scholarly journals Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112354
Author(s):  
Hanne K. Mæhre ◽  
Sophia Weisensee ◽  
Simon Ballance ◽  
Anne Rieder
Keyword(s):  
Molecular Weight ◽  
Glycaemic Control ◽  
Guar Gum ◽  
Bread Quality

scholarly journals Certain Rheological Aspects of Functionalized Guar Gum

2013 ◽  
Vol 2013 ◽  
pp. 1-15 ◽  
Author(s):  
Meenu Kapoor ◽  
Dhriti Khandal ◽  
Ruchi Gupta ◽  
Pinklesh Arora ◽  
Geetha Seshadri ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Shear Rate ◽  
Guar Gum ◽  
Loss Modulus ◽  
Industrial Applications ◽  
Green Technology ◽  
Low Molecular Weight ◽  
Radiation Processing ◽  
Industrial Sectors ◽  
Wide Acceptance

Guar gum and its derivatives are highly important industrial hydrocolloids as they find applications in various industrial sectors. Guar is a polymer of high molecular weight and its aqueous solutions exhibit unique rheological properties, which has led to its wide acceptance by the industry. In certain industrial applications low molecular weight guar and its derivatives are needed, and conventionally chemical depolymerisation of guar is carried out for this purpose. Radiation processing is a novel and green technology for carrying out depolymerization and can be an ideal substitute for chemical depolymerisation technique. In order to study the effect of radiation on guar derivatives, three types of derivatives have been taken in the present study: carboxymethyl, hydroxyethyl, and methyl guar. The effect of 1–50 KGy radiation dose on the rheological behavior of these derivatives has been studied, and the results have been described in the present paper. The effect on storage and loss modulus with respect to frequency and effect on viscosity with respect to shear rate have been discussed in detail.

scholarly journals The effect of high-molecular-weight guar gum on net apparent glucose absorption and net apparent insulin and gastric inhibitory polypeptide production in the growing pig: relationship to rheological changes in jejunal digesta

1995 ◽  
Vol 74 (4) ◽  
pp. 539-556 ◽  
Author(s):  
P. R. Ellis ◽  
F. G. Roberts ◽  
A. G. Low ◽  
L. M. Morgan
Keyword(s):  
Molecular Weight ◽  
Blood Flow ◽  
Guar Gum ◽  
Gastric Inhibitory Polypeptide ◽  
Glucose Absorption ◽  
Growing Pigs ◽  
Zero Shear Viscosity ◽  
Postprandial Period ◽  
Hepatic Portal Vein ◽  
Hepatic Portal

The present study was designed to determine the quantitative effects of starchy meals containing guar gum on rates of net apparent glucose absorption and net apparent insulin and gastric inhibitory polypeptide (GIP) production in growing pigs. The effects of these meals on the viscosity of jejunal digesta were also examined and correlated to changes in glucose absorption. Four growing pigs were each given either a low-fat semi-purified diet (control) or the same diet supplemented with a high-molecular-weight guar gum at concentrations in the diet of 20 or 40 g/kg. Blood samples were removed simultaneously via indwelling catheters from the mesenteric artery and the hepatic portal vein. Samples of jejunal digesta were removed via a T-piece cannula and used immediately for viscosity measurements at 39°. The ‘zero-shear’ viscosity of each sample was then calculated. Blood-flow measurements were made using an ultrasonic flow probe fitted to the hepatic portal vein. All measurements were made at intervals of 10 or 30 min during a 4 h postprandial period. Meals containing guar gum significantly increased (P < 0·05) the viscosity of jejunal digesta, an effect that was strongly dependent on the concentration of guar gum in the original diet. No significant differences in blood-flow rates were found between the control and guar-containing diets. Both concentrations of guar gum significantly reduced (P < 0·05) glucose absorption and insulin and GIP secretion rates over the 4 h postprandial period. An inverse relationship between the rate of glucose absorption and the ‘zero-shear’ viscosity of jejunal digesta was found. This study also provides direct evidence for the important role played by the entero-insular axis in modifying the glycaemic response to a meal containing guar gum.

scholarly journals Blood glucose, plasma insulin and sensory responses to guar-containing wheat breads: effects of molecular weight and particle size of guar gum

1991 ◽  
Vol 66 (3) ◽  
pp. 363-379 ◽  
Author(s):  
Peter R. Ellis ◽  
Fathy M. Dawoud ◽  
Edwin R. Morris
Keyword(s):  
Molecular Weight ◽  
Particle Size ◽  
Blood Glucose ◽  
Rheological Properties ◽  
Plasma Insulin ◽  
Guar Gum ◽  
Insulin Levels ◽  
Sensory Qualities ◽  
Plasma Insulin Levels

