A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

Food Research International

Volumn 46, Issue 1, 2012, Pages 387-398

  Mirhosseini, Hamed ^a   Amid, Bahareh Tabatabaee ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Emulsifying agent; Foaming agent; Plant gum exudates; Polysaccharides; Seed gum; Thickening agent

Indexed keywords

CHEMICAL COMPOSITIONS; COMPLEX CARBOHYDRATES; DIETARY FIBERS; EMULSIFYING AGENTS; FOAMING AGENT; FUNCTIONAL PROPERTIES; GUM EXUDATE; NATURAL SOURCES; PHYSICAL CHARACTERISTICS; SEED GUM;

DRUG DELIVERY; EMULSIFICATION; MOLECULAR STRUCTURE; POLYMERS; POLYSACCHARIDES;

SEED;

EID: 84857654635     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.11.017     Document Type: Review

References (132)

1. Achi O.K., Okolo N.I. The chemical composition and some physical properties of a water-soluble gum from Prosopis africana seeds. International Journal of Food Science and Technology 2004, 39:431-436.
2. Amin A.M., Ahmad Sh.A., Yin Yin Y., Yahaya N., Ibrahim N. Extraction, purification and characterization of durian seed gum. Food Hydrocolloids 2007, 21:273-279.
3. Amin A.M., Arshad R. Proximate composition and pasting properties of durian (Durio zibethinus) seed flour. International Journal of Postharvest Technology and Innovation 2009, 1:367-375.
4. Amiza M.A., Aziz Y., Ong B.C., Wong V.L., Pang A.M. Chief: cheap high fibre flour from local fruit seed. Expo science, technology and innovation 2004, PWTC, Kuala Lumpur, (August 27-29).
5. Anderson D.M.V., Andon S.A. Water-soluble food gums and their role in product development. Cereal Foods World 1998, 53:844-850.
6. Anderson D.M.W., Farquhar J.G.K. Gum exudates from the genus Prosopis. International Tree Crops Journal 1982, 2:15-24.
7. Anderson D.M.W., McNab C.G.A., Anderson C.G., Braown P.M., Pringuer M.A. Gum exudates from genus Sterculia (gum karaya). International Tree Crops Journal 1982, 2:147-154.
8. Anderson D.M.W., Weiping W. The characterization of proteinaceous Prosopis (mesquite) gums which are not permitted food additives. Food Hydrocolloids 1989, 3:235-242.
9. Anjaneyalu Y.V., Channe Gowda D. Structural studies of an acidic polysaccharide from Ocimum basilicum seeds. Carbohydrate Research 1979, 75:251-256.
10. Anonymous The wealth of India, raw materials 1976, vol. X:114-122. Publication and Information Directorate, CSIR, New Delhi, India.
11. Azero E.G., Andrade C.T. Testing procedures for galactomannan purification. Polymer Testing 2002, 21:551-556.
12. Azero E.G., Lopes L.L., Andrade C.T. Extraction and solution properties of the galactomannan from the seeds of Cassia javanica. Polymer Bulletin 1997, 39:621-625.
13. Batlle I., Tous J. Properties. Agronomy: Processing. Carob tree, Ceratonia siliqua L. 1997, 24-29. (61-62. Rome. Italy).
14. Baveja S.K., Rao K.V.R., Arora J. Chemical investigations of some galactomannan gums as matrix tablets for sustained drug delivery. Indian Journal of Chemistry 1991, 30B:133-137.
15. Booncherm P., Siriphanich J. Postharvest physiology of durian pulp and husk. Kasetsart Journal 1991, 25:119-125.
16. Bourriot S., Garnier C., Doublier J.L. Phase separation, rheology and microstructure of micellar casein-guar mixtures. Food Hydrocolloids 1999, 13:43-49.
17. Brown M.J. Durio - A bibliographic review. International Plant Genetic Resources Institute (IPGRI) 1997, (Retrieved 2008-11-20).
