PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH

Abdullah Kurt [1]

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Obtaining specific polysaccharide of gum by separating other parts appears to be an approach to get a hydrocolloid with a higher quality and new functional properties. Therefore, gum tragacanth (GT) was used for these aims. The characterization of alcohol precipitated part of GT were performed in terms of physico-chemical compositions (moisture, ash, protein, color and transparency); rheological behaviors aqueous solutions at different concentration, temperature, pH, presence of salt and sucrose; and structural characterization (FTIR, XRD, DSC and SEM). Applied process has no effect on sucrose its chemical compositions which is important for preserving of progressing application. Clearer solution was obtained for purified sample which was important for sensorial properties of end-product. Rheological experiments indicated that separation insoluble part (bassorin) from GT increased viscosity and improved the stability to the different environmental conditions. FTIR experiment results confirmed that tragacanthin and bassorin is physically mixture not chemically bonded. The improvement of thermal stability of GT was also observed by DSC as a result of bassorin separation. The results suggest that extraction soluble part of GT resulted in higher rheological and structural characteristics which may help to widen its application.


Characterization, Gum tragacanth, Purification, Rheology, Tragacanthin
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Birincil Dil en
Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Makaleler
Yazarlar

Orcid: 0000-0003-1452-3278
Yazar: Abdullah Kurt (Sorumlu Yazar)
E-posta: akurt1987@gmail.com
Kurum: Bitlis Eren Üniversitesi
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs329956, journal = {FOOD and HEALTH}, issn = {}, address = {ScientificWebJournals}, year = {}, volume = {4}, pages = {183 - 193}, doi = {}, title = {PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH}, key = {cite}, author = {Kurt, Abdullah} }
APA Kurt, A . (). PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH. FOOD and HEALTH, 4 (3), 183-193. Retrieved from http://jfhs.scientificwebjournals.com/issue/35993/329956
MLA Kurt, A . "PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH". FOOD and HEALTH 4 (): 183-193 <http://jfhs.scientificwebjournals.com/issue/35993/329956>
Chicago Kurt, A . "PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH". FOOD and HEALTH 4 (): 183-193
RIS TY - JOUR T1 - PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH AU - Abdullah Kurt Y1 - 2018 PY - 2018 N1 - DO - T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 183 EP - 193 VL - 4 IS - 3 SN - -2602-2834 M3 - UR - Y2 - 2017 ER -
EndNote %0 FOOD and HEALTH PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH %A Abdullah Kurt %T PHYSICOCHEMICAL, RHEOLOGICAL AND STRUCTURAL CHARACTERISTICS OF ALCOHOL PRECIPITATED FRACTION OF GUM TRAGACANTH %D 2018 %J FOOD and HEALTH %P -2602-2834 %V 4 %N 3 %R %U