Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box 14115-336, Tehran, Iran.
Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box 14115-336, Tehran, Iran.
Int J Biol Macromol. 2017 Aug;101:187-195. doi: 10.1016/j.ijbiomac.2017.03.046. Epub 2017 Mar 10.
Persian gum (PG), mountain almond tree (Amygdalus scoparia) exudate, is a transparent and natural edible gum which consists of soluble (SFPG, 25-30wt%) and insoluble (IFPG, 70-75wt%) fractions. Therefore, in the present study, using response surface methodology (RSM), the influence of concentration (0.64-7.36wt%), acrylamide (0.070-0.120mol), temperature (19.77-70.23°C), and time (0.32-3.68h) on solubilizing and some other properties of IFPG were investigated. Based on our findings, the highest solubility (64wt%) was achieved at the presence of 6wt% IFPG, and 0.08mol acrylamide at 60°C after 3h. Intrinsic viscosity and molecular weight determination also confirmed modification reaction which led to reduction in molecular weight. In addition, the effect of pH and electrolytes on rheological properties showed that the soluble part of IFPG which modified at optimum conditions had an anionic structure similar to conventional SFPG.
阿拉伯树胶（PG）是一种源自山杏（Amygdalus scoparia）的天然透明食用胶，由可溶部分（SFPG，25-30wt%）和不可溶部分（IFPG，70-75wt%）组成。因此，本研究采用响应面法（RSM）考察了浓度（0.64-7.36wt%）、丙烯酰胺（0.070-0.120mol）、温度（19.77-70.23°C）和时间（0.32-3.68h）对 IFPG 溶解性能和其他一些性质的影响。结果表明，在 6wt%IFPG 和 0.08mol 丙烯酰胺存在下，于 60°C 反应 3h 可获得最高溶解度（64wt%）。特性黏度和分子量测定也证实了改性反应导致了分子量的降低。此外，pH 值和电解质对流变性能的影响表明，在最佳条件下改性的 IFPG 可溶性部分具有类似于常规 SFPG 的阴离子结构。
