An a-galactosidase and a p-mannanase produced by the hyperthermophilic bacterium, Thermotoga neapolitana 5068 (TN50681, separately and together, were evaluated fortheir ability to hydrolyze guar gum in relation toviscosity reduction of guar-based hydraulic fracturing fluids used in oil and gas well stimulation. In such applications, premature guar gum hydrolysis at lower temperatures before the...

The main objective of the present study was to develop colon targeted drug delivery systems for Nitrofurantoin using guar gum as a carrier. Matrix tablets containing various proportions of guar gum were prepared by wet granulation technique using starch paste as a binder. The in-vitro drug release study was undertaken at 37±0.5°C in 0.1N Hcl for 2 hr; followed by pH 7.4 phosphate buffer (3hr) f...

in this study, effects of guar and arabic gum on the viability of two common probiotic, lactobacillus acidophilus and bifidobacterium lactis, in frozen yogurt during 60 days were investigated. results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased significantly, this product could maintain 107 cfu/gr of probiotic at the end of storage. ma...

The synthesis and characterization of a novel fixative, guar gum-graftpoly(acrylamide-co-diallyldimethylammonium chloride) (GG-g-p(AM-coDADMAC)) polymer is described. The grafted polymer proved to be effective at adsorbing hydrophobic wood resin particles onto papermaking fibre surfaces, thus removing wood resins from the water phase where they have a tendency to aggregate and form troublesome ...

   Prolonged residence of drug formulation in the nasal cavity is important for the enhancing intranasal drug delivery. The objective of the present study was to develop a mucoadhesive in-situ gelling nasal insert which would enable the reduced nasal mucociliary clearance in order to improve the bioavailability of metoclopramide hydrochloride. Metoclopramide hydrochloride is a potent antiemetic...

Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...