Characterization of some physicochemical and gelling properties of Persian gum

Document Type : Research Article

Authors

1 PhD Graduated in Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran

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

Abstract

Persian gum is a type of exudate gums which naturally secretes from the barks of mountain almond trees (Amygdalus scoparia Spach). In this research, firstly, the gums collected from two provinces (Fars and Eastern Azarbayjan forests in Iran) were categorized at 4 levels based on color and powdered. Then, some of its physicochemical (pH, moisture, protein, fat, minerals, specific rotation, and so on) and gelling properties (least gelation concentration, hot/cold water insoluble gel, water absorption capacity, solubility) were investigated. Our findings showed that Persian gum was an acidic gum (pH=4.4±0.02), with moderate moisture (8.8±0.30% w/w), low protein (0.20±0.006% w/w) and fat (0.35±0.18% w/w) contents. Its specific rotation was levorotatory and by increasing the concentration (0.1% to 0.9% w/v) the surface tension decreased. The water absorption capacity and cold water insoluble gel of Persian gum were 12.65±0.38 g/g and 71.28±0.26 % w/w, respectively.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 1, Issue 4 - Serial Number 4
September 2014
Pages 13-27

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History

  • Receive Date: 01 March 2014
  • Revise Date: 13 April 2014
  • Accept Date: 26 August 2014

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