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: Results obtained for dough with guar gum would indicate a good compatibility between this hydrocolloid and the gluten network, and FT-Raman and SDS-PAGE indicated that hydrocoloid addition promoted a more disordered and labile network, particularly in the case of pectin addition.
Abstract: Interaction of hydrocolloids (xanthan gum, locust bean gum, guar gum, and high-methoxyl pectin) with macrocomponents of dough (water, starch, and protein) was evaluated by different techniques. (1)H spin-spin NMR relaxation assays were applied to study the mobility of the gluten-hydrocolloid-water matrix, and the amount of freezable water was determined by differential scanning calorimetry (DSC). Starch gelatinization parameters (T, enthalpy) were also analyzed by DSC. The influence of additives on the protein matrix was studied by Fourier transform (FT) Raman assays; analysis of the extracted gliadins and glutenins was performed by electrophoresis (SDS-PAGE). A significantly higher molecular mobility was found in matrices containing xanthan gum, whereas pectin led to the lowest molecular mobility. Freezable water showed a trend of increasing in the presence of hydrocolloids, particularly under conditions of water restriction. Starch gelatinization final temperature was decreased when hydrocolloids were added in the presence of enough water. In general, FT-Raman and SDS-PAGE indicated that hydrocolloid addition promoted a more disordered and labile network, particularly in the case of pectin addition. On the other hand, results obtained for dough with guar gum would indicate a good compatibility between this hydrocolloid and the gluten network.
143 citations
TL;DR: The ease of use of PHGG and its clinical effectiveness make it a good choice in clinical nutrition practice.
142 citations
TL;DR: In this paper, the optimized mixture proportions of low cholesterol-low fat mayonnaise contained soy milk as an egg yolk substitute (10%) with different composition of xanthan gum (XG), guar gum (GG) and mono-and diglycerides emulsifier (MDG) were determined by applying the simplex-centroid mixture design method to achieve the desired stability, textural and rheological properties and sensory characteristics for effective formulation process.
142 citations
TL;DR: In this paper, the intrinsic viscosities of four flaxseed gums extracted from four different cultivars were characterized in terms of loss of weight on drying, ash and nitrogen contents, mineral and amino acid compositions and intrinsic visco-sensitivity.
141 citations
TL;DR: In this paper, the influence of hydrocolloids on the process of self-aggregation and the resulting viscoelastic properties of mixed gels with one another was investigated.
Abstract: Native maize starches containing amylose are used for manufacturing gels in food technology at concentrations of about 7%. Depending on the pasting conditions chosen, several hours may be required for the final consistency to be attained. For this reason the influence of hydrocolloids was investigated with economic factors dictating an effective concentration of approximately 5% in terms of the pure starch. The gelation process was monitored quantitatively by means of rheomechanical oscillation measurements in the linear viscoelastic range. The substances investigated were polysaccharides with chemically similar structures and classified as safe under foodstuff regulations: guar gum, locust bean gum, x-carrageenan, t-carrageenan, xanthan and carboxymethylcellulose (CMC). The gelation process can be significantly accelerated by a range of hydrocolloids, with the effect decreasing as follows: CMC > locust bean gum > guar gum > x-carrageenan > xanthan. The mixtures achieved between 45% and 80% of the final gelation stability of pure starch of 100Pa. The gelation process is clearly retarded by the hydrocolloid t-carrageenan. With the aid of the rheological data it is possible to correlate the influence of the hydrocolloids on the process of self-aggregation and also on the resulting viscoelastic properties of the mixed gels with one another. In terms of a molecular interpretation it is possible to distinguish between exclusion effects and specific interactions in the functioning of the hydrocolloids.
141 citations