18. Brummer Y., Cui W., Wang Q. Extraction, purification and physicochemical characterization of fenugreek gum. Food Hydrocolloids 2003, 17:229-236.
19. Budavari S. The merck index: An encyclopedia of chemical, drugs, and biologicals 1996, 5511. Merck & Co Inc., Whitehouse Station, NJ.
20. Burkart A. Las leguminosas argentinas silvestres y cultivadas 1952, ACME Agency SRL, Buenos Aires, Argentina.
21. Chang Y.H., Cui S.W., Roberts K.T., Ng P.K.W., Wang Q. Evaluation of extrusion-modified fenugreek gum. Food Hydrocolloids 2011, 25:1296-1301.
22. Chaubey M., Kapoor P.V. Structure of galactomannan from the seeds of Cassia angustifolia Vahl. Carbohydrate Research 2001, 332:439-444.
23. Che Man Y.B., Irwandi J., Yusof S., Jinap S., Sugisawa H. Effect of dryers and drying condition on characteristics and acceptability of durian leather. Journal of Food Processing and Preservation 1997, 21:425-441.
24. Chen J., Cao P., Song H. Purification and properties of polysaccharide PPIII from Sterculia lychnophora Hance. China Journal of Chinese Materia Medica 1996, 21:39-41.
25. Chen H.H., Xu S.Y., Wang Z. Gelation properties of flaxseed gum. Journal of Food Engineering 2006, 77:295-303.
26. Chin L., Ali Z., Lazan H. Cell wall modifications, degrading enzymes and softening of carambola fruit during ripening. Journal of Experimental Botany 1999, 50:767-775.
27. Churms S.C., Merrifield E.H., Stephen A.M. Smith degradation of gum exudates from some Prosopis species. Carbohydrate Research 1981, 90:261-267.
28. Cruz Alcedo, G. E. (1999). Production and characterisation of Prosopis seed galactomannan, PhD Thesis, Swiss Federation Institute of Technology, Zurich.
29. Cruz G., Del Re B., Amado R. Contribucion al estudio de la composicion qunnica de los frutos maduros del algarrobo. Abstracts of III Jornadas Peruanas de Fitoqufmica 1987, 122. Soc. Qufmica del Peru, Lima.
30. Cui S.W. Structural analysis of polysaccharides. Food carbohydrates: Chemistry, physical properties and applications 2005, CRC Press, Boca Raton, FL. 1 edition. S.W. Cui (Ed.).
31. Cui W., Kenaschuk K., Mazza G. Influence of genotype on chemical composition and rheological properties of flaxseed gums. Food Hydrocolloids 1996, 10:221-227.
32. Cui W., Mazza G. Physicochemical characteristics of flaxseed gum. Food Research International 1996, 29:397-402.
33. Cunningham D.C., Walsh K.B. Galactomannan content and composition in Cassia brewsteri seed. Australia Journal of Experimental Agriculture 2002, 42(8):1081-1086.
34. Da Silva J.A.L., Gonçalves M.P. Studies on a purification method for locust bean gum by precipitation with isopropanol. Food Hydrocolloids 1990, 4:277-287.
35. Daas Piet J.H., Schols Henk A., De Jongh Harmen H.J. On the galactosyl distribution of commercial galactomannans. Carbohydrate Research 2000, 329(3):609-619.
36. Dakia P.A., Blecker C., Roberta C., Watheleta B., Paquota M. Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment. Food Hydrocolloids 2008, 22:807-818.
37. Dale J.L., Gibbs A.J., Behncken G.M. Cassia yellow blotch virus: A new bromovirus from an Australian native legume, Cassia pleurocarpa. Journal of General Virology 1984, 65:281-284.
