Base de dados : MEDLINE
Pesquisa : B01.650.940.800.575.912.250.401.181 [Categoria DeCS]
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[PMID]:27486053
[Au] Autor:Morris JB; Wang ML
[Ad] Endereço:a United States Department of Agriculture (USDA), Plant Genetic Resources Conservation Unit , Agricultural Research Service , Griffin , GA , USA.
[Ti] Título:Functional Vegetable Guar (Cyamopsis tetragonoloba L. Taub.) Accessions for Improving Flavonoid Concentrations in Immature Pods.
[So] Source:J Diet Suppl;14(2):146-157, 2017 Mar 04.
[Is] ISSN:1939-022X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Dry guar (Cyamopsis tetragonoloba L. Taub) seeds are primarily used to extract galactomannan gum for oil fracking, however, the immature pods are used as a vegetable in India and sold in ethnic grocery stores in the Atlanta, Georgia area. Nineteen guar genotypes were grown in the field at Griffin, GA, USA for two years (2010-2011). Since the determination of flavonoid concentration would add value to the guar accessions for use as a functional food vegetable, immature guar pods were evaluated for flavonoid concentration. In this study, the immature pods from these 19 guar accessions were analyzed for flavonoid concentration using high-performance liquid chromatography. Several accessions including PI 253182, PI 262152, PI 263698, and PI 288357 showed significantly greater daidzein concentration than all three controls based on seed production in 2010. However, PI 179926, PI 180434, PI 182969, PI 183400, PI 253182, PI 262152, PI 263882, and PI 263897 exhibited significantly greater genistein concentration than the second and third best controls in 2011. Both PI 180434 and PI 288359 produced significantly higher kaempferol concentration than the third best control. Daidzein concentration was significantly correlated with genistein concentration (r = 0.47*) for both years. Luteolin concentration showed a significant negative correlation with genistein (r = -0.45*). Quercetin concentration significantly correlated with kaempferol (r = 0.854***) and genistein (r = 0.455*) concentrations. The accession, PI 542608 was observed to contain high concentrations of kaempferol and quercetin in the cluster analyses. These results will help plant breeders develop guar cultivars with superior flavonoid concentrations.
[Mh] Termos MeSH primário: Cyamopsis/química
Flavonoides/metabolismo
Frutas/metabolismo
Alimento Funcional/análise
Verduras/química
[Mh] Termos MeSH secundário: Flavonoides/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavonoids)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170405
[Lr] Data última revisão:
170405
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160804
[St] Status:MEDLINE


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[PMID]:27044346
[Au] Autor:Thombare N; Jha U; Mishra S; Siddiqui MZ
[Ad] Endereço:Processing and Product Development Divisios.n, ICAR-Indian Institute of Natural Resins and Gums, Namkum, Ranchi 834010, India. Electronic address: nandkishore.icar@gmail.com.
[Ti] Título:Guar gum as a promising starting material for diverse applications: A review.
[So] Source:Int J Biol Macromol;88:361-72, 2016 Jul.
[Is] ISSN:1879-0003
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Guar gum is the powdered endosperm of the seeds of the Cyamopsis tetragonolobus which is a leguminous crop. The endosperm contains a complex polysaccharide called galactomannan, which is a polymer of d-galactose and d-mannose. This hydroxyl group rich polymer when added to water forms hydrogen bonding imparting significant viscosity and thickening to the solution. Due to its thickening, emulsifying, binding and gelling properties, quick solubility in cold water, wide pH stability, film forming ability and biodegradability, it finds applications in large number of industries. In last few decades a lot of research has been done on guar gum to fit it into particular application, as such or by its structural modifications. This review gives an overview of the nature, chemistry and properties of guar gum and discusses recent developments in its modifications and applications in major industries like hydraulic fracturing, explosives, food, agriculture, textile, paper, cosmetics, bioremediation, drug delivery, medical and pharmaceuticals. This article would help researchers engaged in biopolymer area and other end-users who want to begin research in natural polysaccharides.
