title: Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia.
abstract: Composition and physicochemical properties of three types of Zedo gum exudates from Amygdalus scoparia were investigated. Monosaccharide analysis by GC-MS indicated the occurrence of arabinose and galactose as the main sugars. FTIR spectra showed no differences in functional groups among the samples. Steady shear rheological data and power law parameters revealed that the white gum (W) was the most shear sensitive type and had the highest value of consistency coefficient. The mechanical spectra derived from the strain and frequency sweep measurements indicated a liquid viscoelastic behavior for Zedo gum dispersions. GPC-MALLS revealed that the white sample had the highest apparent average molecular weight (4.74 × 10(6)Da) and the lowest dispersity (1.045). TG-DTA analysis showed that the character of gum decomposition significantly depended on the gum type and the white sample had the highest thermal stability.
authors.affiliation: Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran.
authors.forename: Ghasem
authors.initials: G
authors.lastname: Fadavi
authors.forename: Mohammad Amin
authors.initials: MA
authors.lastname: Mohammadifar
authors.forename: Azizollaah
authors.initials: A
authors.lastname: Zargarran
authors.forename: Amir Mohammad
authors.initials: AM
authors.lastname: Mortazavian
authors.forename: Rozita
authors.initials: R
authors.lastname: Komeili
mesh_terms: D055598:Chemical Phenomena; D003116:Color; D008970:Molecular Weight; D009005:Monosaccharides / Q000032:analysis; D053149:Plant Gums / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*; D012212:Rheology; D013314:Stress, Mechanical; D013696:Temperature
chemical_list: D009005:Monosaccharides; D053149:Plant Gums
keywords: Amygdalus scoparia; Arabinogalactan; GPC–MALLS; Rheology; Sugar composition; Thermal analysis