Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

Publication: Research - peer-reviewJournal article – Annual report year: 2011

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Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. / Balaghi, Sima; Mohammadifar, Mohammad Amin; Zargaraan, Azizollaah; Ahmadi Gavlighi, Hassan; Mohammadi, Mehrdad.

In: Food Hydrocolloids, Vol. 25, No. 7, 2011, p. 1775-1784.

Publication: Research - peer-reviewJournal article – Annual report year: 2011

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Balaghi, Sima; Mohammadifar, Mohammad Amin; Zargaraan, Azizollaah; Ahmadi Gavlighi, Hassan; Mohammadi, Mehrdad / Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus.

In: Food Hydrocolloids, Vol. 25, No. 7, 2011, p. 1775-1784.

Publication: Research - peer-reviewJournal article – Annual report year: 2011

Bibtex

@article{b4229655df7545858d9a01dbf2591205,
title = "Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus",
keywords = "Sugar Composition, Ionic strength, Gum tragacanth, strain sweep, Frequency sweep",
publisher = "Elsevier BV",
author = "Sima Balaghi and Mohammadifar, {Mohammad Amin} and Azizollaah Zargaraan and {Ahmadi Gavlighi}, Hassan and Mehrdad Mohammadi",
year = "2011",
doi = "10.1016/j.foodhyd.2011.04.003",
volume = "25",
number = "7",
pages = "1775--1784",
journal = "Food Hydrocolloids",
issn = "0268-005X",

}

RIS

TY - JOUR

T1 - Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus

A1 - Balaghi,Sima

A1 - Mohammadifar,Mohammad Amin

A1 - Zargaraan,Azizollaah

A1 - Ahmadi Gavlighi,Hassan

A1 - Mohammadi,Mehrdad

AU - Balaghi,Sima

AU - Mohammadifar,Mohammad Amin

AU - Zargaraan,Azizollaah

AU - Ahmadi Gavlighi,Hassan

AU - Mohammadi,Mehrdad

PB - Elsevier BV

PY - 2011

Y1 - 2011

N2 - The sugar composition and viscoelastic behaviour of Iranian gum tragacanth exuded by six species of Astragalus was investigated at a concentration of 1.3% and varying ionic strength using a controlled shear-rate rheometer. Compositional analysis of the six species of gum tragacanth by high-performance anion-exchange chromatography with pulsed amperometric detection suggested the occurrence of arabinose, xylose, glucose, galactose, fucose, rhamnose and galacturonic acid residues in the gum structure; however, the proportions of each sugar varied significantly among the gums from the different species of Astragalus, and this variation led to interesting differences in functional properties. Rheological measurements performed on dispersions of the six species of gum tragacanth demonstrated viscoelastic properties. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated that the different gum tragacanth dispersions had distinctive viscoelastic behaviours. Investigation of the viscoelastic properties of the different gum dispersions in the presence of NaCl revealed that the addition of NaCl could lead to slight to drastic decreases in the G′, G″ or η∗ values of the various gums. In general, the results indicated that the six varieties of gum tragacanth studied exhibited significantly different rheological properties; therefore, these different gums may find use in a variety of applications as stabilisers, thickeners, emulsifiers and suspending agents depending on their rheological behaviour.

AB - The sugar composition and viscoelastic behaviour of Iranian gum tragacanth exuded by six species of Astragalus was investigated at a concentration of 1.3% and varying ionic strength using a controlled shear-rate rheometer. Compositional analysis of the six species of gum tragacanth by high-performance anion-exchange chromatography with pulsed amperometric detection suggested the occurrence of arabinose, xylose, glucose, galactose, fucose, rhamnose and galacturonic acid residues in the gum structure; however, the proportions of each sugar varied significantly among the gums from the different species of Astragalus, and this variation led to interesting differences in functional properties. Rheological measurements performed on dispersions of the six species of gum tragacanth demonstrated viscoelastic properties. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated that the different gum tragacanth dispersions had distinctive viscoelastic behaviours. Investigation of the viscoelastic properties of the different gum dispersions in the presence of NaCl revealed that the addition of NaCl could lead to slight to drastic decreases in the G′, G″ or η∗ values of the various gums. In general, the results indicated that the six varieties of gum tragacanth studied exhibited significantly different rheological properties; therefore, these different gums may find use in a variety of applications as stabilisers, thickeners, emulsifiers and suspending agents depending on their rheological behaviour.

KW - Sugar Composition

KW - Ionic strength

KW - Gum tragacanth

KW - strain sweep

KW - Frequency sweep

U2 - 10.1016/j.foodhyd.2011.04.003

DO - 10.1016/j.foodhyd.2011.04.003

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 7

VL - 25

SP - 1775

EP - 1784

ER -