Presence Of Gum Research Articles

Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum

This research extends the effects of a thermal-ultrasound treatment (at 25, 45, and 65 °C for 30 and 60 min) on the physicochemical, structural, and pasting properties of corn starch in presence of Arabic gum. Treated samples had lower leached amylose compared with corn starch, but it was non-significant (p < 0.05). In comparison to alone corn starch and a combination of Arabic gum, thermal-ultrasound treatment increased the swelling power and solubility of samples. Treatment significantly (p < 0.05) decreased the syneresis of treated starch gels, especially at a temperature of < 45 °C, but paste clarity was increased at the higher temperature (65 °C). The enthalpy of treated samples was in the range 15.20–16.37 J/g. Sonication at 65 °C for 60 min had the most destructive effect on corn starch granules, but at 30 min granules were swollen only. FT-IR spectra of samples confirmed the physical modification of thermal-ultrasound treatment. The relative crystallinity index of samples changed in the range 21.88–35.42% and decreased with rising time and temperature. Sonication at 45 °C for 30 and 60 min produced starch-gum mixtures with different pasting properties. Thermal-ultrasound treatment in presence of gum can be a viable technique to modify starches with different functionality.

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums.

Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum resulted in greater thickness and diameter. The addition of more gums increased the hardness of the cookies while decreasing their fracturability. All the cookie types were acceptable for all the sensory attributes studied. When compared to the control, the panelists preferred the color of the cookies with a higher level of gum. Overall, the presence of gums in the formulation resulted in the development of cookies with improved technological and sensory attributes. Likewise, the cookies with higher levels of gum can deliver 6% more soluble fiber without compromising their overall acceptability.

Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes

Abstract Consumption of gluten-free products is the best possible option for patients with celiac disease. The development of gluten-free cookies may provide a suitable alternative for individuals who are gluten-intolerant. The purpose of this research was to assess the use of hydrocolloids as gluten substitutes in cookies. Commercially available (gum Arabic and xanthan gum) and freshly extracted (cress seed, fenugreek, flaxseed, okra) hydrocolloids were added at a substitution level of 5% in gluten-free flour prepared from sorghum and Turkish beans. Pasting temperature of flour blends decreased significantly as a function of the type of hydrocolloid, except for gum Arabic, whereas the inclusion of gum resulted in an increase in water activity, moisture, ash, and fiber content of cookies. The hardness of cookies was higher in the presence of gum, while lightness and diameter were reduced with gum addition. Okra- and gum Arabic-substituted cookies had similar sensory acceptability as the control, and the presence of cress seed gum resulted in higher antioxidant activity. The cookies produced were acceptable from the technological and sensory standpoint and this may help the baking industry to provide gluten-free options for consumers who cannot tolerate gluten.

The experimental study and molecular dynamic simulation of THF hydrate growth kinetics in the presence of Arabic and Guar gum: New approaches in promotion of THF hydrate formation

The effect of two natural polymers, Guar gum and Arabic gum, on tetrahydrofuran hydrate formation kinetics was examined and simulated in the present investigations. The experiments were conducted under atmospheric pressure in a batch reactor. The induction time and growth rate of the hydrate formation were measured and the results of two gums were compared together. Both of the gums dramatically promoted the hydrate formation nucleation and growth rate at very low concentrations; overally Guar gum was better and at best it decreased the induction time (delay time) of the hydrate formation by 11 times. This is most likely the first report of edible molecules that promote the rate of THF/H2O hydrate formation. The molecular dynamic simulation showed that the presence of gums causes a greater tendency to order the water molecules around the THF molecules for forming the hydrate cages. Although there is a greater probability of hydrogen bonding between Arabic gum and water molecules, Guar gum has a better effect on the hydrate growth rate compared to the Arabic gum. After all, in addition to promote the THF hydrate formation rate, the most important property of these natural polymers is that they are edible and environmentally-friendly, so they can be considered as a novel candidate for the future of clathrate hydrate science and storage of H2 and He through the THF hydrate.

