Exploring potential new galactomannan source of Retama reatam seeds for food, cosmetic and pharmaceuticals: Characterization and physical, emulsifying and antidiabetic properties.
Animals
Blood Glucose
/ drug effects
Cosmetics
/ chemistry
Diabetes Mellitus, Experimental
/ blood
Emulsifying Agents
/ chemistry
Emulsions
Fabaceae
/ chemistry
Galactans
/ chemistry
Galactose
/ chemistry
Hypoglycemic Agents
/ chemistry
Mannans
/ chemistry
Mannose
/ chemistry
Mice
Phase Transition
Plant Gums
/ chemistry
Seeds
/ chemistry
Temperature
Antidiabetic activity
Chemical composition
Galactomannan
Interfacial rheology
O/w nanoemulsions
Retama reatam
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
01 Mar 2019
01 Mar 2019
Historique:
received:
29
08
2018
revised:
15
11
2018
accepted:
01
12
2018
pubmed:
7
12
2018
medline:
26
4
2019
entrez:
7
12
2018
Statut:
ppublish
Résumé
In this study, physicochemical, interfacial and emulsifying properties of Retama reatam and guar galactomannans were comparatively investigated. The results showed that Retama reatam galactomannan is mainly composed of total carbohydrates (95.52%) and lower protein contents (0.87%). The sugars identified were mannose (Man) and galactose (Gal), with a Man:Gal ratio of 1.85 compared to guar gum (1.83). The results of thermal properties indicated were transition temperature (T
Identifiants
pubmed: 30521924
pii: S0141-8130(18)34583-5
doi: 10.1016/j.ijbiomac.2018.12.007
pii:
doi:
Substances chimiques
Blood Glucose
0
Cosmetics
0
Emulsifying Agents
0
Emulsions
0
Galactans
0
Hypoglycemic Agents
0
Mannans
0
Plant Gums
0
galactomannan
11078-30-1
guar gum
E89I1637KE
Mannose
PHA4727WTP
Galactose
X2RN3Q8DNE
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1167-1176Informations de copyright
Copyright © 2018. Published by Elsevier B.V.