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P. L. Soni - One of the best experts on this subject based on the ideXlab platform.
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Carbamoylethylation of Cassia tora gum
Carbohydrate Polymers, 2003Co-Authors: Brij Raj Sharma, Vineet Kumar, P. L. SoniAbstract:Abstract Carbamoylethylation of Cassia tora gum was carried out with acrylamide in presence of sodium hydroxide under different reaction conditions. Variables studied were concentration of sodium hydroxide, acrylamide, Cassia tora gum as well as reaction temperature and time. The nitrogen content, carboxyl content and total ether content were determined. The optimum condition for preparing carbamoylethyl Cassia tora gum (%N=3.24) comprised concentration of acrylamide (1.12 mol), sodium hydroxide (1.25 mol), Cassia tora gum (0.197 mol) at 30 °C for 1 h. Rheological properties of carbamoylethyl Cassia tora gum solutions showed non- Newtonian pseudoplastic behavior regardless of the %N. At a constant rate of shear the apparent viscosity of carbamoylethyl Cassia tora gum solutions increase with the increase in %N of the product.
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Cyanoethylation of Cassia tora Gum
Starch - Stärke, 2003Co-Authors: Brij Raj Sharma, Vineet Kumar, P. L. SoniAbstract:Cyanoethylation of Cassia tora gum was carried out with acrylonitrile in presence of sodium hydroxide under different reaction conditions. Variables studied were concentrations of sodium hydroxide and acrylonitrile, reaction temperature and time. The degree of substitution, reaction efficiency and total extent of etherification were determined. The optimum conditions for preparing cyanoethyl Cassia tora gum (DS 0.44) were 0.608 mol acrylonitrile and 0.625 mol sodium hydroxide at 30 °C for 4 h. Rheological properties of cyanoethyl Cassia tora gum solutions showed non-Newtonian pseudoplastic behavior regardless of the degree of substitution (DS). At a constant rate of shear the apparent viscosity of cyanoethyl Cassia tora gum solutions increased with the increase in %N of the product.
Owen J. Mccarthy - One of the best experts on this subject based on the ideXlab platform.
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Starch–Cassia gum interactions: A microstructure – Rheology study
Food Chemistry, 2008Co-Authors: Lovedeep Kaur, Jaspreet Singh, Harjinder Singh, Owen J. MccarthyAbstract:Abstract We present for the first time the interactions of starch and Cassia gum – a novel galactomannan recently approved for use in food processing. Viscoelastic, pasting and microstructural characterization of various starches (waxy; high amylose; normal; cross-linked waxy corn starch; potato starch) containing different levels of the Cassia gum was carried out. Significant changes were observed in the morphology of granule remnants formed during gelatinization in the starch pastes prepared with and without the addition of Cassia gum. The freeze-dried starch–Cassia gum pastes presented a shrunken and tight arrangement of the starch granule remnants, when studied by scanning electron microscopy. A significant reduction in the granule remnant size was also calculated using laser diffraction particle size analysis. The extent of interaction with Cassia gum differed significantly among the various starch types. All the unmodified corn starches recorded an increase in peak viscosity at all levels of the Cassia gum addition. An increase in the final viscosity of these starches was also observed by the addition of Cassia gum, with high amylose and normal corn starch showing the maximum. Similarly, the extent of breakdown and setback viscosity also differed among the different starch types. Ranges of dynamic rheological measurements (temperature, time and frequency sweeps) were performed within the viscoelastic zones. Rheological parameters, such as storage modulus ( G ′), loss modulus ( G ″) and the gelatinization temperature ( T gel ), of the corn starches during the heating cycle were observed to increase, when Cassia gum was present at lower levels. The starch–gum systems also exhibited higher tan δ values during both the heating and the cooling cycles, indicating the dominance of the viscous modulus. The G ′ and G ″ of all the corn starch gels containing Cassia gum showed higher values throughout the frequency sweep range. However, the increase in G ′ and G ″ of different starches was not always consistent with the increase in Cassia gum levels. The changes in rheological behaviour during storage of the starch gels, aged on the plate of the rheometer and then studied through time sweeps at 5 °C and frequency sweeps at 25 °C, suggested that the starch gels containing Cassia gum had less pronounced changes in the rheological parameters than had their control counterparts.
Brij Raj Sharma - One of the best experts on this subject based on the ideXlab platform.
