Fenugreek (Trigonella foenum graecum) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals—A review

Q1 Agricultural and Biological Sciences
Legume Science Pub Date : 2022-12-15 DOI:10.1002/leg3.176
Sanju Bala Dhull, Pooja Bamal, Manoj Kumar, Sneh Punia Bangar, Prince Chawla, Ajay Singh, Waseem Mushtaq, Mudasir Ahmad, Sunita Sihag
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引用次数: 2

Abstract

Fenugreek (Trigonella foenum graecum) is an annual plant belonging to the family Leguminosae or Fabaceae. The seeds of fenugreek contain 26.8% soluble fiber chemically identified as galactomannans with properties similar to soluble fiber of guar seeds and psyllium husk and so on. Galactomannans are biopolymers consisting of linear core poly (1,4)‐β‐D‐mannan backbone having varying degrees of D‐galactosyl substituents attached by 1,6‐glycosidic linkages. Different galactomannans derived from various legumes usually differ in molecular weight, ratio of mannose to galactose, and the mode and place of linkages of galactose moieties to the mannan backbone. Fenugreek gum has a galactose to mannose ratio of 1:1, showing the highest amount of galactose resulting in its highest water solubility compared with guar and locust bean gum. It suggested that the galactose and mannose moieties are linked uniformly in fenugreek gum resulting in maximum hydration and solubility. This M/G ratio affects the physicochemical properties of galactomannans and is inversely related to the solubility of gum. Galactomannans sterically stabilize the emulsions against flocculation and coalescence by getting adsorbed onto oil droplets. In addition to this, galactomannans are all found to exhibit some surface, interfacial, and emulsification activities. Because of these properties, it is preferred over other natural hydrocolloids as an excellent ingredient for various food applications. As a hydrocolloid, fenugreek gum provides texture, appeal, gelling, thickening, emulsifying, stabilizing, and encapsulating properties. In the present review, we summarized the extraction, purification, chemical, functional properties, molecular structure, thermal and rheological behavior of gum isolated from fenugreek seeds, and then vital application of this traditional source of hydrocolloids in food, pharmaceutical, and other industries.

Abstract Image

胡芦巴(Trigonella foenum graecum)胶:一种具有良好性能的功能性成分及其在食品和药物中的应用——综述
胡芦巴(Trigonella foenum graecum)是豆科或豆科的一种一年生植物。胡芦巴种子含有26.8%的可溶性纤维,经化学鉴定为半乳甘露聚糖,其性质与瓜尔豆种子和木虱壳等的可溶性纤维相似。半乳甘露聚糖是一种生物聚合物,由线性核聚(1,4)-β-D-甘露聚糖骨架组成,具有不同程度的D-半乳糖取代基,通过1,6-糖苷键连接。来源于各种豆类的不同半乳甘露聚糖通常在分子量、甘露糖与半乳糖的比例以及半乳糖部分与甘露聚糖骨架的连接方式和位置上不同。胡芦巴胶的半乳糖与甘露糖的比例为1:1,与瓜尔豆胶和刺槐豆胶相比,胡芦巴树胶显示出最高的半乳糖含量,从而导致其最高的水溶性。这表明胡芦巴胶中的半乳糖和甘露糖部分连接均匀,导致最大的水合作用和溶解度。这种M/G比影响半乳甘露聚糖的物理化学性质,并与树胶的溶解度呈反比。半乳甘露聚糖通过吸附在油滴上,在空间上稳定乳液,防止絮凝和聚结。除此之外,发现半乳甘露聚糖都表现出一些表面、界面和乳化活性。由于这些特性,它比其他天然水胶体更适合作为各种食品应用的优秀成分。作为一种水胶体,胡芦巴胶具有质地、吸引力、凝胶化、增稠、乳化、稳定和封装特性。本文综述了胡芦巴种子胶的提取、纯化、化学性质、功能性质、分子结构、热行为和流变行为,以及这种传统的水胶体来源在食品、制药等行业的重要应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Legume Science
Legume Science Agricultural and Biological Sciences-Plant Science
CiteScore
7.90
自引率
0.00%
发文量
32
审稿时长
6 weeks
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