Tragacanth gum: Functionality and prebiotic potential

Anne S. Meyer, Jørn Dalgaard Mikkelsen, Hassan Ahmadi Gavlighi

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Tragacanth gum is a plant derived hydrocolloid that has a long history of use in food, pharma, and cosmetics. The gum is mainly produced in the Middle East and permitted for food use in the US and Europe. Tragacanth gum consists of complex, heterogeneous polysaccharides, which contain different highly substituted pectin-like structural elements. Enzymatically produced low molecular- weight fractions of tragacanth gum exhibit potential prebiotic activity by promoting growth in vitro of Bifidobacterium longum subsp. infantis strains. These findings may lead to new uses of this gum for production of value-added prebiotic compounds for functional foods.
Original languageEnglish
JournalAgro Food Industry Hi-Tech
Volume24
Issue number2
Pages (from-to)46-48
ISSN1722-6996
Publication statusPublished - 2013

Keywords

  • Lead compounds
  • Viscosity
  • Chemical contamination

Fingerprint Dive into the research topics of 'Tragacanth gum: Functionality and prebiotic potential'. Together they form a unique fingerprint.

Cite this