Physicochemical, rheological and antioxidant potential of corn fiber gum

Corn fiber gum (CFG) is extracted from corn bran which is the by-product of corn dry milling process. Therefore, an attempt was made to understand various properties of CFG to promote its uses for food and pharmaceuticals. The extraction of CFG using alkaline hydrogen peroxide method yielded 25% w/w of destarched corn fibers. A good flow property was indicated from the results of % compressibility (12.9%), Hausner ratio (1.14) and angle of repose (35.45 degrees) in comparison to beal fruit gum [% compressibility (17.65%), Hausner ratio (1.21) and angle of repose (37.2 degrees)]. Further, R-eff.p (1.97 mm), dynamic advancing contact angle (74.18 degrees) and surface free energy (22.55 mJ/m(2) polar component and 4.0 mJ/m(2) dispersive component) suggested highly porous and polar nature of CFG. The intrinsic viscosity and molecular weight of CFG were 1.746 dl/g and 3.18 x 10(5) g/mol, respectively. The instrumental texture studies indicated direct correlation between different concentrations of CFG and firmness, cohesiveness, consistency or index of viscosity. CFG exhibit good antioxidant activity in concentration dependent manner. The antioxidant activity was 5-6 folds higher as compared to guar gum, sulfated guar gum, xanthan oligosaccharides and hemicelluloses derived from wood and rice husk. Overall, the physicochemical, rheological and antioxidant potential of CFG could be utilized as an excipient for food and pharmaceutical industry. (C) 2013 Elsevier Ltd. All rights reserved.