RHEOLOGICAL, PASTING, THERMAL AND GEL PERMEATION CHROMATOGRAPHIC CHARACTERISTICS OF GUAR GUM ACID HYDROLYSATES

被引：0
|
作者：
Dangi, Nidhi [1 ]
Baljeet
Yadav, S. [1 ]
Ritika
Yadav, B. [1 ]
机构：
[1] Maharshi Dayanand Univ, Dept Food Technol, Rohtak, Haryana, India
来源：
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2022年 / 14卷 / 03期
关键词：
Guar gum; Acid hydrolysates; Molar mass; Rheological properties; Thermal properties; MOLECULAR-WEIGHT; GALACTOMANNANS; SEEDS; SHEAR;
D O I：
10.34302/crpjfst/2022.14.3.6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Guar gum was partially hydrolyzed with HCl for 30 (GGH(30)) and 60 (GGH(60)) min to obtain its acid hydrolysates. Guar gum and its acid hydrolysates were studied for hydration, pasting, rheological and thermal properties. Acid hydrolysis significantly lowered the intrinsic viscosity and molar mass of the hydrolysates. The steady shear properties of guar gum and its hydrolysate (GGH(30)) studied at 25 degrees C revealed a shear thinning behavior while GGH(60) displayed a nearly Newtonian behavior. Dynamic measurements revealed a typical biopolymer viscoelastic gel behavior for NGG and GGH(30). The FT-IR study indicated no structural changes in the hydrolysates as no additional functional groups were added in the molecular structure after acid hydrolysis of the intact guar gum. The differential scanning calorimetry results displayed lowered thermal stability of the hydrolysates relative to its native counterpart. The present study suggested that partial hydrolysates could be used suitably in different food products as a soluble dietary ingredient.
引用
收藏
页码：70 / 85
页数：16
相关论文
共 50 条
  • [21] Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics
    Anne Dartois
    Jaspreet Singh
    Lovedeep Kaur
    Harjinder Singh
    Food Biophysics, 2010, 5 : 149 - 160
  • [22] Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix
    Alam, Masud
    Malakar, Santanu
    Pant, Kirty
    Dar, B. N.
    Nanda, Vikas
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2023,
  • [23] Ozonation of corn starch in the presence of guar gum: Rheological, thermal and antioxidant properties
    Özaslan, Zeynep Tuğba
    İbanoğlu, Şenol
    Food Hydrocolloids, 2022, 124
  • [24] Ozonation of corn starch in the presence of guar gum: Rheological, thermal and antioxidant properties
    Ozaslan, Zeynep Tugba
    Ibanoglu, Senol
    FOOD HYDROCOLLOIDS, 2022, 124
  • [25] Influence of Guar Gum on the In Vitro Starch Digestibility-Rheological and Microstructural Characteristics
    Dartois, Anne
    Singh, Jaspreet
    Kaur, Lovedeep
    Singh, Harjinder
    FOOD BIOPHYSICS, 2010, 5 (03) : 149 - 160
  • [26] Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and Rheological Properties
    Hussain, Shahzad
    CZECH JOURNAL OF FOOD SCIENCES, 2015, 33 (06) : 556 - 563
  • [27] Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese
    Nuno M. Oliveira
    Fernando Q. Dourado
    António M. Peres
    Marta V. Silva
    João M. Maia
    José. A. Teixeira
    Food and Bioprocess Technology, 2011, 4 : 1414 - 1421
  • [28] Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese
    Oliveira, Nuno M.
    Dourado, Fernando Q.
    Peres, Antonio M.
    Silva, Marta V.
    Maia, Joao M.
    Teixeira, Jose A.
    FOOD AND BIOPROCESS TECHNOLOGY, 2011, 4 (08) : 1414 - 1421
  • [29] Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels
    Pan, Wentao
    Qi, Xin
    Shen, Mingyue
    Chen, Yi
    Yu, Qiang
    Huang, Zhibing
    Xie, Jianhua
    FOOD CHEMISTRY, 2024, 447
  • [30] In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics
    Bordoloi, Achinta
    Singh, Jaspreet
    Kaur, Lovedeep
    FOOD CHEMISTRY, 2012, 133 (04) : 1206 - 1213
12345