Results 161 to 170 of about 205,110 (205)
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Magnesium binding by gum arabic, locust bean gum, and arabinogalactan
Food Chemistry, 1997Abstract The ability of gum arabic (GA), locust bean gum (LBG), and arabinogalactan (ABO) to complex with magnesium was investigated. Uronic acid presence, total endogenous magnesium, free endogenous magnesium over a pH range 6–8, ability to complex added magnesium, and ability to bind endogenous magnesium after partial digestion were determined ...
M.E. Kunkel, A. Seo, T.A. Minten
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Pharmaceutical Applications of Locust Bean Gum
2019An inspiring array of various materials, provided by nature, have been finding very attractive applications in drug delivery as well as biomedical applications. locust bean gum (LBG) is obtained from the seeds of the Ceratonia siliqua and belongs to the polysaccharide group of galactomannans, which is made of mannose and galactose units, and hence ...
Md Saquib Hasnain +3 more
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Film-forming properties of guar gum, tara gum and locust bean gum
Food Hydrocolloids, 2020Abstract Galactomannan films have received great interests due to the sustainability, biodegradability and biocompatibility. Guar gum (GG), tara gum (TG) and locust bean gum (LBG), with a mannose/galactose (M/G) ratio of 2, 3 and 4, respectively, were systematically compared in their film-forming properties by characterizing the film-forming ...
Fei Liu +5 more
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Xanthan gum and locust bean gum substrate improves bovine embryo development
Reproduction in Domestic Animals, 2020AbstractOne of the major difference between the in vivo and in vitro embryonic environments is the stiffness of the culture substrate. Xanthan gum (XG) and locust bean gum (LBG) are natural materials that are safe, inexpensive and easy to handle. In this study, we investigated the effects of using a polysaccharide culture substrate made from 1% XG and ...
Shunsuke Hara +5 more
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Xanthan-locust bean gum interactions and gelation
Carbohydrate Polymers, 1993Abstract The gelation of xanthan-locust bean gum (LBG) mixtures has been investigated. It has been observed that, over the ionic strength range chosen, the melting temperatures of the gels ( T g ) remains constant, whereas the order-disorder transition temperature ( T m ) for xanthan alone increases with increasing ionic strength.
D.F. Zhan +3 more
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The influence of locust bean gum and dextran on the gelation of κ-carrageenan
Biopolymers, 1996The interaction of κ-carrageenan with locust bean gum and dextran has been studied by rheology, differential scanning calorimetry (DSC), and electron spin resonance spectroscopy (ESR). Rheological measurements show that the carrageenan gel characteristics are greatly enhanced in the presence of locust bean gum but not in the presence of dextran ...
P. A. Williams, M. J. Langdon
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Behavior of bovine serum albumin in the presence of locust bean gum
International Journal of Biological Macromolecules, 2018In the present work, we have studied the structure and thermal stability of bovine serum albumin (BSA)-locust bean gum (LBG) mixture. It was found from the spectral results that the presence of LBG resulted in slightly decreasing the α-helical content and the partly unfolding of the skeleton of BSA.
Hongmei, Zhang +4 more
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Carbohydrate Polymers, 1997
The rheological behaviour of xanthanguar gum systems has been investigated and compared to that of xanthanlocust bean gum mixtures using oscillatory shear and creep-recovery measurements. The total polysaccharide concentration was kept constant at 0.5% w/w, the xanthangalactomannan ratio ranged from 199 to 9010 and three ionic strengths were studied ...
Schorsch, C. +2 more
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The rheological behaviour of xanthanguar gum systems has been investigated and compared to that of xanthanlocust bean gum mixtures using oscillatory shear and creep-recovery measurements. The total polysaccharide concentration was kept constant at 0.5% w/w, the xanthangalactomannan ratio ranged from 199 to 9010 and three ionic strengths were studied ...
Schorsch, C. +2 more
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The effect of gamma irradiation on guar gum, locust bean gum, gum tragacanth and gum karaya
Food Hydrocolloids, 1993Changes in rheological properties, as measured by viscosity, of two galactomannans (guar gum and locust bean gum) and two acidic polysaccharides (gum tragacanth and gum karaya) were studied at a range of irradiation doses
Karen King, Richard Gray
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Phase transition of locust bean gum-, tara gum- and guar gum-water systems
Journal of Thermal Analysis and Calorimetry, 2002Phase transition behaviour of neutral galactomannans, i.e., locust bean gum (LBG), tara gum (Tara-G) and guar gum (GG)-water systems is investigated. In this study, water content {Wc=(gram of water)/(gram of dry sample)} of these systems was varied from 0.2 to 3.6 g g-1.
S. Naoi, T. Hatakeyama, H. Hatakeyama
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