Characterizations and rheological study of the purified polysaccharide extracted from quince seeds

Fatemeh Rezagholi, Seyed Mohammad Bagher Hashemi*, Aliakbar Gholamhosseinpour, Mousa Hamidabadi Sherahi, Mohammad Ali Hesarinejad, Marcel Tutor Ale

*Corresponding author for this work

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The functional characteristics of hydrocolloids are mainly dependent on their physicochemical properties. Thus, it is essential to characterize the new sources of hydrocolloids. Quince seed gum (QSG) is a high molecular weight polysaccharide (9.61×106 g/mol) composed of 85.04±2.87% carbohydrate (6.39% L-arabinose, 40.43% D-xylose, 5.60% D-galactose, 5.75% D- glucose and 31.11% D-mannose), 13.16±1.73% uronic acid, 5.77±0.83% moisture, 2.78±0.21 % protein, 5.64±0.21% ash, and 0.75±0.09% fat. Our findings indicated that this gum could be introduced as a value-added by-product in the food and pharmaceutical industries. 13C NMR and FT-IR suggested a highly substituted xylan structure for QSG. In dilute regime, an increase in the ion concentration was accompanied by a decrease in intrinsic viscosity of QSG. When the salt concentration increased from 0 to 50 mM, the consistency coefficient (as a measure of apparent viscosity) declined. On the other hand, with further increasing of salt concentration, the consistency coefficient (as a measure of apparent viscosity) values increased. Similarly, G' and G" values for 10 and 50 mM CaCl2 concentrations were less than control samples. The rheological behavior of the QSG studied in this paper can provide insight into its potential application in food and pharmaceutical industries.
Original languageEnglish
JournalJournal of the Science of Food and Agriculture
Issue number1
Pages (from-to)143-151
Number of pages9
Publication statusPublished - 2018


  • Chemical composition
  • Chemical structure
  • Dilute solution properties
  • Dynamic rheological behavior
  • Quince seed gum
  • Steady-state properties

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