In this study the viability of using guar gum to form films was investigated along with the effectiveness of the cross-linking process employing 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC) as the cross-linking agent. In addition, the cross-linked films were evaluated considering the water absorption, thermal stability and mechanical properties. The cross-linking process o...

many factors can affect wheat gluten properties and functionality. one of the most important, factors is the wheat bug damages. insect injects a salivery proteinase into wheat kernel that causes weakening of gluten, substansial losses in physical quality, dough properties and baking performance. bread baked with the insect-damaged flour has a much lower volume, poor crumb sensory quality (textu...

Guar is an economically important legume crop that used for gum production. The clean and sustainable production of guar, especially in newly reclaimed lands, requires biofertilizers can reduce the use mineral fertilizers, which have harmful effects on human health environment. present study was conducted to investigate produced from Bradyrhizobium sp., Bacillus subtilis, arbuscular mycorrhizal...

There has been an increasing demand for diverse and more functional plant-based protein ingredients food uses. This study aims to improve the properties of pea isolate through acylation and/or conjugation with guar gum investigate physicochemical characteristics modified proteins. Acylated proteins were prepared by reacting acetic anhydride (AA) or succinic (SA) at 0.3 0.6 g AA SA per protein, ...

With little to no natural fracture development and the high calcite content in porous carbonate reservoirs, for multistage acid fracturing, different fluids are used form a viscous fingering fracture, thus enhancing degree of nonuniform etching. However, existing studies on fracturing mainly focused combination fluid acid, which is less specific rocks. Here, rheological properties five fluids, ...

Information about the thermal degradation of guar gum has been obtained from the time dependence of the viscosity at high temperatures measured using a slit viscometer. The viscosity is related to the molecular weight using previously published relations between the zero shear specific viscosity and the coil overlap parameter in conjunction with the appropriate Mark-Houwink equation. Unlike ani...

A partially hydrolyzed guar gum preparation (PHGG, average molecular weight: 20,000), obtained as a water-soluble dietary fiber by digestion of guar gum with beta-D-endomannanase, was administered as a beverage (11 g a day, bid) to 15 constipated women for 3 weeks. Defecating frequency, pH, weight, moisture, and bacterial flora of the feces were investigated and compared with the control period...