CHEMICAL MODIFICATION OF INSOLUBLE FRACTION OF PERSIAN GUM (MOUNTAIN ALMOND TREE GUM)

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SAMARI KHALAJ MASUME; ABBASI SOLEYMAN

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

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

CHEMICAL MODIFICATION OF INSOLUBLE FRACTION OF PERSIAN GUM (MOUNTAIN ALMOND TREE GUM)

Author(s)

SAMARI KHALAJ MASUME | ABBASI SOLEYMAN

Keywords

PERSIAN GUM

GUM MODIFICATION

SOLUBILITY

INTRINSIC VISCOSITY

RHEOLOGICAL PROPERTIES

Abstract

PERSIAN GUM, MOUNTAIN ALMOND TREE (AMYGDALUSSCOPARIA) EXUDATE, IS A TRANSPARENT EDIBLE GUM WHICH CAN BE FOUND IN DIFFERENT FORESTS OF IRAN (FARS AND AZARBAYJAN PROVINCES). THIS GUM HAS AND COULD HAVE MANY PHARMACEUTICAL, FOOD AND INDUSTRIAL APPLICATIONS. HOWEVER, IT IS NOT USED IN A COMMERCIAL PRACTICE IN FOOD PRODUCTION.THIS GUM CONSISTS OF SOLUBLE (% 25-30) AND INSOLUBLE FRACTIONS (% 70-75). THEREFORE, IN THE PRESENT STUDY, WITH A VIEW TO UTILIZE THE GUM FOR BROADER APPLICATIONS, MODIFICATION OF INSOLUBLE FRACTION WAS CARRIED OUT USING ACRYLAMIDE IN THE PRESENCE OF SODIUM HYDROXIDE UNDER DIFFERENT REACTION CONDITIONS. THE EFFECT OF INSOLUBLE FRACTION OF PERSIAN GUM (0.5-1.5G) AND ACRYLAMIDE CONCENTRATION (0.08-0.112 MOL), TEMPERATURE (30-60OC) AND TIME (1-3 H) ON SOLUBILITY INCREASEMENT, WAS INVESTIGATED USING RESPONSE SURFACE METHODOLOGY (RSM). MAXIMUM SOLUBILITY (>65%) WAS OBTAINED IN 1.5 % ON DRY BASIS OF SOLUBLE FRACTION OF PERSIAN GUM, 0.08 MOL ACRYLAMIDE AT 60OC FOR 3 H. INTRINSIC VISCOSITY AND MOLECULAR WEIGHT DETERMINATION PROVED MODIFICATION REACTION LED TO REDUCTION IN MOLECULAR WEIGHT. IN ADDITION, EFFECT OF PH AND ELECTROLYTES ON RHEOLOGICAL PROPERTIES SHOWED SOLUBLE FRACTION OF OPTIMUM MODIFIED GUM IS AN ANIONIC HYDROCOLLOIDS.

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APA: Copy

SAMARI KHALAJ, MASUME, & ABBASI, SOLEYMAN. (2013). CHEMICAL MODIFICATION OF INSOLUBLE FRACTION OF PERSIAN GUM (MOUNTAIN ALMOND TREE GUM). ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926573/en

Vancouver: Copy

SAMARI KHALAJ MASUME, ABBASI SOLEYMAN. CHEMICAL MODIFICATION OF INSOLUBLE FRACTION OF PERSIAN GUM (MOUNTAIN ALMOND TREE GUM). 2013. Available from: https://sid.ir/paper/926573/en

IEEE: Copy

MASUME SAMARI KHALAJ, and SOLEYMAN ABBASI, “CHEMICAL MODIFICATION OF INSOLUBLE FRACTION OF PERSIAN GUM (MOUNTAIN ALMOND TREE GUM),” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926573/en

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