Fractionation and Determination of Some Structural Properties of Persian Gum
محورهای موضوعی : food microbiology
1 - Ph. D. Graduate of the Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
کلید واژه: Amygdalus scoparia Spach, Intrinsic Viscosity, NMR Spectroscopy, Persian Gum, Smith Degradation,
چکیده مقاله :
ABSTRACT: In the present study, Persian gum, an exudate gum which secrets from the mountain almond tree (Amygdalus scoparia Spach) from two different regions is evaluated by means of chemical and instrumental analysis (fractionated by solving in water and alkaline solutions at 0.1, 0.5 and 1 M and also Smith degradation) using HPLC, 1HNMR and 13CNMR spectroscopy’s. The total sugar and uronic acid content of the gum are 88.70 and 10%, respectively. The results of the instrumental analyses revealed that the gum is predominantly composed of galactose and also (1→3) linked β-DGalp and rhamnose residues that exist at the backbone of polysaccharide where as the branches are composed of (1→6) linked β-DGalp and (1→) and/or (1→3) linked α-L-Araf residues. Therefore, due to the desirable structure of Persian gum (arabinogalactane) that is similar to the other hydrocolloids, it might be employed in food products.
Abbasi, S. & Rahimi, S. (2008). Introduction of unknown native plant gum: gum Zedu. Monthly Flour and Food Magazine, 4, 46–50 [in Persian].
Añez, O., León de Pinto, G., Martínez, M., Gotera, O. & Sanabria, L.(2007). Structural features of a xylogalactan isolated from Hymenaea courbaril gum. Food Hydrocolloids, 21, 1302–1309.
Brummer, Y. & Cui, S. W. (2006). Detection and determination of polysaccharides in foods, in Food Polysaccharides and Their Applications, edited by Stephen, A. M., Phillips, G. O. & Williams, P. A. Boca Raton: CRC Press, Taylor & Francis Group, pp. 675–712.
Cui, S. W.(2006). Structural analysis of polysaccharides. in Food Carbohydrates: Chemistry, Physical Properties, and Applications, edited by Cui, S. W. Boca Raton: CRC Press, Taylor & Francis Group, pp. 104–159.
de Paula, R. C. M., Heatley, F. & Budd, P. M.(1998). Characterization of Anacardium occidentale exudate polysaccharide. Polymer International, 45, 27–35.
de Paula, R. C. M., Santana, S. A. & Rodrigues, J. F. (2001). Composition and rheological properties of Albizia lebbeck gum exudate. Carbohydrate Polymers, 44, 133–139.
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A. & Smith, F.(1956). Colorimetric method for determination of sugars and related substances, Analytical Chemistry, 28, 350–356.
Flindt, C., Al-Assaf, S., Phillips, G. O. & Williams, P. A. (2005). Studies on acacia exudate gums. Part V. Structural features of Acacia seyal. Food Hydrocolloids, 19,687–701.
Guo, Q., Cui, S. W., Wang, Q. & Young, J. C. (2008). Fractionation and physicochemical characterization of Psyllium gum. Carbohydrate Polymers, 73, 35–43.
Gutiérrez de G, O., Martínez, M., Sanabria, L., León de Pinto, G. & Igartuburu, J. M.(2005). 1D- and 2D-NMR spectroscopy studies of the polysaccharide gum from Spondias purpurea var. lutea. Food Hydrocolloids, 19, 37–43.
Izydorczyk, M., Cui, S. W. & Wang, Q. (2006). Polysaccharide gums: Structures, functional properties, and applications. in Food Carbohydrates: Chemistry, Physical Properties, and Applications, edited by Cui, S. W. Boca Raton: CRC Press, Taylor & Francis Group. pp. 260–305.
Kang, J., Cui, S. W., Phillips, G. O., Chen, J., Guo, Q. & Wang, Q. (2010). New studies on gum ghatti (Anogeissus latifolia) part III. Structure characterization of a globular polysaccharide fraction by 1D, 2D NMR spectroscopy and methylation analysis. Food Hydrocolloids, 25, 1999–2007.
Karácsonyi, Š. & Kunaik, Ĺ. (1994). Polysaccharides of Pleurotus ostreatus: Isolation and structure of pleuran, an alkali-insoluble β-D-glucan. Carbohydrate Polymers, 24, 107–111.
Larrazábal, M., Martínez, M., Sanabria, L., León de Pinto, G. & Herrera, J. (2006). Structural elucidation of the polysaccharide from Sterculia apetala gum by a combination of chemical methods and NMR spectroscopy. Food Hydrocolloids, 20, 908–913.
León de Pinto, G., Martínez, M., Sanabria, L., Rincón, F., Vera, A., Beltrán, O. & Clamens, O. (2000). The composion of two Spondias gum exudates. Food Hydrocolloids, 14, 259–263.
León de Pinto, G., Martínez, M., Ocando, E. & Rivas, C. (2001). Relevant structural features of polysaccharide from Pithecellobium mangenes gum exudate. Carbohydrate Polymers, 46, 261–266.
Martínez, M., León de Pinto, G., Sanabria, L., Beltrán, O., Igartuburu, J. M. & Bahsas, A. (2003). Structural features of an arabinogalactan gum exudates from Spondias dulcis (Anacardiaceae). Carbohydrate Research, 338, 619–624.
Medina-Torres, L., Brito-De La Fuente, E., Torrestiana-Sanchez, B. & Katthain, R. (2000). Rheological propetires of the mucilage gum (Opuntia ficus indica). Food Hydrocolloids, 14, 417–424.
Qian, H. F., Cui, S. W., Wang, Q., Wang, C. & Zhou, H. M. (2011). Fractionation and physicochemical characterization of peach gum polysaccharides. Food Hydrocolloids, 25, 1285–1290.
Rahimi, S., Abbasi, S., Sahari, M. A., & Azizi, M. H. (2013). Separation and determination of some chemical and functional properties of soluble and insoluble fractions of mountain almond tree gum (Persian gum). Iranian Journal of Food Science & Technology, 40, 1–0 [in Persian].
Simas, F. F., Gorin, P. A. J., Guerrini, M., Naggi, A., Sassaki, G. L., Delgobo, C. L. & Iacomini, M. (2004). Structure of a heteroxylan of gum exudate of the palm Scheelea phalerata (uricuri). Phytochemistry, 65, 2347–2355.
Simas, F. F., Gorin, P. A. J., Wagner, R., Sassaki, G. L., Bonkerner, A. & Iacomini, M. (2008). Comparison of structure of gum exudate polysaccharides from the trunk and fruit of the peach tree (Prunus persica). Carbohydrate Polymers, 71, 218–228.
Simas‑Tosin, F. F., Wagner, R., Santos, E. M. R., Sassaki, G. L., Gorin, P. A. J. & Iacomini, M.(2009).Polysaccharide of nectarine gum exudates: composition with that of peach gum. Carbohydrate Polymer, 76, 485–487.
Wang, Q. & Cui, S. W.(2006). Understanding the physical proprties of food polysaccharides. in Food Carbohydrates: Chemistry, Physical Properties, and Applications, edited by Cui, S. W. Boca Raton: CRC Press, Taylor & Francis Group. pp. 160–216.
