Differentiation of carbohydrate gums and mixtures using fourier transform infrared spectroscopy and chemometrics.

摘要: Guar gum, a nonionic galactomannan, is used as an economical thickener and stabilizer in the food industry often combined with xanthan, locust bean gum (LBG), or carboxymethylcellulose (CMC) to promote synergistic changes viscosity gelling behavior via intermolecular interactions; however, adulteration of LBG guar well-known industrial problem. The ability identify purity gums concentrations individual mixtures would be advantageous for quality control industry. Fourier transform infrared spectroscopy (FTIR) methods are rapid require minimum sample preparation. objectives this study were evaluate FTIR techniques (1) differentiate variety mannose/galactose (M/G) ratios, (2) guar, LBG, tara, fenugreek gums, (3) pure from mixed xanthan CMC, (4) quantify CMC (5) LBG. Two ...