Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

Ghasem Fadavi; Mohammad Amin Mohammadifar; Azizollaah Zargarran; Amir Mohammad Mortazavian; Rozita Komeili

doi:10.1016/j.carbpol.2013.09.095

Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

Ghasem Fadavi
, Mohammad Amin Mohammadifar
, Azizollaah Zargarran
, Amir Mohammad Mortazavian
, Rozita Komeili

Shahid Beheshti University of Medical Sciences

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

Composition and physicochemical properties of three types of Zedo gum exudates from Amygdalus scoparia were investigated. Monosaccharide analysis by GC-MS indicated the occurrence of arabinose and galactose as the main sugars. FTIR spectra showed no differences in functional groups among the samples. Steady shear rheological data and power law parameters revealed that the white gum (W) was the most shear sensitive type and had the highest value of consistency coefficient. The mechanical spectra derived from the strain and frequency sweep measurements indicated a liquid viscoelastic behavior for Zedo gum dispersions. GPC-MALLS revealed that the white sample had the highest apparent average molecular weight (4.74 x 10(6) Da) and the lowest dispersity (1.045). TG-DTA analysis showed that the character of gum decomposition significantly depended on the gum type and the white sample had the highest thermal stability. (C) 2013 Elsevier Ltd. All rights reserved.

Original language	English
Journal	Carbohydrate Polymers
Volume	101
Issue number	1
Pages (from-to)	1074-1080
ISSN	0144-8617
DOIs	https://doi.org/10.1016/j.carbpol.2013.09.095
Publication status	Published - 2014
Externally published	Yes

Keywords

Organic Chemistry
Materials Chemistry
Polymers and Plastics
Amygdalus scoparia
Arabinogalactan
GPC-MALLS
Rheology
Sugar composition
Thermal analysis
Average molecular weight
Consistency coefficient
Physicochemical property
Visco-elastic behaviors
Functional groups
Thermoanalysis
Fourier transform infrared spectroscopy
Prunus
Scoparia
arabinogalactan
monosaccharide
plant gum
article
chemistry
color
flow kinetics
mechanical stress
molecular weight
physical chemistry
temperature
thermal analysis
Color
Molecular Weight
Monosaccharides
Physicochemical Processes
Plant Gums
Stress, Mechanical
Temperature
GPC–MALLS
CHEMISTRY,
POLYMER
CHROMATOGRAPHY-MASS-SPECTROMETRY
GAS-LIQUID-CHROMATOGRAPHY
RHEOLOGICAL PROPERTIES
MOLECULAR-WEIGHT
ACACIA-SENEGAL
POLYSACCHARIDES
PART
PROTEIN
GOSSYPINUS
ASTRAGALUS
consistency coefficient
physicochemical property
thermal stability
Dicotyledones Angiospermae Spermatophyta Plantae (Angiosperms, Dicots, Plants, Spermatophytes, Vascular Plants) - Rosaceae [26675] Amygdalus scoparia species
arabinose 147-81-9
galactose 26566-61-0
sugars
Zedo gum exudate food additive
10068, Biochemistry studies - Carbohydrates
13202, Nutrition - General studies, nutritional status and methods
13502, Food technology - General and methods
frequency sweep measurement laboratory techniques
GC-MS gas chromatography-mass spectrometry laboratory techniques, spectrum analysis techniques, chromatographic techniques
Foods

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title = "Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia",

abstract = "Composition and physicochemical properties of three types of Zedo gum exudates from Amygdalus scoparia were investigated. Monosaccharide analysis by GC-MS indicated the occurrence of arabinose and galactose as the main sugars. FTIR spectra showed no differences in functional groups among the samples. Steady shear rheological data and power law parameters revealed that the white gum (W) was the most shear sensitive type and had the highest value of consistency coefficient. The mechanical spectra derived from the strain and frequency sweep measurements indicated a liquid viscoelastic behavior for Zedo gum dispersions. GPC-MALLS revealed that the white sample had the highest apparent average molecular weight (4.74 x 10(6) Da) and the lowest dispersity (1.045). TG-DTA analysis showed that the character of gum decomposition significantly depended on the gum type and the white sample had the highest thermal stability. (C) 2013 Elsevier Ltd. All rights reserved.",