[Mh] Termos MeSH primário: Galactanos/química
Mananas/química
Gomas Vegetais/química
Polissacarídeos/química
[Mh] Termos MeSH secundário: Cyamopsis/química
Substâncias Explosivas/química
Indústria Alimentícia
Seres Humanos
Fraturamento Hidráulico
Ligações de Hidrogênio
Solubilidade
Têxteis
Viscosidade
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Explosive Agents); 0 (Galactans); 0 (Mannans); 0 (Plant Gums); 0 (Polysaccharides); 11078-30-1 (galactomannan); E89I1637KE (guar gum)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170307
[Lr] Data última revisão:
170307
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160406
[St] Status:MEDLINE


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[PMID]:26674393
[Au] Autor:Rao SV; Raju MV; Prakash B; Reddy EP; Panda AK
[Ad] Endereço:a ICAR-Directorate of Poultry Research , Hyderabad , India.
[Ti] Título:Effect of dietary inclusion of toasted guar (Cyamopsis tetragonoloba) meal as a source of protein on performance of White Leghorn layers.
[So] Source:Br Poult Sci;56(6):733-9, 2015.
[Is] ISSN:1466-1799
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Two experiments were conducted to study the effect of including toasted (120°C/35 min) guar meal (GM, Cyamopsis tetragonoloba) in the diet on performance and egg shell quality of White Leghorn (WL) layers. Totals of 2376 and 2816 layer chickens (Babcock, BV 300) were randomly distributed into 27 and 32 replicates with 88 birds each in Experiments 1 and 2, respectively. Three diets in Experiment 1 (0, 50 and 100 g GM) and 4 diets in Experiment 2 (0, 50, 100 and 150 g GM/kg) were prepared having similar concentrations of energy and protein. Each diet was fed ad libitum to 9 and 8 replicates, respectively, in Experiments 1 (from 53 to 68 weeks) and 2 (35 to 46 weeks of age). Compared to soya bean meal (SBM) GM contained similar concentrations of protein, but was deficient in all essential amino acids except arginine, which was 70% higher than in SBM. Total non-starch polysaccharide (NSP) content in GM (166 g/kg) was lower than that of SBM (179 g/kg). Amongst different NSP fractions, GM contained higher levels of arabans, xylans, mannans and glucans compared to SBM. The galactomannan gum content in GM was 46 g/kg. Egg production (EP), body weight (BW), food intake (FI), food efficiency (FE) and egg quality (shell weight, shell per cent, shell thickness, Haugh unit score, egg density and egg breaking strength) parameters were not affected by incorporating GM up to 100 g/kg diet in Experiment 1. However, egg weight (EW) and egg mass (EM) were reduced significantly in groups fed on 100 g/kg diet. In Experiment 2, EP and FE were not affected by incorporating GM up to 100 g/kg, but were reduced at 150 g/kg diet. FI, EW, BW and egg quality parameters were not affected by incorporating toasted GM up to 150 g/kg diet. Based on the results of both experiments, it is concluded that toasted GM can be included in WL layer diets up to 100 g/kg without affecting EP, FE, EW, EM, Haugh unit score, BW and egg shell quality parameters.
[Mh] Termos MeSH primário: Ração Animal/análise
Fenômenos Fisiológicos da Nutrição Animal
Galinhas/fisiologia
Cyamopsis/química
Proteínas na Dieta/metabolismo
Óvulo/fisiologia
[Mh] Termos MeSH secundário: Animais
Dieta/veterinária
Proteínas na Dieta/administração & dosagem
Relação Dose-Resposta a Droga
Feminino
Óvulo/efeitos dos fármacos
Reprodução/fisiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Proteins)
[Em] Mês de entrada:1610
[Cu] Atualização por classe:161230
[Lr] Data última revisão:
161230
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:151218
[St] Status:MEDLINE
[do] DOI:10.1080/00071668.2015.1113498


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[PMID]:26609039
[Au] Autor:Raghavendra CK; Srinivasan K
[Ti] Título:Potentiation of anti-cholelithogenic influence of dietary tender cluster beans (Cyamopsis tetragonoloba) by garlic (Allium sativum) in experimental mice.
