Isolation, purification and characterization of a new gum from Acanthophyllum bracteatum roots

作者：Jahanbin Kambiz^*; Moini Sohrab; Gohari Ahmad Reza; Emam Djomeh Zahra; Masid Paolo

来源：Food Hydrocolloids, 2012, 27(1): 14-21.

DOI：10.1016/j.foodhyd.2011.09.007

• Acanthophyllum bracteatum
• Gum
• Extraction
• Purification
• Physicochemical properties

A new gum was isolated from the roots of Acanthophyllum bracteatum (ABG) by warm-water extraction. Purification was carried out by barium complexing to give a yield of 12.4% of pure air-dried or 5.8% of freeze-dried gum. The ABG contained 13.2% moisture, 84.3% carbohydrate, 0.9% protein and 1.5% ash. Its mineral content was comparable to commercial hydrocolloids. Monosaccharide analysis by HPLC showed the presence of galactose, glucose, arabinose, rhamnose and uronic acids in the ratio 16.0:7.2:3.0:1.0:3.1 respectively. The viscosity and pH value of 1% ABG solution at 25 degrees C were 51.5 mPa s and 6.85 respectively. ABG solutions (5-30 wt%) showed shear-thinning flow behavior at shear rates %26lt;10 s(-1). The viscosity decreased as temperature increased, and was highest at the neutral state. ABG had low surface and emulsification properties but moderate foaming capacity and relatively high foaming stability, which suggests that ABG could potentially be used in food systems to improve foaming properties.

• 出版日期2012-5