Purification and partial physicochemical characteristics of protein free fenugreek gums

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2049-2053

  Youssef, M K ^a,b   Wang, Q ^a,b   Cui, S W ^b   Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Molecular weight; Protein free fenugreek gum; Rheological properties; Surface activity

Indexed keywords

TRIGONELLA FOENUM-GRAECUM;

EID: 67650974024     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.03.017     Document Type: Article

References (15)

1. Andrade C.T., Azero E.G., Luciano L., and Gonalves M.P. Solution properties of the galactomannans extracted from the seeds of Caesalpinia pulcherrima and Cassia javanica: comparison with locust bean gum. International Journal of Biological Macromolecules 26 (1999) 181-185
2. Basch E., Ulbricht C., Kuo G., Szapary P., and Smith M. Therapeutic applications of fenugreek. Alternative Medicine Review 8 (2003) 20-27
3. Brummer Y., Cui W., and Wang Q. Extraction, purification and physicochemical characterization of fenugreek gum. Food Hydrocolloids 17 (2003) 229-236
4. Cui S.W. Polysaccharide gums from agricultural products: Processing, structures and functionality (2001), Technomic Publishing Co., Lancaster, USA
5. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17 (2003) 25-39
6. Evans A.J., Hood R.L., Oakenfull D.G., and Sidhu G.S. Relationship between structure and function of dietary fiber: a comparative study of the effects of three galactomannans on cholesterol metabolism in the rat. British Journal of Nutrition 68 (1992) 217-229
7. Garti N., and Leser M.E. Emulsification properties of hydrocolloids. Polymers for Advanced Technologies 12 (2001) 123-135
8. Garti N., Madar Z., Aserin A., and Sternheim B. Fenugreek galactomannans as food emulsifiers. Food Science and Technology 30 (1997) 305-311
9. Garti N., and Reichman D. Surface properties and emulsification activity of galactomannans. Food Hydrocolloids 8 (1994) 155-173
10. Garti N. Hydrocolloids as emulsifying agents for oil-in-water emulsions. Journal of Dispersion Science and Technology 20 (1999) 327-355
11. Huang X., Kakuda Y., and Cui W. Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids 15 (2001) 533-542
12. Kaviarasan S., Vijayalakshmi K., and Anuradha C.V. Polyphenol-rich extract of fenugreek seeds protect erythrocytes from oxidative damage. Plant Foods for Human Nutrition 59 (2004) 143-147
13. Madar Z., and Shomer I. Polysaccharide composition of a gel fraction derived from fenugreek and its effect on starch digestion and bile acid absorption in rats. Journal of Agricultural and Food Chemistry 38 (1990) 1535-1539
14. 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
15. Westphal O., and Jann K. Bacterial lipopolysaccharides - extraction with phenol-water and further applications of the procedure. Methods in Carbohydrate Chemistry 5 (1965) 83-91