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Background: Yellow mustard gum (YMG), which is extracted from the mucilaginous part of yellow mustard bran, has been considered an emerging natural hydrocolloid gum but lacks commercial development and production. To promote the commercial utilization of YMG, this study developed a pilot-scale YMG production protocol in an economic and environmentally friendly way to produce a clean-label YMG product. This YMG produced at pilot scale (YMW) was characterized in terms of chemical composition, rheological properties, and interaction with a commercial gum, κ-carrageenan, and was compared with purified YMG through ethanol precipitation (YME)., Results: The protocol processed up to 100 L of raw material with zero solvent and a minimal number of steps and showed strong quasi-industrial potential. The YMW showed a similar chemical composition as YME. However, the YMW contained a slightly lower amount of carbohydrate and a much larger amount of ash and potassium than the YME. The rheological results concluded that both the YMW and YME solutions exhibited shear-thinning flow behavior and a weak gel, with YME showing higher viscosity and stronger gel structure. Most interestingly, YMW could form unpourable gels when blended with native κ-carrageenan whereas YME barely achieved this despite the equivalent total gum concentration., Conclusion: This study demonstrated the feasibility of YMG production at a large scale with economic and green procedures and discovered its new functionality for commercial utilization. The gelling ability of YMG could provide it with wider applications as a result of a new potential synergistic combination. All this information should accelerate the process of full commercialization of YMG as a clean-label functional ingredient. © 2024 His Majesty the King in Right of Canada. Journal of The Science of Food and Agriculture © 2024 Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri-Food Canada., (© 2024 His Majesty the King in Right of Canada. Journal of The Science of Food and Agriculture © 2024 Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri‐Food Canada.)

We investigated the interactions of two main phenolics, rutin and quercetin, with starch, the primary component of Tartary buckwheat. The addition of rutin or quercetin significantly affected the structural and physicochemical properties of the starch, and rutin showed a stronger effect than quercetin, particularly at a dose of 6% (w/w). Rutin better enhanced the aggregation of starch pastes and gel formation than quercetin according to our pasting, rheological and thermal property analyses. A scanning electron microscopy analysis of its morphology showed that rutin was more easily dispersed in starchy matrix than quercetin and acted as rigid fillers for gels. The nuclear magnetic resonance results showed different binding sites due to the steric hindrance of the rutin disaccharide groups (rutinose). These findings provide fundamental information about applying rutin during the whole grain processing of Tartary buckwheat., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

In this study, the structural information (monosaccharide compositions, molecular weight parameters & FTIR analysis), chemical composition (moisture, protein, ash, carbohydrate & uronic acids), rheological properties, and surface activity of Lallemantia royleana seeds mucilage (BSG) were determined. The results showed BSG contains 8.51% (w.b.) moisture, 8.24% (d.b.) ash, 2.71% (d.b.) protein, 75.87% (d.b.) carbohydrate and 20.33% (d.b.) uronic acids. Monosaccharide analysis revealed the presence of arabinose (37.88%), galactose (33.54%), rhamnose (18.44%), xylose (6.02%) and glucose (4.11%) in the BSG polysaccharide. Although BSG had similar molecular weight (1.294 × 10 6 Da) compared to most seed gums, the intrinsic viscosity (23.06 dL/g) and gyration radius (104.84 nm) were higher. The BSG exhibited a strong shear-thinning behavior ( n < 0.29) over the shear rate range of 0.01 to 1000 s −1 . Flow behavior data was correlated with different time-independent models, which provided a good description of BSG rheological properties. Dynamic mechanical spectra demonstrated BSG is a typical of weak gel, which its rheological parameters were superior to those of many commercial gums. The FTIR spectra of the BSG polymer showed the presence of carboxyl groups, which may serve as binding sites for ions. BSG exhibited the ability to reduce the surface tension of water at concentrations lower than 0.75%. [ABSTRACT FROM AUTHOR]

