Effect of sugars, galactose content and chainlength on freeze–thaw gelation of galactomannans

Doyle, Jonathan P.; Giannouli, Persephoni; Martín, Estefanía Jiménez; Brooks, Mariel; Morris, Edwin R.

doi:10.1016/j.carbpol.2005.12.019

Cited by 62 publications

(20 citation statements)

References 32 publications

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“…Krebs bicarbonate decreases the viscosity of 0.25% guar gum solution as compared to gaur gum in water alone (Srichamroen 2007). Salts restrict the hydration of guar gum solution (Doyle et al 2006). Srichamroen demonstrated that viscosity of 0.5% guar gum solution increases with added salts.…”

Section: Saltmentioning

confidence: 99%

Guar gum: processing, properties and food applications—A Review

2011

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Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

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Section: Saltmentioning

confidence: 99%

Guar gum: processing, properties and food applications—A Review

2011

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“…The difference between the effect of fructose and sucrose seen here is in agreement with the report by Evageliou et al (2000a, b); who, working with starch gels and high-methoxy pectin gels, observed that equivalent concentrations of sucrose, glucose, or fructose led to substantial differences in gel strength, with increases in the order of fructose -sucrose -glucose. Since primary hydroxyl groups can form stronger hydrogen bonds, the inhibition of intermolecular association would depend on the number of those groups per monosaccharide (Doyle et al 2006).…”

Section: Discussionmentioning

confidence: 99%

“…The combination of a gelling agent with other food components can change the physicochemical properties of the resulting gels and enlarge its application range (Russ et al 2013). Sugars can change the conformational ordering and intermolecular interaction of polymers and affects the physical and mechanical properties of food gels as was described in agarose, starch, and ß-glucan or galactomannan gels (Doyle et al 2006;Evageliou et al 2000a;Lazaridou et al 2008;Maurer et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Gelling ability of kefiran in the presence of sucrose and fructose and physicochemical characterization of the resulting cryogels

et al. 2014

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In this work, the influence of sucrose and fructose on the gel-forming capacity of kefiran was investigated as well as the physicochemical characteristics of the resulting gels. The addition of sugar to gel-forming solutions did not alter the pseudoplastic flow properties of kefiran solutions and after one freeze-thaw cycle translucent gels with high waterholding capability were obtained. A highly porous matrix was revealed by microscopy whose pore size varied with sugar concentration. Sucrose and fructose had different effects on the rheological characteristics of sugar-kefiran gels. An increment in the strength of the gels with progressive concentrations of sucrose was evidenced by an increase in the elastic modulus (G'), indicating that sucrose reinforces the binding interactions between the polymer molecules (p≤0.05). A drastic reduction in elastic modulus occurred, however, when 50.0 % w/w sucrose was added to kefiran gels, resulting in less elasticity. In contrast, when fructose was added to kefiran gels, elastic modulus decreased slightly with progressive sugar concentrations up to 10 %, thereafter increasing up to 50 % (p≤0.05). Supplementation with up to 30 % sugar contributed to water retention and increased the viscous modulus. The relative increment in the elastic and viscous moduli elevated the loss tangent (tanδ) depending on the type and concentration of sugar. Sugars (sucrose, fructose) present in the matrix of the polysaccharide networks modified water-polymer and polymer-polymer interactions and consequently changed the gels' physicochemical characteristics, thus allowing the possibility of selecting the appropriate formulation through tailormade kefiran cryogels.

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“…Normand et al (2003) using large deformation compression tests reported an increase of strain at failure and true stress with increasing sucrose concentration from 20% to 70% w/w in agarose gels. However, Doyle et al (2006) studying by the same technique the effects of polyols (sorbitol, glucose, fructose and sucrose) on cryogelation of galactomannans reported a decrease for the strain at failure with increasing of polyol level in the range of 40-60% w/w. A comparison of the E values of b-glucan cryostructurates, containing or not polyols (Lazaridou et al, in press), with those of the respective formulations containing skim milk (Table 1), indicates that the latter structures are firmer.…”

Section: Large Deformation Mechanical Testsmentioning

confidence: 94%

“…In contrast with the inhibitory action of sugars on cryostructurization of b-glucans and xanthan, Giannouli and Morris (2003) reported that cryogels of galactomannans from locust bean gum showed a different behaviour by increasing in strength (large deformation measuments) when sucrose or other sugars were added up to a concentration of 50 wt%, whereas reduction in modulus occured only at higher polyol concentrations. In a recent study, Doyle, Giannouli, Martin, Brooks, and Morris (2006) investigated the effect of different polyols (sucrose, glucose, fructose and sorbitol) at quite high concentrations (40-60 wt%) on galactomannan cryogelation using large deformation compression testing. The gel strength showed an initial increase and subsequent decrease with increasing concentration of sugar; maximum strength was attained at 45 wt% fructose, 50 wt% sucrose or sorbitol, and 55 wt% glucose.…”

Section: Small Deformation Mechanical Testsmentioning

confidence: 99%