Studies on Particle Size Distribution of Rice Bran Wax in the Presence of Gum and Oil in Hexane Medium

Particle size distribution of rice bran wax crystals formed during cooling in hexane medium has been investigated by dynamic light scattering technique. Solutions of wax (1 g), gum–wax (1:1) in food-grade n-hexane (100 ml), gum–wax–physically refined rice bran oil (PRBO) (1:1:30 by weight) in hexane (70 ml) and rice bran oil (RBO)–hexane miscella (RBOM) were crystallized at various temperatures of 5–40 °C range. Crystallization of gum and wax, incubation time and temperature, inhibition in crystal growth in the presence of gum and triglyceride of PRBO and crude RBOM have been investigated. Temperature range of 5–12 °C for high gum content oil and 40–60-min incubation time have been optimized for effective fractionation of gum and wax from oil–hexane miscella to get higher centrifugation mass yield with better purity. The presence of gum and wax in 1:1 ratio has been shown to produce a maximal number of smaller-sized wax crystals at 15 °C.

THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PREGELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE

In this study, pre-gelatinized simple corn flour with microwave and three levels of Balangu Shirazi gum were used in producing gluten free bread. The substructure of two types of flour was evaluated using the electronic microscope. The properties of bread samples including moisture, specific volume, porosity, crust color, texture and overall acceptance were studied. The results of electronic microscope showed that the granular structure of corn flour was coherent. However, the granular structure of pre-gelatinized corn flour had more structural expansion and swell because of demolished heat. In addition, samples containing pre-gelatinized corn flour and 2% Balangu Shirazi gum had the highest humidity in the first (22.5%) and third (19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume (4.9 and 5.1 cm3 /g) and the minimal texture firmness were observed within 1 day after manufacturing (4.8 &amp; 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%). Moreover, the results showed that increased L* colorful component (52% increase) caused by using the pre-gelatinized corn flour and raising the consumption level of gum. The presence of gum didn’t have a significant impact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also, sensory evaluations gave the highest score of overall acceptance to samples containing pre-gelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).

Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological properties

Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the starch properties as an alternative to chemical and enzymatic modification. In the presence of linseed gum, peak and final viscosities were increased significantly as compared to plain rice starch. Pasting temperature was decreased in the presence of gum. The differential scanning colorimeter (DSC) data of different blends showed that the peak temperature increased with higher levels of gum replacement. Data obtained from the Brookfield rheometer were best fitted to the power law model and demonstrated an increase in shear stress as a function of shear rate. Pseudoplasticity (n < 1) of the gels was increased as a function of gum concentrations. The texture profile analysis of gels revealed that increasing the linseed gum level resulted in higher hardness and adhesiveness.

Вплив функціональних харчових волокон на життєздатність молочнокислих та біфідобактерій у процесі зберігання

The present work shows the influence of gum arabic (Nexira,France) and oligofructose(Orafti®P95, Belgium) on the growth and viability of starter cultures of lactic acid bacteria and bifidobacteria (Christian Hansen, Denmark) used for the production of dairy products. In the presence of gum arabic at concentrations of 3.1 % after 1day of storage the amount of L. acidophilus averaged 5,0х10 8 CFU/ml, S. salivarius subsp. Thermophilus – 4,7х10 8 CFU/ml (for both starters), L. delbrueckii subsp. bulgaricus – 4,0х10 8 CFU/ml, Bifidobacterium animalis subsp. lactis –2,5х10 8 CFU/ml. After addition of 2 % oligofructose L. acidophilus (4,6h10 8 CFU/ml), S. salivarius subsp. thermophilus (4,6х10 8 CFU/ml), L. delbrueckii subsp. bulgaricus (4,0х10 8 CFU/ml) has been shown and at 3%of the prebiotic – a slight growth stimulation of Bifidobacterium animalis subsp.lactis (4,4х10 8 CFU/ml) was observed. Degree of induced syneresis depended on both the concentration of the prebiotic and the starter. Decrease of induced syneresis 1.5 time sat the end of storage in the case of yogurt ABT-1 was observed by adding1 % gum arabic and 2 % of oligofructose, and in the case of yogurt YC-X 11 – by adding 1 % gum arabic and 1% oligofructose. At presence of gum arabic the titratable acidity of the yogurt was in the normal range but significantly lower than the control one. In contrast to control acidity, its performance just slightly decreased during storage. By adding prebiotics active acidity of yogurt ABT-1 and YC-X11 differed slightly from 4,03 ± 0,02 to 4,24 ± 0,00 on the first day of storage of yogurt, and from 3,90 ± 0,00 to 4,07± 0,02 – on the 21st day of storage. It is shown that gum arabic and oligofructose increase water holding capacity (WHC) of dairy product throughout the period of storage: on the first day of storageWHC was from7 2,33±0,52 to 73,33±1,03 % with the addition of gum arabic, from72,67±0.52 to77,33±0,52 % with the addition of oligofructose, whereas in the control WHC was 64,00±0,00 to 65,67±0,52 %. At the end of the shelf life WHC of yogurt with gum arabic was from 69,00±0,00 to 73,67±0,52 %, with oligofructose – 66,67±0,52 to 75,33±0,52 %, in control – 56,67±0,52 to 59,33±0,52 %. According to the given results, these prebiotics can be recommended as growth promoters for the probiotic cultures studied.

