Locust Bean (locust + bean)

Distribution by Scientific Domains

Terms modified by Locust Bean

  • locust bean gum

  • Selected Abstracts


    TRICHODERMA REESEI,-GALACTOSIDASE ACTIVITY ON LOCUST BEAN AND GUAR GALACTOMANNANS

    JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2004
    SANG MOO KIM
    The effect of side-chain density on the kinetic parameters of a side-chain-cleaving hemicellulase was determined. Kinetic parameters were based on the rate of Trichoderma reesei ,- galactosidase-catalyzed liberation of galactose from galactomannan (guar and locust bean) substrates. The focus enzyme was the predominant ,-galactosidase obtained from the fungus'galactomannan-supplemented cell-free culture medium. Substrate concentrations were based on the number of galactosyl moieties per volume reaction mixture. The Km values for the galactomannan substrates differed approximately 4.3-fold (28.36 and 121.16 ,M), the more branched substrate having the higher Km. In contrast, the corresponding Vmax values were found to be essentially the same. The results indicate the enzyme preferentially acts at sites of low side-chain density. [source]


    EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREAD

    JOURNAL OF FOOD QUALITY, Issue 5 2004
    M.H. AZIZI
    ABSTRACT Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent. [source]


    Interactions of ,-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels

    JOURNAL OF FOOD SCIENCE, Issue 6 2001
    M. Pérez-Mateos
    ABSTRACT: Mixtures of ,-carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota-carrageenan, sodium carboxymethylcellulose, and sodium alginate) were examined for their effects on the mechanical and water holding properties of heat-induced gels made from washed blue whiting mince. Gel structure and thermal behavior were also studied. No synergistic effect was detectable through functional properties except for the mixture of ,-carrageenan with locust bean gum. Light microscopy revealed that ,-carrageenan and xanthan mixed locally with locust bean at its rich domains. ,-carrageenan and xanthan presented interactions with the protein matrix, which were more discernible in the first case. Differential scanning calorimetry (DSC) revealed faint interactions for the mixtures of ,-carrageenan with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend of ,-carrageenan with sodium alginate exhibited thermally strong synergistic interactions but no particular effects were induced on corresponding functional properties. [source]