Study of effects and conditions on the solubility of natural polysaccharide gum karaya

Poštulková, Hana; Chamraďová, Ivana; Pavliňák, David; Humpa, Otakar; Jančář, J.; Vojtová, Lucy

doi:10.1016/j.foodhyd.2017.01.011

Cited by 52 publications

(18 citation statements)

References 33 publications

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“…The average molar masses (M W and M N ) of CHG are 15.1 × 10 6 and 0.42 × 10 6 g mol -1 , respectively. Average molar masses of the same order of magnitude were reported for a similar polysaccharide (karaya gum), i.e., M W = 16.1 × 10 6 and M N = 1.1 × 10 6 g mol -1 [25] . After deacetylation of CHG, the M W decreased to 4.8 × 10 6 g mol -1 .…”

Section: Gel Permeation Chromatography (Gpc)supporting

confidence: 63%

“…The two new peaks that emerged in the 13 C-NMR spectrum of SCHG at 68.86 and 70.07 ppm, attributed to the sulfated carbon 6 of the galactose residues, shifted by ~6 ppm to lower-field. The peak at 23.31 ppm in the 13 C-NMR spectrum of SCHG is due not only to methyl acetyl groups [8,25] , but also to the methyl groups of sulfated rhamnose, and was shifted by ~4 ppm. The 13 C-NMR spectra of sulfated materials are known to be more complicated because the sulfate groups withdraw electrons from the carbons to which they bond, shifting the signals of these carbons to lower-field, and donate electrons to neighboring carbons, shifting these carbon signals to higher-field [29,30] .…”

Section: Carbon-13 Nuclear Magnetic Resonance ( 13 C-nmr)mentioning

confidence: 99%

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Induction of defense in apples by sulfated and deacetylated chichá gum

et al. 2021

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Elicitors activate the defense mechanism in plants to resist pathogens. Ulvans and glucuronans can act as elicitors, and their activity seems to be related to the sulfate groups, rhamnose and uronic acid monosaccharides. Chichá gum (CHG), which also contains rhamnose and uronic acid, was sulfated with chlorosulfonic acid/N,N-dimethylformamide and deacetylated with sodium hydroxide solution. The changes were confirmed by infrared spectroscopy. Carbon-13 NMR revealed that sulfation occurred in galactose and rhamnose units. The apples were sprayed with water (negative control), deacetylated chichá gum (DCHG), and sulfated chichá gum (SCHG). The activity of enzymes guaiacol peroxidase and polyphenol oxidases and the lignin content were compared with those under the action of a commercial elicitor, benzothiadiazole. DCHG, and especially SCHG, increased the activity of the two enzymes. Only fruits treated with SCHG showed a significant (p<0.05) increase in lignin content. The plant exudate can be one abundant, renewable and safe source of elicitors.

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Section: Gel Permeation Chromatography (Gpc)supporting

confidence: 63%

Section: Carbon-13 Nuclear Magnetic Resonance ( 13 C-nmr)mentioning

confidence: 99%

Induction of defense in apples by sulfated and deacetylated chichá gum

et al. 2021

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“…The IR spectra of the oleoresin samples were determined using Fourier transform infrared spectrometry (FTIR) (Perkin-Elmer; 16 PC spectrometer; USA). The samples were ground with spectroscopic grade potassium bromide powder and then pressed into 1 mm pellets for FTIR measurement at wavenumber ranges of 400 and 4000 cm −1 [24].…”

Section: Fourier Transform Infrared Spectroscopymentioning

confidence: 99%

Chemical composition and thermal properties of Pistacia atlantica subsp. Kurdica gum