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author = "Ghasem Fadavi and Mohammadifar, \{Mohammad Amin\} and Azizollaah Zargarran and Mortazavian, \{Amir Mohammad\} and Rozita Komeili",

year = "2014",

doi = "10.1016/j.carbpol.2013.09.095",

language = "English",

volume = "101",

pages = "1074--1080",

journal = "Carbohydrate Polymers",

issn = "0144-8617",

publisher = "Elsevier",

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T1 - Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

AU - Fadavi, Ghasem

AU - Mohammadifar, Mohammad Amin

AU - Zargarran, Azizollaah

AU - Mortazavian, Amir Mohammad

AU - Komeili, Rozita

PY - 2014

Y1 - 2014

N2 - Composition and physicochemical properties of three types of Zedo gum exudates from Amygdalus scoparia were investigated. Monosaccharide analysis by GC-MS indicated the occurrence of arabinose and galactose as the main sugars. FTIR spectra showed no differences in functional groups among the samples. Steady shear rheological data and power law parameters revealed that the white gum (W) was the most shear sensitive type and had the highest value of consistency coefficient. The mechanical spectra derived from the strain and frequency sweep measurements indicated a liquid viscoelastic behavior for Zedo gum dispersions. GPC-MALLS revealed that the white sample had the highest apparent average molecular weight (4.74 x 10(6) Da) and the lowest dispersity (1.045). TG-DTA analysis showed that the character of gum decomposition significantly depended on the gum type and the white sample had the highest thermal stability. (C) 2013 Elsevier Ltd. All rights reserved.

AB - Composition and physicochemical properties of three types of Zedo gum exudates from Amygdalus scoparia were investigated. Monosaccharide analysis by GC-MS indicated the occurrence of arabinose and galactose as the main sugars. FTIR spectra showed no differences in functional groups among the samples. Steady shear rheological data and power law parameters revealed that the white gum (W) was the most shear sensitive type and had the highest value of consistency coefficient. The mechanical spectra derived from the strain and frequency sweep measurements indicated a liquid viscoelastic behavior for Zedo gum dispersions. GPC-MALLS revealed that the white sample had the highest apparent average molecular weight (4.74 x 10(6) Da) and the lowest dispersity (1.045). TG-DTA analysis showed that the character of gum decomposition significantly depended on the gum type and the white sample had the highest thermal stability. (C) 2013 Elsevier Ltd. All rights reserved.

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KW - Materials Chemistry

KW - Polymers and Plastics

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KW - GPC-MALLS

KW - Rheology

KW - Sugar composition

KW - Thermal analysis

KW - Average molecular weight

KW - Consistency coefficient

KW - Physicochemical property

KW - Visco-elastic behaviors

KW - Functional groups

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KW - flow kinetics

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KW - temperature

KW - thermal analysis

KW - Color

KW - Molecular Weight

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KW - Physicochemical Processes

KW - Plant Gums

KW - Stress, Mechanical

KW - Temperature

KW - GPC–MALLS

KW - CHEMISTRY,

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KW - CHROMATOGRAPHY-MASS-SPECTROMETRY

KW - GAS-LIQUID-CHROMATOGRAPHY

KW - RHEOLOGICAL PROPERTIES

KW - MOLECULAR-WEIGHT

KW - ACACIA-SENEGAL

KW - POLYSACCHARIDES

KW - PART

KW - PROTEIN

KW - GOSSYPINUS

KW - ASTRAGALUS

KW - consistency coefficient

KW - physicochemical property

KW - thermal stability

KW - Dicotyledones Angiospermae Spermatophyta Plantae (Angiosperms, Dicots, Plants, Spermatophytes, Vascular Plants) - Rosaceae [26675] Amygdalus scoparia species

KW - arabinose 147-81-9

KW - galactose 26566-61-0

KW - sugars

KW - Zedo gum exudate food additive

KW - 10068, Biochemistry studies - Carbohydrates

KW - 13202, Nutrition - General studies, nutritional status and methods

KW - 13502, Food technology - General and methods

KW - frequency sweep measurement laboratory techniques

KW - GC-MS gas chromatography-mass spectrometry laboratory techniques, spectrum analysis techniques, chromatographic techniques

KW - Foods

U2 - 10.1016/j.carbpol.2013.09.095

DO - 10.1016/j.carbpol.2013.09.095

M3 - Journal article

C2 - 24299876

SN - 0144-8617

VL - 101

SP - 1074

EP - 1080

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

IS - 1

ER -

Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

Abstract

Keywords

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