JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Rheological Characteristics and Molecular Weight of Ammonium-Sulfate Fractions of Tara Gum
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Rheological Characteristics and Molecular Weight of Ammonium-Sulfate Fractions of Tara Gum
Kim, Kyeong-Yee;
  PDF(new window)
 Abstract
This study aimed at characterizing the rheological properties and molecular weight of tara gum fractionated with ammonium sulfate. Tara gum was separated into six fractions (F1-F6) at different concentrations of ammonium sulfate, ranging from 12.21 to 28.67% (w/w). The yield of the tara gum fractions ranged between 4.98 and 17.47%, and their intrinsic viscosity ranged from 9.38 to 12.44 dL/g. The highest values of Huggins coefficient (k') and viscosity-molecular mass were observed in fraction F3. The shear viscosity of the tara gum fractions was measured by a cone-plate viscometer, clearly showing shear thinning behavior. Size-exclusion chromatography results showed that the molecular weight ranged between 635.42 and 776.71 kg/mol, and the F3 fraction exhibited higher values of molecular weight.
 Keywords
tara gum;fractionation;intrinsic viscosity;shear thinning flow behavior;molecular weight;
 Language
Korean
 Cited by
 References
1.
Dey PM. Biochemistry of plant galactomannans. Adv. Carbohyd. Chem. Bi. 35: 341-376 (1978) crossref(new window)

2.
Daas PJH, Schols HA, De Jonh HHJ. On the galactosyl distribution og commercial galactomannans. Carbohyd. Res. 329: 609-619 (2000) crossref(new window)

3.
Mikkonen KS, Rita H, Helen H, Talja RA, Hyvonen L, Tenkanen M. Effect of polysaccharide structure on mechanical and thermal properties of galactomannan-based films. Biomacromolecules 8: 3198-3205 (2007) crossref(new window)

4.
Cui W, Eskin NAM, Biliaderis CG, Mazza G. Synergistic interactions between yellow mustard polysaccharades and galactomannans. Carbohyd. Polym. 27: 123-127 (1995) crossref(new window)

5.
Savitha Prashanth MR, Parvathy KS, Susheelamma NS, Harish Prashanth KV, Tharanathan RN. Cha A, Anilkumar G. Galactomannan esters-A simple, cost-effective method of preparation and characterization. Food Hydrocolloid. 20: 1198-1205 (2006) crossref(new window)

6.
Wu Y, Cui W, Eskin NAM, Goff HD. An investigation of four commercial galactomannans on their emulsion and rheological properties. Food Res. Int. 42: 1141-1146 (2009) crossref(new window)

7.
Wu Y, Li W, Cui W, Eskin NAM, Goff HD. A molecular modeling approach to understand conformation-functionality relationships of galactomannans with different mannose/galactose ratios. Food Hydrocolloid. 26: 359-364 (2012) crossref(new window)

8.
Chandrasekaran R, Radha A, Okuyama K. Morphology of galactomannans: An X-ray structure analysis of guaran. Carbohyd. Res. 306: 243-255 (1998) crossref(new window)

9.
Daas PJH, Schols HA, De Jongh HHJ. On the galactosyl distribution of commercial galactomannans. Carbohyd. Res. 329: 609-619 (2000) crossref(new window)

10.
Antoniou J, Liu F, Majeed H, Jamshaid Qazi H, Zhong F. Physicochemical and thermomechanical characterization of tara gum edible films: Effect of polyols as plasticizers. Carbohyd. Polym. 111: 359-365 (2014) crossref(new window)

11.
Da Silva MV, Delgado JMPQ, Goncalves MP. Impact of $MG^{2+}$and tara gum concentrations on flow and textural properties of WPI solutions and cold-set gels. Int. J. Food Prop. 13: 972-982 (2010) crossref(new window)

12.
Borzelleca JF, Ladu BN, Senti FR, Egle Jr JL. Evaluation of the safety of tara gum as a food ingredient. A review of the literature. Int. J. Toxicol. 12: 81-89 (1993) crossref(new window)

13.
Takahashi M, Hatakeyama T, Hatakeyama H. Phenomenological theory describing the behaviour of non-freezing water in structure formation process of polysaccharide aqueous solutions. Carbohyd. Polym. 41: 91-95 (2000) crossref(new window)

14.
Naoi S, Hatakeyama T, Hatakeyma H. Phase transition of logust bean gum-, tara gum- and guar gum- water systems. J. Therm. Anal. Calorim. 70: 841-852 (2002) crossref(new window)

15.
Resch JJ, Daubert CR. Rheological and physicochemical properties of derivatized whey protein concentrate powders. Int. J. Food Prop. 5: 419-434 (2002) crossref(new window)

