Influence of chemical modification on solubility of insoluble fraction of Persian gum

Samari Khalaj, Masume; Abbasi, Soleiman

doi:10.22101/JRIFST.2014.08.23.326

Influence of chemical modification on solubility of insoluble fraction of Persian gum

Document Type : Original Paper

Authors

¹ MSc. Student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

² Associate Professor, Deptartment of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

10.22101/JRIFST.2014.08.23.326

Abstract

Persian gum, mountain almond tree (Amygdalus Scoparia) exudate, is a transparent edible gum. This gum can have many pharmaceutical and food applications. It consists of soluble (25–30%) and insoluble (70–75%) fractions. Therefore, with a view to utilize the gum for broader applications, the effects of different conditions of chemical modification (insoluble fraction of Persian gum concentration, acryl amide concentration, reaction temperature and reaction time) on solubility and emulsifying capability of soluble fraction was considered using response surface methodology (RSM). The maximum solubility (64%) was obtained at the presence of 6% of insoluble fraction of Persian gum, 0.08 mol acryl amide, at 60 centigrade degrees for 3 h. Intrinsic viscosity and molecular weight determination proved the significant influence of chemical modification on molecular weight. Furthermore, the chemical changes of chemically modified gum (at optimum conditions) were confirmed by FT-IR spectroscopy. Moreover, the effect of pH and electrolytes on rheological properties of soluble fraction, separated from insoluble fraction which modified at optimum conditions, revealed its anionic characteristics. In addition, the emulsifying capability of this fraction was significantly lower than the soluble fraction of Persian gum.

Keywords

References

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