38. Davidson R.L. Handbook of water-soluble gums and resins 1980, 10-1. McGraw-Hill, New York, (23-1).
39. Dea I.C.M., Morrison A. Chemistry and interactions of seed galactomannans. Advances in Carbohydrate Chemistry and Bio-Chemistry 1975, 31:241-242.
40. Dodin S., Cunnane S.C., Mâsse B., Lemay A., Jacques H., Asselin G., et al. Flaxseed on cardiovascular disease markers in healthy menopausal women: A randomized, double-blind, placebo-controlled trial. Nutrition 2008, 24:23-30.
41. El-Siddig K.E., Gunasena H.P.M., Prasad B.A., Pushpakumara D.K.N.G., Ramana K.V.R., Vijayanand P., et al. Tamarind, Tamarindus indica 2006, Southampton Centre for Underutilised Crops, Southampton.
42. Estévez A.M., Saenz C., Hurtado M.L., Escobar B., Espinoza S., Suarez C. Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum. Journal of the Science of Food and Agriculture 2004, 84(12):1487-1492.
43. Fedeniuk R.W., Biliaderis C.G. Composition and physicochemical properties of linseed (Linum usitatissimum L.) mucilage. Journal of Agricultural and Food Chemistry 1994, 42:240-247.
44. Fox L.E. Seed gums. Thickening and gelling agents for food 1992, 153-170. Chapman & Hall, Glasgow, UK. A. Imeson (Ed.).
45. Freitas R.A., Martin S., Santos G.L., Valenga F., Buckeridge M.S., Reicher F., et al. Physico-chemical properties of seed xyloglucans from different sources. Carbohydrate Polymers 2005, 60:507-514.
46. Gainsford S.E., Harding S.E., Mitchell J.R., Bradley T.D. A comparison between the hot and cold water-soluble fractions of two locust bean gum samples. Carbohydrate Polymers 1986, 6:423-442.
47. Galla N.R., Dubasi G.R. Chemical and functional characterization of gum karaya (Sterculia urens L.) seed meal. Food Hydrocolloids 2010, 24:479-485.
48. Gerard T. Tamarind gum in hand book of water soluble gums and resins 1980, 12:1-23. USA McGraw-Hill book co. R.L. Davidson (Ed.).
49. Glicksman M. A series of monographs: Gum technology in the food industry 1969, Academic Press, Inc., London.
50. Gonçalves M.P., Torres D., Andrade C.T., Azero E.G., Lefebvre J. Rheological study of the effect of Cassia javanica galactomannans on the heat-set gelation of a whey protein isolate at pH 7. Food Hydrocolloids 2004, 18:181-189.
51. Goyal P., Kumar V., Sharma P. Carboxymethylation of tamarind kernel powder. Carbohydrate Polymers 2007, 69:251-255.
52. Goycoolea F.M., Calderón de la Barca A.M., Balderrama J.R., Valenzuela J.R. Immunological and functional properties of exudate gum from northwestern Mexican mesquite (Prosopis spp.) in comparison with gum Arabic. International Journal of Biological Macromolecules 1997, 21:29-36.
53. Goycoolea F.M., Milas M., Rinaudo M. Associative phenomena in galactomannan-deacylated xanthan system. Journal of Biological Macromolecules 2001, 29:181-192.
54. Gupta V., Puri R., Gupta S., Jain S., Rao G.K. Tamarind kernel gum: An upcoming natural polysaccharide. Systematic Reviews in Pharmacy 2010, 1:50-54.
55. Hall C., Tulbek M.C., Xu Y. Flaxseed. Advances in Food and Nutrition Research 2006, 51:1-97.
56. Hannan J.M.A., Ali L., Rokeya B., Khaleque J., Akhter M., Flatt P.R., et al. Soluble dietary fibre fraction of Trigonella foenum-graecum (fenugreek) seed improves glucose homeostasis in animal models of type 1 and type 2 diabetes by delaying carbohydrate digestion and absorption, and enhancing insulin action. British Journal of Nutrition 2007, 97:514-521.
