title: Solubilisation of Persian gum: Chemical modification using acrylamide.
abstract: 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.
authors.affiliation: Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box 14115-336, Tehran, Iran.
authors.forename: Masumeh
authors.initials: M
authors.lastname: Samari-Khalaj
authors.affiliation: Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P O Box 14115-336, Tehran, Iran. Electronic address: sabbasifood@modares.ac.ir.
authors.forename: Soleiman
authors.initials: S
authors.lastname: Abbasi
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D008970:Molecular Weight; D009584:Nitrogen / Q000737:chemistry; D053149:Plant Gums / Q000737:chemistry*; D027824:Rosaceae / Q000737:chemistry*; D012995:Solubility; D014783:Viscosity
chemical_list: D053149:Plant Gums; D020106:Acrylamide; D009584:Nitrogen
keywords: Acrylamide; Modification; Persian gum; Rheology; Solubility