[So] Source:Indian J Med Res;142(4):462-70, 2015 Oct.
[Is] ISSN:0971-5916
[Cp] País de publicação:India
[La] Idioma:eng
[Ab] Resumo:BACKGROUND & OBJECTIVES: Dietary fibre-rich tender cluster beans (Cyamopsis tetragonoloba; CB) are known to exert beneficial cholesterol lowering influence. We examined the influence of a combination of dietary tender CB and garlic (Allium sativum) in reducing the cholesterol gallstone formation in mice. METHODS: Cholesterol gallstones were induced in Swiss mice by feeding a high-cholesterol diet (HCD) for 10 wk. Dietary interventions were made with 10 per cent CB and 1 per cent garlic included individually or together along with HCD. A total of 100 mice were divided into five groups of 20 mice each. RESULTS: Dietary CB, garlic and CB+garlic reduced the formation of cholesterol gallstones by 44, 25 and 56 per cent, respectively, lowered cholesterol by 23-48, 16-24, and 24-58 in bile, serum, and liver, respectively. Cholesterol saturation index in bile and cholesterol: phospholipid ratio in circulation and hepatic tissue were significantly lowered by these dietary interventions, with highest beneficial effect from CB+garlic. Activities of hepatic cholesterol metabolizing enzymes were modulated by CB, garlic and CB+garlic. Elevation in lipid peroxides caused by HCD was also countered by these dietary interventions, the combination producing the highest effect. INTERPRETATION & CONCLUSIONS: The results showed that the prevention of experimentally induced formation of cholesterol gallstones by dietary CB and garlic was due to decreased biliary cholesterol secretion and increased cholesterol saturation index. In addition of anti-lithogenic effect, dietary CB and garlic in combination had a beneficial antioxidant effect.
[Mh] Termos MeSH primário: Colesterol/metabolismo
Cyamopsis
Fibras na Dieta/administração & dosagem
Cálculos Biliares/dietoterapia
Alho
[Mh] Termos MeSH secundário: Animais
Antioxidantes/administração & dosagem
Bile/efeitos dos fármacos
Bile/metabolismo
Suplementos Nutricionais
Modelos Animais de Doenças
Cálculos Biliares/metabolismo
Cálculos Biliares/patologia
Seres Humanos
Fígado/efeitos dos fármacos
Fígado/patologia
Camundongos
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Antioxidants); 0 (Dietary Fiber); 97C5T2UQ7J (Cholesterol)
[Em] Mês de entrada:1611
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:151127
[St] Status:MEDLINE
[do] DOI:10.4103/0971-5916.169214


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[PMID]:25677537
[Au] Autor:Merlini L; Boccia AC; Mendichi R; Galante YM
[Ad] Endereço:Istituto di Chimica del Riconoscimento Molecolare, CNR, Via Mario Bianco 9, 20131 Milano, Italy.
[Ti] Título:Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products.
[So] Source:J Biotechnol;198:31-43, 2015 Mar 20.
[Is] ISSN:1873-4863
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with ß-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology.
[Mh] Termos MeSH primário: Caesalpinia/metabolismo
Cyamopsis/metabolismo
Fabaceae/metabolismo
Mananas/metabolismo
Sementes/metabolismo
Sesbania/metabolismo
[Mh] Termos MeSH secundário: Hidrólise
Lacase/metabolismo
Oxirredução
Polissacarídeos/metabolismo
Reologia
Viscosidade
beta-Manosidase/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Mannans); 0 (Polysaccharides); 11078-30-1 (galactomannan); EC 1.10.3.2 (Laccase); EC 3.2.1.25 (beta-Mannosidase)
[Em] Mês de entrada:1511
[Cu] Atualização por classe:150306
[Lr] Data última revisão:
150306
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:150214
[St] Status:MEDLINE


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[PMID]:25659626
[Au] Autor:Malgas S; van Dyk SJ; Pletschke BI
[Ad] Endereço:Department of Biochemistry and Microbiology, Rhodes University, Grahamstown 6140, Eastern Cape, South Africa.
