Viscosity-molecular weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan

Robinson, Geoffrey; Ross‐Murphy, Simon B.; Morris, Edwin R.

doi:10.1016/s0008-6215(00)80772-7

Cited by 459 publications

(200 citation statements)

References 24 publications

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“…In most of the food applications it is recommended at below 1% concentration. Guar gum solution viscosities increase proportionally with increases in guar gum concentration (Morris et al 1981;Robinson et al 1982). This is due to the interaction of galactose side chain of guar molecule with water molecule.…”

Section: Concentrationmentioning

confidence: 99%

“…Absolute methods have also been used to determine molecular weight, including light scattering techniques, which are also useful for providing structural information on the polysaccharide (Robinson et al 1982;Burchard 1994;Ross-Murphy et al 1998). One relatively simple and reliable way of estimating molecular weight is to use intrinsic viscosity measurements, calibrated by light scattering or some other absolute method using the MarkHouwink equation.…”

Section: Composition and Structurementioning

confidence: 99%

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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: Concentrationmentioning

confidence: 99%

Section: Composition and Structurementioning

confidence: 99%

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

2011

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“…The inverse relationship between guar concentration and moisture can be tentatively explained as follows: guar gum is known to exhibit the behaviour of a macromolecular solution, the properties of which are governed by topological entanglements (Robinson et al 1982;Clark and Ross-Murphy 1987). At the natural pH of milk, the negatively charged casein is unlikely to significantly interact with the neutral galactomannans (Bourriot et al 1999).…”

Section: Resultsmentioning

confidence: 99%

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Oliveira

Dourado

Peres

et al. 2010

Food Bioprocess Technol

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In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025-0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar gum modified cheeses were similar to those of the low-fat control. No significant differences were detected in the thermal properties (concerning the enthalpy and profile of water desorption) among all types of cheeses. The rheological behaviour of the 0.0025% modified cheese was very similar to the full-fat control. Overall, no trend was observed in the texture profile (hardness, cohesiveness, gumminess and elasticity) of the modified cheeses versus guar gum concentration, as well as in comparison with the control groups, suggesting that none of the studied polysaccharide concentrations simulated the textural functions of fat in Edam cheese.

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“…However, okra gum derivatives are used for controlling the release of drugs in the gastrointestinal tract such as, carrier for colon targeted drugs for anticancer drugs and for oral rehydration solutions in the treatment of cholera in adults. Also, it has many applications in various industries such as paper, food, textile, cosmetic, nutrition and animal feed [18][19][20] .…”

Section: Introductionmentioning

confidence: 99%

Synthesis, Characterization and Optimization of Reaction Parameters for Sodium Salt of Partially Carboxymethylated Okra Gum

2018

Chem Sci Trans

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Abstract:Okra is an associate of the mallow family which is related to cotton, hibiscus and hollyhock. It is a tall annual tropical herb cultivated for its edible green seed pod. Okra gum was extracted from the pods of hibiscus esculents using acetone as a solvent. The solution of okra gum in water has the highest viscosity among all the natural polysaccharide exposed till date. Etherification of extracted okra gum was carried out to produce carboxymethylation okra gum. Reaction parameters such as reaction temperature, reaction time, volume of sodium hydroxide and amount of monochloroacetic acid were optimized. Physical and chemical characteristics such as solubility, pH, moisture content and viscosity were observed for carboxymethylation okra gum. Further extracted okra gum and carboxymethylation okra gum were characterized by Fourier transform infrared spectroscopy.

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Viscosity-molecular weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan

Cited by 459 publications

References 24 publications

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

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

Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Synthesis, Characterization and Optimization of Reaction Parameters for Sodium Salt of Partially Carboxymethylated Okra Gum

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