Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel

This research investigated the multi-scale characteristics of potato starch gel (PSG) with different addition ratios of xanthan gum (XG) and locust bean gum (LBG). These characteristics are closely related and had significant impacts on 3D printing performance. Both xanthan gum and locust bean gum were able to increase the apparent viscosity, storage modulus (G′) and loss modulus (G″) of the blended gel system to varying degrees. Large amplitude oscillation shear (LAOS) was used to detect slight rheological differences led by microstructure changes. The critical strain values of the blended gel system rose as the addition ratio of locust bean gum increased. At the same time, the elastic and viscous Lissajous curves could characterize the viscoelastic changes under large strains. Fourier transforms infrared spectroscopy (FT-IR) illustrated that locust bean gum could strengthen the hydrogen bonds so that the gel had stronger mechanical properties compared with the addition of xanthan gum. Scanning electron microscopy (SEM) could observe the changes in the microstructure of the blended gel systems with addition of different addition ratios of gums. From the perspectives of 3D printing results and data analysis, the appropriate amount of xanthan gum improved the fineness and fluidity of the gels by virtue of its lubricating and coating characteristics, while the locust bean gum enabled them to have stronger shape retention abilities and better performances of resisting compressed deformation.     

刺槐豆胶与黄原胶复配体系的流变性

研究刺槐豆胶/黄原胶复配体系的流变性,并采用流变学的Cross模型进行拟合分析。结果表明:刺槐豆胶与黄原胶复配可以产生协同作用,当刺槐豆胶与黄原胶的复配体积比为4∶6时,复配体系的黏度最大,触变测试中形成的滞后环面积最大,并且在黏弹性测试中储能模量G’表现出最大值。因此,刺槐豆胶与黄原胶的最佳复配比例为体积比4∶6。对最佳比例复配体系进行不同温度处理后测试可知,最佳复配体系的最适处理温度为80℃,得到的复配体系黏度最大;复配体系的p H值在6.0~10.0之间时,其黏度变化较小,保持相对稳定。     

Textural properties of legume protein isolate and polysaccharide gels

The influence of legume proteins from lupin, pea and fababean on the formation of gels prepared by heat treatment in the absence or presence of xanthan gum, locust bean gum and NaCl was investigated. The resulting fracture and texture properties of gels not only are associated with the heating process used to form the gel but also depend on the conformational aspects of xanthan–locust bean gum in admixture with legume proteins, which after 10 days of aging reinforce the system. The fracture and textural properties are explained in terms of the effect of the protein–polysaccharide molecular structure and physicochemical conditions applied in the gel system during the gel preparation and measurements. Copyright © 2006 Society of Chemical Industry     

Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

The effects of reducing fat level from 20% to 12% and 9%, substituting pork fat with olive oil and adding locust bean/xanthan gum (0.5% and 0.6%) on emulsion stability, jelly and fat separation, processing yield, cook loss, texture and sensory characteristics of frankfurters were investigated and compared with control samples. Addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of pork fat by olive oil did not affect these parameters. Indeed, results showed that reducing fat levels together with increasing moisture and locust bean/xanthan gum addition do not affect the sensory or textural properties, but olive oil addition produces a decrease in hardness and an increase in adhesiveness, however the overall acceptability was not affected.     

MODEL PREDICTION FOR SENSORY ATTRIBUTES OF NONGLUTEN PASTA

Response surface methodology was used to predict sensory attributes of a nongluten pasta and develop response surface plots to help visualize the optimum region. Optimum regions of xanthan gum, modified starch, and locust bean gum were selected by overlapping the contour plots of sensory properties of nongluten pasta as compared with the control pasta. The formula of nongluten pasta that possessed the most desirable properties was xanthan gum at 40 g, modified starch at 35 g, locust bean gum at 40 g, tapioca starch at 113 g, potato starch at 57 g, corn flour at 250 g, and rice flour at 50 g. The quality of nongluten pasta could be improved by using different levels of nongluten starches and flours, and nonstarch polysaccharides.     

Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh

The effects of locust bean, carboxymethyl cellulose, a mixture of locust bean and carboxymethyl cellulose and Persian gum on different properties of nonfat doogh were studied over a period of 28 days. The results showed that samples containing a mixture of locust bean and carboxymethyl cellulose had the highest stability. Furthermore, the rheological behaviour of the doogh changed from Newtonian to pseudoplastic. Better sensory acceptability was shown for the treatments containing a mixture of locust bean gum and carboxymethyl cellulose. In general, it was shown that a mixture of locust bean and carboxymethyl cellulose could be of practical use in the industrial production of nonfat doogh.     

Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

The aim of the present study was to investigate the effects of gelatinisation level, gum (locust bean gum, xanthan gum, 3%) and/or transglutaminase (TG, 0.5%) on quality characteristics of rice noodle. In order to improve the dough forming ability, rice flour was gelatinised at levels of 15%, 20%, 25% and 30%. Noodle samples were evaluated in terms of cooking loss, total organic matter (TOM), water absorption, swelling volume, maximum force, colour, sensory properties, pasting properties. Noodle sample with a gelatinisation level of 25% had better cooking and sensory properties. Gum and/or TG were added to this noodle formula. The noodle samples including xanthan gum had better cooking and sensory properties. TG caused a significant decrease in TOM. The samples including locust bean gum had significantly higher maximum force values. Xanthan gum caused decreases in some Rapid ViscoAnalyzer viscosity values of the noodle samples, while locust bean gum caused increases.     

Blends of Maltodextrin and Other Polysaccharides as Binders of Aqueous α‐Alumina Suspensions for Ceramic Processing

The aim of the study was to find and investigate some blends of polysaccharides, that could be used as binders and plasticizers in the basic conditions of aqueous alumina suspensions. Aqueous suspensions containing 45% (v/v) α‐alumina and maltodextrin combined with small quantities of other polysaccharides (totally 5 g polysaccharides per 100 g of alumina) were thermally gelled, and their properties characterized by rheological techniques. Gelling formation was found in the systems maltodextrin‐agar, maltodextrin‐agar‐locust bean gum, maltodextrin‐xanthan gum‐locust bean gum, maltodextrin‐xanthan gum and maltodextrin‐carrageenan. The use of maltodextrin was necessary for liquefying the dense aqueous alumina slurries.     

Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties

Dietary fibres can be used as valuable functional ingredients in baked goods, as thickeners and gelling agents as a result of their ability to modify the structural properties of the matrix in which they are embedded. Viscoelastic behaviour of 12 selected gel–fibre blends (carboxymethylcellulose, hydroxypropylmethylcellulose, locust bean gum, high ester pectin, fructo-oligosaccharide and gluco-oligosaccharide) prepared at 10% concentration (w/v) was investigated at 25 °C and 95 °C by applying both fundamental and empirical rheological techniques to explore their usefulness/suitability as structural ingredients in diluted and weakened baking systems such as gluten free matrices. Mechanical and thermo-mechanical properties were recorded by using a controlled stress rheometer, measuring the storage modulus (G′), the loss modulus (G″) and the complex viscosity (η*). Textural characteristics were assessed by using a TAXTplus Texture Analyser with different attachments. Penetration and back extrusion tests were used for solid and liquid-like samples, respectively. The overall results indicated that (i) carboxymethylcellulose and pectin formed the strongest and the weakest gels, respectively, and that (ii) temperature had a significant effect on gel strength improvement especially for locust bean gum. A 30% substitution of hydrated fibres (cellulose derivates, galactomanans and high ester pectin) by prebiotics (fructo-oligosaccharides and gluco-oligosaccharides) led to a significant decrease of gel structure rigidity when compared to an identical system without prebiotic addition. Only locust bean gum exhibited an opposite behaviour inducing an increase in values of both dynamic moduli (G′ and G″) and static hardness. Significant relationships between dynamic (rheometry) and static (texture analysis) methods were found. Strengthening and structuring ability of some fibre blend gels endorsed them to be used as promising functional ingredients to make gluten-free bread by using low cost thickeners' agents.     

Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum

The properties of o/w emulsions stabilized with 1%w/v common bean (Phaseolus vulgaris L.), V or scarlet runner bean (P. coccineus L.), Coc extracted by isoelectric precipitation or ultrafiltration, at pH 7.0 and 5.5, with the addition of Arabic gum, locust bean gum, xanthan gum and a mixture of xanthan gum–locust bean gum (0.1 %w/v and 0.25 %w/v) are studied. The stability of emulsions was evaluated on the basis of oil droplet size, creaming, viscosity and protein adsorption measurements. The addition of Arabic gum, caused an increase in D[4,3] values and a decrease in the amount of protein adsorbed at the interface. The addition of locust bean gum in some emulsions reduced the amount of protein adsorbed. The addition of xanthan and to a less extend of the polysaccharide mixture, promoted a decrease in D[4,3]. So, emulsion stability was affected by the polysaccharide nature. Differences were also observed with respect to the protein nature, the method of its preparation and emulsion's pH. All polysaccharides enhanced the emulsions viscosity with xanthan and xanthan–locust bean gum exhibiting the higher values. V isolates and isoelectricaly precipitated isolates of both V, Coc showed higher viscosity values. The stability was enhanced by the increase of the viscosity of the continuous phase and the creation of a network, which prevents the oil droplets from coalescence.     

酶法制备甘露低聚糖

利用枯草芽孢杆菌产生的碱性甘露聚糖酶,以魔芋、槐豆胶、瓜尔胶与田菁胶为原料,制备甘露低聚糖。比较了酶对底物水解反应动力学,对低聚糖制备过程中的水解液进行了还原糖测定,并通过质谱对最终酶解液组分进行分析。结果表明:魔芋与槐豆胶为甘露聚糖酶的最适水解底物,水解8h后,还原糖得率稳定,可作为甘露低聚糖生产的指导依据。酶解24h后,魔芋、槐豆胶、瓜尔豆胶及田菁胶的主要产物分别为二糖至九糖、五糖至十糖、二糖至十糖和二糖至十糖。利用酶法生产甘露低聚糖的方法具有水解过程简单、产物聚合度低、纯度高的优点。     

Moving Boundary Electrophoresis of Food Stabilizers

SUMMARY— The electrophoretic characteristics of locust bean gum, guar gum, arabic gum, carboxymethylcellulose, K- and h-carrageenan, alginate and the non-dialyzable fraction of corn syrup solids were studied by moving boundary electrophoresis. The physical properties of these colloids require the use of modified techniques in order to eliminate boundary disturbances which otherwise might be interpreted as heterogeneity of composition.
A high degree of homogeneity was observed for carboxymethylcellulose, arabic gum, alginate and X-carrageenan. In contrast, K-carrageenan was composed of a mixture of migrating components. The colloidal fractions of guar gum, locust bean gum, and corn syrup solids did not migrate in the electrical field.
Mixtures of carboxymethylcellulose with guar gum or gum arabic could be separated at pH 7. Mixtures of carboxymethylcellulose with carrageenan could be effectively separated at pH 2. Electrophoretic separation at 23°C of different stabilizer mixtures was unsatisfactory and the patterns showed evidence of interactions.     

