Phosphorylation of psyllium seed polysaccharide and its characterization

Rao, Monica R. P.; Warrier, Deepa U.; Gaikwad, Snehal R.; Shevate, Prachi M.

doi:10.1016/j.ijbiomac.2015.12.043

Cited by 56 publications

(30 citation statements)

References 18 publications

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“…Increased temperature results in weaker binding interactions between mucilage molecules and hence the enlargement in mucilage chains that allows higher entrapment of water molecules. Moreover, the increment in swelling index with the increase of pH can be explained from the electrostatic repulsion by functional groups that can cause a higher volume available for retention of water molecules (Rao et al, 2016). Swelling index values are similar with those reported at room temperature for mucilages extracted from seven Italian flax cultivars with values of SI from 8.0 to 21.0 g/g (Kaewmanee et al, 2014), psyllium seed polysaccharide with SI values from 4.0 to 19.0 g/g increasing with increasing pH from 1.1 to 7.0 at 37 C (Rao et al, 2016).…”

Section: Swelling Index (Si)mentioning

confidence: 99%

Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

Alpizar-Reyes

Carrillo-Navas

Gallardo‐Rivera

et al. 2017

Journal of Food Engineering

122

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Section: Swelling Index (Si)mentioning

confidence: 99%

Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

Alpizar-Reyes

Carrillo-Navas

Gallardo‐Rivera

et al. 2017

Journal of Food Engineering

122

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“…Psyllium seed ( Plantago ovate Forsk ) is an annual plant grown in many moderate climate areas of the world, particularly India and Iran (Ahmadi et al, ), and is considered a source of natural biopolymers. The main functional properties of psyllium are derived from the polysaccharides in its husk: 74.65% xylose, 22.6% arabinose and some other sugars (Rao et al, ). Psyllium husk has many benefits in medicine (for example, it is used to treat constipation, colon cancer, diarrhea, high cholesterol, and diabetes), pharmaceutics (such as serving as a carrier and bioactive polysaccharide), and food manufacture (such as serving as a thickener, stabilizer, and gel‐forming ingredient) (Ahmadi et al, ; Rao et al, ; Thakur & Thakur, ).…”

Section: Introductionmentioning

confidence: 99%

“…The main functional properties of psyllium are derived from the polysaccharides in its husk: 74.65% xylose, 22.6% arabinose and some other sugars (Rao et al, ). Psyllium husk has many benefits in medicine (for example, it is used to treat constipation, colon cancer, diarrhea, high cholesterol, and diabetes), pharmaceutics (such as serving as a carrier and bioactive polysaccharide), and food manufacture (such as serving as a thickener, stabilizer, and gel‐forming ingredient) (Ahmadi et al, ; Rao et al, ; Thakur & Thakur, ). It can also be used as a hydrogel in food manufacture due to its high water‐binding capacity and intense viscosity.…”

Section: Introductionmentioning

confidence: 99%

The physicochemical and structural properties of psyllium gum/modified starch composite edible film

Askari

Sadeghi

Mohammadi

et al. 2018

J Food Process Preserv

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The current study investigated the physicochemical and structural properties of different ratios of psyllium gum (PG) and modified starch (MS) (100:0, 50:50, 75:25, 0:100) composite films. The results indicated that the moisture content, water solubility, water vapor permeability (WVP), and tensile strength (TS) of films decreased with increasing proportions of PG. However, the films’ elongation at break (EB) increased with gum content >50%. Cross‐sectional scanning electron microscopy (SEM) of composite films showed homogeneity, integrity, and a smooth structure. The results of differential scanning calorimetry (DSC) indicated a reduction of thermal stability with increasing proportions of PG. The films’ Fourier transform infrared spectroscopy (FTIR) spectra indicated miscibility and good interactions between MS and PG. These findings were in agreement with the results of physicochemical, mechanical, morphological, and thermal analyses. The PG/MS composite films with improved properties have potential for use in food packaging. Practical applications The film forming is a technique that polymer(s) combine with together and may be created cross‐linked between them. The combination of polymers for film forming was used for reinforcement and stability the films networks. In this study, the composite edible films of psyllium gum/modified starch made and the physicochemical, mechanical, and structural properties of films was measured.

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“…The swelling capacity increased from 7.642% to 21.196% when pH was increased at 25°C (Alpizar‐Reyes et al, ). Therefore, it is believed that the increase of pH increases the swelling capacity while increasing the electron repulsion by the functional groups which cause higher volume to maintain water molecules (Rao, Warrier, Gaikwad, & Shevate, ). Therefore, it is considered that BSM can be more active with pH increase (7.72–7.91) as the addition amount increases when physical properties such as moistness, which is a characteristic of milk protein gel.…”

Section: Resultsmentioning

confidence: 99%

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Song

Kim

2019

J Food Process Preserv

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This study investigated the properties of low‐fat milk protein gels using basil seed mucilage (BSM). Gel strength was significantly increased as 69.39–238.01 g/cm2 in BSM groups. Strain showed high in T3, T4, and T5 as 0.89–1.0%. L‐value tended to be significantly decreased with the amount of BSM increased. pH was the lowest in C0 as 7.32. Brix tended to be increased significantly compared to that of C0, and T5 was the highest as 22.63%. For syneresis, T5 was 0.49% and had the lowest syneresis for the complete storage period among all the samples. As a result, BSM is considered to be able to improve the quality of low‐fat milk protein gels with its high gel strength and low strain effects. Practical applications Basil seed mucilage is popular in Asia regions on dessert such as beverage for diet. Specially, it gives feeling of fullness and is widely used in diet foods. Therefore, we applied to reduce calories of milk protein gel with low‐fat milk and polysaccharide such as basil seed mucilage for better textural properties. The application of basil seed mucilage helped improving the rheological properties and showed the decrease of syneresis with high gel strength. It is expected that basil seed mucilage will provide benefits to dietary effect with human health and as new materials for the food industry.

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Phosphorylation of psyllium seed polysaccharide and its characterization

Cited by 56 publications

References 18 publications

Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

The physicochemical and structural properties of psyllium gum/modified starch composite edible film

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

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