An overview on applications of guar gum in food systems to modify structural properties

Автор: Popova Biljana B., Hristova Vesna K., Ahmad M. ayaz, Shariati M. ali

Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet

Рубрика: Пищевая биотехнология

Статья в выпуске: 1 (71), 2017 года.

Бесплатный доступ

Polysaccharides define as complex polymers composed of units interlinked with glycosidic bonds originated naturally. Polysaccharides are categorizing in several groups and among them, Gums are those with critical roles in food systems. Guar Gum is imparting softness, emulsification, stabilizing via its addition to formulas. This Gum is a fast soluble in cold water and can be active in a wide range of pH. The aim of this overview is giving an initial concept about guar gum and then convey to an introduction of its applications in food industries.

Gallactomannan, natural polysaccharide, guar gum, rheology, food structure, polysaccharide

Короткий адрес:

IDR: 140229715   |   DOI: 10.20914/2310-1202-2017-1-134-137

Список литературы An overview on applications of guar gum in food systems to modify structural properties

  • Whistler, R. L. and Dabiel, J. R. (1985). Carbohydrates in food chemistry (O. R. Fennema, eds). Marcel Dekker, Inc., New York Basel, pp, 69-137.
  • Raymond C. RoweSian C. Owen Paul J. Sheskey, Handbook of Pharmaceutical Excipients., and 6th Edition, 2009, 369.
  • Dea, I. C. M., Morris, E. R., Rees, D. A., Welsh, E. J, Barnes, H. A., & Price, J. (1977). Associations of like and unlike polysaccharides: mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and re-lated systems. Carbohydrate Research, 57, 249-272.
  • Meir, G., Meer, W. A. and Gurd, T. (1973). Gum tragacanth, In: Industrial Gums, polysaccharides and their de-rivatives (R. L. Whistler and J. N. Be Miller, eds). Academic Press. New York, pp. 289-299.
  • Elfak A.M., Pass G., Philips G.O., Molley R.G., 1977. Journal of Science, Food & Agriculture, 28 (10), 895
  • McCleary B.V., Clark a. H., Dea I.C.M., Rees D.A., 1981. „The fine structure of carob and guar galactoman-nans‟. Carbohydrate research, 92, 269-285.
  • Hymowitiz, T. and Matlock, R. S. (1963). Guar in the United State. Okla. Exp. Stn. Bull. 611:1-34.
  • Wiser, C. L. (1955). The food of handu village of north India. Ann. Mobot Cand. 42:303-412.
  • Hupricar, S. V. and Sohonie, C. (1961). Haemaglutinins in India Pulses: Part 1. Detection of haemaglutinating activity. J. Sci. Ind. Res. Sect. 20:52-85.
  • Murry, J. (1908). The commercial products of India, In: Guar Agronomy, Production, Industrial use and Nu-trition (R. L. Whistler and T. Hymowitiz, eds.) Purdue University Press, West Lafayette, India.
  • Chopra, R. N.; Nayer, S. L. and Chopra, I. C. (1956). Glossary of Indian medicinal plants, Panchi, Catholic Press.
  • Robinson G., Ross-Murphy S.B., Morris E.R., 1982. „Viscosity-molecular weight relationships, intrinsic chain flexibility and dynamic solution properties of guar galactomannan‟. Carbohydrate Polymers, 107 (1), 17-32.
  • Morris, E. R., Rees, D. A., Young, G., Walkinshaw, M. D., & Darke, A. (1977). Order -disorder transition for a bacterial polysaccharide in solution. A role for polysaccharide conformation in recognition between Xanthomonas pathogen and its plant host. Journal of Molecular Biology, 110, 1-16.
  • Wang, F. 2001. Study of polysaccharide-polysaccharide interaction in solution. MS thesis, University of Ar-kansas, Fayetteville, Arkansas.
  • Whistler R.L., Bemiller J.N., Paschall E.F., (eds) 1984. Starch: Chemistry and Technology, 2nd edn, Academ-ic Press, New York.
  • Varnam A.H., Sutherland J.P. Milk and Milk Products: Technology, Chemistry and Microbiology. London, Chapman and Hall. 1994.
  • Tantry J.S. and Nagarsenker M.S. (2001). Rheological study of guar gum. Journal of Food Hydrocolloids, 21(15):7790-795.
  • Koxholt, M.M.R., Eisenmann B. and Hinrichs, J. (2001). Effect of the fat globule sizes on the meltdown of ice cream. J. Dairy Sci., 84: 31-7.
  • Prindiville, E.A., Marshall R.T. and Heymann, H. (2000). Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of low fat and nonfat chocolate ice cream. J. Dairy Sci., 83: 2216-23.
  • Glicksman (1979). Gelling Hydrocolloids in Food Product Application. Polysaccharides in Food. J. M. JMV Blanshard. Boston, Butterworths.
  • Charm, S. (1960). Viscosity of non-Newtonian food materials. Food Res. 25:351-362.
  • Eu.rreil, J. R. (1958). Pickles and sauces, J. Food Manul. 3 3:10-17.
  • H. Takahashi, S.I. Yang, M. Fujiki, M. Kim, T. Yamamoto, N.A. Greenberg, Int. J. Toxicol. 13 (1994) 273-278.
  • W.A. Carlson, E.M. Ziegenfuss, J.D. Overton, Food Technol. 16 (1962) 50-54.
  • W.A. Carlson, E.M. Ziegenfuss, Food Technol. 19 (1965) 64-68.
  • C.S. Brennan, C.M. Tudorica, Int. J. Food Sci. Technol. 43 (2008) 824-833.
  • R.L. Sutton, J. Wilcox, J. Food Sci. 63 (1998) 104-107
  • T. Miyazawa, Carbohydr. Res. 341 (2006) 870-877.
  • J.B. Klis, Food Process. Mark. 27 (1966) 58-59.
  • S.K. Ghodke, Int. J. Food Eng. 5 (3) (2009), Article 7.
  • B.K. Sakhale, J.B. Badgujar, V.D. Pawar, S.L. Sananse, J. Food Sci. Technol. 48(6) (2011) 769-772.
  • F. Zambrano, P. Despinoy, R.C.S.C. Ormenese, E.V. Faria, Int. J. Food Sci. Technol. 39 (2004) 959-966.
  • S. Andres, N. Zaritzky, A. Califano, Int. J. Food Sci. Technol. 41 (2006) 954-961.
  • H.S. Gujral, A. Sharma, N. Singh, Int. J. Food Prop. 5 (2002) 179-191.
Статья научная