沙蒿胶提高冷冻面团抗冻性及其抗冻机理的探讨

本文主要研究了沙蒿胶对冷冻面团品质的影响，并将其作用效果与刺槐豆胶进行了比较。采用拉伸仪、差示扫描量热仪、扫描电镜分别测定了空白面团（未添加任何胶体的冷冻面团）和添加沙蒿胶面团在冷冻储藏1、2、3、4w后抗拉伸性能、可冻结水含量以及微观结构的变化，同时比较了添加沙蒿胶和刺槐豆胶后上述参数的不同。结果表明：（1）随着冷冻储藏时间延长，面团的抗拉伸阻力逐渐减小，而面团的延伸性却逐渐增：赶；当冷冻储藏时间相同时，添加沙蒿胶面团的抗拉伸阻力最大，其次是添加刺槐豆胶面团的抗拉伸阻力，最差的是空白面团的抗拉伸阻力；相对应添加沙蒿胶面团的延伸性最小，其次是添加刺槐豆胶面团的延伸性，最大的是空白面团的延伸性。（2）随着冷冻储藏时间延长，面团可冻结水含量逐渐增大；在同～冷冻储藏时间时，含沙蒿胶和刺槐豆胶面团中的熔化焓均小于空白面团，其中含刺槐豆胶面团的熔化焓最小，但在冷冻储藏4w时，两者基本相同。（3）冷冻储藏2w后，含沙蒿胶和刺槐豆胶面团中面筋蛋白胶束的破坏程度均减小，而沙蒿胶的作用效果明显强于刺槐豆胶。     

SIMULATING VISCOELASTIC PROPERTIES OF SELECTED FOOD GUMS AND GUM MIXTURES USING A FRACTIONAL DERIVATIVE MODEL

A four parameter semi-empirical model has been developed using the fractional derivative (FD) theory, which consists of applying a mathematical operator to a constitutive equation. The Fourier transform approach is used to obtain the analytical function of the derived model. Since a single four parameter model can predict both storage modulus (G') and dynamic viscosity (η'), the developed FD model was appropriate in describing the viscoelastic properties of selected food gum dispersions, food gum mixtures and gellan gel. This fractional derivative model shows good simulation capability for selected food gum dispersions (0.5% xanthan gum, 0.5 and 0.75% locust bean gum, and 0.5, 0.75, and 1.0% guar gum), 0.6% gellan gel, and binary mixtures of carrageenan and guar gum, car-rageenan and xanthan, as well as guar and xanthan gum.     

EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS1

The effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.     

Tribological properties of neutral polysaccharide solutions under simulated oral conditions

ABSTRACT:  Predictability of the perception of foods thickened by polysaccharides is only poor. Therefore, the effect of saliva on the lubrication properties of 2 types of neutral polysaccharides, cross-linked starch and locust bean gum, was studied. Despite the similar bulk rheological behavior of the 2 polysaccharides, the starch solution exhibited a significantly lower friction coefficient. Although starch viscosity was strongly decreased upon 10 s incubation with human saliva, a low friction coefficient was retained. The presence of remaining granules is held partly responsible for this. Addition of starch granules to locust bean gum also resulted in a decrease in the friction coefficient, but the effect was smaller compared to starch solutions digested by saliva. Smaller contact angles were measured for (digested) starch compared to locust bean gum solutions. This points to other parameters that assist in lubrication, such as the interaction of starch solution constituents with the rubbing surfaces. In addition, the importance of bulk viscosity for spreadability on surfaces was demonstrated. This study illustrates that the type of starch will determine not only the viscosity change but also the presence of intact granules upon digestion by saliva in the oral cavity; the combination of these 2 properties is regarded to be responsible for the poor predictability of sensory responses of starch containing foods.     

Detection of adulteration of locust bean gum with guar gum by capillary electrophoresis and polarized light microscopy

Capillary electrophoresis (CE) and polarized light microscopy (PLM) were utilized in the detection of the adulteration of locust bean gum with guar gum. For CE analyses, standards of locust bean and guar gums were extracted with 30% CH₃CN, removing the residual proteins from the gum matrix. A 8.75 mM NaH₂PO₄-20.6 mM Na₂B₄O₇ buffer, pH 9, was used to separate these proteins and to identify marker proteins that were present in the guar gum. These markers did not co-migrate with components in the extracts of mechanically processed locust bean gum, and are used as indicators of adulteration. Using PLM with toluidine blue and iodine staining techniques, unadulterated locust bean gum samples were distinguished from mixed samples through the differential staining of components in locust bean versus guar and tara gums. These experiments in the use of CE and PLM provide orthogonal and complementary methods for the verification of 'true' positives and the elimination of 'false' positives.     

