A comparative study on the emulsifying properties of various species of gum tragacanth.

M. Farzi, Z. Emam-Djomeh, Mohammad Amin Mohammadifar

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Emulsification activities of three different species of gum tragacanth containing Astragalusgossypinus, A. compactus and A. rahensis were investigated. Emulsion stability indexes, particle size distributions, steady and unsteady rheological properties and some other physicochemical attributes including the surface tensions and uronic acid contents were taken into consideration. It was revealed that A. gossypinus created the most stable emulsions although having lower viscosity than A. compactus. It is believed that higher insoluble fraction and higher uronic content made this species a good steric and electrostatic emulsifier. All rights reserved, Elsevier.
Original languageEnglish
JournalInternational Journal of Biological Macromolecules
Volume57
Pages (from-to)76-82
Number of pages7
ISSN0141-8130
Publication statusPublished - 2013
Externally publishedYes

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