INFLUENCE OF CHEMICAL MODIFICATION ON SOLUBILITY OF INSOLUBLE FRACTION OF PERSIAN GUM

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SAMARI KHALAJ MASUME; ABBASI SOLEIMAN

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:2 Page(s): 171-184

Download Full-Text

Persian Verion

View:

1,264

Download:

Cites:

Information Journal Paper

Title

INFLUENCE OF CHEMICAL MODIFICATION ON SOLUBILITY OF INSOLUBLE FRACTION OF PERSIAN GUM

Author(s)

SAMARI KHALAJ MASUME | ABBASI SOLEIMAN | Issue Writer Certificate

Keywords

ACRYLAMIDEQ1

EMULSIFICATIONQ2

MODIFICATIONQ2

PERSIAN GUMQ2

RHEOLOGYQ1

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.

Cites

No record.

References

No record.

Cite

APA: Copy

SAMARI KHALAJ, MASUME, & ABBASI, SOLEIMAN. (2014). INFLUENCE OF CHEMICAL MODIFICATION ON SOLUBILITY OF INSOLUBLE FRACTION OF PERSIAN GUM. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(2), 171-184. SID. https://sid.ir/paper/233966/en

Vancouver: Copy

SAMARI KHALAJ MASUME, ABBASI SOLEIMAN. INFLUENCE OF CHEMICAL MODIFICATION ON SOLUBILITY OF INSOLUBLE FRACTION OF PERSIAN GUM. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(2):171-184. Available from: https://sid.ir/paper/233966/en

IEEE: Copy

MASUME SAMARI KHALAJ, and SOLEIMAN ABBASI, “INFLUENCE OF CHEMICAL MODIFICATION ON SOLUBILITY OF INSOLUBLE FRACTION OF PERSIAN GUM,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 2, pp. 171–184, 2014, [Online]. Available: https://sid.ir/paper/233966/en

Related Journal Papers