Effect of locust bean gum and konjac glucomannan oh the conformation and rheology of agarose and ?-carrageenan

Biopolymers ◽  
1995 ◽  
Vol 36 (5) ◽  
pp. 643-658 ◽  
Author(s):  
F. M. Goycoolea ◽  
R. K. Richardson ◽  
E. R. Morris ◽  
M. J. Gidley
Keyword(s):  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Locust Bean

The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH

2013 ◽  
Vol 98 (1) ◽  
pp. 744-749 ◽  
Author(s):  
Kun Yang ◽  
Zheng Wang ◽  
Tetsuya Nakajima ◽  
Katsuyoshi Nishinari ◽  
Tom Brenner
Keyword(s):  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Acidic Ph ◽  
Locust Bean

Effects of three different mannans on obesity and gut microbiota of high-fat diet-fed C57BL/6J mice

2021 ◽  
Author(s):  
Yajian Song ◽  
Huitao Shen ◽  
Tingting Liu ◽  
Bingju Pan ◽  
Sanduni De Alwis ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
High Fat Diet ◽  
Metabolic Disorders ◽  
Guar Gum ◽  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
High Fat ◽  
Locust Bean

To compare the effects of three mannans, Konjac glucomannan (KGM), guar gum (GG) and locust bean gum (LBG), on obesity and obesity-related metabolic disorders in high-fat diet-fed (HFD-fed) mice, and...

Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels

2013 ◽  
Vol 98 (1) ◽  
pp. 754-760 ◽  
Author(s):  
Tom Brenner ◽  
Zheng Wang ◽  
Piyada Achayuthakan ◽  
Tetsuya Nakajima ◽  
Katsuyoshi Nishinari
Keyword(s):  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Locust Bean

Stoichiometry and Conformation of Xanthan in Synergistic Gelation with Locust Bean Gum or Konjac Glucomannan: Evidence for Heterotypic Binding

1995 ◽  
Vol 28 (24) ◽  
pp. 8308-8320 ◽  
Author(s):  
F. M. Goycoolea ◽  
R. K. Richardson ◽  
E. R. Morris ◽  
M. J. Gidley
Keyword(s):  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Locust Bean

scholarly journals Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum

2014 ◽  
Vol 20 (3) ◽  
pp. 607-611 ◽  
Author(s):  
Marta Tomczyńska-Mleko ◽  
Tom Brenner ◽  
Katsuyoshi Nishinari ◽  
Stanislaw Mleko ◽  
Dominik Szwajgier ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Konjac Glucomannan ◽  
Locust Bean Gum ◽  
Locust Bean

Plantago Ovata and Locust Bean Gum as a Natural Polymer in Hydrodynamically Balanced Systems: A Review

2020 ◽  
Author(s):  
Ghildiyal s
Keyword(s):  
Drug Delivery ◽  
Locust Bean Gum ◽  
Main Role ◽  
Natural Polymer ◽  
Release Formulation ◽  
Sustained Drug Delivery ◽  
Modern Drug ◽  
Buccal Drug Delivery ◽  
Locust Bean ◽  
Ceratonia Siliqua L

Hydrodynamically Balanced systems have wide development as they have achieved the parameters of modern drug delivery system, it is a type of system which owes very tremendous and curative benefits for the delivery of oral controlled release dosage forms and have wide properties in many aspects such as its main role is to maintain the effective concentration in the system for longer period of time. To reduce the gastric mucosal irritation due to the presence of synthetic polymers, being a natural polymer incorporation of Plantago ovate (Psyllium Husk) could ease out the mucosal irritation in the gastric region. Due to its properties such as a rate-controlling polymer possessing a very good quality of swelling and good gelling nature, and also incorporated as a matrix-forming agent basically in the modified release formulation. Locust bean gum can be used as sustained-release carriers and release modifiers for the delivery of drugs. It is a neutral plant galactomannan extracted from the seeds (kernels) of the carob tree Ceratonia siliqua L fabaceae. Nowadays it is focussing polymer and a lot of researchers are focussing on exploring the potential in topical drug delivery, colonic drug delivery, oral sustained drug delivery, ocular drug delivery, buccal drug delivery.

Jam processing: Effect of pectin replacement by locust bean gum on its characteristics

2020 ◽  
pp. 1-12
Author(s):  
Aida Mekhoukhe ◽  
Nacer Mohellebi ◽  
Tayeb Mohellebi ◽  
Leila Deflaoui-Abdelfettah ◽  
Sonia Medouni-Adrar ◽  
...  
Keyword(s):  
Cold Water ◽  
Physicochemical Characteristics ◽  
Water Soluble ◽  
Sensory Profile ◽  
Locust Bean Gum ◽  
Locust Bean ◽  
Preference Map ◽  
The Right ◽  
High Level ◽  
The Impact

OBJECTIVE: the present work proposed to extract Locust Bean Gum (LBG) from Algerian carob fruits, evaluate physicochemical and rheological properties (solubility). It aimed also to develop different formulations of strawberry jams with a mixture of LBG and pectin in order to obtain a product with a high sensory acceptance. METHODS: the physicochemical characteristics of LBG were assessed. The impact of temperature on solubility was also studied. The physical and the sensory profile and acceptance of five Jams were evaluated. RESULTS: composition results revealed that LBG presented a high level of carbohydrate but low concentrations of fat and ash. The LBG was partially cold-water-soluble (∼62% at 25°C) and needed heating to reach a higher solubility value (∼89% at 80 °C). Overall, the sensorial acceptances decreased in jams J3 which was formulated with 100% pectin and commercial one (J5). The external preference map explained that most consumers were located to the right side of the map providing evidence that most samples appreciated were J4 and J2 (rate of 80–100%). CONCLUSION: In this investigation, the LBG was used successfully in the strawberry jam’s formulation.

Linear viscoelasticity of carob protein isolate/locust bean gum blends

2010 ◽  
Vol 100 (3) ◽  
pp. 435-445 ◽  
Author(s):  
Lidia S. Zárate-Ramírez ◽  
Carlos Bengoechea ◽  
Felipe Cordobés ◽  
Antonio Guerrero
Keyword(s):  
Linear Viscoelasticity ◽  
Protein Isolate ◽  
Locust Bean Gum ◽  
Locust Bean
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