Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties

Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological... In this work, some physicochemical characteristics of Prunus cerasus gum exudates (PCGE) were evaluated. Ash, moisture, protein, fat and carbohydrate contents were found to be 2.8, 6.2, 2.4, 1.48 and 71.51%, respectively. PCGE consisted of l-arabinose, d-galactose, xylose, mannose and rhamnose in a 31.31:24.04:21.31:17.63:5.69 molar percentages. FTIR spectrum showed the presence of carboxyl, hydroxyl and methyl groups and glycoside bonds. 13C NMR and 1H NMR analysis suggested an arabinogalactan structure for this gum. The weight average molecular weight (1.119 × 107 g/mol), the number average molecular weight (4.153 × 106 g/mol) and polydispersity index (2.69) were determined. Intrinsic viscosity for PCGE in deionized water was 3.7 dl/g according to Kraemer equation. Steady shear measurements as a function of concentration (4, 6 and 8%) showed that PCGE solutions had shear thinning behaviour. Oscillatory shear experiments demonstrated that in all tested concentrations (4, 6 and 8%), loss modulus (G″) is superior to storage modulus (G′), indicating that the solutions demonstrate higher viscous behaviour than a clear tendency to form a gel. Colour parameters including lightness (84 ± 0.219), redness (2.048 ± 0.043), yellowness (21.962 ± 0.088) and chroma (22.057 ± 0.12) were determined. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Hydrocolloids Elsevier

Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties

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Publisher
Elsevier
Copyright
Copyright © 2016 Elsevier Ltd
ISSN
0268-005X
eISSN
1873-7137
D.O.I.
10.1016/j.foodhyd.2016.07.004
Publisher site
See Article on Publisher Site

Abstract

In this work, some physicochemical characteristics of Prunus cerasus gum exudates (PCGE) were evaluated. Ash, moisture, protein, fat and carbohydrate contents were found to be 2.8, 6.2, 2.4, 1.48 and 71.51%, respectively. PCGE consisted of l-arabinose, d-galactose, xylose, mannose and rhamnose in a 31.31:24.04:21.31:17.63:5.69 molar percentages. FTIR spectrum showed the presence of carboxyl, hydroxyl and methyl groups and glycoside bonds. 13C NMR and 1H NMR analysis suggested an arabinogalactan structure for this gum. The weight average molecular weight (1.119 × 107 g/mol), the number average molecular weight (4.153 × 106 g/mol) and polydispersity index (2.69) were determined. Intrinsic viscosity for PCGE in deionized water was 3.7 dl/g according to Kraemer equation. Steady shear measurements as a function of concentration (4, 6 and 8%) showed that PCGE solutions had shear thinning behaviour. Oscillatory shear experiments demonstrated that in all tested concentrations (4, 6 and 8%), loss modulus (G″) is superior to storage modulus (G′), indicating that the solutions demonstrate higher viscous behaviour than a clear tendency to form a gel. Colour parameters including lightness (84 ± 0.219), redness (2.048 ± 0.043), yellowness (21.962 ± 0.088) and chroma (22.057 ± 0.12) were determined.

Journal

Food HydrocolloidsElsevier

Published: Dec 1, 2016

References

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