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The effect of guar gum in solution on diffusion of cholesterol mixed micelles
Author(s) -
Phillips David R.
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370607
Subject(s) - guar gum , micelle , diffusion , guar , chemistry , chromatography , food science , thermodynamics , aqueous solution , organic chemistry , physics
A technique was developed to measure the diffusion of cholesterol mixed micelles through solutions of guar gum. By incorporating β‐carotene in the micelles it was possible to make the suspension visible using the yellow colour for spectrophotometric quantification and to gauge the extent of diffusion. The results showed a rapid reduction in rate of diffusion with increase in guar gum concentration until above 0.2% the rate became constant and extremely slow.