Proteins and polysaccharides are common ingredients in food products. In many food formulations, proteins and polysaccharides (two major biopolymers) are used simultaneously. Understanding their interactions can help controlling physical properties and stability of formulated foods. Interactions between β-lactoglobulin (BLG) and tragacanth gum (TG) were studied in aqueous solutions at pH rangin...

background: emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. by respect to the functional properties of gum tragacanth (gt), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...

Abstract Background Uncontrolled bleeding is one of the primary reasons for preventable death in both civilian trauma and military battle field. This study evaluates vitro vivo hemostatic potential four biopolymeric natural gums, namely, gum tragacanth, guar gum, xanthan acacia. In evaluation whole blood clotting time erythrocyte agglutination assay were carried out. cytotoxicity studies with r...

Fish cells derived from rainbow trout gonad or Atlantic salmon are sometimes damaged by the relatively high temperature of agar overlay widely used for plaquing animal viruses. This heat-induced cell damage can be avoided by the use of gum tragacanth, which may be applied at room temperature. When the medium was buffered with tris(hydroxymethyl)aminomethane-hydrochloride and NaHCO3, the plaque ...

The exact mechanisms by which non-starch polysaccharides increase stool output are unknown. In the present study the hypothesis that the site of fermentation and short-chain fatty acid (SCFA) accumulation is related to the action of non-starch polysaccharides (NSP) on stool output was tested. The basal diet (45 g NSP/kg) of forty-three male Wistar rats was supplemented with 50 g/kg of either gu...

various scaling methods such as relative viscosity, peclet and reynolds scaling were used to find the best scaling law. scaling and modeling of the flow curves of various model emulsions consist of tragacanth gum (tg) (0.5, 1 % wt), oleic acid (5, 10% v/v) and wpi (2, 4 % wt) were investigated and the best models were selected. as these emulsions are non-newtonian, they do not obey the usual, si...