[Ti] Título:ß-mannanase (Man26A) and α-galactosidase (Aga27A) synergism - a key factor for the hydrolysis of galactomannan substrates.
[So] Source:Enzyme Microb Technol;70:1-8, 2015 Mar.
[Is] ISSN:1879-0909
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This study investigated the behavior of mannan-degrading enzymes, specifically focusing on differences with respect to their substrate specificities and their synergistic associations with enzymes from different glycoside hydrolase (GH) families. Galactosidases from Cyamopsis tetragonolobus seeds (Aga27A, GH27) and Aspergillus niger (AglC, GH36) were evaluated for their abilities to synergistically interact with mannanases from Clostridium cellulovorans (ManA, GH5) and A. niger (Man26A, GH26) in hydrolysis of guar gum and locust bean gum. Among the mannanases, Man26A was more efficient at hydrolyzing both galactomannan substrates, while among the galactosidases; Aga27A was the most effective at removing galactose substituents on both galactomannan substrates and galactose-containing oligosaccharides. An optimal protein mass ratio of glycoside hydrolases required to maximize the release of both reducing sugar and galactose residues was determined. Clear synergistic enhancement of locust bean gum hydrolysis with respect to reducing sugar release was observed when both mannanases at 75% enzyme dosage were supplemented with 25% enzyme protein dosage of Aga27A. At a protein ratio of 75% Man26A to 25% Aga27A, the presence of Man26A significantly enhanced galactose release by 25% Aga27A (2.36 fold) with locust bean gum, compared to when Aga27A was used alone at 100% enzyme protein dosage. A dosage of Aga27A at 75% and ManA at 25% protein content liberated the highest reducing sugar release on guar gum hydrolysis. A dosage of Man26A and Aga27A at 75-25% protein content, respectively, liberated reducing sugar release equivalent to that when Man26A was used alone at 100% protein content. From the findings obtained in this study, it was observed that the GH family classification of an enzyme affects its substrate specificity and synergistic interactions with other glycoside hydrolases from different families (more so than its EC classification). The GH26 Man26A and GH27 Aga27A enzymes appeared to be more promising for applications that involve the hydrolysis of galactomannan containing biomass. This method of screening for maximal compatibility between various GH families can ultimately lead to a more rational development of tailored enzyme cocktails for lignocellulose hydrolysis.
[Mh] Termos MeSH primário: Mananas/metabolismo
alfa-Galactosidase/metabolismo
beta-Manosidase/metabolismo
[Mh] Termos MeSH secundário: Aspergillus niger/enzimologia
Proteínas de Bactérias/metabolismo
Sítios de Ligação
Biotecnologia
Sequência de Carboidratos
Clostridium cellulovorans/enzimologia
Cyamopsis/enzimologia
Proteínas Fúngicas/metabolismo
Galactanos/química
Galactanos/metabolismo
Hidrólise
Mananas/química
Dados de Sequência Molecular
Oligossacarídeos/química
Oligossacarídeos/metabolismo
Gomas Vegetais/química
Gomas Vegetais/metabolismo
Proteínas de Plantas/metabolismo
Especificidade por Substrato
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Bacterial Proteins); 0 (Fungal Proteins); 0 (Galactans); 0 (Mannans); 0 (Oligosaccharides); 0 (Plant Gums); 0 (Plant Proteins); 11078-30-1 (galactomannan); E89I1637KE (guar gum); EC 3.2.1.22 (alpha-Galactosidase); EC 3.2.1.25 (beta-Mannosidase); V4716MY704 (locust bean gum)
[Em] Mês de entrada:1511
[Cu] Atualização por classe:150209
[Lr] Data última revisão:
150209
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:150210
[St] Status:MEDLINE


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[PMID]:25534812
[Au] Autor:Raghavendra CK; Srinivasan K
[Ad] Endereço:Department of Biochemistry and Nutrition, CSIR - Central Food Technological Research Institute, Mysore 570 020, India.
[Ti] Título:Influence of dietary tender cluster beans (Cyamopsis tetragonoloba) on biliary proteins, bile acid synthesis and cholesterol crystal growth in rat bile.
