Fractionation and Determination of Some Structural Properties of Persian Gum
الموضوعات :
S. Rahimi
1
(Ph. D. Graduate of the Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.)
S. Abbasi
2
(Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.)
الکلمات المفتاحية: Amygdalus scoparia Spach, Intrinsic Viscosity, NMR Spectroscopy, Persian Gum, Smith Degradation,
ملخص المقالة :
ABSTRACT: In the present study, Persian gum, an exudate gum which secrets from the mountain almond tree (Amygdalus scoparia Spach) from two different regions is evaluated by means of chemical and instrumental analysis (fractionated by solving in water and alkaline solutions at 0.1, 0.5 and 1 M and also Smith degradation) using HPLC, 1HNMR and 13CNMR spectroscopy’s. The total sugar and uronic acid content of the gum are 88.70 and 10%, respectively. The results of the instrumental analyses revealed that the gum is predominantly composed of galactose and also (1→3) linked β-DGalp and rhamnose residues that exist at the backbone of polysaccharide where as the branches are composed of (1→6) linked β-DGalp and (1→) and/or (1→3) linked α-L-Araf residues. Therefore, due to the desirable structure of Persian gum (arabinogalactane) that is similar to the other hydrocolloids, it might be employed in food products.
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