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guar gum

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https://www.readbyqxmd.com/read/28802843/co-concentration-effect-of-silane-with-natural-extract-on-biodegradable-polymeric-films-for-food-packaging
#1
Anbreen Bashir, Sehrish Jabeen, Nafisa Gull, Atif Islam, Misbah Sultan, Abdul Ghaffar, Shahzad Maqsood Khan, Sadia Sagar Iqbal, Tahir Jamil
Novel biodegradable films were prepared by blending guar gum, chitosan and poly (vinyl alcohol) having mint (ME) and grapefruit peel (GE) extracts and crosslinked with nontoxic tetraethoxysilane (TEOS). The co-concentration effect of TEOS with natural extracts on the films was studied. FTIR analysis confirmed the presence of incorporated components and the developed interactions among the polymer chains. The surface morphology of the films by SEM showed the hydrophilic character due to porous network structure...
August 9, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28801094/effect-of-gamma-irradiation-on-the-physicochemical-and-structural-properties-of-plant-seed-gums
#2
Afshan Mumtaz Hamdani, Idrees Ahmed Wani, Naseer Ahmad Bhat
The objective of the study was to evaluate the effect of irradiation (0-5 kGy) on the physicochemical properties of two seed gums (guar and locust bean gum). The Hunter color parameters changed upon irradiation, namely "L" value decreased, whereas "a" and "b" values, i.e. redness and yellowness, increased. Irradiation reduced the final viscosity of gums at neutral and acidic pH. Increase in irradiation dose (0-5 kGy) increased the water absorption in the range of 11.75-14.61g/g and 20.04-23.99g/g in guar gum and locust bean gum, respectively...
August 8, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28773203/zinc-sorption-studies-on-pectin-based-biosorbents
#3
Agata Jakóbik-Kolon, Krzysztof Mitko, Joanna Bok-Badura
The previously-obtained and characterized hybrid pectin-based beads containing agar-agar and guar gum, as well as sole pectin beads (P, for comparison) were examined for zinc ions sorption and desorption properties. The sorption kinetics and equilibrium in the studied system was described by two kinetic models (pseudo-first- and pseudo-second-order) and two isotherms (Langmuir and Freundlich), respectively. The desorption kinetics and equilibrium was also investigated by applying various inorganic acids (nitric, hydrochloric, and sulfuric acid) of various concentrations...
July 22, 2017: Materials
https://www.readbyqxmd.com/read/28756198/high-level-expression-of-%C3%AE-mannanase-rmman5a-in-pichia-pastoris-for-partially-hydrolyzed-guar-gum-production
#4
Yan-Xiao Li, Ping Yi, Nan-Nan Wang, Jun Liu, Xue-Qiang Liu, Qiao-Juan Yan, Zheng-Qiang Jiang
Partially hydrolyzed guar gum (PHGG), an important supplemental dietary fiber, has been used as food ingredient in many industries. In this study, a novel β-mannanase gene (RmMan5A) from Rhizomucor miehei was successfully expressed in Pichia pastoris and subjected for PHGG production. Enzyme activity of fermentation supernatant reached 85,200UmL(-1) after 168h high cell density fermentation. The purified RmMan5A exhibited the highest enzyme activity at pH 7.0 and 65°C. RmMan5A was then employed for guar gum hydrolysis and PHGG obtained demonstrated a weight-average molecular weight (Mw) of 2...
July 26, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28749661/determination-of-the-degree-of-substitution-of-cationic-guar-gum-by-headspace-based-gas-chromatography-during-its-synthesis
#5
Xiaofang Wan, Congbao Guo, Jiarui Feng, Teng Yu, Xin-Sheng Chai, Guangxue Chen, Wei-Qi Xie
This study reports on a headspace-based gas chromatography (HS-GC) technique for determining the degree of substitution (DS) of cationic guar gum during the synthesis process. The method is based on the determination of 2,3-epoxypropyltrimethylammonium chloride in the process medium. After a modest pretreatment procedure, the sample was added to a headspace vial containing bicarbonate solution for measurement of evolved CO2 by HS-GC. The results showed that the method had a good precision (relative standard deviation of <3...
August 16, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28733671/short-chain-fatty-acids-and-inulin-but-not-guar-gum-prevent-diet-induced-obesity-and-insulin-resistance-through-differential-mechanisms-in-mice
#6
Karolin Weitkunat, Christin Stuhlmann, Anna Postel, Sandra Rumberger, Maria Fankhänel, Anni Woting, Klaus Jürgen Petzke, Sabrina Gohlke, Tim J Schulz, Michael Blaut, Susanne Klaus, Sara Schumann
The role of dietary fibre and short-chain fatty acids (SCFA) in obesity development is controversially discussed. Here, we investigated how various types of dietary fibre and different SCFA ratios affect metabolic syndrome-related disorders. Male mice (B6) were fed high-fat diets supplemented with dietary fibres (either cellulose, inulin or guar gum) or different Ac:Pr ratios (high acetate (HAc) or propionate (HPr)) for 30 weeks. Body-fat gain and insulin resistance were greatly reduced by inulin, but not by guar gum, and completely prevented by SCFA supplementation...