57. Huang X., Kakuda Y., Cui W. Hydrocolloid in emulsions: Particle size distribution and interfacial activity. Food Hydrocolloids 2001, 15:533-542.
58. Hydrocolloids Cosmetics http://www.96147.com/us/hydrocolloids%20cosmetics.html.
59. Ibańez M.C., Ferrero C. Extraction and characterization of the hydrocolloid from Prosopis flexuosa DC seeds. Food Research International 2003, 36:455-460.
60. Ibrahim N.A., Abo-Shosha M.H., Allam E.A., El-Zairy E.M. New thickening agents based on tamarind seed gum and karaya gum polysaccharides. Carbohydrate Polymers 2010, 81:402-408.
61. Işikli N.D., Karababa E. Rheological characterization of fenugreek paste (çemen). Journal of Food Engineering 2005, 69:185-190.
62. Javanmardi J., Stushnoff C., Locke E., Vivanco J.M. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry 2003, 83:547-550.
63. Jones, D. A., & Jordan, W. A. (1978). Purification of tamarind gum, US patent, 4074043.
64. Kapoor V.P., Pandey K., Khanna M., Dwiredi A.K., Singh S. Pharmaceutical applications of the galactomannan from the seeds of Cassia javanica Linn. Trends in Carbohydrate Chemistry 1999, 5:61-69.
65. Kawamura, Y. (2008). Carob bean gum chemical and technical assessment (CTA). Carob bean gum (CTA), PhD thesis, for the 69th JECFA pp 1(6).
66. Kirtikar K.R., Basu B.D. Indian medicinal plants 1935, vol. II:1492. Lalit Mohan Basu, Allahabad, India. Second edition.
67. Koocheki A., Kadkhodaee R., Mortazavi S.A., Shahidi F., Taherian A.R. Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound. Food Hydrocolloids 2009, 23:2416-2424.
68. Kumar C.S., Bhattacharya S. Tamarind seed: Properties, processing and utilization. Critical Reviews in Food Science and Nutrition 2008, 48:1-20.
69. Laaman T.R. Hydrocolloids: Fifteen practical tips. Hydrocolloids in food processing 2011, Blackwell Publishing Ltd. and Institute of Food Technologists.
70. Lazaridou A., Biliaderis C.G., Izydorczyk M.S. Structural characterization and rheological properties of locust bean galactomannans: A comparison of samples from different carob tree populations. Journal of the Science of Food and Agriculture 2000, 81:68-75.
71. Lim T.K. Durian dseases and disorders 1990, Tropical Press, SDN. BHD, Kuala Lumpur.
72. Mahungu S.M., Meyland I. Cassia gum, chemical and technical assessment (CTA) 2008, 1-9. http://www.fao.org/ag/agn/agns/jecfa/cta/71/Cassia%20gumCTAJECFA71Final.
73. Maier H., Anderson M., Karl C., Magnuson K., Whistler R.L. Guar, locust bean, Tara and fenugreek gums. Industrial gums, polysaccharides and their derivates 1993, 205-215. Academic Press, San Diego. R.L. Whistler, J.N. BeMiller (Eds.).
74. Mansour E.H., El-Adawy T.A. Nutritional potential and functional properties of heat treated and germinated fenugreek seeds. Lebensmittel-Wissenschaft und Technologie 1994, 27:568-573.
75. Manzi A.E., Mazzini M.N., Cerezo A.S. The galactomannan system from the endosperm of the seed of Gleditsia triacanthos. Carbohydrate Research 1984, 125:127-143.
76. Mathews S., Singhal R.S., Kulkarni P.R. Ocimum basilicum: A new non-conventional source of fibre. Food Chemistry 1993, 47:399-401.
77. Mazur W. Phytoestrogen content in foods. Phytoestrogens 1998, 729-742. Bailliere Tindall, London. H. Adlercreutz (Ed.).
