Hydration characteristics of guar gum samples and their fractions

Food Hydrocolloids

Volumn 21, Issue 4, 2007, Pages 630-637

  Parvathy, Kattera S ^a   Susheelamma, Nuggehalli S ^a   Tharanathan, Rudrapatnam N ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Fractions; Guar gum; Hydration; Particle size; Viscosity

Indexed keywords

HYDRATION; PARTICLE SIZE ANALYSIS; SCANNING ELECTRON MICROSCOPY; VISCOSITY; WEIBULL DISTRIBUTION;

COMPOSITION CHARACTERISTICS; FRACTION; GUAR GUMS; HYDRATION CHARACTERISTICS; LOGARITHMIC MODELS; PARTICLES SIZES; PARTICLES-SIZE DISTRIBUTIONS; ROTATIONAL DATA; ROTATIONAL VISCOMETER; WEIBULL MODELS;

PARTICLE SIZE;

CYAMOPSIS TETRAGONOLOBA;

EID: 33846263062     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.07.006     Document Type: Article

References (17)

1. AOAC Standards. (1975). 12th ed., section 31-012, Washington DC, USA.
2. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 (1976) 248-254
3. Ellis P.R., Rayment P., and Wang Q. A physico-chemical perspective of plant polysaccharides in relation to glucose absorption, insulin secretion and the entero-insular axis. Proceedings of Nutrition Society 55 (1996) 881-883
4. Goycoolea F.M., Morris E.R., and Gidley M.J. Viscosity of galactomannans at alkaline and neutral pH: Evidence of hyper entanglement in solution. Carbohydrate Polymers 27 (1995) 69-71
5. Hunter R.S. The measurement of appearance (1975), Academic Press, London pp. 103-110
6. Kar-Mun To, Mitchell J.R., Hill S.E., Bardon L.A., and Matthews P. Measurement of hydration of polysaccharides. Food Hydrocolloids 8 (1994) 243-249
7. Kravtchenko T.P., Renoir J., Parker A., and Brigand G. A novel method for determining the dissolution kinetics of food hydrocolloid powders. Food Hydrocolloids 13 (1999) 219-225
8. o master curves. Carbohydrate Polymers 34 (1997) 385-395
9. Miller G.L. Use of dinitrosalicylic acid reagent for the determination of reducing sugar. Analytical Chemistry 31 (1959) 426-428
10. Ranganna S. Handbook of analysis of quality control for fruits and vegetable products. 2nd ed (1977), Tata McGraw-Hill Publishing Co. Ltd., New Delhi
11. Rao P., and Pattabiraman T.N. Reevaluation of the phenol-sulphuric acid reaction for the estimation of hexoses and pentoses. Analytical Biochemistry 181 (1989) 18-22
12. Robinson G., Ross Murphy S.B., and Morris E.R. Viscosity-molecular weight relationships, intrinsic chain flexibility and dynamic solution properties of guar galactomannan. Carbohydrate Research 107 (1982) 17-32
13. Sierakowaski M.R., and Milas M. Specific modifications of galactomannans. Carbohydrate Polymers 42 (2000) 51-57
14. Vijayendran B.R., and Bone T. Absolute molecular weight and molecular weight distribution of guar by size exclusion chromatography. Carbohydrate Polymers 4 (1984) 299-313
15. Wang Q., Ellis P.R., and Ross Murphy S.B. Dissolution kinetics of guar gum powders. 1. Methods for commercial polydisperse samples. Carbohydrate Polymers 49 (2002) 131-137
16. Wang Q., Ellis P.R., and Ross Murphy S.B. Dissolution kinetics of guar gum powders-II. Effects of concentration and molecular weight. Carbohydrate Polymers 53 (2003) 75-83
17. Yu Cheng, Brown K.M., and Prud'homme R.K. Preparation and characterization of molecular weight fractions of guar galactomannan using acid and enzymatic hydrolysis. Biological Macromolecules 31 (2002) 29-35