et al. 2019

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Pistacia atlantica subsp. Kurdica (PAK) is distributed throughout the Zagros Mountains and is indigenous to Kurdistan province in western Iran. This study focused on the composition and thermal properties of gum extracted from female and male trees from six regions of Kurdistan province. Significant differences were detected in the total protein, total ash, total carbohydrate and monosaccharaide contents according to gender and geographic region, but no significant difference was found for moisture content. Analysis of the monosaccharide composition using HPLC showed the presence of arabinose, galactose, glucose, rhamnose and xylose. Significant differences were observed for the amino acid contents of the various PAK gum samples. The most abundant amino acids were glutamic acid, aspartic acid, serine, proline and histidine; however, the relative proportions of amino acids varied considerably between samples. The results indicate that the volatile components (VoC) were significantly different between samples according to gender and region, with the predominant VoC being α-Pinene. The results of thermogravimetric analysis showed that the onset of the initial and main decomposition of the samples was at 80 °C and above 240 °C, respectively. The differential scanning calorimetry results showed that nearly all gum samples included two glass transition temperatures and heat capacity values and that nearly all of the values for the female gum samples were lower than for the male samples. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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“…Karaya gum (KG) is obtained from Sterculia foetida trees, cultivated in central parts of India. 50 The composition of KG has been reported as follows 51 : carbohydrate (77.98%), moisture (10.12%-16.5%), crude fat (1.0%-2.0%), protein (1.2%-1.63%), and ash (%). KG contains about 8% acetyl groups, and it is made of acidic fractions and sugar.…”

Section: Karaya Gummentioning

confidence: 99%

Plant gums as the functional compounds for edible films and coatings in the food industry: A review

Khezerlou

Zolfaghari

Banihashemi

et al. 2021

Polymers for Advanced Techs

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The application of petroleum polymers and plastics in food packaging is exhibiting an increasing trend, due to low price and desirable characteristics. Nevertheless, these polymers are nonbiodegradable, nonrenewable, and require landfills. Edible polymers are suitable alternative for synthetic polymers, which can be consumed by animals or human beings without health risk. Edible packaging can protect the foodstuff from microbial and chemical deterioration during storage and distribution, which can lead to extend the quality and safety of packaged food. The plant gums as natural polymers are able to form films and coatings with good barrier properties against the transfer of gases such as oxygen, carbon dioxide, and moisture. This review summarized the production and characteristics of novel edible films and coatings based on plant gums such as tree exudate, seed, and tubers. K E Y W O R D Sedible films and coating, physico-mechanical properties, seed gum, tree exudates, tubers gums | INTRODUCTIONOver recent decades, the increasing application of synthetic polymers for food packaging caused some health and environmental concerns. 1 Polyethylene (PE), polyethylene terephthalate (PET), polypropylene (PP), polystyrene (PS), and polyvinyl chloride (PVC) are plastics used widely in food packaging due to their low cost, excellent resistance, and superior water barrier and protective features. Nevertheless, plastics are nondegradable and some of them are not recyclable and cause environmental consequences. To overcome these obstacles, the convincing solution is the application of biodegradable polymers. 2 Biodegradable polymers are substances that decompose into water, carbon dioxide, methane, mineral compounds, and biomass in nature. 3 Some of the polymers including polycaprolactone (PCL), polyglycolide (PGA), and polybutylene succinate adipate (PBSA) are biodegradable, but they are synthetic and produced from fossil sourced chemicals that are nonrenewable. 2 Biopolymers, promising alternatives for synthetic polymers, are classified into three groups according to their sources including biopolymers derived from biomass (eg, polysaccharides, proteins, and lipids), biopolymers synthesized from bio-derived monomers (eg, polylactic acid), and biopolymers provided by microorganisms (eg, gellan and pullulan). 3 The new approach in food packaging is the application of films and edible coatings based on biopolymers to extend the shelf-life and maintain food quality. 1,4 The edible coating is a thin layer of biopolymers applied directly in liquid form on the surface of foods by immersing or spraying method, whereas a film is prepared separately as a solid sheet, then applied as a wrapping on or between food products, as illustrated in Figure 1. 5,6 Films and coatings have been used to prevent dehydration and add shin to fruits and vegetables since the 20th century. In addition to their selective gas and moisture barrier properties, they can act as a carrier of coloration, flavoring, sweetener, antimicrobial, and antioxidant agen...

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Study of effects and conditions on the solubility of natural polysaccharide gum karaya

Cited by 52 publications

References 33 publications

Induction of defense in apples by sulfated and deacetylated chichá gum

Induction of defense in apples by sulfated and deacetylated chichá gum

Chemical composition and thermal properties of Pistacia atlantica subsp. Kurdica gum

Plant gums as the functional compounds for edible films and coatings in the food industry: A review

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