Viscosity of solutions of xanthan/locust bean gum mixtures

Xanthan and locust bean gums are polysaccharides able to produce aqueous solutions with high viscosity and non‐Newtonian behaviour. When these solutions are mixed a dramatic increase on viscosity is observed, much greater than the combined viscosity of the separated polysaccharide solutions. In this work the influences of different variables on the viscosity of solutions of mixtures of xanthan/locust bean gum have been studied. Total polysaccharide concentration, xanthan and locust bean ratio on mixture and temperature at which the gum was dissolved (dissolution temperature) for both xanthan and locust bean gums have been considered. Under these different operational mixture conditions shear rate and time have also been considered to describe the rheological behaviour of the solutions studied. The high viscosity increase observed in these mixtures is due to the interaction between xanthan gum and locust bean gum molecules. This interaction takes place between the side chains of xanthan and the backbone of the locust bean gum. Both xanthan molecule conformation in solution – tertiary structure – and locust bean gum structure show great influence on the final viscosity of the solution mixtures. Xanthan conformation changes with temperature, going from ordered structures to disordered or chaotic ones. Locust bean gum composition changes with dissolution temperature, showing a dissolved galactose/mannose ratio reduction when temperature increases, ie the smooth regions – zones without galactose radicals – are predominantly dissolved. The highest viscosity was obtained for the solution mixture with a total polysaccharide concentration of 1.5 kg m⁻³ and a xanthan/locust ratio of 2:4 (w/w) and when xanthan gum and locust bean gum were dissolved at 40°C and 80°C, respectively. © 1999 Society of Chemical Industry     

增稠剂和乳化剂对豆浆稳定性的影响

为增加豆浆的稳定性,采用测定豆浆稳定系数、表面张力及进行感官评分的方法筛选适合用于豆浆样品的增稠剂和乳化剂,确定了最适宜的豆浆增稠剂和乳化剂的种类及其用量。经过黄原胶、刺槐豆胶、卡拉胶、结冷胶和海藻酸钠的单因素实验,黄原胶和刺槐豆胶的复配实验及黄原胶、刺槐豆胶和乳化剂(单硬脂酸甘油酯和蔗糖脂肪酸酯)的正交实验得出以下结果:黄原胶和刺槐豆胶对增加豆浆稳定性有着较好的效果,当它们的质量浓度分别为0.2g/L时,其稳定系数分别为0.737、0.742。单硬脂酸甘油酯和蔗糖脂肪酸酯复配后HLB=8、质量浓度为2g/L时,豆浆样品的稳定性最好,表面张力为41.7mN/m。当黄原胶、刺槐豆胶、乳化剂质量浓度(单硬脂酸甘油酯质量∶蔗糖脂肪酸酯质量=7∶4)分别为0.14、0.14、2g/L时豆浆的稳定性最好,此时豆浆样品的稳定系数为0.879,表面张力为41.6mN/m,感官评分为96。     

Synergistic interaction of xanthan gum with glucomannans and galactomannans

Xanthan gum forms thermoreversible gels when mixed with konjac mannan or locust bean gum. The stronger gels are formed with konjac mannan and the maximum gel strength for the mixed systems in the absence of electrolyte occurs at a xanthan-konjac mannan or xanthan-locust bean gum mixing ratio of about 1:1. In the presence of 0.04 mol/dm³ NaCl the optimum mixing ratio is unchanged for xanthan-locust bean gum blends but changes to about 2:1 for xanthan-konjac mannan blends. These observations support differential scanning calorimetric data which are able to monitor both gelation and the conformational transition of the xanthan molecules and indicates that (i) in the absence of electrolyte konjac mannan interacts with disordered xanthan chains whilst in the presence of 0.04 mol/dm³ NaCl it interacts with ordered xanthan chains, and (ii) locust bean gum interacts with ordered xanthan chains both in the presence and absence of electrolyte.