Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 491047
Title Strategy to identify and quantify polysaccharide gums in gelled food concentrates
Author(s) Grün, C.H.; Sanders, P.; Burg, M. van der; Schuurbiers, E.; Adrichem, L. van; Velzen, E.J.J. van; Roo, N. de; Brunt, K.; Westphal, Y.; Schols, H.A.
Source Food Chemistry 166 (2015). - ISSN 0308-8146 - p. 42 - 49.
DOI https://doi.org/10.1016/j.foodchem.2014.05.129
Department(s) Food Chemistry
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) locust bean gum - polymerase-chain-reaction - guar gum - capillary-electrophoresis - enzymatic determination - starch industry - raw-materials - xanthan gum - identification - additives
Abstract A strategy for the unambiguous identification and selective quantification of xanthan gum and locust bean gum (LBG) in gelled food concentrates is presented. DNA detection by polymerase chain reaction (PCR) showed to be a fast, sensitive, and selective method that can be used as a first screening tool in intact gelled food concentrates. An efficient isolation procedure is described removing components that may interfere with subsequent analyses. NMR spectroscopy enabled the direct identification of xanthan gum and the discrimination between different galactomannans in the isolated polysaccharide fraction. An enzymatic fingerprinting method using endo-ß-mannanase, in addition to being used to differentiate between galactomannans, was developed into a selective, quantitative method for LBG, whereas monosaccharide analysis was used to quantify xanthan gum. Recoveries for xanthan gum and LBG were 87% and 70%, respectively, with in-between day relative standard deviations below 20% for xanthan gum and below 10% for LBG.
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