Exploring potential new galactomannan source of Retama reatam seeds for food, cosmetic and pharmaceuticals: Characterization and physical, emulsifying and antidiabetic properties.

@article{Chouaibi2019ExploringPN,
  title={Exploring potential new galactomannan source of Retama reatam seeds for food, cosmetic and pharmaceuticals: Characterization and physical, emulsifying and antidiabetic properties.},
  author={Moncef Chouaibi and Leila Rezig and Atef Lakoud and Amel Boussaid and Mnasser Hassouna and Giovanna Ferrari and Salem Hamdi},
  journal={International journal of biological macromolecules},
  year={2019},
  volume={124},
  pages={
          1167-1176
        }
}
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 (Tg) and melting… CONTINUE READING
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