July 21, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28732875/specific-ion-effects-in-polysaccharide-dispersions
#7
Duccio Tatini, Filippo Sarri, Piefrancesco Maltoni, Moira Ambrosi, Emiliano Carretti, Barry W Ninham, Pierandrea Lo Nostro
The specific effects induced by some strong electrolytes or neutral co-solutes on aqueous mixtures of guar gum (GG), sodium alginate (SA) and sodium hyaluronate (SH) were studied through rheology and DSC experiments. The results are discussed in terms of changes in the polymer conformation, structure of the network and hydration properties. This study is also aimed at controlling the viscosity of the aqueous mixtures for application in green formulations to be used as fracturing fluids for shale gas extraction plants...
October 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28631811/the-effects-of-fat-structures-and-ice-cream-mix-viscosity-on-physical-and-sensory-properties-of-ice-cream
#8
Julia Amador, Rich Hartel, Scott Rankin
The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28630702/evaluation-of-an-in-vitro-fibre-fermentation-method-using-feline-faecal-inocula-repeatability-and-reproducibility
#9
Guido Bosch, Lisa Heesen, Karine de Melo Santos, Wilbert F Pellikaan, John W Cone, Wouter H Hendriks
To gain knowledge on the precision of an in vitro method for characterisation of the fermentability of dietary fibres, this study aimed to evaluate the repeatability and reproducibility of such a method. Substrates used were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from five cats with three replicates for each substrate-cat combination. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) were determined after incubation...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/28630701/evaluation-of-an-in-vitro-fibre-fermentation-method-using-feline-faecal-inocula-inter-individual-variation
#10
Guido Bosch, Lisa Heesen, Karine de Melo Santos, John W Cone, Wilbert F Pellikaan, Wouter H Hendriks
The present study aimed to evaluate the inter-individual variability in fermentation of standard fibrous substrates by faecal inocula from ten healthy adult female cats. Substrates were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from each cat. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) after incubation. Out of ten cats, nine produced faeces on the days of inoculum preparation...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/28627390/classification-of-hydrocolloids-based-on-in-vitro-starch-digestibility-and-rheological-properties-of-segoami-gel
#11
Da Sol Jung, In Young Bae, Im Kyung Oh, Sang-Ik Han, Sung-Joon Lee, Hyeon Gyu Lee
The influence of hydrocolloids on in vitro starch digestibility and rheological properties of Segoami (a new rice variety fortified with amylose and dietary fiber) gel was investigated in terms of type (sodium alginate, arabic gum, guar gum, locust bean gum, and xanthan gum) and addition levels (0.3-0.7% for rice flour weight) of hydrocolloids. In addition, the behavior of hydrocolloids was analyzed by principal component analysis (PCA) based on both properties of various Segoami-hydrocolloids gels. The first and second principle components (PC) explained 80...
June 13, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28624078/effect-of-added-ingredients-on-water-status-and-physico-chemical-properties-of-tomato-sauce
#12
Agoura Diantom, Elena Curti, Eleonora Carini, Elena Vittadini
Different ingredients (guar, xanthan, carboxy methyl cellulose, locust bean gums, potato fiber, milk, potato and soy proteins) were added to tomato sauce to investigate their effect on its physico-chemical properties. The products were characterized in terms of colour, rheological properties (Bostwick consistency, flow behavior and consistency coefficient), water status (water activity, moisture content) and molecular mobility by (1)H Nuclear Magnetic Resonance (NMR). Water activity was significantly decreased only by the addition of potato fiber...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28608892/instant-polysaccharide-based-emulsions-impact-of-microstructure-on-lipolysis
#13
Amelia Torcello-Gómez, Timothy J Foster
The development of emulsion-based products through optimisation of ingredients, reduction in energy-input during manufacture, while fulfilling healthy attributes, are major objectives within the food industry. Instant emulsions can meet these features, but comprehensive studies are necessary to investigate the effect of the initial formulation on the final microstructure and, in turn, on the in vitro lipolysis, comprising the double aim of this work. The instant emulsion is formed within 1.5-3 min after pouring the aqueous phase into the oil phase which contains a mixture of emulsifier (Tween 20), swelling particles (Sephadex) and thickeners (hydroxypropylmethylcellulose, HPMC, and guar gum, GG) under mild shearing (180 rpm)...
