Record Details

Functional Properties of Native and Carboxymethyl Guar Gum

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12210/
 
Title Functional Properties of Native and Carboxymethyl Guar
Gum
 
Creator Umadevi Sajjan, S.
Raghavendra Rao, M. R.
 
Subject 06 Vegetable Gums
 
Description 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.
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12210/1/J%20Sci%20Food%20Agric%201989%2C%2048%2C%20377-380.pdf
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.