THU0268 Tooth Loss is A Good Indicator for Periodontitis- Evaluation of A Patient Reported Periodontitis Score

BackgroundThe relationship between periodontitis (PD) and rheumatoid arthritis (RA) is well established but there is a lack of (large observational studies including) validated measurements of PD.ObjectivesTo evaluate a patient reported...

Dry Degumming of Corn-oil for Biodiesel Using a Tubular Ceramic Membrane

Gum removal from vegetable oils applied for diesel fuel is an essential process, since the presence of gum in direct use to the diesel engine might cause plugging in the engine filters, lines and injectors. In the biodiesel production, the use of crude vegetable oils without degumming might decrease conversion rate and hard to separate glycerol from biodiesel, during and after trans-esterification reaction respectively. Ultrafiltration is potential technology for degumming of crude vegetable oils, however since the oil constituents have nearly close molecular weight, the membrane degumming process is a difficult process. In order to understand the membrane degumming process in corn-oil, both experimental and computational works have been conducted. Dry degumming process of corn-oil has been carried out using a tubular ceramic membrane, and the effects of process conditions (temperature, trans-membrane pressure, cross flow velocity) and concentration polarization were investigated. Computational fluid dynamics simulation based on Galerkin finite element methods (FEM) has been carried out and used to predict the retention layer occurred during inside-out operation of membrane degumming. The numerical results show that the increasing of crossflow velocity lead to increase axial Reynolds number, and on the other hand decrease the thickness of the retention layer. In the x/R=1.0 position, the retention layer thicknesses were δp= 4.0x10-4 m and δp= 1.7x10-4 m, for Re=1000 and Re=10000, respectively. Moreover, the effect of increasing Schmidt number gives a significant retention layer thickness decline, i.e. from δp= 4.8x10-4 m to δp= 2.2x10-4 m, by using Sc=4x105 to Sc=1.3x106, respectively. The Schmidt numbers depends on the diffusion behavior of solute in the solvent, and has been concluded that wet-degumming process was a better method to prevent higher concentration polarization close to the membrane wall.

Multilayer Films Electrodes Consisted of Cashew Gum and Polyaniline Assembled by the Layer-by-Layer Technique: Electrochemical Characterization and Its Use for Dopamine Determination

We take advantage of polyelectrolyte feature exhibited by natural cashew gum (Anacardium occidentale L.) (CG), found in northeast Brazil, to employ it in the formation of electroactive nanocomposites prepared by layer-by-layer (LbL) technique. We used polyaniline unmodified (PANI) or modified with phosphonic acid (PA), PANI-PA as cationic polyelectrolyte. On the other hand, the CG or polyvinyl sulfonic (PVS) acids were used as anionic polyelectrolytes. The films were prepared with PANI or PANI-PA intercalated with CG or with PVS alternately resulting in four films with different sequences: PANI/CG PANI-PA/CG, PANI/PVS and PANI-PA/PVS, respectively. Analysis by cyclic voltammetry (CV) of the films showed that the presence of gum increases the stability of the films in acidic medium. The performance of the modified electrode of PANI-PA/CG was evaluated in electro analytical determination of dopamine (DA). The tests showed great sensitivity of the film for this analyte that was detected at 10−5 mol L−1.