Abstract: In this paper, the physico-chemical characteristics of sage seed gum (SSG) were determined in terms of chemical compositions (moisture, total protein, total ash, minerals, total carbohydrate, total uronic acids), rheological properties, and surface activity. Monosaccharide compositions, molecular weight parameters and FTIR analysis also provided further structural information on the polysaccharide gum. The SSG had, on average, 11.24% (w.b.) moisture, 9.20% (d.b.) ash, 2.08% (d.b.) protein, 69.01% (d.b.) carbohydrate and 30.2% uronic acids. Mineral content of SSG was comparable to commercial gums except for potassium content which was higher in SSG. The chromatographic and FTIR analyses revealed that the SSG polysaccharide is a galactomannan with a 1.78–1.93:1 mannose/galactose ratio and a weight average molecular weight of ∼4 × 105 Da. Although SSG exhibited lower molecular weight and radius of gyration compared to guar gum, the values of intrinsic viscosity were the same. Under steady and dynamic shear tests, SSG demonstrated a strong shear-thinning behavior and a typical of weak gel characteristic, respectively, which were more pronounced than most commercial gums. The FT-IR spectra of the SSG polymer showed the presence of carboxyl groups, which may serve as binding sites for ions. SSG exhibited the ability to reduce the surface tension of water at concentrations lower than 0.25%. The current study provides new information on sage seed gum, which will be invaluable for explaining its unique functional properties. [Copyright &y& Elsevier]

Abstract: An acidic polysaccharide (APS) was extracted from the boat-fruited sterculia seeds (Semen Sterculiae Lychnophorae). It consisted mainly of galacturonic acid (40.1%, w/w) along with rhamnose, arabinose, galactose, xylose and glucose as minor components, indicating a pectic polysaccharide which was confirmed by FT-IR spectra. The degree of esterification of APS determined by FT-IR method was 68%. The shear-thinning and viscoelastic behaviors of APS have been investigated by steady shear and small amplitude oscillatory experiments, respectively. Steady-shear rheological measurement in a range of shear rate (1–1000s−1) showed increase in pseudoplasticity (or non-Newtonian shear-thinning flow behavior) with the increase in APS concentration (1.0–10%, w/v). APS itself could not form a gel; however, thermal irreversible gels were obtained in the presence of sucrose at low pH (pH<3.5). The changes in storage modulus G′ and loss modulus G″ during heating and cooling cycles indicated that G′ was nearly reversible at temperature >30°C while G″ exhibited thermal hysteresis. [Copyright &y& Elsevier]

Abstract: This paper describes the fractionation, chemical and physical characterization of processed gum Ghatti (Gatifolia SD), and identifies the source of its surface activity. Four fractions were separated using the gradual ethanol precipitation method. With the increase of alcohol concentration, the chemical composition of the fractions exhibited a pattern: arabinose content increased, but the galactose, protein and uronic acid contents decreased in the order of: F50 (50% ethanol precipitate), F65 (65% ethanol precipitate), F80 (80% ethanol precipitate) and FS (the supernatant after 80% ethanol precipitation). Rheologically gum ghatti and its fractions exhibited Newtonian flow behavior until gum concentrations reached to 20% (w/v), at which point gum ghatti showed some shear thinning. At the same shear rate and concentration, the apparent viscosities of these fractions decreased in the order: F50 > F65 > F80 > FS. When compared at same concentration, the FS fraction had the highest surface activity relative to the Gatifolia SD, the other fractions and even gum Arabic. Monosaccharide composition and preliminary structural analysis showed that the branching of the polymer increased in the order of F50, F65 and F80. The degree of branching levels, protein and uronic acid content could be responsible for the different solubility of the fractions in alcohol. However, the molecular structure of FS is significantly different from the other fractions. FT-IR spectroscopy revealed no esterified carboxyl group in gum ghatti. Detailed structural elucidation of each fraction will follow. [Copyright &y& Elsevier]

Summary Yellow mustard gum (YMG) and fenugreek gum (FG) are both natural hydrocolloids derived from plant seeds. They showed synergistic effects of increased viscosity upon mixing thus expanding their applications. In this study, a synergistic YMG‐FG (7:3) blend of different total gum concentrations (0%, 0.05%, 0.1%, 0.15%, 0.2% and 0.25%, w/w) was used to develop a whipping cream formula with dairy fat replaced by palm kernel oil. Whipping creams of both liquid emulsion and whipped cream were characterised in terms of particle size, rheological properties, whippability and foam stability, texture and microstructure. The liquid emulsion before whipping showed a shear‐thinning behaviour regardless of the gum concentration. Upon whipping, the overrun of whipped cream decreased while the foam stability increased with increasing gum mixture content. The whipped cream with the addition of gum mixture retained the shape after storing overnight at 22 °C in comparison with two collapsed commercial samples. The whipped cream with 0.1% gum mixture exhibited optimal foam stability and textural properties among all the samples. Overall, the synergistic blend of YMG‐FG can be used as a natural stabiliser in formulating non‐dairy fat whipping cream products to improve foam stability and airy/fluffy texture. [ABSTRACT FROM AUTHOR]

