Studies on physico-chemical and functional properties of some natural Indian gums

Abstract

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

Potentials of Sterculia tragacantha Lindl seed husk gum as a release modifier in matrix tablet formulation

“…On addition of water, S. tragacantha gum formed a gel which showed no signs of separation after standing for 24 hours; rather continuous swelling was observed and a calculated swelling index of 616.67 %. The WHC and OHC values for S. tragacantha gum were 14.08 and 4.51 g/g of sample respectively; when compared to the WHC of tragacanth gum (8.65 g/g of sample) and OHC 1.95 g/g of sample from a previous study[22].…”

Chemical and Functional Properties of Mahlab Tree (Prunus mahaleb) Exudate Gum

“…After allowing the tested samples to stand for 15 minutes, the tubes were centrifuged (Hettich Zentrifugen, D-78532 Tuttlingen, Germany) at 2000 rpm for 10 minutes and the resulting supernatant liquid was decanted. Finally, the weights of the sediments were recorded and WHC was calculated using the following equation: Solubility: The solubility was evaluated using the method described by Sarkar et al (2018) with slight modifications. A 0.5 g sample of gum powder was added to 50 ml of distilled water with continuous stirring then, the mixture was allowed to stand for 30 minutes in a water bath at different temperatures (20, 50, and 100 ºC).…”

“…The WAC of gums depends on both the protein fraction present in the gums as well as the functional group of the carbohydrate contents which are hydrophilic groups. Gums may also have certain functional groups that can attach to water molecules (Sarkar et al, 2018). The quantity and type of water binding sites also have an impact on the capacity of water absorption (Sarkar et al, 2018).…”

“…Gums may also have certain functional groups that can attach to water molecules (Sarkar et al, 2018). The quantity and type of water binding sites also have an impact on the capacity of water absorption (Sarkar et al, 2018). Because it differs from other gums in that it is a complex polysaccharide including calcium, magnesium, and potassium ions, acacia gum has a low WAC (Sarkar et al, 2018).…”

Extração de polissacarídeos da goma do cajueiro (Anacardium occidentale L.) e desenvolvimento de nanoemulsão de cinamaldeído através de ultrassom

“…A fonte de obtenção, as condições edafoclimáticas, assim como o método aplicado na extração e purificação dessas gomas, impactam diretamente nas suas características estruturais, incluindo a massa molecular, a composição de monossacarídeos, os padrões de ligação e a conformação espacial. Estas características, por sua vez, modulam diretamente as propriedades físico-químicas, a exemplo da solubilidade, viscosidade, tensão superficial e as propriedades funcionais, biológicas e fisiológicas dessas biomacromoléculas (Izydorczyk, Cui e Wang, 2005;Olawuyi, Park, Hahn e Lee, 2022;Sarkar et al, 2018;Tan e Nie, 2022). Dessa forma, os métodos de obtenção e purificação, complementadas pelas análises de elucidação estrutural e físico-químicas são essenciais para a aplicação dessas biomacromoléculas na indústria de alimentos e demais setores da economia.…”