title: Characterization of gum ghatti (Anogeissus latifolia): a structural and rheological approach.
abstract: Gatifolia, a commercial gum ghatti (Anogeissus latifolia) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight (M(W)) and R(g) (radius of gyration) for gum ghatti were calculated to be approximately 8.94 x 10(7) g/mol and 140 nm, respectively, using high-performance size exclusion chromatography (HPSEC) system combined with multi-angle laser light scattering (MALLS). Gum ghatti solutions exhibited pseudoplastic behavior (as determined by flow experiments), which became more prevalent with increasing concentrations. Gum ghatti also displayed time-dependent shear-thickening behavior and showed negative hysteresis during up-down flow measurements. Under the measurement conditions at the range of frequencies and temperatures studied, the gum did not behave as a typical viscoelastic gel.
authors.affiliation: Riddet Inst., Massey Univ., Palmerston North, New Zealand. L.Kaur@massey.ac.nz
authors.forename: Lovedeep
authors.initials: L
authors.lastname: Kaur
authors.forename: Jaspreet
authors.initials: J
authors.lastname: Singh
authors.forename: Harjinder
authors.initials: H
authors.lastname: Singh
mesh_terms: D000465:Algorithms; D004044:Dietary Proteins / Q000032:analysis; D004548:Elasticity; D045703:Emulsifying Agents / Q000737:chemistry*; D005524:Food Technology; D008970:Molecular Weight; D053149:Plant Gums / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D012212:Rheology; D033081:Shear Strength; D014783:Viscosity; D014867:Water / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D045703:Emulsifying Agents; D053149:Plant Gums; D011134:Polysaccharides; D014867:Water; C015253:gum ghatti