[So] Source:Steroids;94:21-30, 2015 Feb.
[Is] ISSN:1878-5867
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Tender cluster beans (CBs; Cyamopsis tetragonoloba) are observed to possess anti-lithogenic potential in experimental mice. Formation of cholesterol gallstones in gallbladder is controlled by procrystallizing and anticrystallizing factors present in bile in addition to supersaturation of cholesterol. This study aimed at evaluating the influence of CB on biliary glycoproteins, low molecular weight (LMW) and high molecular weight (HMW) proteins, cholesterol nucleation time, and cholesterol crystal growth in rat hepatic bile. Groups of rats were fed for 10 weeks with 0.5% cholesterol to render the bile lithogenic. Experimental dietary interventions were: 10% freeze-dried CB, 1% garlic powder or their combination. Incorporation of CB into HCD decreased the cholesterol saturation index in bile, increased bile flow and biliary glycoproteins. Dietary CB prolonged cholesterol nucleation time in bile. Electrophoresis of biliary proteins showed the presence of high concentration of 27 kDa protein which might be responsible for the prolongation of cholesterol nucleation time in the CB fed group. Proteins of 20 kDa and 18 kDa were higher in CB treated animals, while the same were less expressed in HCD group. Biliary proteins from CB fed animals reduced cholesterol crystal growth index which was elevated in the presence of proteins from HCD group. Cholesterol-7α-hydroxylase and cholesterol-27-hydroxylase mRNA expression was increased in CB treated animals contributing to the bile acid synthesis. Thus, the beneficial anti-lithogenic effect of dietary CB which primarily is due to reduced cholesterol saturation index was additionally affected through a modulation of the nucleating and anti-nucleating proteins that affect cholesterol crystallization.
[Mh] Termos MeSH primário: Ácidos e Sais Biliares/biossíntese
Bile/metabolismo
Colesterol/metabolismo
Cyamopsis
[Mh] Termos MeSH secundário: Administração Oral
Animais
Colestanotriol 26-Mono-Oxigenase/biossíntese
Colestanotriol 26-Mono-Oxigenase/genética
Colesterol 7-alfa-Hidroxilase/biossíntese
Colesterol 7-alfa-Hidroxilase/genética
Cristalização
Dieta
Cálculos Biliares/prevenção & controle
Alho/química
Expressão Gênica
Glicoproteínas/biossíntese
Peso Molecular
Preparações de Plantas/administração & dosagem
Ratos Wistar
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Bile Acids and Salts); 0 (Glycoproteins); 0 (Plant Preparations); 97C5T2UQ7J (Cholesterol); EC 1.14.14.23 (Cholesterol 7-alpha-Hydroxylase); EC 1.14.15.15 (Cholestanetriol 26-Monooxygenase)
[Em] Mês de entrada:1511
[Cu] Atualização por classe:161125
[Lr] Data última revisão:
161125
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:141224
[St] Status:MEDLINE


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[PMID]:25519246
[Au] Autor:Padalino L; Mastromatteo M; Lecce L; Spinelli S; Conte A; Del Nobile MA
[Ad] Endereço:Department of Agriculture, Food and Environment Science, University of Foggia , Foggia , Italy.
[Ti] Título:Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.
[So] Source:Int J Food Sci Nutr;66(2):148-58, 2015 Mar.
[Is] ISSN:1465-3478
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chickpea flour concentration to be used. The second experimental step was aimed to improve the overall sensory quality of the enriched spaghetti by means of hydrocolloids as pectin, guar flour and agar. Final pasta was characterized for the nutritional composition, the glycemic response and the main quality attributes. The best results were obtained by the addition of guar flour.
