• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.465-468
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• 2002

The galactose/mannose ratio of guar gum, guar gum treated with purified ${\alpha}$-galactosidase and locust bean gum were investigated. Gel-promoting property of enzyme-treated guar gum increased when the galactose/mannose ratio was about 1 : 3.2, which was close to the ratio of 1 : 3.3 for locust bean gum. And the ratio was obtained when the guar gum was hydrolyzed by the enzyme for 24 hr. It is clear that enzymatic depletion of galactose from guar gum by sunflower seed ${\alpha}$-galactosidase would lead to a significant increase in gelation ability. The mixture of xanthan gum and guar gum, and xanthan gum, guar gum and enzyme-treated copra meal were also investigated in viscosity behavior.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.233-237
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• 2005

Rheological properties of acorn flour-guar gum mixtures (4% w/w) at different guar gum concentrations (0, 0.2, 0.4, 0.6, and 0.8% w/w) were evaluated in steady and dynamic shear. The acorn flour-guar gum mixtures at $25^{\circ}C$ showed high shear-thinning flow behavior (n= 0.20-0.27). Consistency index (K), apparent viscosity (${\eta}_{a,100}$), and Casson yield stress (${\sigma}_{oc}$) increased with the increase in guar gum concentration. Within the temperature range of $25-70^{\circ}C$, the {\eta}_{a,100}$ of mixtures obeyed the Arrhenius relationship with high determination coefficient ($R^2=\;0.974-0.994$). Activation energy values (5.37-6.77 kJ/mole) of acorn flour dispersions in the mixtures with guar gum (0.2-0.8%) were much lower than that (12.5 kJ/mole) of acorn flour dispersion (0% guar gum). Storage modulus (G'), loss modulus (G"), and complex viscosity (${\eta}^*$) increased with the increase in guar gum concentration. Dynamic rheological data of 1n (G', G") versus ln frequency (w) of guar gum-acorn flour mixtures had positive slopes with G' greater than G" over most of the frequency range, indicating that they exhibited weak gel-like behavior.

• Journal of Nutrition and Health
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• v.22 no.6
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• pp.457-465
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• 1989

Guar gum, a storage polysaccharide galactomannan was administered to 11 patients with type-II diabetes mellitus for 7 days and 3 weeks. They took 5 grams of guar gum 30 mins before each of three meals daily. The dinner 2-h postprandial values of their blood glucose were significantly lowered (P<0.05) after their guar treatment for 7 days compared with before taking guar gum. The 2-h postprandial values of blood glucose were significantly lowered(P<0.05) after 3 weeks of gual treatment compared with before taking guar gum. In an oral glucose tolerance test, their blood glucose values were significantly lowered at 120 mins(P<0.02) and 180 mins(P<0.05) after guar treatment. Total-lipid(P<0.01) and triglycerides(P<0.02) of their blood were significantly decreased and HDL-cholesterol(P<0.02) was significantly increased after guar treatment. HbA1C was significantly reduced (P<0.05) from 11.3% to 10.1% The body weight, total-cholesterol and insulin activity of the patients after guar treatment were not significantly changed and the satiety ratings of the patients with guar treatment was not significantly changed and the satiety ratings of the patients with guar treatment was not significantly changed, however, the subjects that answered from 'Want to eat but can wait' to 'No desire to eat' were 81.1%. It is concluded that guar gum improves their carbohydrate and lipid metabolism in Korean type-II diabetic subjects with high fiber diets.

• Food Engineering Progress
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• v.13 no.4
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• pp.348-351
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• 2009

In this study, the effects of gums (guar gum, xanthan gum, locust beam gum) on the activity of polygalacturonase(PGase) were examined. PGase activity was assayed by measuring the release of reducing groups from polygalacturonic acid. Guar gum, xanthan gum and locust bean gum were capable of increasing the catalytic activity of the PGase by 105%, 87% and 90%, respectively. Carrot was macerated by Macerozyme R-200 with gums and the yield of the maceration reaction for the production of carrot single cells was increased up to 13% in the presence of guar gum. This suggested that gums stated above can be used as good enhancers not only for the catalytic activity of the PGase but also for the production of carrot single cell.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1123-1131
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• 1997

This study examined the effect of dietary lipids and guar gum on lipid metabolism in ovariectomized rats. The experimental animals received ovarietomy (OVX). Lipids sources were divided into 3 groups (soybean oil(SB), beef tallow(BT)) and fish oil(FO)) and guar gum was supplemented to each lipid diet (SBG, BTG, FOG). Experimental diets were fed to therats for 16 weeks. Serum triglyceride (TG) levels were higher in the BT group and lower in the FO group as compared to the SB group .Serum total cholesterol (Tc) and HDL-C levels were lower in the FO group as compared to the SB group. Serum LDL-C and phospholipid levels were lower in the FO group as compared to the SB group. Serum lipids levels were lowered by guar gum supplement. Serum SFA(saturated fatty acids) contents were not significantly influenced by dietary lipids and guar gum. Serum MUFA(monounsaturated fatty acids) contents were the lowest in the SB group. Fecal weight was highest in the beef tallow group and lowest in the fish oil group. Fecal weight was increased by guar gum supplement in all lipid groups. Total bile acid content in feces was increased by guar gum supplement in the soybean oil and beef tallow groups. The endothelial cells of the beef tallow group changed from a flat shape to distorted round and enlarged shapes. The subendothelial layer was the thickness the thickest in the beef tallow group ; the interspace between elastic lamina was widened and elastic lamina was straightened and partly disrupted . The fish oil group showed more porminient endothelial cells and subendothelial layer. Internal elastic membrane and elastic lamina exhibited regularly wavy shapes. Guar gum supplement showed positive effects in all lipids groups. Based on the above results , it is suggested that beef tallow increased serum TG levels and injured the wall of the aorta. On the other hand, fish oil , which decreased serum lipid levels, has a positive effect on the walls of the aorta. Guar gum protects the aorta from injury by reducing the serum lipid levels. Therefore, it is suggested that soybean oil and beef tallow consumed with guar gum is beneficial.

