The composition of the proteinaceous polysaccharides exuded by astragalus microcephalus, A. Gummifer and A. Kurdicus—The sources of turkish gum tragacanth

Anderson, D.M.W.; Bridgeman, M.M.E.

doi:10.1016/s0031-9422(00)83031-9

Cited by 89 publications

(45 citation statements)

References 16 publications

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“…The species type, geographical location, separation system and pH influence the apparent relative amounts of the two fractions. A small amount of hydroxyproline-rich protein is also present, with 3-4% w/w found in samples of gum tragacanth from Astragalus microcephalus, the main species of commercial importance in Turkey (Anderson and Bridgeman, 1985), and 0.5-3.4% found in samples of Iranian material (Anderson and Bridgeman, 1988). This protein may playa part in the emulsification properties of gum tragacanth.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…The first fraction is a water-swellable material, tragacanthic acid, more commonly called bassorin, while the second is a water-soluble arabinogalactan, tragacanthin. The bassorin fraction was generally thought to constitute 60-70% of gum tragacanth (Stauffer, 1980) but more recent analysis of exudate produced commercially in Turkey (Anderson and Bridgeman, 1985) and from four Astragalus species grown in California (Anderson and Grant, 1989) indicates that the bassorin fraction can constitute 10-70% of the gum. The species type, geographical location, separation system and pH influence the apparent relative amounts of the two fractions.…”

Section: Chemical Compositionmentioning

confidence: 99%

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Exudate gums

Wareing¹

1997

Thickening and Gelling Agents for Food

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Section: Chemical Compositionmentioning

confidence: 99%

Section: Chemical Compositionmentioning

confidence: 99%

Exudate gums

Wareing¹

1997

Thickening and Gelling Agents for Food

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“…Gum tragacanth (GT), a highly acid-resistant hydrocolloid, has been accepted since 1961 as GRAS at the level of 0.2-1.3 % (Anderson and Bridgeman 1985) and it has anti-tumour properties and can stimulate the immune response too. It is pourable and has a creamy mouth feel and good flavor-release properties (Weiping and Branwell 2000) and very long shelf life (Levy and Schwarz 1958).…”

Section: Introductionmentioning

confidence: 99%

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

Sharma

Talukder

et al. 2013

J Food Sci Technol

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Use of extenders in meat products is not only health promoting but can also increase the economic worth of the products. Extension of the meat product is generally associated with poor binding and texture. Thus, the present study was envisaged to solve this problem by the incorporation of gum tragacanth (GT) as bind enhancing agent, used at three different levels viz., 0.1, 0.15 and 0.2 % in a pre standardized formulation of extended restructured mutton chops (ERMC), by replacing the lean meat. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P >0.05) in any of the physicochemical property parameters of product incorporated with different levels of GT except fat percent and shear force value. Mean scores for binding, texture and overall acceptability of ERMC incorporated with 0.1 % GT recorded significantly higher value (P <0.05) than control and other treatment products. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of GT was adjudged as 0.1 %. Hardness and adhesiveness values were significantly higher (P <0.05) in product with 0.1 % GT level. The product with optimum level of GT was also assessed for water activity (a w ) and microbiological characteristics. It was found that treatment as well as control products were quite acceptable up to 15th day of storage period without any marked differences in sensory quality.

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“…Hydrocolloids are some of the most well-known polysaccharides, having complex structures with glycosidic bonding. Most gums are heterogeneous polysaccharides with complicated structures and extremely high molecular masses [69][70][71]. The simplest interactions of hydrocolloids are (as the name suggest) with water and it is this interaction that is key to their use in foodstuffs.…”

Section: Tree Gums -An Overviewmentioning

confidence: 99%

Green Synthesis: Nanoparticles and Nanofibres Based on Tree Gums for Environmental Applications

Padil

Černík

2016

Ecological Chemistry and Engineering S

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Abstract:The recent advances and potential applications of nanoparticles and nanofibres for energy, water, food, biotechnology, the environment, and medicine have immensely conversed. The present review describes a 'green' method for the synthesis and stabilization of nanoparticles and 'green electrospinning' both using tree gums (arabic, tragacanth, karaya and kondagogu). Furthermore, this review focuses on the impending applications of both gum stabilized nanoparticles and functionalized membranes in remediation of toxic metals, radioactive effluents, and the adsorptive removal of nanoparticulates from aqueous environments as well as from industrial effluents. Besides, the antibacterial properties of gum derivatives, gum stabilized nanoparticles, and functionalized electrospun nanofibrous membranes will also be highlighted. The functionalities of nanofibrous membranes that can be enhanced by various plasma treatments (oxygen and methane, respectively) will also be emphasized.

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The composition of the proteinaceous polysaccharides exuded by astragalus microcephalus, A. Gummifer and A. Kurdicus—The sources of turkish gum tragacanth

Cited by 89 publications

References 16 publications

Exudate gums

Exudate gums

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

Green Synthesis: Nanoparticles and Nanofibres Based on Tree Gums for Environmental Applications

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