June 13, 2017: Food & Function
https://www.readbyqxmd.com/read/28608623/guar-gum-fiber-increases-suppressor-of-cytokine-signaling-1-expression-via-toll-like-receptor-2-and-dectin-1-pathways-regulating-inflammatory-response-in-small-intestinal-epithelial-cells
#14
Tran Van Hung, Takuya Suzuki
SCOPE: Direct regulation of intestinal inflammation by intact dietary fibers is still unclear. Here, the anti-inflammatory regulation by intact guar gum (GG) was investigated using mice and human intestinal Caco-2 cells. METHODS AND RESULTS: Administration of dextran sodium sulfate (DSS) increased myeloperoxidase activity and CXC motif chemokine ligand2 (an IL-8 homologue) expression in the small intestines of mice, while supplemental GG reduced these increases...
June 13, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28606842/physical-and-mechanical-properties-of-a-new-edible-film-made-of-pea-starch-and-guar-gum-as-affected-by-glycols-sugars-and-polyols
#15
Bahareh Saberi, Suwimol Chockchaisawasdee, John B Golding, Christopher J Scarlett, Costas E Stathopoulos
The influence of different plasticizers (glycols, sugars and polyols) on the moisture sorption, mechanical, physical, optical, and microstructure characteristics of pea starch-guar gum (PSGG) film was studied. All plasticizers formed homogeneous, transparent, and smooth films, while PEG-400 did not produce film with suitable characteristics. Fourier transform infrared (FTIR) spectroscopy results indicated some interaction between plasticizers and the polymers. Scanning electron microscopy (SEM) observations of the films presented surfaces without cracks, breaks, or openings which were indicator of the miscibility and compatibility of employed plasticizers with PSGG films...
June 9, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28586481/dietary-fiber-and-digestive-health-in-children
#16
Renee Korczak, Alison Kamil, Lisa Fleige, Sharon M Donovan, Joanne L Slavin
Digestive health is an expanding area in nutrition research due to the interest in how food components such as fiber affect gastrointestinal tolerance, stool form, defecation frequency, transit time, and gut microbial composition and metabolic activity. In children, however, digestive health studies that intervene with dietary fiber are limited due to legal and ethical concerns. To better understand if fiber improves digestive health in children, a literature review was conducted to answer the following research question: What are the effect(s) of fiber-containing foods and/or supplements on digestive health outcomes in children? A search of the PubMed database identified a total of 12 studies that fit the inclusion criteria established for this review...
April 1, 2017: Nutrition Reviews
https://www.readbyqxmd.com/read/28574306/impact-of-mannanase-producing-bacillus-spp-on-the-accuracy-of-the-3m-petrifilm-aerobic-count-method
#17
Guoping Feng, Amanda Hew, Ramesh Manoharan, Siva Subramanian
Consistent deviations of the 3M Petrifilm aerobic counts (AC) from the standard pour plate aerobic plate count (APC) were observed with dehydrated onion and garlic products. A large study was designed to determine the relationship of these two methods and the root cause for the deviations. A total of 3,800 dehydrated onion and garlic samples were analyzed by both the Petrifilm AC and the standard pour plate APC method. Large spreader-like liquefied areas were observed on numerous Petrifilm plates. These liquefied areas made enumeration inaccurate...
June 2, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28573730/development-of-a-simple-and-objective-evaluation-method-for-thickened-liquids-using-funnels
#18
Emi Watanabe, Yoshie Yamagata, Miho Kogirima, Ken-Ichi Miyamoto, Jun Kayashita
Some patients with dysphagia are prone to aspiration of low-viscosity liquids. Thickened liquids are often used in attempts to prevent aspiration. The patients should be given thickened liquids with suitable thickness, and the thickness should be constant at all time. While rotational and cone-and-plate viscometers are used for the evaluation of thickened liquids, they are high-precision and expensive equipment. To control the thickness of liquids, a simple and objective evaluation method is thus necessary...
June 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28573729/development-of-protein-dietary-fiber-and-micronutrient-enriched-extruded-corn-snacks
#19
Faiz-Ul-Hassan Shah, Mian Kamran Sharif, Masood Sadiq Butt, Muhammad Shahid
The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0...
June 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28550604/microencapsulation-of-%C3%AE-carotene-based-on-casein-guar-gum-blend-using-zeta-potential-yield-stress-phenomenon-an-approach-to-enhance-photo-stability-and-retention-of-functionality
#20
Deepika Thakur, Ashay Jain, Gargi Ghoshal, U S Shivhare, O P Katare
β-Carotene, abundant majorly in carrot, pink guava yams, spinach, kale, sweet potato, and palm oil, is an important nutrient for human health due to its scavenging action upon reactive free radicals wherever produced in the body. Inclusion of liposoluble β-carotene in foods and food ingredients is a challenging aspect due to its labile nature and low absorption from natural sources. This fact has led to the application of encapsulation of β-carotene to improve stability and bioavailability. The present work was aimed to fabricate microcapsules (MCs) of β-carotene oily dispersion using the complex coacervation technique with casein (CA) and guar gum (GG) blend...
May 26, 2017: AAPS PharmSciTech
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