Tahmouzi Sima, Meftahizadeh Heidar, Eyshi Saba, Mahmoudzadeh Amin, Alizadeh Behnam, Mollakhalili-Meybodi Neda, Hatami Mehrnaz
Department of Food Sciences and Technology School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Department of Nature Engineering Faculty of Agriculture & Natural Resources Ardakan University Ardakan Iran.
Food Sci Nutr. 2023 May 7;11(9):4869-4897. doi: 10.1002/fsn3.3383. eCollection 2023 Sep.
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
随着世界不断迈向现代化，加工食品的消费量呈指数级增长，对增稠剂和天然添加剂的需求也随之上升。在食品中使用增稠剂来改变其流变学和质地特性并提高其品质特性已变得越来越普遍。它们可分为：（1）动物来源的（壳聚糖和鱼胶）；（2）发酵产生的（黄原胶和凝胶多糖）；（3）植物碎片（果胶和纤维素）；（4）海藻提取物（琼脂和藻酸盐）；以及（5）种子粉（瓜尔胶和刺槐豆胶）。这些物质的主要功能是提高水分结合能力、改变结构特性以及改变流动行为。此外，有些在食品领域还有其他作用，比如作为递送系统（包封）和纳米复合材料的主要成分。从瓜尔豆中提取的一种半乳甘露聚糖多糖，即瓜尔胶（GG），就是其中之一，它具有广泛的用途，在科学家和消费者中颇受欢迎。在现代化的世界里，瓜尔胶已进入众多行业，用于食品、化妆品、制药、纺织和炸药领域。由于它能够与水分子形成氢键，它赋予溶液显著的增稠、胶凝和黏合特性，同时还能增加其黏度。因此，本研究旨在探究瓜尔胶在不同食品技术中的特性、作用机制及应用。
