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
Birincil Dil | İngilizce |
---|---|
Konular | Gıda Mühendisliği |
Bölüm | Articles |
Yazarlar | |
Yayımlanma Tarihi | 1 Temmuz 2018 |
Gönderilme Tarihi | 20 Temmuz 2017 |
Yayımlandığı Sayı | Yıl 2018Cilt: 4 Sayı: 3 |
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