Results 151 to 160 of about 8,155 (208)
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Food Hydrocolloids, 2018
Starch-galactomannan mixtures were elaborated by extrusion using a general factorial statistic design with three variables: galactomannan type (guar gum, tara gum and locust bean gum) at 10% (w/w), citric acid concentration (0‒2.5% w/w) and storage time ...
E. von Borries-Medrano +3 more
semanticscholar +1 more source
Starch-galactomannan mixtures were elaborated by extrusion using a general factorial statistic design with three variables: galactomannan type (guar gum, tara gum and locust bean gum) at 10% (w/w), citric acid concentration (0‒2.5% w/w) and storage time ...
E. von Borries-Medrano +3 more
semanticscholar +1 more source
On the galactosyl distribution of commercial galactomannans
Carbohydrate Research, 2000A simple method was developed that enabled the enzymatic determination of the galactose distribution in galactomannans. endo-Mannanase of Aspergillus niger was used to degrade the galactomannan polymers and the degradation products were determined with high-performance anion-exchange chromatography.
Daas, P.J.H. +2 more
openaire +2 more sources
2015
Abstract Galactomannans are the most abundant constituents of coffee beans. Generically, the structure of these polysaccharides consists of a linear backbone of β-(1→4)-linked d -mannose residues, some of them substituted at O -6 by single residues of α- d -galactose.
Ana S.P. Moreira +3 more
openaire +1 more source
Abstract Galactomannans are the most abundant constituents of coffee beans. Generically, the structure of these polysaccharides consists of a linear backbone of β-(1→4)-linked d -mannose residues, some of them substituted at O -6 by single residues of α- d -galactose.
Ana S.P. Moreira +3 more
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Rheological characterization of fenugreek gum and comparison with other galactomannans.
International Journal of Biological Macromolecules, 2018Fenugreek gum (FG), guar gum (GG), and locust bean gum (LBG) dispersions were studied for their flow behaviour, intrinsic viscosity, viscoelasticity and the effect of environmental stress on their physicochemical properties.
P. Gadkari +4 more
semanticscholar +1 more source
Characterization of galactomannans by capillary electrophoresis
Food Additives and Contaminants, 2000Capillary electrophoresis (CE) was utilized in the characterization of various galactomannans. Standards of gums were extracted with 50% CH3CN to remove the residual proteins from the gum matrix. Separation buffers were optimized with respect to pH, buffer concentration and presence of sodium dodecyl sulphate, yielding protein profiles from which the ...
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Specific modifications of galactomannans
Carbohydrate Polymers, 2000A sample of galactomannan extracted from the seeds of Leucaema leucocephala is modified on a specific position using the reactant 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO). This method allows oxidation at the C-6 position of galactose and free mannose (not connected to a side group).
Sierakowski, M.R. +3 more
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Galactomannans as a sieving matrix in capillary electrophoresis
Electrophoresis, 2001Purification of galactomannans including guaran, tara gum, and locust bean gum is described as well as their use as a sieving matrix in DNA sequencing by capillary electrophoresis (CE). Three methods of galactomannan purification were developed and tested using guaran.
V, Dolník, W A, Gurske, A, Padua
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Kinetics of Enzymatic Depolymerization of Guar Galactomannan
Biomacromolecules, 2006A new mathematical model based on Michaelis Menten (MM) kinetics is developed to predict the changes in molecular weight distribution (MWD) during the enzymatic depolymerization of guar galactomannan. The model accounts for the effect of branching by considering the guar molecule as a substrate having three types of bonds with different MM kinetic ...
Shamsheer, Mahammad +3 more
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Biochemistry of Plant Galactomannans
1978Publisher Summary Plant galactomannans are reserve polysaccharides composed of linear chains of (1→4)-linked β-D-mannopyranosyl residues having single stubs of α-D-galactopyranosyl groups joined by (1→6)-linkages along the chain. These polysaccharides are widely used in industry especially in food, pharmaceuticals, cosmetics, paper products, paints ...
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