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Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with k-carrageenan.

Shobha, M. S. and Tharanathan, R. N. (2015) Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with k-carrageenan. Carbohydrate Polymers, 115. pp. 253-259.

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Abstract

tThe non-specific action of pepsin on guar galactomannan (GG) resulted in selective removal of galactoseresidues, leading to the formation of galactose – depleted guar galactomannan (GDGG) with decreasein Mw and change in G: M ratio of 1:3.4, thus mimicking that of locust bean gum (LBG). Admixture ofGDGG with �-carrageenan revealed a two fold increase in the magnitude of elasticity (G�) compared to�-carrageenan alone, suggesting a synergistic interaction similar to LBG with �-carrageenan. Blends ofGDGG and LBG with �-carrageenan at a concentration of 40% (w/w, 0.8% total biopolymer) showed amaximum increase in G�. The GDGG/�-carrageenan blend also showed a Tmof 47◦C, similar to LBG/�-carrageenan blend. Thus, debranching of guar galactomannan by the catalytic action of pepsin is beneficialfor improved functional properties and diversified applications.

Item Type: Article
Uncontrolled Keywords: Guar galactomannan k-carrageenan Pepsin Locust bean gum Synergy
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Oct 2014 09:48
Last Modified: 01 Jul 2015 11:56
URI: http://ir.cftri.com/id/eprint/11661

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