[Mh] Termos MeSH primário: Cicer
Dieta Livre de Glúten
Proteínas na Dieta
Manipulação de Alimentos/métodos
Alimentos Fortificados/análise
Sementes
Zea mays
[Mh] Termos MeSH secundário: Carboidratos
Coloides
Cyamopsis
Elasticidade
Farinha
Alimentos Fortificados/normas
Glutens
Carga Glicêmica
Dureza
Seres Humanos
Valor Nutritivo
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Carbohydrates); 0 (Colloids); 0 (Dietary Proteins); 8002-80-0 (Glutens)
[Em] Mês de entrada:1511
[Cu] Atualização por classe:150316
[Lr] Data última revisão:
150316
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:141219
[St] Status:MEDLINE
[do] DOI:10.3109/09637486.2014.959897


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[PMID]:25466107
[Au] Autor:Nidhina N; Muthukumar SP
[Ad] Endereço:CSIR - Central Food Technological Research Institute, Mysore, Karnataka 570 020, India.
[Ti] Título:Antinutritional factors and functionality of protein-rich fractions of industrial guar meal as affected by heat processing.
[So] Source:Food Chem;173:920-6, 2015 Apr 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Proximate composition analysis and antinutritional factor composition of different fractions of industrial guar meal: raw churi (IRC), heated churi (IHC), final churi (IFC) and guar korma (IGK) were studied and compared. Protein content was found to be very high in IGK (52.7%) when compared to the churi fractions (32-33%) and the trypsin inhibitor activities were found to be negligible in all the fractions (0.58-1.8 mg/g). Single fraction (IGK) was selected for further studies, based on the protein content. The antinutritional factors of selected fractions were significantly reduced by different heat treatments. Heat treatments significantly increased the water absorbing capacity of IGK, but reduced the nitrogen solubility, emulsifying and foaming capacity. Highest L(∗) value was observed for boiled IGK, highest a(∗) and b(∗) values for roasted IGK, during colour measurement. FTIR spectral analysis revealed the presence several aromatic groups in IGK and slight modifications in the molecular structure during heat treatments.
[Mh] Termos MeSH primário: Cyamopsis/química
Proteínas de Plantas/química
[Mh] Termos MeSH secundário: Cyamopsis/classificação
Manipulação de Alimentos
Temperatura Alta
Valor Nutritivo
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Proteins)
[Em] Mês de entrada:1507
[Cu] Atualização por classe:141203
[Lr] Data última revisão:
141203
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:141204
[St] Status:MEDLINE


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[PMID]:25439893
[Au] Autor:Mysore SS; Rudrapatnam TN
[Ad] Endereço:Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore - 570 020, India. Electronic address: drshobhams14@gmail.com.
[Ti] Título:Modulation in the rheological behaviour of porcine pepsin treated guar galactomannan on admixture with κ-carrageenan.
[So] Source:Carbohydr Polym;115:253-9, 2015 Jan 22.
[Is] ISSN:1879-1344
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The non-specific action of pepsin on guar galactomannan (GG) resulted in selective removal of galactose residues, leading to the formation of galactose - depleted guar galactomannan (GDGG) with decrease in Mw and change in G: M ratio of 1:3.4, thus mimicking that of locust bean gum (LBG). Admixture of GDGG with κ-carrageenan revealed a two fold increase in the magnitude of elasticity (G') compared to κ-carrageenan alone, suggesting a synergistic interaction similar to LBG with κ-carrageenan. Blends of GDGG and LBG with κ-carrageenan at a concentration of 40% (w/w, 0.8% total biopolymer) showed a maximum increase in G'. The GDGG/κ-carrageenan blend also showed a Tm of 47°C, similar to LBG/κ-carrageenan blend. Thus, debranching of guar galactomannan by the catalytic action of pepsin is beneficial for improved functional properties and diversified applications.
[Mh] Termos MeSH primário: Carragenina/química
Cyamopsis/química
Mananas/química
Pepsina A/metabolismo
Reologia
Suínos
[Mh] Termos MeSH secundário: Animais
Galactanos/química
Gomas Vegetais/química
Relação Estrutura-Atividade
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Galactans); 0 (Mannans); 0 (Plant Gums); 11078-30-1 (galactomannan); 9000-07-1 (Carrageenan); EC 3.4.23.1 (Pepsin A); V4716MY704 (locust bean gum)
[Em] Mês de entrada:1511
[Cu] Atualização por classe:151119
[Lr] Data última revisão:
151119
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:141203
[St] Status:MEDLINE



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