• Journal of the Korean Home Economics Association
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• v.32 no.3
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• pp.207-216
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• 1994

Backsulgies containing various levels of guar gum(0g, 2.5g or 5g) were ingested by ten healthy male subjects after 12-h fast. Guar backsulgies was given a time in a week a time in a week for 3 weeks with 75g glucose. The Sensory qualities of backsulgies containing guar gum powder of different levels(0g, 2.5, 5g) were also evaluated using a hedonic scoring technique. On each test day 4ml samples of venous blood were taken from the fasted subjects. Further 4ml post-prandial blood samples were taken from the subjects 30, 60, 90 and 120min after guar backsulgies had commenced. Result were as follows: Plasma glucose and insulin levels were not sifnificantly reduced according to guar gum levels in backsulgies. But plasma glucose and insulin levels of the case which ingested 5g guar backsulgies tended to be lower than those of the case which ingested 0g or 2.5g guar backsulgies. Therefore it is recommended that 5g guar backsulgies is most effective snack of diabetics. KEY WORDS: guar backsulgies plasma glucose, plasma insulin, snack.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.442-448
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• 2015

The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors ($R^2$=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors ($R^2$=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 ($Pa{\cdot}s$) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

• Elastomers and Composites
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• v.58 no.1
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• pp.1-10
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• 2023

In this study, we investigate the liquid crystal (LC) alignment of LC cells created from plant-based polysaccharide derivatives, such as guar gum. Guar gum films exhibit satisfactorily high optical transparency in the visible light region (400-750 nm). For example, the transmittance of polyimide films, which are the most typically used LC alignment layers, is 87%, whereas that of guar gum films deposited onto a glass substrate at a wavelength of 550 nm is approximately 99%. The observed LC alignment depends on the rubbing depth. For example, an LC cell comprising a guar gum film fabricated via rubbing at rubbing depths of 0.1, 0.2, 0.3, and 0.4 mm exhibits a planar LC alignment, whereas it exhibits a vertical LC alignment at a rubbing depth of 0.5 mm. Additionally, the LC alignment is shown to be correlated with the total surface energy of the guar gum films. When the total surface energy of a rubbed guar gum film exceeds 58.10 mJ/m², an LC cell comprising the guar gum film exhibits a stable and vertical LC alignment. Therefore, guar gum can be used to realize the vertical alignment system of LC via a simple adjustment of the rubbing depth.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.496-499
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• 2007

Dynamic rheological properties of hot pepper-soybean paste (HPSP) samples mixed with guar gum and xanthan gum were evaluated at different storage temperatures (5, 15, and $25^{\circ}C$) by using a dynamic rheometer. Magnitudes of storage modulus (G'), loss modulus (G"), and complex viscosity (${\eta}^*$) in the HPSP-gum mixtures increased with an increase in storage temperature from 5 to $25^{\circ}C$. After 3-month storage at 5 and $15^{\circ}C$ there were no significant changes in dynamic rheological properties. The increase in dynamic moduli (G', G", and ${\eta}^*$) with storage temperature is less pronounced at HPSP-xanthan gum mixtures in comparison to HPSP-guar gum mixtures. The slopes of G' (0.16-0.18) of HPSP-guar gum mixtures at 3-month storage were much higher than that (0.10) at 0-month storage, indicating that the elastic properties of the HPSP-guar gum mixtures can be decreased after 3-month storage. However, there were not much differences between the slopes of G' in HPSP-xathan gum mixtures. Xanthan gum was observed to be better structure stabilizer for HPSP during storage.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.116-124
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• 2017

This study was investigated quality characteristics of gluten-free noodles added guar gum and basil seed gum (BSG). Gluten-free noodles were prepared using corn flour and corn starch and added 1% and 2% of guar gum and basil seed gum. Water binding capacity was measured by centrifuge, and moisture content was obtained by moisture analyzer. Color of noodles was measured from the midsection of noodles. Water absorption of noodles was calculated by weight of uncooked and cooked noodles. pH of noodles was measured by pH meter. Texture and tensile strength were obtained by rheometer. SPSS 12.0 program was used for significant differences by Duncan's multiple range test. Water binding capacity of noodles was the highest in 2% basil seed gum but 1% guar gum was the lowest. Moisture content was not different in uncooked noodles, but 1% guar had the highest moisture content in cooked noodles. Water absorption of noodles was high in basil seed gum group. pH of noodles was more increased in guar gum additions than basil seed gum additions. For hardness, control had the lowest as 16.09 N, but 2% guar gum showed the highest as 28.40 N. Tensile strength of noodles was increased by adding gums. These results suggested that 1% basil seed gum could be good materials for manufacturing gluten-free noodles in order to improve quality characteristics.