An investigation of four commercial galactomannans on their emulsion and rheological properties

Food Research International

Volumn 42, Issue 8, 2009, Pages 1141-1146

  Wu, Y ^a,c   Cui, W ^a   Eskin, N A M ^b   Goff, H D ^c  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Emulsion properties; Fenugreek gum; Galactomannans; Guar gum; Locust bean gum; M G ratio; Rheological properties; Tara gum

Indexed keywords

EMULSION PROPERTIES; FENUGREEK GUM; GALACTOMANNANS; GUAR GUM; LOCUST BEAN GUM; M/G RATIO; RHEOLOGICAL PROPERTIES; TARA GUM;

CURVE FITTING; EMULSIFICATION; EMULSIONS; MOLECULAR WEIGHT; VISCOSITY;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA; TRIGONELLA FOENUM-GRAECUM;

EID: 67650991838     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.05.015     Document Type: Article

References (28)

1. Cui S.W., Eskin M.A.N., Wu Y., and Ding S. Synergisms between yellow mustard mucilage and galactomannans and applications in food products - A mini review. Advances in Colloid and Interface Science 128-130 (2006) 249-256
2. Cross M.M. Rheology of non-Newtonian fluids: a new flow equation for pseudoplastic systems. Journal of Colloid Science 20 (1965) 417-437
3. Dea I.C.M., Clark A.H., and McCleary B.V. Effect of galactose-substitution-patterns on the interaction properties of galactomannans. Carbohydrate Research 147 (1986) 275-294
4. Dea I.C.M., and Morrison A. Chemistry and interactions of seed galactomannans. Advances in Carbohydrates Chemistry and Biochemistry 31 (1975) 241-312
5. Dea I.C.M., Morris E.R., Rees D.A., Welsh E.J., Barnes H.A., and Price J. Associations of like and unlike polysaccharides: Mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and related systems. Carbohydrate Research 57 (1977) 249-272
6. Dickinson E., and Galazka V.B. Emulsion stabilization by protein/polysaccharide complexes. In: Phillips G.O., Wedlock D.J., and Williams P.A. (Eds). Gums and stabilizers for the food industry Vol. 6 (1992), IRL Press, Oxford, UK 351-362
7. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17 (2003) 25-39
8. Doublier J.L., and Launay B. Rheology of galactomannan solutions: Comparative study of guar gum and locust bean gum. Journal of Texture Studies 12 (1981) 151-172
9. Gaisford S.E., Harding S.E., Mitchell J.R., and Bradley T.D. A comparison between the hot and cold water soluble fractions of two locust bean samples. Carbohydrate Polymers 6 (1986) 423-442
10. Garti N., Madar Z., Aserin A., and Sternheim B. Fenugreek galactomannans as food emulsifiers. Food Science and Technology 30 (1997) 305-311
11. Garti N., and Leser M.F. Emulsification properties of hydrocolloids. Polymers for Advanced Technologies 12 (2001) 123-135
12. Garti N., and Reichman D. Surface properties and emulsification activity of galactomannans. Food Hydrocolloids 8 (1994) 155-173
13. Gaonkar A.G. Surface and interfacial activities and emulsion characteristics of some food hydrocolloids. Food Hydrocolloids 5 (1991) 329-337
14. Huang X., Kakuda Y., and Cui W. Hydrocolloids in emulsions: Particle size distribution and interfacial activity. Food Hydrocolloids 15 (2001) 533-542
15. Izydorczyk M.S., Biliaderis C.G., and Bushuk W. Physical properties of water-soluble pentosans from different wheat varieties. Cereal Chemistry 68 (1991) 145-150
16. Kapoor V.P., Milas M., Taravel F.R., and Rinaudo M. Rheological properties of seed galactomannan from Cassia nodosa buch.-hem. Carbohydrate Polymers 25 7 (1994) 9-84
17. o master curves. Carbohydrate Polymers 34 4 (1997) 385-395
18. Mao C.-F., and Chen J.-C. Interchain association of locust bean gum in sucrose solutions: An interpretation based on thixotropic behaviour. Food Hydrocolloids 20 5 (2006) 730-739
19. McCleary B.V., Clark A.H., Dea I.C.M., and Rees D.A. The fine structures of carob and guar galactomannans. Carbohydrate Research 139 (1985) 237-260
20. Morris E.R., Cutler A.N., Ross-Murphy S.B., Rees D.A., and Price J. Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydrate Polymers 1 (1981) 5-21
21. Pollard M.A., and Fisher P. Partial aqueous solubility of low-galactose-content galactomannans - What is the quantitative basis?. Current Opinion in Colloid & Interface Science 11 (2006) 184-190
22. Richardson P.H., Clark A.H., Russell A.L., Aymard P., and Norton I.T. Galactomannan gelation: A thermal and rheological investigation analysed using the cascade model. Macromolecule 32 (1999) 1519-1527
23. 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
24. Sittikijyothin W., Torres D., and Gonςalves M.P. Modelling the rheological behaviour of galactomannan aqueous solutions. Carbohydrate Polymers 59 (2005) 339-350
25. Tavares C., Monteiro S.R., Moreno N., Lopes J.A., and Tavares S. Does the branching degree of galactomannans influence their effect on whey protein gelation?. Colloids and Surfaces A: Physicochemical and Engineering Aspects 270-271 1 (2005) 213-219
26. Wood P.J., Weisz J., and Blackwell B.A. Structural studies of (1-3) (1-4)-β-d glucans by 13C-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chemistry 71 (1994) 301-307
27. Youssef, M. K., Wang, Q., Cui, S. W., & Barbut, S. (2009). Purification and partial physicochemical characteristics of fenugreek gums. Food Hydrocolloids, doi:10.1016/jfoodhyd2009.03.017.
28. Zisenis M. Correlation of molecular orientation and shear viscosity of high molar mass polymers in dilute solution. European Polymer Journal 33 5 (1997) 773-780