Department of Food Science & Technology, University of Kashmir, Srinagar, 190 00, India.
Department of Food Science & Technology, University of Kashmir, Srinagar, 190 00, India.
Int J Biol Macromol. 2018 Jan;106:507-515. doi: 10.1016/j.ijbiomac.2017.08.045. Epub 2017 Aug 8.
The objective of the study was to evaluate the effect of irradiation (0-5 kGy) on the physicochemical properties of two seed gums (guar and locust bean gum). The Hunter color parameters changed upon irradiation, namely "L" value decreased, whereas "a" and "b" values, i.e. redness and yellowness, increased. Irradiation reduced the final viscosity of gums at neutral and acidic pH. Increase in irradiation dose (0-5 kGy) increased the water absorption in the range of 11.75-14.61g/g and 20.04-23.99g/g in guar gum and locust bean gum, respectively. Rheological study of the gums revealed their gel behaviour with higher values of G' than G". G' in native guar gum was observed to increase in the range of 880.39-1332.29Pa while G" increased in the range of 194.21-239.77Pa as the test frequency was raised from 14.6-100s. In native locust bean gum, the G' and G" varied in the range of 476.50-1230.50Pa and 300.65-380.30Pa, respectively, under the applied frequency sweep. FT-IR revealed the presence of CH, COOH and CO groups in the guar as well as locust bean gum, in addition to the uronic acid and pyranose rings. The absorption of the functional groups declined upon irradiation.
本研究旨在评估辐照（0-5 kGy）对两种植物胶（瓜尔胶和刺槐豆胶）理化性质的影响。经辐照后，Hunter 颜色参数发生变化，即“L”值降低，而“a”和“b”值（即红色和黄色）增加。辐照降低了中性和酸性 pH 值下胶的最终黏度。辐照剂量（0-5 kGy）的增加分别使瓜尔胶和刺槐豆胶的吸水率在 11.75-14.61g/g 和 20.04-23.99g/g 的范围内增加。胶的流变学研究表明，它们具有凝胶行为，G'值高于 G"。天然瓜尔胶的 G'值在 14.6-100s 的测试频率范围内从 880.39-1332.29Pa 增加，而 G"值在 194.21-239.77Pa 的范围内增加。在天然刺槐豆胶中，G'和 G"分别在 476.50-1230.50Pa 和 300.65-380.30Pa 的范围内变化。FT-IR 表明，瓜尔胶和刺槐豆胶中存在 CH、COOH 和 CO 基团，以及戊糖和吡喃糖环。功能基团的吸收在辐照后下降。
