Volume 16, Issue 1 (2014)
JAST 2014, 16(1): 125-136 |
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Farahnaky A, Darabzadeh N, Majzoobi M, Mesbahi G. Physicochemical Properties of Crude and Purified Locust Bean Gums Extracted from Iranian Carob Seeds. JAST 2014; 16 (1) :125-136
URL: http://jast.modares.ac.ir/article-23-11007-en.html
URL: http://jast.modares.ac.ir/article-23-11007-en.html
Physicochemical Properties of Crude and Purified Locust Bean Gums Extracted from Iranian Carob Seeds
1- Department of Food Science and Technology, Shool of Agriculture, Shiraz University, Shiraz, Iran
2- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
2- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Abstract: (6033 Views)
In this research, seeds of Iranian carob trees grown wild in Kazeroon city (Fars Province) were used to extract Iranian locust bean gum as a seed galactomannan. Chemical composition, solubility, and rheological properties of crude and purified gums were investigated and compared with a commercial (Sigma) locust bean gum (LBG) sample. Chemical composition of the purified Iranian LBG was similar to the commercial LBG, however, the protein content of Iranian crude LBG was higher. Solubility data showed that the Iranian crude LBG was partially cold-water soluble (~ 55% at 25°C) and needed heating to reach a higher solubility value (~ 71% at 80 °C). Rheological properties of the solutions of the three LBG samples were investigated as a function of concentration and temperature (5-60 °C) at shear rate range of 0.5-200 s-1. All three samples showed shear thinning behavior and Power law model was used to fit the experimental data. The Iranian LBG (crude and pure) was able to thicken aqueous solutions; however, its viscosity level was lower than that of the commercial LBG. Study of rheological properties of the three LBG samples at different pH levels (2.5-10) showed that they were significantly affected by pH. The intrinsic viscosities of the Iranian crude and purified LBG and commercial LBG were 3.95, 9.05, and 9.48 dL g-1, respectively.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2012/10/20 | Accepted: 2013/05/15 | Published: 2014/01/1
Received: 2012/10/20 | Accepted: 2013/05/15 | Published: 2014/01/1
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