FRACTIONATION AND DETERMINATION OF SOME STRUCTURAL PROPERTIES OF PERSIAN GUM

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RAHIMI S.; ABBASI S.

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Journal: Journal of Food Biosciences and Technology Year:2018 | Volume:8 | Issue:1 Page(s): 81-90

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Title

FRACTIONATION AND DETERMINATION OF SOME STRUCTURAL PROPERTIES OF PERSIAN GUM

Author(s)

RAHIMI S. | ABBASI S. | Issue Writer Certificate

Keywords

AMYGDALUS SCOPARIA SPACH

INTRINSIC VISCOSITY

NMR SPECTROSCOPY

PERSIAN GUM

SMITH DEGRADATION

Abstract

In the present study, PERSIAN GUM, an exudate gum which secrets from the mountain almond tree (AMYGDALUS SCOPARIA SPACH) from two different regions is evaluated by means of chemical and instrumental analysis (fractionated by solving in water and alkaline solutions at 0.1, 0.5 and 1 M and also SMITH DEGRADATION) using HPLC, 1H–NMR and 13C–NMR spectroscopy’s. The total sugar and uronic acid content of the gum are 88.70 and 10%, respectively. The results of the instrumental analyses revealed that the gum is predominantly composed of galactose and also (1®3) linked b-D–Gal p and rhamnose residues that exist at the backbone of polysaccharide where as the branches are composed of (1®6) linked b-D–Gal p and (1®) and/or (1®3) linked a-L-Ara f residues. Therefore, due to the desirable structure of PERSIAN GUM (arabinogalactane) that is similar to the other hydrocolloids, it might be employed in food products.

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APA: Copy

RAHIMI, S., & ABBASI, S.. (2018). FRACTIONATION AND DETERMINATION OF SOME STRUCTURAL PROPERTIES OF PERSIAN GUM. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 8(1), 81-90. SID. https://sid.ir/paper/706179/en

Vancouver: Copy

RAHIMI S., ABBASI S.. FRACTIONATION AND DETERMINATION OF SOME STRUCTURAL PROPERTIES OF PERSIAN GUM. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2018;8(1):81-90. Available from: https://sid.ir/paper/706179/en

IEEE: Copy

S. RAHIMI, and S. ABBASI, “FRACTIONATION AND DETERMINATION OF SOME STRUCTURAL PROPERTIES OF PERSIAN GUM,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 8, no. 1, pp. 81–90, 2018, [Online]. Available: https://sid.ir/paper/706179/en

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