Yellow mustard gum (YMG), a clean-label hydrocolloid with commercial potential, has been found to synergistically interact with κ-carrageenan to form a stronger gel. The primary gelation mechanism has been proposed but needs a thorough investigation and understanding from multiple techniques. In addition to the rheological methods of dynamic oscillation, this study used transient mechanical tests (stress relaxation), differential scanning calorimetry (DSC) and cryogenic scanning electron microscopy (cryo-SEM) to evaluate gel characteristics, thermal properties and microstructure of YMG-κ-carrageenan binary gels. The stress relaxation spectrum showed that the interactions between the two types of gums were mainly polymer associations. The DSC cooling and heating scans revealed that YMG did not disturb the coil-to-helix transition of κ-carrageenan but affected its helix aggregation during gel setting. The microstructure of the binary gel network captured by cryo-SEM showed a denser and more compact gel structure with smaller pores in comparison with the κ-carrageenan gel structure. All these results supported a refined gelation mechanism proposed in this study. This thorough investigation of the synergistic gelation between YMG and κ-carrageenan not only supports applications of the binary mixtures as texturizers, gelling aids and thickeners but also expands the application of YMG to promote its eventual commercialization. Co-gel network formed by yellow mustard gum with κ-carrageenan. [Display omitted] • Yellow mustard gum (YMG) can synergistically interact with κ-carrageenan (C). • The synergism of YMG and C occurs at a blending ratio of 3–7. • YMG does not disturb the coil-to-helix transition of C. • YMG affects the helical aggregation of C during gel setting. • YMG-C shows a denser and more compact gel structure compared to C. [ABSTRACT FROM AUTHOR]

In the present study, the effects of pentosanase (Pn) and glucose oxidase (GOX) on the properties of whole wheat steamed buns dough were investigated, including the composition, rheology, and microstructure, to reveal the effects and mechanisms of action of these two enzymes in whole wheat steamed buns making. Compared with the Control, the dough exhibited a higher content of water extractable arabinoxylan and a stronger solubility in protein in the presence of Pn. Additionally, Pn-treated dough showed high extensibility, with the gluten matrix more open and the starch granules more visible. On the other hand, the addition of GOX decreased the number of free sulfhydryls and increased the content of glutenin macropolymer (GMP), indicating the formation of disulfide bonds. Reducing SDS-PAGE of albumin and globulin suggested the generation of large protein aggregates and the conjugation of protein-polysaccharide by non-disulfide covalent bonds. The GOX-treated dough was significantly strengthened, which generated a more continuous and highly dense gluten network. Although the effects of Pn and GOX on the dough were considerably different, they both significantly changed the rheology and microstructure of the dough, due to the solubilization of water un-extractable arabinoxylan and the increase of GMP and the formation of protein-polysaccharide conjugates. These effects observed for steamed buns could be extended to other fermented flour products. [ABSTRACT FROM AUTHOR]

Yellow mustard gum (YMG), a plant mucilage, has been investigated as a natural stabilizer for improving the texture, quality, and shelf life of food products. To expand its applications, synergistic polysaccharide-polysaccharide interactions were examined with two classical gums: κ-carrageenan and locust bean gum (LBG), which have been widely used in food, pharmaceutical and medicinal industries. A rheological approach was used to evaluate gelation characteristics of the two types of binary polysaccharide mixtures during the gelling process. Both types of mixtures demonstrated significant synergisms by forming stronger hydrogels at an equivalent total gum concentration (1% w/v) as their individual gums; however, their gel characteristics and gelation behaviors were different. YMG-κ-carrageenan mixtures formed a firm and elastic gel, but the synergistic effect only occurred at the blending ratio 3 to 7. YMG-LBG mixtures synergistically interacted to form an adhesive and paste-like gel. The gelation of YMG-κ-carrageenan began on cooling and continued during holding at 22 °C while YMG-LBG gel formed quickly after heated mixing at 80 °C and behaved stable regardless of temperature. The synergistic gelation mechanism of YMG-κ-carrageenan was proposed for the first time and illustrated as a result of polymer interactions (both association and segregation) and ion effects. Although further confirmation of the mechanisms is needed, this proposed mechanism would be useful for guiding the use of the synergistic gums regarding their applications in specific processing conditions. Either κ-carrageenan or LBG can be mixed with YMG to act as texturizers, thickeners, stabilizers, gelling agents in food products at an economic concentration. [Display omitted] • Yellow mustard gum (YMG) can synergistically interact with κ-carrageenan (C). • The synergism of YMC and C occurred at the blending ratio of 3–7. • YMG-C gels behave strong and elastic while YMG-LBG gels are adhesive and paste-like. • The gelation of YMG-C began on cooling and continued during curing. • YMG-LBG gels formed after the heated mixing and behaved stable afterwards. [ABSTRACT FROM AUTHOR]

