Physicochemical, rheological and antioxidant potential of corn fiber gum

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• 作者：Sunil Kamboj ; Vikas Rana ; ^{vikas_pbi@rediffmail.com" class="auth_mail}
• 关键词：Corn fiber gum ; Effective pore radius ; Surface free energy ; Antioxidant activity ; Swelling index ; Rheology
• 刊名：Food Hydrocolloids
• 出版年：August, 2014
• 年：2014
• 卷：39
• 期：Complete
• 页码：1-9
• 全文大小：1205 K

文摘

Corn fiber gum (CFG) is extracted from corn bran which is the by-product of corn dry milling process. Therefore, an attempt was made to understand various properties of CFG to promote its uses for food and pharmaceuticals. The extraction of CFG using alkaline hydrogen peroxide method yielded 25%聽w/w of destarched corn fibers. A good flow property was indicated from the results of % compressibility (12.9%), Hausner ratio (1.14) and angle of repose (35.45掳) in comparison to beal fruit gum [% compressibility (17.65%), Hausner ratio (1.21) and angle of repose (37.2掳)]. Further, R_eff.p (1.97聽mm), dynamic advancing contact angle (74.18掳) and surface free energy (22.55聽mJ/m² polar component and 4.0聽mJ/m² dispersive component) suggested highly porous and polar nature of CFG. The intrinsic viscosity and molecular weight of CFG were 1.746聽dl/g and 3.18聽脳聽10⁵聽g/mol, respectively. The instrumental texture studies indicated direct correlation between different concentrations of CFG and firmness, cohesiveness, consistency or index of viscosity. CFG exhibit good antioxidant activity in concentration dependent manner. The antioxidant activity was 5-6 folds higher as compared to guar gum, sulfated guar gum, xanthan oligosaccharides and hemicelluloses derived from wood and rice husk. Overall, the physicochemical, rheological and antioxidant potential of CFG could be utilized as an excipient for food and pharmaceutical industry.