Effect of Different Dehulling Methods on Some Rheological Properties of Iranian Carob Bean Gum Dispersion

Document Type : Research Article


1 Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University

2 Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran–Iran


Carob (Ceratonia siliqua) trees grow in different parts of Iran particularly in Kazeroon and Mamasani (Fars Province). In this study, the effect of water and acid dehulling (sulfuric acid 98%, glacial acetic acid 100%, and chloridric acid 37%) methods, purification methods (isopropanol, ethanol, and acetone), temperature (10, 40 and 70°C), pH (3, 7 and 11), gum concentrations (0.5, 1.5 and 2.5) and salts (NaCl, CaCl2 and AlCl3) on the rheological properties of crude and purified carob gums have been investigated. In summary, dehulling and purification methods had significant effects on the rheological properties of the extracted gums. Water extracted Carob bean gum had the most viscosity in comparison with Acid dehulling methods. Although, temperature augmentation was followed by a drastic diminution in viscosity, its rheological behavior was not affected by salts and pH. Moreover, gum solutions showed shear thinning behavior which had the premium fit with Herschel–Bulkley model (RMSE=0.058, r2=0.987 and x2=0.006).


Main Subjects

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