Locust bean gum: Processing, properties and food applications—A review

Barak, Sheweta; Mudgil, Deepak

doi:10.1016/j.ijbiomac.2014.02.017

Cited by 316 publications

(152 citation statements)

References 42 publications

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“…Another explanation for these differences in rheological behavior (elastic or viscous) at different LBG concentrations (0.25-5% and 0.5-1%) could be the structural arrangement and intramolecular interactions of the LBG (Dionisio & Grenha, 2012) accompanied by starch -gum intermolecular interaction and a possible phase separation (Kim and Yoo, 2011). Although, the magnitude of pressure and the concentration of LBG were the main parameters considered in this study, other factors including type and source of the starch, its swelling behavior, its modification/manufacturing history, amylose content, amylose to amylopectin ratio, water-starch-gum interactions, pressure holding time may also influence the rheological properties of the starch -hydrocolloid systems (Ahmed et al, 2014;Barak and Mudgil, 2014;Qiu et al, 2015;Stute, Klingler, Boguslawski, Eshtiaghi, & Knorr, 1996). Further investigations of inter-and intra-molecular starch -gum interactions at other HP processing conditions and other concentrations of gum may be useful to fully explore the effect of these parameters on the viscoelastic behavior.…”

Section: Dynamic Rheological Properties Of Starch-gum Mixtures After mentioning

confidence: 98%

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

Hussain

Vatankhah

Singh

et al. 2016

Carbohydrate Polymers

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Section: Dynamic Rheological Properties Of Starch-gum Mixtures After mentioning

confidence: 98%

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

Hussain

Vatankhah

Singh

et al. 2016

Carbohydrate Polymers

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“…The molecular size and structure of galactomannans are of great importance, as they greatly affect the functional properties of CBG [46,47]. Functional properties of LBG such as solubility, rheology, viscosity, hydration rate, synergistic gel formation and water adsorption have been studied [48]. …”

Section: Functional Chemical Components Of Carob Fruitmentioning

confidence: 99%

Functional Components of Carob Fruit: Linking the Chemical and Biological Space

Goulas

Stylos

Chatziathanasiadou

et al. 2016

IJMS

130

135

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The contribution of natural products to the drug-discovery pipeline has been remarkable since they have served as a rich source for drug development and discovery. Natural products have adapted, during the course of evolution, optimum chemical scaffolds against a wide variety of diseases, including cancer and diabetes. Advances in high-throughput screening assays, assisted by the continuous development on the instrumentation’s capabilities and omics, have resulted in charting a large chemical and biological space of drug-like compounds, originating from natural sources. Herein, we attempt to integrate the information on the chemical composition and the associated biological impact of carob fruit in regards to human health. The beneficial and health-promoting effects of carob along with the clinical trials and the drug formulations derived from carob’s natural components are presented in this review.

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“…The addition of locust bean gum has a major impact on gastric emptying by delaying the emptying rate [49].…”

Section: Galactomannans As Dietary Fibersmentioning

confidence: 99%

Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling

Borries-Medrano¹,

Jaime-Fonseca²,

Aguilar-Méndez³

2017

Solubility of Polysaccharides

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Starch properties during processing are major determinants of starch employment for food development. The gelatinization, pasting, and retrogradation of starch can be modified by the addition of galactomannans, which can improve rheological, textural, and nutritional properties. Rheology is an important key to obtain information about thermal transitions of starch and controlling characteristics required in food applications and to enhance understanding of the effect of starch-galactomannans systems and starch properties. This chapter provides information on starch transitions under heating and after cooling, including a definition of the process, molecular mechanisms, and rheological methods and its modification using starch-galactomannans mixtures and explains interactions throughout several investigations. The chapter also discusses how the rheological properties can affect the rate of the enzyme digestibility of starch on in vitro measurements and presents the starch-galactomannan systems as an alternative that can be used in structured foods as functional ingredients.Keywords: starch, galactomannans, rheology, structured food IntroductionStarch is one of the most extensively used and studied biopolymers because of its low cost, accessibility, and ability to provide a wide range of functional properties to food systems. Time-effective structural changes (gel formation processes, retrogradation, and syneresis) © 2017 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.hamper the control of rheological behavior. The retrogradation of starch refers to the process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures [1]. The aggregation and recrystallization of starch molecules are important processes to manage, because these factors contribute to the control of textural properties of starch-based products.Since native starch pastes and gels often exhibit low resistance to processing conditions, the native starches are replaced by chemically modified starches in food products or mixed with other hydrocolloids. It is well known in the food industry that nonstarch hydrocolloids have many functions, such as improving texture and moisture retention, extending the shelf life of the product, and controlling rheological properties [2,3]. The control of the rheological properties of starch is significant in order to regulate product processes and to optimize its applicability in food products. Researchers have studied the effect of hydrocolloids on the rheological properties of starches and found that viscosity, the retrogradation of starch dispersions, and syneresis of starch gels are influenced by the addition of hydrocolloids [4][5][6].Galactomannans are widely used in the industry due to their function...

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Locust bean gum: Processing, properties and food applications—A review

Cited by 316 publications

References 42 publications

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

Functional Components of Carob Fruit: Linking the Chemical and Biological Space

Starch-Galactomannans Mixtures: Rheological and Viscosity Behavior in Aqueous Systems for Food Modeling

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