The use of anti-oxidants to control viscosity and gel strength loss on heating of galactomannan systems
1992; Oxford University Press; Linguagem: Inglês
10.1093/oso/9780199632848.003.0039
AutoresJohn R. Mitchell, Sandra E. Hill, Kornelia Jumel, Stephen E. Harding, Moses Kwame Aidoo,
Tópico(s)Botanical Research and Applications
ResumoAbstract Viscosity loss on autoclaving guar gum solutions can be substantially reduced by the addition of mixtures of the antioxidants, sodium sulphite and propyl gallate. There appears to be a strong synergistic interaction between the two materials with the maximum affect occurring at ratios of sulphite to gallate of about 3:1. Total antioxidant levels required for substantial protection at pH 7.0 are of the order 1ooppm. The antioxidant combination is also effective in reducing the loss in gel strength which results from autoclaving mixtures of carrageenan and locust bean gum. The similar optimum ratio of sulphite to gallate to that found with the guar system and the small influence of the antioxidants on carrageenan alone suggests that in this mixed system the antioxidants function primarily by protecting the locust bean gum. The results favour a specific interaction rather then "phase separated" model for the mixed gel system. It is possible some of the reported interactions between polysaccharides and other food ingredients can be understood in terms of the antioxidant properties of the ingredients rather then biopolymer association or phase separation.
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