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

The present study investigates the effect of guar gum on the digestibility of a waxy maize starch in vitro under simulated gastric and intestinal conditions. A detailed rheology and confocal scanning laser microscopy of the digesta were performed in order to study the possible mechanisms of interactions involved during in vitro hydrolysis of starch. No starch hydrolysis was observed under simulated gastric conditions, whereas more than 90% hydrolysis was observed at the end of digestion under simulated intestinal conditions. In the presence of guar gum, the starch hydrolysis was reduced by nearly 25% during the first 10 min and by 15% at the end of in vitro intestinal digestion. The rheological behavior of the digesta was significantly affected in the presence of the gum. The viscosity of digesta decreased during intestinal digestion; however, the extent of decrease was quite low in the presence of guar gum. The consistency index increased and flow behavior index of digesta decreased in the presence of gum after 1 min of intestinal digestion. All the samples (digested or undigested) displayed a pseudoplastic behavior as their apparent viscosity (η a) decreased with an increase in shear rate. A negative correlation between the starch hydrolysis (%) and storage modulus for the starch sample without gum and a positive correlation for the starch sample with gum were found. Large granule remnants observed through confocal micrographs have shown that the solubilization of starch granule remnants during in vitro digestion is significantly reduced in the presence of gum.

Influence of selected hydrocolloids on triticale starch rheological properties

SummaryThe aim of the study was to define the influence of selected nonstarch polysaccharides (guar gum, xanthan gum and arabic gum) on several rheological properties of triticale starch pastes/gels, at constant polysaccharide concentration (6.5 g/100 g). These included pasting characteristics, flow curves at 50 °C and mechanical spectra at 25 °C. It was found that the presence of a gum in a system modified the rheological properties of triticale starch gels/pastes, depending on the type and concentration of the gums. In the case of guar and xanthan gums, higher pasting viscosity was observed and the shear stress was increased compared with native starch. The presence of guar gum reduced the degree of thixotropy hysteresis, negative values for this being found for systems with xanthan in spite of their shear‐thinning behaviour. Systems containing arabic gum displayed lower values of pasting and flow viscosity. The type and concentration of gums added to the polysaccharide influenced the viscoelastic properties of the gels.

Effect of Some Hydrocolloids on the Rheological Properties of Rye Starch

The effect of three non-starch hydrocolloids (guar, carob and arabic gums) on some rheological properties of rye starch pastes/gels at a constant 6.5% concentration of polysaccharides was determined throughout: (i) pasting characteristics, (ii) flow curves and apparent viscosity–shear time curves at 50 C and (iii) mechanical spectra at 25 C. The presence of gums in the system modified the rheological properties of rye starch pastes/gels and these alterations depended on the type and concentration of the gum. The systems with guar and carob gums exhibited higher apparent viscosities during pasting and higher shear stresses during flow than the paste of native starch. The viscosity of the system with carob was bigger than the one with guar gum. The presence of arabic gum decreased the apparent viscosity of the system both during pasting and during flow. Replacing part of starch with a gum modified the viscoelastic properties of gels, the changes depended on the kind and concentration of the gum.

Effect of plant gums on thermal polymerization of acrylonitrile

AbstractThe effect of some plant gums on the polymerization of acrylonitrile (AN) using ceric ammonium nitrate (CAN) as an initiator in the presence of air (containing 21% oxygen) was studied. The induction period and percent conversion were determined. The induction period in the presence of gum was comparatively lower than that under a N2 atmosphere. The rate of polymerization has a 1.5‐power dependence on the monomer concentration and the rate is sufficiently high at moderate temperature. The rate also increased with an increasing initiator concentration and reaches a maximum value of 93% at 0.72 × 10−2 mol L−1 of CAN. The activation energy was found to be 6.4 kcal mol−1. Both the molecular weight and density of the polyacrylonitrile (PAN) prepared in the presence of gum were higher than those of PAN prepared in the absence of the gum. The PAN produced in the presence of the gum was thermostable than that prepared in its absence. © 2002 Wiley Periodicals, Inc. J Appl Polym Sci 86: 3596–3600, 2002

Biochemical evidence for the site of formation of gum arabic in Acacia senegal

The anatomical site of gummosis in Acacia senegal was demonstrated by comparison of the carbohydrate analysis of the tissues from the inner bark, the cambial zone and the xylem of a gum-producing branch with the corresponding tissues of a branch which did not produce gum. The three anatomical zones were successively extracted for water-soluble polysaccharides and alkaline-extractable hemicelluloses. The material purified by hexadecyltrimethyl ammonium bromide precipitation was abundant in the aqueous extracts from the inner bark and the cambial zone of the gum producing branch, and was absent from the non-gummiferous branch. Neutral sugar and uronic acid analysis showed that the precipitated polysaccharides had the same composition as the gum produced by the same branch. The identity with gum arabic was further demonstrated by methylation analysis and 13C NMR spectroscopy. The same biochemical analyses showed that the presence of gum in the cambial zone was not restricted to the site of gum exudation but that gum existed on both sides of the scarification on the branch, even beyond the limits of the tapping.