78. Mazza G., Biliaderis C.G. Functional properties of flaxseed mucilage. Journal of Food Science 1989, 54:1302-1305.
79. McClements D.J. Food emulsions: Principles, practice and techniques 2005, CRC Press, Boca Raton. 2nd Ed.
80. Meier H., Reid J.S.G. Reserve polysaccharides other than starch in higher plants. Encyclopaedia of Plant Physiology 1982, vol. 13A:418-471. Springer Verlag, Berlin. F.A. Loewus, W. Tanner (Eds.).
81. Mirhosseini H., Tan C.P. Discrimination of orange beverage emulsions with different formulations using multivariate analysis. Journal of the Science of Food and Agriculture 2010, 90:1308-1316.
82. Mirhosseini H., Tan C.P. Effect of various hydrocolloids on physicochemical characteristics of orange beverage emulsion. Journal of Food Agriculture and Environment 2010, 8:308-313.
83. Mirhosseini H., Tan C.P., Naghshineh M. Influence of pectin and CMC content on physicochemical properties of orange beverage emulsion. Journal of Food Agriculture and Environment 2010, 8:134-139.
84. Morris V.J. Gelation of polysaccharides. Functional properties of food macromolecules 1998, 143-226. Aspen Publishers, Inc., Gaithesburg, MD. S.E. Hill, D.A. Ledward, J.R. Mitchell (Eds.).
85. Munday D.L., Cox P.J. Compressed xanthan and karaya gum matrices: Hydration, erosion and drug release mechanisms. International Journal of Pharmaceutics 2000, 1-2:179-192.
86. Naghibi F., Mosaddegh M., Motamed S.M., Ghorbani A. Labiatae family in folk medicine in Iran: From ethnobotany to pharmacology. Iranian Journal of Pharmaceutical Research 2005, 2:63-79.
87. Neukom H. Carob bean gum: Properties and applications. Proceedings of the II international carob symposium 1988, 551-555. Valencia, Spain. P. Fito, A. Mulet (Eds.).
88. Nishinari K., Zhang H., Ikeda S. Hydrocolloid gels of polysaccharides and proteins. Current Opinion in Colloid and Interface Science 2000, 5:195-201.
89. Palanuvej C., Hokputsa S., Tunsaringkarn T., Ruangrungsi N. In vitro glucose entrapment and alpha-glucosidase inhibition of mucilaginous substances from selected Thai medicinal plants. Scientia Pharmaceutica 2009, 77:837-849.
90. Patel T.R., Morris G.A., Ebringerova A., Vodenicarova M., Velabny V., Ortega A., et al. Global conformation analysis of irradiated xyloglucans. Carbohydrate Polymers 2008, 74:845-851.
91. Paton A., Harley M.R., Harley M.M. The genus Ocimum. Basil 1999, 1-38. Harwood Academic Publishers, The Netherlands. R. Hiltumen, Y. Holm (Eds.).
92. Pauly M., Freis O., Pauly G. Galactomannan and xyloglucan: Bioactive polysaccharides. Cosmetics Toiletries 1999, 114:65-78.
93. Pazur J.H. Carbohydrate analysis a practical approach 1986, vol. 3:55-95. Oxford Press, London. M.F. Chaplin, J.F. Kennedy (Eds.).
94. Polhill R.M. Classification of the Leguminosae. Phytochemical dictionary of the leguminosae (Vol. 1.) plants and their constituents 1994, 16-35. Chapman and Hall, London. F.A. Bisby, J. Buckingham, J.N. Harborn (Eds.).
95. Rana V., Rai P., Tiwary A.K., Singh R.S., Kennedy J.F., Knill C.J. Modified gums: Approaches and applications in drug delivery. Carbohydrate Polymers 2011, 83:1031-1047.