In the current study, dynamic frequency sweep and stress relaxation tests were performed to elucidate the possible gelation mechanisms of a unique thermal stable polysaccharides from Auricularia auricula-judae (AP). Addition of NaCl, CaCl 2 and Ca-chelating agent (EDTA) to AP confirmed that electrostatic interaction was not the deciding force in forming the network of AP dispersion and the intrinsic calcium of AP played a role of inhibition in AP network formation. Addition of the hydrogen bond breaking agent, urea, highlighted the important role of hydrogen bonding in the formation of gel networks. The results suggested that carboxyl group of the uronic acid on AP chain are involved in the formation of inter/intra hydrogen bonding which maintain AP gel network. Quantitative effect of concentration, pH, urea and glucuronic acid on the network structure of AP dispersion were also be evaluated by entanglement network numbers (ENN) based on stress relaxation. [ABSTRACT FROM AUTHOR]

In recent decades, microbial synthesis of polysaccharides with special functional properties has attracted increasing attention. This work reported a novel exopolysaccharide (EPS)-producing strain, Klebsiella sp. PHRC1.001 isolated from activated sludge. Physicochemical, rheological, emulsifying and toxicological properties of the obtained EPS were characterized. The EPS was mainly composed of d -glucose and l -arabinose, and was found to exist in aqueous solution in a nano-particulated form (∼50 nm in diameter) with a strong tendency of aggregation. Rheological analysis showed that the EPS aqueous solution was a typical pseudoplastic fluid at higher concentration and could form weak gel upon alkaline treatment followed by neutralization. The EPS exhibited excellent emulsifying properties in stabilizing oil-in-water emulsions presumably by a Pickering mechanism owing to its nanoparticle structure. Acute toxicity test showed that 1.8 g EPS per kg of body weight caused no toxic effect on mice. PHRC1.001 EPS has the potential to be a novel industrial polysaccharide. [ABSTRACT FROM AUTHOR]

Herein, the rheological interaction of various SSG (sage seed gum) and GG (guar gum) blends were elaborated. With increasing SSG fraction, the extent of viscosity reduction in the range of 0.01–316s −1 increased from 58.68 for GG to 832.73 times for SSG which was not the same at different ranges of shear rate. Steady and dynamic shear tests suggested interaction with longer timescale in SSG chains in comparison with that in GG. Linear correlation (p < 0.05) between the relaxation time from mechanical spectra and that of Moore equation was achieved. With increasing the SSG fraction, the extent of departure from Cox–Merz rule increased from 11.45 in GG to 33.57 Pa for SSG. The yield stress values determined by stress ramp and extrapolation methods increased with increase in SSG fraction. The synergist effect of all measured viscoelastic parameters from frequency sweep test was observed for 3-1 SSG-GG blend. [ABSTRACT FROM AUTHOR]

Rheological properties of a β-(1,3)- d -glucan (GLP20) from the fruiting body of Ganoderma lucidum in water at different concentrations were studied with a strain controlled ARES Rheometer at 25 °C. The intrinsic viscosity was measured by Ubbelohde viscometer and estimated to be 1248.05 mL/g from the mean of both intercepts by plotting η sp /c and ln η rel /c against concentration. Shear-thinning behavior occurred at lower concentrations and very low critical shear rates. The zero shear specific viscosity ( η sp,0 ) was plotted against the coil overlap parameter (c[ η ]) and the slopes of the lines in the dilute and semi-dilute regimes were found to be 1.23 and 4.19, respectively. The critical concentration (c ∗ ) was determined to be about 0.79 g/L, which was much lower than that of general disordered polymers. This may be due to the stiff chain conformation of GLP20. The results from dynamic experiments revealed that GLP20 in pure water displayed liquid-like behavior at low concentrations (≤0.5%) and could form weak gels with the increase of concentration. [ABSTRACT FROM AUTHOR]

