Improving physical stability of pea protein-based emulsions near the isoelectric point via polysaccharide complexation
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Keywords:
Pectin
Pea protein
Guar gum
Locust bean gum
Synergistic effects between polysaccharides such as locust bean gum, xanthan gum, guar gum, carrageenan, related to their thickening properties are widely known and used in food industry. (Da Silva and Rao, 1992). These effects are modified due to the existence of salts and other food additives, i. e. cellulose derivatives, in the final products (Therkelsen, 1992).
Locust bean gum
Guar gum
Thickening agent
Carrageenan
Natural gum
Food additive
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Beta (β)-mannanases, hydrolyzed 1,4-β-D mannosidic bonds in mannan, galactomannan, glucomannan, and galactoglucomannans, can be used to reduce the viscosity of foods for gum modification. Locust bean gum (LBG) and guar gum (GG) have a wide range of use from food to textile as a thickening agent. In this study, the effect of β-mannanase on the viscosity of the LBG and GG was investigated. The rheological analysis showed that the flow behavior of LBG and GG changed from pseudoplastic to Newtonian after hydrolysis. The highest viscosities of non-hydrolyzed LBG (%1) and GG (%1) were 1,864.30 and 1,883.80 mPa/s, and the lowest values were 1.60 mPa/s for hydrolyzed LBG (0.5 g/L) and 2.90 mPa/s for GG (0.5 g/L), respectively. A significant decrease in viscosity was observed on the gums with the use of β-mannanase. Results showed that the β-mannanase enzyme can be used for gum modification. Practical applications Beta (β)-mannanase enzymes could hydrolyze gums, which include mannan units, such as galactomannans and glucomannans. Galactomannans as locust bean gum and guar gum have large scale applications in different food, cosmetic, and pharmaceutical products. They could have been used as a thickener, stabilizer, emulsifier, and gelling agent in emulsion and suspension systems. Additionally, they are also used as food ingredients in bakery goods (icings and cake mixes) and dietary products, coffee whiteners, baby milk formulations, and prebiotic sources. Despite the valuable properties of gums, their solutions have higher viscosity. Consequently, water-soluble application in industry and cleaning of gum processing equipment usually harder. Using β-mannanase could have overcome the negative effect of viscosity. Moreover, partially hydrolyzed LBG and GG solutions using β-mannanase could be benefited as a prebiotic source in daily nutrition.
Locust bean gum
Guar gum
Mannan
Thickening agent
Apparent viscosity
Glucomannan
Enzymatic Hydrolysis
Galactomannan
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Locust bean gum
Guar gum
Galactomannan
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Effects of the mixtures of xanthan gum with locust bean gum, guar gum or konjac gum on the stability of peanut milk were studied. The rate of sample precipitation, rate of fat precipitation, viscosity and thermal stability of the sample were also analyzed. The results showed that the highest stability of peanut milk was obtained with the xanthan gum and guar gum concentrations being of 0.05% and the ratio of oxanthan gum to guar gum being of 1:2.
Guar gum
Locust bean gum
Gum arabic
Natural gum
Syneresis
Thermal Stability
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Locust bean gum
Pectin
Carrageenan
Natural gum
Food additive
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Pectin
Pea protein
Whey protein isolate
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Effects of locust bean gum, guar gum and xanthan gum on the stability of soy milk was studied by response surface analysis the optimal dosages of the three factors were determined in the paper. It was demonstrated that the soy milk showed the highest stability when the compound stabilizer was composed of 0.06‰ locust bean gum, 0.13‰ guar gum and 0.17‰ xanthan gum.
Locust bean gum
Guar gum
Stabilizer (aeronautics)
Soy milk
Soy bean
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ABSTRACT The effects of adding Iota‐carrageenan, kappa‐carrageenan, guar gum, locust bean gum, xanthan gum, methylcellulose, and a locust bean gum/kappa carrageenan mixture to low‐fat, high moisture meat batters were investigated. The methylcellulose treatment showed an increase in weight losses between 60° and 70°C, while other treatments remained similar throughout heating. Xanthan gum and guar gum at 0.2% altered textural parameters as determined by texture profile analysis. Increasing the concentration of xanthan gum decreased batter hardness without affecting batter stability. Sensory evaluation indicated that low‐fat frankfurters (11–12% fat) were as acceptable as control frankfurters (27% fat).
Locust bean gum
Guar gum
Carrageenan
Syneresis
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The effect of different hydrocolloid such as locust bean gum,carrageenan,sodium alginate,guar gum and xanthan gum on the quality of processed cream cheese made by cheddar cheese and directly acidified by acidulant was studied in order to find out the best hydrocolloid solution for the system.Hydrocolloid has significant impact on all the parameters of processed cream cheese,especially on the water binding capacity and oil binding capacity.Hydrocolloid without gelling can provide better product than gel-forming hydrocolloid.Xanthan gum Locus and bean gum are both good hydrocolloid for processed cream cheese and it is better to use them separately.
Locust bean gum
Guar gum
Carrageenan
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Guar gum
Poloxamer 407
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