96. Razavi S.M.A., Mortazavi S.A., Matia-merino L., Hosseini-Parvar S.H., Motamedzadegan A., Khanipour E. Optimisation study of gum extraction from basil seeds. International Journal of Food Science and Technology 2009, 44:1755-1762.
97. Reid J.S.G., Edwards M.E. Galactomannans and other cell wall storage polysaccharides in seeds. Food polysaccharides 1995, 155-186. Marcel Dekker, Inc., New York. A.M. Stephen (Ed.).
98. Richarsdon P.H., Willmer J., Foster T.J. Dilute properties of guar and locust bean gum in sucrose solutions. Food Hydrocolloids 1998, 12:339-348.
99. Robinson G., Ross-Murphy S.B., Morris E.R. Viscosity-molecular weight relationship, intrinsic chain flexibility and dynamic solution properties of guar galactomannan. Carbohydrate Research 1982, 107:17-32.
100. Saldanaha C.J., Nicolson D.H. Flora of Hassan District, Karnataka, India 1976, American Publishing Company, New Delhi, India, p. 124.
101. Samil K.M. A comparative study on the compositions of crude and refined locust bean gum: In relation to rheological properties. Carbohydrate Polymers 2007, 70:68-76.
102. Sauvaire Y., Ribes G., Baccou J.K., Loubatieres-Mariani M. Implication of steroid saponins and sapogenins in the hypocholesterolemic effect of fenugreek. Lipids 1991, 26:191-197.
103. Simon J.E., Morales M.R., Phippen W.B., Vieira R.F., Hao Z. Basil: A source of aroma compounds and a popular culinary and ornamental herb. Perspectives on new crops and new uses 1999, 499-505. ASHS Press, Alexandria, VA. J. Janick (Ed.).
104. Singh V., Mishra U.C., Khare G.C., Gupta P.C. A neutral seed gum from Abutilon indicum. Carbohydrate Polymers 1997, 33:203-205.
105. Singh V., Sethi R., Tiwari A. Structure elucidation and properties of a non-ionic galactomannan derived from the Cassia pleurocarpa seeds. International Journal of Biological Macromolecules 2009, 44:9-13.
106. Singh V., Singh S.K., Maurya S. Microwave induced poly (acrylic acid) modification of Cassia javanica seed gum for efficient Hg(II) removal from solution. Chemical Engineering Journal 2010, 160:129-137.
107. Singh V., Srivastava A., Tiwari A. Structural elucidation, modification and characterization of seed gum from Cassia javahikai seeds: A non-traditional source of industrial gums. International Journal of Biological Macromolecules 2009, 45:293-297.
108. Somboonpanyakul P., Wang Q., Cui W., Barbut S., Jantawat P. Malva nut gum. (Part I): Extraction and physicochemical characterization. Carbohydrate Polymers 2006, 64:247-253.
109. Srichamroen A., Chavasit V. Rheological properties of extracted malva nut gum (Scaphium scaphigerum) in different conditions of solvent. Food Hydrocolloids 2011, 25:444-450.
110. Srinivasan K. Fenugreek (Trigonella foenum-graecum): A review of health beneficial physiological effects. Food Reviews International 2006, 22:203-224.
111. Stephen A.M., Churns S.C. Introduction. Food polysaccharides and their application 1995, 1-18. Marcel Dekker, New York. A.M. Stephen (Ed.).
112. Tabatabaee Amid B., Mirhosseini H. Optimization of aqueous extraction of gum from Durian (Durio zibethinus) seed: a potential, low cost source of hydrocolloid. Food Chemistry 2011, 132:1258-1268.
113. Taylor W.G., Zaman M.S., Mir Z., Mir P.S., Acharya S.N., Mears G.J., et al. Analysis of steroidal sapogenins from amber fenugreek (Trigonella foenum-graecum) by capillary gas chromatography and combined gas chromatogrphy/mass spectrometry. Journal of Agriculture and Food Chemistry 1997, 45:753-759.