Polysaccharide was extracted from Auricularia auricular - judae with hot water (AP). AP consisted mostly of carbohydrates (72%) and proteins (8%). The monosaccharide compositions mostly are Glucose (62%), Mannose (33%) and a small amount of Galactose (5%). The extracellular polysaccharide dispersions showed shear-thinning (pseudoplastic) behavior and its pseudoplasticity was more pronounced for 2% polysaccharide dispersion. The Power-law model was used to evaluate the viscosity curves of AP and both its viscosity and consistency indices changed as the concentration increased. The viscosity of polysaccharides dispersion decreased with the addition of salt and also at extreme pH values. AP dispersion behaved as a weak gel in the concentration of 0.5% and 1% and as a true gel at higher concentration (e.g, 2%). The addition of 1 M CaCl 2 to AP and changing dispersion pH to acid or alkali decrease its gel strength. AP exhibited excellent thermal stability as assessed by rheology and DSC, suggesting the material could be used in food system which requires heat tolerance. [ABSTRACT FROM AUTHOR]

A water soluble exopolysaccharide was obtained from Lactobacillus reuteri SK24.003 and its rheological and structural properties were investigated. The polysaccharide yield reached around 40.8 g/L for 48 h of fermentation. The purified exopolysaccharide was an α- d -glucan with the molecular weight of 2.50 × 10 7 g/mol. Thermal analysis showed the exopolysaccharide broke down above 200 °C, the weight dramatically lost (around 53.0%) from 230 to 340 °C and the melting point was 147.7 °C with the enthalpy value of 78.4 J/g. The glucan solution (3.0–9.0%, v/w) has an opalescent, milky-white color and the concentration affected the depth of color. The viscosity increased rapidly with concentration in the range of 3.0–20% (w/v) with relatively high viscosity as well as poor solubility at a concentration higher than 20% (w/v). The solution also exhibited the non-Newtonian pseudoplastic behavior with increasing shear rate from 0.01 to 100 l/s. This glucan had a high viscosity in solution and this could make it suitable for usage as gum substitute in some processing food. [ABSTRACT FROM AUTHOR]

Highlights: [•] Confirmed a special property of hyaluronic acid-formation of “putty” at pH 2.5. [•] Elucidated the mechanism of the formation of the HA putty by rheological method. [•] Confirmed hydrogen bonding was the driving force for forming the putty (gelation) and identified the active sites. [ABSTRACT FROM AUTHOR]

Abstract: The effects of molecular weight of dextran on the phase behavior and microstructure of preheated soy protein (heat-induced soy protein aggregate)/dextran mixtures have not been reported before. Hereby mixed systems of heat-induced aggregates with different size and dextran with different molecular weight have been investigated at room temperature (25°C) and pH 7.0. Phase diagrams were established by centrifugation, chemical assays and visual observation. The mixture of dextran with larger molecular weight and larger aggregate phase separated at lower biopolymer concentration. The microstructures of the phase separated mixtures were described using confocal laser scanning microscopy (CLSM), which revealed the association of protein aggregates. The image analysis of the CLSM images showed that the histograms of the gray values were different significantly. Observations of small deformation rheology (G′,G′′) of the mixed system at concentrations corresponding to those of CLSM measurements provided additional information of the microstructures. [Copyright &y& Elsevier]

Flaxseed gums (FG) previously reported were mostly isolated from hulls and seeds under a relatively low temperature, which led to an incomplete structural and functional understanding of the entire gum. In addition, the influences of processing conditions on the functional properties of FG have rarely been studied. In this study, FG was extracted by water at high temperature (90 °C) followed by ethanol precipitation. The physicochemical characteristics of the high temperature extracted FG were investigated, including its rheological and emulsion stabilizing properties in aqueous solution. The influences of homogenization and heating-cooling treatments on the functional properties of FG were also examined. Results indicated that FG could form a gel in aqueous solution (>0.5 wt%) at room temperature (25 °C). Mechanical shearing forces derived from homogenization (50 MPa) highly decreased the elastic properties of FG by disrupting the intermolecular network. However, the disrupted network could not be recovered by reheating (85 °C) and cooling (25 °C) processes indicating it was non-reversible. It was also observed that FG of 0.4 wt% demonstrated the best stabilizing effect on the oil/water emulsion systems for the appropriate viscosity and weak-gel properties. The study aims to provide a full understanding of the rheological and emulsifying properties of high temperature extracted FG under different treating conditions with an intent to promote its application in the food and non-food industries. Image 1 • Rheological properties of FG solution were systematically studied. • The gelling ability of FG solution increased with increasing concentration. • The viscoelasticity of FG solution decreased with increasing temperature. • The destroyed FG network could not be recovered after heating-cooling treatment. • FG of 0.4 wt% demonstrated best stabilizing effect against oil/water emulsion. [ABSTRACT FROM AUTHOR]