borax, we constructed a compact three-dimensional dynamic cross-linked net formed of glycerol-water-borax. Under stress, dynamic interactions of glycerol-water-borax net act as sacrificial bond energy for effective dissipation, which enables the hydrogel to achieve high flexibility, stretchability, and injectability. More importantly,because of the presence of glycerol, the antifreeze and moisturizing properties of the gel are improved. The hydrogel also exhibited an ultrafast self-healing ability of only 15 s. In addition, the results show that the hydrogel has self-adhesive properties and strain sensitivity. The hydrogels have the potential to be used to make flexible, wearable, and 3D-printable electronic skin and strain-sensitive sensors.
143 citations
TL;DR: In this article, the authors showed that reducing the particle size of AACC wheat bran decreased water-holding capacity due to the collapse of its fiber matrix, and that the amount of water held by oat bran and micro-crystalline cellulose was increased by reducing particle size.
Abstract: Reducing the particle size of AACC wheat bran decreased water-holding capacity, due, in part, to the collapse of its fiber matrix. Physical structure of commercial oat bran collapsed during manufacture and further grinding had limited effect. Physical structure of microcrystalline celluloses and guar gums did not differ between product types. The amount of water held by oat bran and microcrystalline cellulose was increased by reducing particle size. Water binding properties of guar gum were not affected. Physical structure of dietary fiber must be considered if water-binding properties are to be useful predictors of stool bulking efficiency.
143 citations