114. Tharanathan R.N., Anjaneyalu Y.V. Structure of the acid-stable core-polysaccharide derived from the seed mucilage of Ocimum basilicum. Australian Journal of Chemistry 1975, 28:1345-1350.
115. The Wealth of India Raw materials 1952, vol. III:140-142. Council of Scientific and Industrial Research, New Delhi, India.
116. Undersander D.J., Putnam D.H., Kaminski A.R., Kelling K.A., Doll J.D., Oplinger E.S., et al. Guar. Alternative field crops manual Available from. http://www.hort.purdue.edu/newcrop/afcm/guar.html.
117. Üner M., Altinkurt T. Evaluation of honey locust (Gleditsia triacanthos Linn.) gum as sustaining material in tablet dosage forms. IL FARMACO 2004, 59:567-573.
118. US Food and Drug Administration A food labeling guide-Appendix C: Health claims 1994, United States Food and Drug Administration, Rockville, MD.
119. USDA National Nutrient Database. U.S. Department of Agriculture. Retrieved (2008), 11-20.
120. Vernon-Carter E.J., Sherman P. Rheological properties and applications of mesquite tree (Prosopis juliflora) gum. L Rheological properties of aqueous mesquite gum solutions. Journal of Texture Studies 1980, 11:339-349.
121. Vernon-Carter E.J., Beristain C.I., Pedroza-Islas R. Mesquite gum (Prosopis gum). Novel macromolecules in food systems 2000, Elsevier Science B.V, (All rights reserved). G. Doxastakis, V. Kiosseoglou (Eds.).
122. Vinod V.T.P., Sashidhar R.B., Sarma V.U.M., Satyanarayana Raju S. Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens). Food Chemistry 2010, 123:57-62.
123. Wade A., Weller P. Handbook of pharmaceutical excipients. 2nd ed. 1994, 215-216. The Pharmaceutical Press, London. G. Gum (Ed.).
124. Wang R.F., Yang X.W., Ma C.M., Shang M.Y., Liang J.Y., Wang X. Alkaloids from the seeds of Sterculia lychnophora (Pangdahai). Phytochemistry 2003, 63:475-478.
125. Warrand J., Michaud P., Picton L., Muller G., Courtois B., Ralainirina R., et al. Structural investigations of the neutral polysaccharide of Linum usitatissimum L. seeds mucilage. International Journal of Biological Macromolecules 2005, 35:121-125.
126. Wielinga W.C. Production and applications of seed gums. Gums and stabilisers for the food industry 5 1990, 383-403. IRL Press, Oxford. G.O. Phillips, P.A. Williams, D.J. Wedlock (Eds.).
127. Whistler R.L. Industrial gums 1973, vol. 2:5-10. Academic, Press, New York. R.L. Whistler, J.N. Bemiller (Eds.).
128. Williams P.A., Phillips G.O. Introduction to food hydrocolloids. Handbook of hydrocolloids 2000, 1-19. CRC Press, New York, NY. G.O. Phillips, P.A. Williams (Eds.).
129. Yamada T., Itoh A., Kanzaki M., Yamakura T., Suzuki E., Ashton P.S. Local and geographical distributions for a tropical tree genus, Scaphium (Sterculiaceae) in the Far East. Plant Ecology 2000, 148:23-28.
130. Youssef M.K., Wang Q., Cui S.W., Barbut S. Purification and partial physicochemical characteristics of protein free fenugreek gums. Food Hydrocolloids 2009, 23:2049-2053.
131. Zhang M., Cui S.W., Cheung P.C.K., Wang Q. Antitumor polysaccharides from mushrooms: A review on their isolation process, structural characteristics and antitumor activity. Trends in Food Science and Technology 2007, 18(1):4-19.
132. Zhang J., Xu S., Zhang S., Du Z. Preparation and characterization of Tamarind gum/sodium alginate composite gel beads. Iranian Polymer Journal 2008, 17(12):899-906.