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Carbamoylethylation of Cassia tora gum
Carbohydrate Polymers, 2003Co-Authors: Brij Raj Sharma, Vineet Kumar, P. L. SoniAbstract:Abstract Carbamoylethylation of Cassia tora gum was carried out with acrylamide in presence of sodium hydroxide under different reaction conditions. Variables studied were concentration of sodium hydroxide, acrylamide, Cassia tora gum as well as reaction temperature and time. The nitrogen content, carboxyl content and total ether content were determined. The optimum condition for preparing carbamoylethyl Cassia tora gum (%N=3.24) comprised concentration of acrylamide (1.12 mol), sodium hydroxide (1.25 mol), Cassia tora gum (0.197 mol) at 30 °C for 1 h. Rheological properties of carbamoylethyl Cassia tora gum solutions showed non- Newtonian pseudoplastic behavior regardless of the %N. At a constant rate of shear the apparent viscosity of carbamoylethyl Cassia tora gum solutions increase with the increase in %N of the product.
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Cyanoethylation of Cassia tora Gum
Starch - Stärke, 2003Co-Authors: Brij Raj Sharma, Vineet Kumar, P. L. SoniAbstract:Cyanoethylation of Cassia tora gum was carried out with acrylonitrile in presence of sodium hydroxide under different reaction conditions. Variables studied were concentrations of sodium hydroxide and acrylonitrile, reaction temperature and time. The degree of substitution, reaction efficiency and total extent of etherification were determined. The optimum conditions for preparing cyanoethyl Cassia tora gum (DS 0.44) were 0.608 mol acrylonitrile and 0.625 mol sodium hydroxide at 30 °C for 4 h. Rheological properties of cyanoethyl Cassia tora gum solutions showed non-Newtonian pseudoplastic behavior regardless of the degree of substitution (DS). At a constant rate of shear the apparent viscosity of cyanoethyl Cassia tora gum solutions increased with the increase in %N of the product.
Lovedeep Kaur - One of the best experts on this subject based on the ideXlab platform.
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Starch–Cassia gum interactions: A microstructure – Rheology study
Food Chemistry, 2008Co-Authors: Lovedeep Kaur, Jaspreet Singh, Harjinder Singh, Owen J. MccarthyAbstract:Abstract We present for the first time the interactions of starch and Cassia gum – a novel galactomannan recently approved for use in food processing. Viscoelastic, pasting and microstructural characterization of various starches (waxy; high amylose; normal; cross-linked waxy corn starch; potato starch) containing different levels of the Cassia gum was carried out. Significant changes were observed in the morphology of granule remnants formed during gelatinization in the starch pastes prepared with and without the addition of Cassia gum. The freeze-dried starch–Cassia gum pastes presented a shrunken and tight arrangement of the starch granule remnants, when studied by scanning electron microscopy. A significant reduction in the granule remnant size was also calculated using laser diffraction particle size analysis. The extent of interaction with Cassia gum differed significantly among the various starch types. All the unmodified corn starches recorded an increase in peak viscosity at all levels of the Cassia gum addition. An increase in the final viscosity of these starches was also observed by the addition of Cassia gum, with high amylose and normal corn starch showing the maximum. Similarly, the extent of breakdown and setback viscosity also differed among the different starch types. Ranges of dynamic rheological measurements (temperature, time and frequency sweeps) were performed within the viscoelastic zones. Rheological parameters, such as storage modulus ( G ′), loss modulus ( G ″) and the gelatinization temperature ( T gel ), of the corn starches during the heating cycle were observed to increase, when Cassia gum was present at lower levels. The starch–gum systems also exhibited higher tan δ values during both the heating and the cooling cycles, indicating the dominance of the viscous modulus. The G ′ and G ″ of all the corn starch gels containing Cassia gum showed higher values throughout the frequency sweep range. However, the increase in G ′ and G ″ of different starches was not always consistent with the increase in Cassia gum levels. The changes in rheological behaviour during storage of the starch gels, aged on the plate of the rheometer and then studied through time sweeps at 5 °C and frequency sweeps at 25 °C, suggested that the starch gels containing Cassia gum had less pronounced changes in the rheological parameters than had their control counterparts.
Eckhard Neddermann - One of the best experts on this subject based on the ideXlab platform.
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Antidiabetic effect of Cinnamomum Cassia and Cinnamomum zeylanicum In vivo and In vitro
Phytotherapy research : PTR, 2005Co-Authors: Eugen J. Verspohl, Katrin Bauer, Eckhard NeddermannAbstract:Rats were given Cinnamomum Cassia bark or extracts from Cinnamomum Cassia and zeylanicum to evaluate blood glucose and plasma insulin levels in rats under various conditions. The Cassia extract was superior to the zeylanicum extract. The Cassia extract was slightly more efficacious than the equivalent amount of Cassia bark. A decrease in blood glucose levels was observed in a glucose tolerance test (GTT), whereas it was not obvious in rats that were not challenged by a glucose load. The elevation in plasma insulin was direct since a stimulatory in vitro effect of insulin release from INS-1 cells (an insulin secreting cell line) was observed. Thus the Cassia extract has a direct antidiabetic potency.