Polysaccharide-polysaccharide interactions are attractive in the food, polymer and pharmaceutical systems because they may impart novel or improved functional properties to products and reduce costs. In this work, the rheological interaction of sage seed gum (SSG) as a novel hydrocolloid with xanthan gum (XG) was studied in the dilute region. The intrinsic viscosity of the XG-SSG mixture at fiv...

Lesquerella fendleri seeds contain a cross-linked carbohydrate gum with viscoelastic properties that may be used for industrial and edible applications. Laboratory studies compared the rheological behavior of gum isolates obtained from whole seed, defatted hull, and defatted meal fractions. Gum yields and rheological properties were determined for gum isolates from each of these fractions. All ...

ABSTRACT: The objective of this study was to investigate the effect of different thermal treatments (20-100°C at five levels for 20 min) on rheological properties of basil seed (Ocimum basilicum) and balangu seed (Lallemantia royleana) gums. Power law model well described the non-Newtonian pseudoplastic behaviour of the seeds gums. The apparent viscosity of balangu seed gum was dramatically aff...

Seed galactomannans commonly known as seed gums, are important food hydrocolloids used all over the world in different industries. They exhibit excellent binding, suspending, emulsifying, thickening, stabilizing and water-holding properties and could be utilized for the preparation of pharmaceutical dosage forms like tablets, syrups, suspensions, lotions, ointments and for sustained drug releas...

In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...

UNLABELLED BACKGROUND The biological functions of natural biopolymers from plant sources depend on their chemical composition and molecular structure. In addition, the extraction and further processing conditions significantly influence the chemical and molecular structure of the plant biopolymer. The main objective of the present study was to characterize the chemical and molecular structur...

The objective of this work was to study the quality of guar and guar gum produced in Sindh, Pakistan. Fresh guar, guar seeds and guar gum made in laboratory was analyzed for that purpose. For comparison purpose, analytical grade guar gum and industrial guar gum (prepared from guar split) was also studied. Results of proximate composition of guar seed revealed that it is mainly composed of Nitro...

the effect of addition of qodumeh shahri (lepidium perfoliatum) seed gum on the emulsion properties were investigated in this study. l. perfoliatum seed gum with 0-0.6% (w/w) concentration was used together with 2% (w/w) wpc to emulsify 20% (w/w) corn oil. the emulsion was analyzed for emulsion stability, particle size, specific surface area, particle size distribution and rheological propertie...

Mineral oil, peanut oil and soybean oil were compared with water and gum arabic for their suitability as adhesives for seed inoculation with peat inoculants. Inoculated seeds were stored at 4, 28 and 34°C, and sampled after 1, 3 and 9 days to determine the survival of rhizobia. Germination and nodulation tests were performed on the inoculated seeds. Results showed that oils were suitable adhesi...

Xanthan gum is an anionic heteropolysaccharide produced by the bacterium Xanthomonas campestris. Synergistic galactomannan – xanthan gum interactions are used for commercial and technological applications. Prosopis seed gum were mixed with xanthan gum (Sigma, U.S.A) at the following ratios 100/0, 80/20, 60/40, 40/60, 20/80, 0/100 (0.5 % ). Solutions (w/w) were prepared and heated for 1 h. After...