[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Functional Properties of Native and Carboxymethyl Guar Gum

Umadevi Sajjan, S. and Raghavendra Rao, M. R. (1989) Functional Properties of Native and Carboxymethyl Guar Gum. Journal of the Science of Food and Agriculture, 48. pp. 377-380.

[img] PDF
J Sci Food Agric 1989, 48, 377-380.pdf - Published Version
Restricted to Registered users only

Download (212kB)

Abstract

Guar gum in its native form exhibits a very good thtckening capacity and hence is used as a thickener or agent for 'binding' water in food, cosmetics and toiletries, in pharmaceuticals and in the mining, paper and textile industries (Glicksman 1976). This communication reports the effect of introducing an anionic carboxymethyl group upon the thickening capacity of guar gum and the related secondary functional properties of stabilising foams and suspensions. Compared with native guar gum, carboxymethyl guar gum with a degree of substitution of 0.68 exhibited a higher viscosity and an enhanced ability to stabilise foams and suspensions. Both native and carboxymethyl guar gum induced a non-Newtonian pseudoplastic behaviour to casein (100 g litre- ') suspension. At the same time only carboxymethyl gum gum containing suspensions above I g fitre-' exhibited measurable yield value.

Item Type: Article
Uncontrolled Keywords: Guar gum, carboxymethyl, thickener, stabiliser
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 07:51
Last Modified: 26 May 2016 07:51
URI: http://ir.cftri.com/id/eprint/12210

Actions (login required)

View Item View Item