A preliminary study on the suitability of gum arabic as medium for fungal growth.

AlthoughRhizopus stolonifer, Aspergillus niger andRhizoctonia solani could be grown on gum arabic solutions of 1–4% concentrations, yet their growth was poor presumably due to lack of sufficient nitrogen. Gum arabic was found to be a good carbon source when it replaced sucrose in Czapek-Dox medium. The sporulation ofRhizopus was not affected by the presence of gum in the medium, while that ofAspergillus was appreciably affected. The number of sporulating heads was reduced, irregularity in the shape of the head due to variation in the length of spore chains was also noticed. A new medium of pH 5.6 was found satisfactory for fungal growth and could be recommended for soil isolations. Its composition is: 4% gum arabic, 1% peptone, 0.025% sodium chloride and 0.001% ferrous sulphate.

The Reduction of Vat Dyes in Printing Pastes

The relation between the reduction properties of vat dyes measured under conditions akin to practice and their printing properties has been examined. Leuco potentials have been determined from electrometric titrations in aqueous solutions, and they have been found to govern the sensitivity of the dyes to the Formosul concentration.Complementary to these measurements are those in which the reducing strengths of the pastes have been determined from the potentials developed at a platinum electrode. These results have been related to the leuco potentials of the dyes, and it has been shown that the maximum potentials reached are adequate to reduce all the dyes. Their duration, however, is short for the low concentrations of Formosul and long for the high concentrations. This is due to decomposition of the reducing agent in the presence of gum, and some decomposition rates are given.The rates of reduction have been measured in print pastes using a model steamer. The times required for complete reduction cover a wide range, but for most dyes they are a substantial proportion of the time allowed for steaming, and must be considered when the printing efficiency of a dye is assessed.Finally, provided the dye is completely reduced, the maximum fixation is determined by its affinity; rates of diffusion in the fibre, solubility of the leuco dye in the paste, and acid leuco formation do not appear to be important.

INTERNAL DECLINE (ENDOXEROSIS ) OF LEMONS V. CONCERNING THE COMPARATIVE RATES OF WATER CONDUCTION IN TWIGS AND FRUITS

This paper presents the results of a continuation of the studies reported in previous papers on the physiological malady known as internal decline or endoxerosis of lemon fruits (I, 2, 3, 4). Endoxerosis is mainly characterized by a loss of water from the internal tissues of the fruit (I, 2). However, in a very large percentage of instances one of the first visible internal evidences of injury is the presence of gum in the conducting vessels and surrounding tissues, especially in the albedo (white, inner portion) of the peel. When the abnormal physiological conditions persist and become more aggravated, gum becomes more abundant and may be found not only in the peel but in the stylar end of the central axis and may even extend from the inner portion of the peel into the adjoining pulp tissues. A more complete description of this malady may be found in the first paper of this series (i). The production of gum pentoses and pentosans (4) in the fruit materially affects the water-holding capacity of the tissues concerned. Whether in endoxerosis it may also affect the water equilibrium in the tissues of fruit or twig in a mechanical way is to be discussed in this paper and in paper VI of this series, which will appear in the succeeding number of this journal. AUXOGRAPH RECORDS

INTERNAL DECLINE (ENDOXEROSIS) OF LEMONS IV. THE CARBOHYDRATES IN THE PEEL OF HEALTHY AND ENDOXEROTIC FRUITS

Endoxerosis is a physiological disease of lemon fruits, mainly characterized by a loss of water from 'the internal tissues (4, 5). In a very large percentage of instances one of the first visible internal evidences of injury is the presence of gum in the conducting vessels and surrounding tissues, especially in the peel (3). Spoehr (i6), Hooker (II), Rosa (I4), and others have shown that the amounts of pentoses and pentosans in certain plants may be greatly influenced by temperature and by the water content of the tissues. Spoehr concluded that continued low water content in the tissues and high temperature are conducive to the transformation of monosaccharids into pentosans. Since these conditions appear to be most favorable for the production of endoxerosis in lemons, and since gum is often manifestly present in parts of the affected tissues, it seemed desirable to make comparative quantitative determinations of the carbohydrates, especially the pentoses and pentosans, in healthy and endoxerotic lemons.