16.
Bryant CM, McClements DJ. Influence of NaCl and $CaC_{l2}$ on cold-set gelation of heat-denatured whey protein. J. Food Sci. 65: 801-804 (2000) crossref(new window)

17.
Bryant CM, McClements DJ. Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels. Food Hydrocolloid. 14: 383-390 (2000) crossref(new window)

18.
Marangoni AG, Barbut S, McGauley SE, Marcone M, Narine SS. On the structure of particulate gels-the case of salt-induced cold gelation of heat-denatured whey protein isolate. Food Hydrocolloid. 14: 61-74 (2000) crossref(new window)

19.
Mali S, Sakanaka LS, Yamashita F, Grossmann MVE. Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect. Carbohyd. Polym. 60: 283-289 (2005) crossref(new window)

20.
Haq MA, Hasnain A, Azam M. Characterition of edible gum cordia film: Effect of plasticizers. LWT-Food Sci. Technol. 55: 163-169 (2014) crossref(new window)

21.
Sothornvit R. Krochta JM. Plasticizer effect on mechanical properties of ${\beta}$-lactoglobulin films. J. Food Eng. 50: 149-155 (2001) crossref(new window)

22.
Wang Q, Wood PJ, Huang X, Cui W. Preparation and characterization of molecular weigh standards of low polydispersity from oat and barley ($1{\rightarrow}3$)($1{\rightarrow}4$)-${\beta}$-D-glucan. Food Hydrocolloid. 17: 845-853 (2003) crossref(new window)

23.
Sittikijyothin W, Torres D, Goncalves MP. Modeling the rheological behaviour of galactomannan aqueous solutions. Carbohyd. Polym. 59: 339-350 (2005) crossref(new window)

24.
Pollard MA, Kelly R, Wahl C, Fischer P, Windhab E, Eder B, Amado R. Investigation of equilibrium solubility of a carob galactomannan. Food Hydrocolloid. 21: 683-692 (2006)

25.
Edwards ME, Marshall E, Gidley MJ, Grant Reid JS. Transfer specificity of detergent-solubilized fenugreek galactomannan galactosyltransferase. Plant Physiol. 129: 1391-1397 (2002) crossref(new window)

26.
Ruiz-Angel MJ, Simo-Alfonso EF, Mongay-Fernandez C, Ramis-Ramos G. Identification of leguminosae gums and evaluation of carob-guar mixtures by capillary zone electrophoresis of protein extracts. Electrophoresis 23: 1709-1715 (2002) crossref(new window)

27.
Izawa M, Kano Y, Koshino S. Relationship between structure and solubility of ($1{\rightarrow}3$)($1{\rightarrow}4$)-${\beta}$-D-glucan from barley. J. Am. Soc. Brew. Chem. 51: 123-127 (1993)

28.
Izydorczyk MS, Billaderis CG, Macri LJ, MacGregor AW. Fractionation of oat ($1{\rightarrow}3$)($1{\rightarrow}4$)-${\beta}$-D-glucans and characterisation of the fractions. J. Cereal Sci. 27: 321-325 (1998) crossref(new window)

29.
Anderson DMW. Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives. Food Addit. Contam. 3:231-234 (1986) crossref(new window)

30.
Wood PJ, Weisz J, Beer MU, Newman CW, Newman RK. Structure of ($1{\rightarrow}3$)($1{\rightarrow}4$)-${\beta}$-D-glucan in waxy and nonwaxy barley. Cereal Chem. 80: 329-332 (2003) crossref(new window)

31.
Izydorczyk MS, Billaderis CG. Gradient ammonium sulphate fractionation of galactomannans. Food Hydrocolloid. 10: 295-300 (1996) crossref(new window)

32.
Izydorczyk MS, Billaderis CG. Influence of structure on the physicochemical properties of wheat arabinoxylan. Carbohyd. Polym. 17: 237-247 (1992) crossref(new window)

33.
Kim KY, Lee EK. Physicochemical characteristics of galactomannan by fractionation to evaluate heterogeneity. Korean J. Food Sci. Technol. 45:428-433 (2013) crossref(new window)

34.
Andrade CT, Azero EG, Luciano L, Goncalves MP. Solution properties of the galactomannans extracted from the seeds of caesalpinia pulcherrima and cassia javanica: comparison with locust bean gum. Int. J. Biol. Macromol. 26: 181-185 (1999) crossref(new window)

35.
da Silva JAL, Goncalves MP. Studies on a purification method for locust bean gum by precipitation with isopropanol. Food Hydrocolloid. 4: 277-287 (1990) crossref(new window)

36.
McCleary BV, Clark AH, Dea IMC, Rees DA. The fine structures of carob and guar galactomannans. Carbohyd. Res. 139: 237-260 (1985) crossref(new window)