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

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Relation http://ir.cftri.com/11661/
http://dx.doi.org/10.1016/j.carbpol.2014.08.069
 
Title Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with k-carrageenan.
 
Creator Shobha, M. S.
Tharanathan, R. N.
 
Subject 06 Gums-edible
 
Description 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.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11661/1/Carbohydrate%20Polymers%2C%20Volume%20115%2C%2022%20January%202015%2C%20Pages%20253-259.pdf
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.