The effectiveness of guar gum in reducing post-prandial blood glucose and plasma insulin levels in human subjects seems to depend mainly on its ability to increase the viscosity of digesta in the small intestine. However, the precise relationship between the rheological properties of guar gum (either in vitro or in vivo) and the changes in blood metabolites and hormones is unknown. The aim of the present study, therefore, was to investigate the effects of wheat breads containing guar gum samples varying in molecular weight (Mw) and particle size (characteristics that strongly influence the rheological properties of guar gum) on post-prandial blood glucose and plasma insulin levels in healthy subjects. The sensory qualities of breads containing guar-gum flours of different Mw were also evaluated using a hedonic scoring technique. No significant differences in the post-prandial blood glucose responses were found between the control and guar breads. However, all the guar breads elicited significant (P < 0.05) decreases in the post-prandial rise in plasma insulin, an effect that did not appear to be influenced by large variations in Mw or particle size of guar gum. Moreover, the sensory qualities of guar bread were markedly improved by using low Mw grades of guar gum.

scholarly journals Effect of guar fiber on physicochemical, textural and sensory properties of sweetened strained yoghurt

2020 ◽  
Vol 10 (3) ◽  
pp. 5564-5568 ◽  
Keyword(s):  
Molecular Weight ◽  
Dietary Fiber ◽  
Dairy Products ◽  
Guar Gum ◽  
Milk Products ◽  
Sensory Acceptability ◽  
Low Viscosity ◽  
Four Levels ◽  
Partially Hydrolyzed Guar Gum ◽  
Hydrolysis Of

Naturally, milk & milk products are devoid of dietary fiber hence there is scope of dietary fiber fortification of dairy products. In the present study, sweetened strained yoghurt was fortified with dietary fiber using partially hydrolyzed guar gum (PHGG). PHGG is prepared by enzymatic hydrolysis of guar gum & exhibit low viscosity & molecular weight as compared to guar gum. PHGG was added to sweetened strained yoghurt at four levels i.e. 2.5%, 5.0%, 7.5% & 10% (w/w basis). Control & PHGG fortified sweetened strained yoghurt samples were subjected to textural (firmness, adhesiveness & cohesiveness) and sensory evaluation. Results revealed that PHGG can be utilized for fiber fortification of sweetened strained yoghurt. PHGG fortification in sweetened strained yoghurt decreased the firmness & adhesiveness whereas increased the cohesiveness. Sweetened strained yoghurt fortified with PHGG at 5% level showed overall sensory acceptability equivalent to control sweetened strained yoghurt.

scholarly journals Enhanced Fenton-like oxidation of hydroxypropyl guar gum catalyzed by EDTA-metal complexes in a wide pH range

2019 ◽  
Vol 79 (9) ◽  
pp. 1667-1674 ◽  
Author(s):  
Ying Tang ◽  
Huan Liu ◽  
Ling Zhou ◽  
Haomiao Ren ◽  
Hong Li ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Metal Complexes ◽  
Guar Gum ◽  
Average Molecular Weight ◽  
Oxygen Demand ◽  
Catalytic Performance ◽  
Hydroxypropyl Guar ◽  
Wide Ph Range ◽  
Ph Range ◽  
Hydroxypropyl Guar Gum

Abstract A series of EDTA-metal complexes was prepared for the Fenton oxidation catalysts and Fe(II)L exhibits high catalytic performance for degradation of hydroxypropyl guar gum in a wide pH range 7.0–13.0. The viscosity of hydroxypropyl guar gum can be reduced with the 10.0% H2O2 and 5.0% Fe(II)L. The viscosity average molecular weight of hydroxypropyl guar gum was decreased from almost 2 million to 3,199. Most important of all, the chemical oxygen demand (COD) value can be decreased to 104 mg/L from 8,080 mg/L with enough H2O2, and Fe(II)L also shows great catalytic ability in the degradation of various polymers by H2O2. The proposed mechanism of the activation of H2O2 by the complex was studied.

Molecular weight effects in interactions of guar gum with talc

2015 ◽  
Vol 138 ◽  
pp. 38-43 ◽  
Author(s):  
Claudio A. Garcia Vidal ◽  
Marek Pawlik
Keyword(s):  
Molecular Weight ◽  
Guar Gum

scholarly journals Dissecting and Enhancing the Contributions of High-Molecular-Weight Glutenin Subunits to Dough Functionality and Bread Quality

2015 ◽  
Vol 8 (2) ◽  
pp. 332-334 ◽  
Author(s):  
Yiwen Li ◽  
Xueli An ◽  
Ran Yang ◽  
Xiaomin Guo ◽  
Guidong Yue ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Bread Quality ◽  
Glutenin Subunits ◽  
Dough Functionality

scholarly journals Toxicity Studies of Partially Hydrolyzed Guar Gum

1994 ◽  
Vol 13 (4) ◽  
pp. 273-278 ◽  
Author(s):  
Hidehisa Takahashi ◽  
Sung Ik Yang ◽  
Masaru Fujiki ◽  
Mujo Kim ◽  
Takehiko Yamamoto ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Salmonella Typhimurium ◽  
Guar Gum ◽  
Average Molecular Weight ◽  
Metabolic Activation ◽  
Oral Dosing ◽  
Toxicity Studies ◽  
Partially Hydrolyzed Guar Gum

The toxicity of partially hydrolyzed guar gum (PHGG, average molecular weight 20,000) was evaluated in a 28-day, repeated oral dosing study (gavage) in rats at doses of 0, 500, and 2,500 mg/kg/day and in Salmonella typhimurium, with and without metabolic activation. PHGG did not elicit any signs of toxicity at the doses tested. PHGG was not mutagenic.

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