Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

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• 作者：Ghasem Fadavi ; Mohammad Amin Mohammadifar ; Azizollaah Zargarran ; Amir Mohammad Mortazavian ; Rozita Komeili
• 关键词：Amygdalus scoparia ; Arabinogalactan ; Rheology ; Thermal analysis ; Sugar composition ; GPC&ndash ; MALLS
• 刊名：Carbohydrate Polymers
• 出版年：30 January, 2014
• 年：2014
• 卷：101
• 期：Complete
• 页码：1074-1080
• 全文大小：887 K

文摘

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 脳 10⁶ 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.