Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannans

Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions

“…1 ). It is well-documented that the rheological behaviour of galactomannan solutions is directly related to their structure conformational properties such as the mannose to galactose (M/G) ratio, the sequence of the galactose depleted (smooth) to galactose substituted (hairy) regions, the molar mass and hydrodynamic radius ( Doyle et al, 2009 , Hellebois et al, 2021a , Sittikijyothin et al, 2005 ). As for alfalfa galactomannan, we have previously shown that at c AAG = c* ≈ 0.3% wt.…”

“…As for alfalfa galactomannan, we have previously shown that at c AAG = c* ≈ 0.3% wt. the interchain polymer-polymer interactions became significant, resulting in a tangible increase in their apparent viscosity values ( Hellebois et al, 2021a ). Besides the direct contribution of the AAG to the flow behaviour characteristics of the WPI solutions, the occurrence of segregative microphase separation phenomena in biopolymer binary blends are also known to induce synergistic or antagonistic effects on viscosity owing to the mutual exclusion of each polymeric component in the microdomain of the other one ( Schorsch et al, 2000 , Sittikijyothin et al, 2010 ).…”

“…In our previous works ( Hellebois et al, 2022 , Hellebois et al, 2021a ), the promising techno-functional aspects of alfalfa ( Medigaco sativa L.) seed galactomannan were unveiled. The present work reports on the role of alfalfa galactomannan in modulating the in-vitro digestibility of milk protein-based (whey protein isolate and sodium caseinate) liquid food models.…”

The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat

“…Fenugreek can improve emulsions by binding water contained in proteins. According to [14], fenugreek contains amylose, amylopectin, and galactomannan. Galactomannan is an emulsifier and dough stabilizer that can control water [15].…”