2007
DOI: 10.1016/j.foodhyd.2006.08.010
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Investigation of equilibrium solubility of a carob galactomannan

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Cited by 46 publications
(35 citation statements)
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“…As the gel formed, water was lost because of an association of inter-and intra-catenary linear chains in the gel, which became increasingly rigid and produced loss of the liquid phase (Garcı´a-Ochoa & Casas, 2006). Similar behavior to that of W DIS in the FNG has been reported for carob (Ceratonia siliqua), in which W DIS increased as temperature increased from 5 to 85 8C, and dispersable gum increased from 50 to 90% (Pollard et al, 2006). Other hydrocolloids such starch, pectin and carrageenan native and modified have also exhibited similar behavior to the FNG, with maximum SI of 58 g/g water and W DIS of 22.5% at 85 8C (Babic et al, 2006).…”
Section: Swelling Index and Water Dispertionsupporting
confidence: 61%
“…As the gel formed, water was lost because of an association of inter-and intra-catenary linear chains in the gel, which became increasingly rigid and produced loss of the liquid phase (Garcı´a-Ochoa & Casas, 2006). Similar behavior to that of W DIS in the FNG has been reported for carob (Ceratonia siliqua), in which W DIS increased as temperature increased from 5 to 85 8C, and dispersable gum increased from 50 to 90% (Pollard et al, 2006). Other hydrocolloids such starch, pectin and carrageenan native and modified have also exhibited similar behavior to the FNG, with maximum SI of 58 g/g water and W DIS of 22.5% at 85 8C (Babic et al, 2006).…”
Section: Swelling Index and Water Dispertionsupporting
confidence: 61%
“…Brummer, Cui, and Wang (2003) reported M w ¼ 1.198 Â 10 6 g/mol for a crude LBG. Pollard et al (2007) reported M w ¼ 1.25 Â 10 6 g/mol for a crude LBG (Unipektin). Somewhat higher values are here a result of lower dn/dc values used previously.…”
Section: Discussionmentioning
confidence: 99%
“…GM solubility was determined by a previously used gravimetric method (Pollard et al, 2007). Solutions were prepared at 5 mg/g (wet basis), tempered at 85 1C for 2 h, stored overnight at 5 1C, then centrifuged to remove Table 1 Evaluation of LBG endosperm flours by SEC and rheometry for (a) optimization experiments, (b) commercial LBG products, and (c) single seeds from an isolated tree insoluble cell-wall material (40,000g, 10 min, 25 1C).…”
Section: Gravimetrymentioning
confidence: 99%
“…20) Nevertheless, the specific activities of this enzyme toward ivory nut mannan and -1,4-mannan from C. fragile were higher than toward guar gum. These facts strongly suggest that rMan5A preferentially hydrolyzes the -1,4-linkage of the non-galactosylated mannan main chain.…”
Section: Expression and Characterization Of Rman5amentioning
confidence: 83%