Mesquite gum (Prosopis gum): Structure, properties & applications - A review.

Mesquite gum (Prosopis gum) is an exudate gum obtained from mesquite tree (Prosopis sp.). Main constituents of this gum are D-galactose & L-arabinose along with trace amount of D-mannose, D-glucuronate & D-xylose.

Exudate gums: chemistry, properties and food applications - a review.

Gums are complex carbohydrate molecules which have the ability to bind water and form gels at low concentration. These carbohydrates are often associated with proteins and minerals in their structure. Gums are of various types such as seed gums, exudate gums, microbial gums, mucilage gums, seaweeds gums, etc.

Partially hydrolyzed guar gum as a potential prebiotic source.

Guar galactomannan was enzymatically hydrolyzed to obtain partially hydrolyzed guar gum which can be utilized as prebiotic source. In present study, growth of probiotics (Lactic Acid Bacteria strains) were studied with glucose, partially hydrolyzed guar gum and native guar gum. All the six strains were galactose &/or mannose positive using the API CHl 50 test.

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables.

Effect of partially hydrolyzed guar gum (PHGG) level (1-5%), culture level (1.5-3.5%) and incubation time (4-8 h) on texture profile of yogurt was studied using response surface methodology.

Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.

Partially hydrolyzed guar gum was prepared using enzymatic hydrolysis of native guar gum that can be utilized as soluble fiber source. The effect of partially hydrolyzed guar gum (PHGG) on pasting, thermo-mechanical and rheological properties of wheat flour was investigated using rapid visco-analyzer, Mixolab and Microdoughlab. Wheat flour was replaced with 1-5g PHGG per 100g of wheat flour on weight basis.

Structural, thermal and rheological characterization of modified Dalbergia sissoo gum--A medicinal gum.

Dalbergia sissoo gum was purified by ethanol precipitation. The purified gum was modified and hydrolyzed. Gum was modified by performing polyacrylamide grafting and carboxymethylation methods.

Optimization of enzymatic hydrolysis of guar gum using response surface methodology.

Guar gum is a polysaccharide obtained from guar seed endosperm portion. Enzymatically hydrolyzed guar gum is low in viscosity and has several health benefits as dietary fiber. In this study, response surface methodology was used to determine the optimum conditions for hydrolysis that give minimum viscosity of guar gum.

Effect of flour particle size and damaged starch on the quality of cookies.

Two wheat varieties 'C 306' and 'WH 542' were milled to obtain flour fractions of different particle sizes. Various physicochemical parameters such as wet and dry gluten, falling number, solvent retention capacity (SRC), alkaline water retention capacity (AWRC) and damaged starch content of the flour fractions were analyzed. The damaged starch values ranged from 5.

Biochemical and functional properties of wheat gliadins: a review.

Gliadins account for 40-50% of the total storage proteins of wheat and are classified into four subcategories, α-, β-, γ-, and ω-gliadins. They have also been classified as ω5-, ω1, 2-, α/β-, and γ-gliadins on the basis of their primary structure and molecular weight. Cysteine residues of gliadins mainly form intramolecular disulfide bonds, although α-gliadins with odd numbers of cysteine residues have also been reported.

Guar gum: processing, properties and food applications-A Review.

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.

Locust bean gum: processing, properties and food applications--a review.

Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob tree i.e. Ceratonia siliqua.

Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review.

In last few decades, indigestible carbohydrates as dietary fiber have attracted interest of food scientists and technologists due to its several physiological benefits. Dietary fibers are generally of two types based on their solubility, i.e.

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.

In the present study, micro-structural, thermal and rheological changes in the gluten network upon addition of gliadins at 5% and 10% levels were investigated using scanning electron microscopy (SEM), thermo gravimetric analysis (TGA), differential scanning calorimetry (DSC) and dynamic rheometry. The addition of gliadins decreased the peak dough height inferring decrease in dough strength. The dough stability also decreased from 3.

Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum.

Depolymerization of guar gum using enzymatic hydrolysis was performed to obtain depolymerized guar gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of guar gum significantly affected the physicochemical and rheological characteristics of guar gum. The depolymerized guar gum showed a significant increase in crystallinity index from 3.

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum.

Guar gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50°C temperature. Hydrolyzed guar gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry.