A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

被引：223

作者：

Mirhosseini, Hamed ^{[1
]}

Amid, Bahareh Tabatabaee ^{[1
]}

机构：

[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Upm Serdang 43400, Selangor, Malaysia

来源：

FOOD RESEARCH INTERNATIONAL | 2012年 / 46卷 / 01期

关键词：

Polysaccharides; Plant gum exudates; Seed gum; Thickening agent; Foaming agent; Emulsifying agent; LOCUST BEAN GUM; TRIGONELLA-FOENUM-GRAECUM; MALVA NUT GUM; PHYSICOCHEMICAL CHARACTERISTICS; OCIMUM-BASILICUM; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; TAMARIND SEED; GALACTOMANNAN;

D O I：

10.1016/j.foodres.2011.11.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A large number of plants can produce the complex polysaccharides commercially known as 'plant-based gums'. Several studies on various plant-based gums (mainly plant gum exudates and seed sums) have resulted in the identification of valuable natural sources of complex carbohydrate polymers that promote the desired quality, stability, texture and appearance. The plant gum exudates and seed gums are the complex polysaccharides/carbohydrate polymers commonly used as a dietary fiber, thickening agent, foaming agent, film, emulsifier, stabilizer and drug delivery agent. The physical and functional properties of plant-based gums depend on their chemical compositions and molecular structures. Recently, there is a substantial interest to elucidate the relationship between the chemical composition, molecular structure and physical characteristics and functional properties of plant gum exudates and seed gums. The present study also summarized the molecular structure, chemical composition and functional properties of various types of plant gum exudates. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：387 / 398

页数：12

共 131 条

[1] The chemical composition and some physical properties of a water-soluble gum from Prosopis africana seeds [J].