Gum Tragacanth: Structure, characteristics and applications in foods

被引：102

作者：

Nejatian, Mohammad ^{[1
]}

Abbasi, Soleiman ^{[2
]}

Azarikia, Fatemeh ^{[3
]}

机构：

[1] Kermanshah Univ Med Sci, Sch Nutr Sci & Food Technol, Dept Food Sci & Technol, Kermanshah, Iran

[2] Tarbiat Modares Univ, Fac Agr, Dept Food Sci & Technol, Food Colloids & Rheol Lab, POB 14115-336, Tehran, Iran

[3] Univ Tehran, Coll Aburaihan, Dept Food Technol, Tehran, Iran

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2020年 / 160卷 / 160期

关键词：

Gum Tragacanth; Natural hydrocolloids; Astragalus; Chemical structure; Application; Functional compounds; 3 IRANIAN ASTRAGALUS; IN-WATER EMULSIONS; RHEOLOGICAL PROPERTIES; ESSENTIAL OIL; MILK PROTEIN; PHYSICOCHEMICAL PROPERTIES; COMPLEX COACERVATION; BEVERAGE EMULSIONS; SHELF-LIFE; STABILITY;

D O I：

10.1016/j.ijbiomac.2020.05.214

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Due to the high demand (consumers and regulatory authorities) on elimination or reduction of 'additives' in food and other health related products, there is increasing interest on natural macromolecules or hydrocolloids such as gums. Gum Tragacanth (GT) is a multifunctional exudate gum with unique thickening, emulsifying, viscosity improving, stabilizing, gelling and structuring capabilities. Owing to its distinctive functionality, it has been extensively used in low-fat or non-fat food formulations, colloid-based products, edible films and coatings and (nano) encapsulation of food ingredients. This review provides the comprehensive information on its physicochemical, structural and functional characteristics with a particular focus on its application in foods. (C) 2020 Elsevier B.V. All rights reserved.

引用

页码：846 / 860

页数：15

共 119 条

[1] Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage [J].