Cation effects on the viscosity of gum ghatti

Jefferies, Martin; Konadu, Edward Y.; Pass, Geoffrey

doi:10.1002/jsfa.2740331113

Cited by 12 publications

(6 citation statements)

References 15 publications

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“…Gel formation is not just because of calcium ions; it occurs as a result of intermolecular linkages. The viscosity of gel is reported to be 10–30 times higher than that of the soluble fraction of ghatti gum . Intrinsic viscosity is related to hydrodynamic volume of gum molecules.…”

Section: Ghatti Gummentioning

confidence: 99%

Exudate gums: chemistry, properties and food applications – a review

Barak¹,

Mudgil²,

Taneja

2020

J Sci Food Agric

112

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Gums are complex carbohydrate molecules which have the ability to bind water and form gels at low concentration. These carbohydrates are often associated with proteins and minerals in their structure. Gums are of various types such as seed gums, exudate gums, microbial gums, mucilage gums, seaweeds gums, etc. Exudate gums are plant gums which ooze out from bark as a result of a protection mechanism upon injury. Exudate gums have been used by humans since ancient times for various applications due to their easy availability. The main characteristics which make them fit for use in various applications are viscosity, adhesive property, stabilization effect, emulsification action and surface‐active property. Major applications of these gums are in food products, the paper, textile, cosmetics and pharmaceutical industries, oil‐well drilling, etc. In the present paper, the chemistry, properties, processing and applications of commercially available exudate gums such as acacia gum or gum arabic, karaya gum, ghatti gum and tragacanth gum are discussed. Recent literature reveals that apart from the above mentioned applications, these gums also have nutritional properties which are being explored. Other gums cannot replace them because of their certain unique characteristics. © 2020 Society of Chemical Industry

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Section: Ghatti Gummentioning

confidence: 99%

Exudate gums: chemistry, properties and food applications – a review

Barak¹,

Mudgil²,

Taneja

2020

J Sci Food Agric

112

View full text Add to dashboard Cite

show abstract

“…The extent of chain overlap is calculated by the coil overlap parameter, c [η], which relates to volume engaged by molecules of gums in the aqueous solution. The viscosity of the gel fraction of gum ghatti is 10–30× greater than that of the soluble fraction …”

Section: Propertiesmentioning

confidence: 93%

“…The viscosity of the gel fraction of gum ghatti is 10−30× greater than that of the soluble fraction. 60 Gum ghatti solution is also affected by the pH of the aqueous medium, and the pH of gum dispersion affects the viscosity of the solution. As the pH of the gum dispersion increases, the viscosity decreases since higher pH causes an increase in intermolecular interactions between functional groups of the polysaccharide chain.…”

Section: Propertiesmentioning

confidence: 99%

Gum Ghatti: A Comprehensive Review on Production, Processing, Remarkable Properties, and Diverse Applications

Singh,

Priya,

Kumar

et al. 2024

ACS Omega

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Gum ghatti, popularly known as Indian gum and obtained from Anogeissus latifolia, is a complex high-molecular-weight, water-soluble, and swellable nonstarch polysaccharide comprised of magnesium and calcium salts of ghattic acids and multiple monosugars. Unlike other nontimber forest produce, gums ghatti is a low-volume but high-value product. It has several applications and is widely used as food, in pharmaceuticals, and for wastewater treatment and hydrogel formation, and it has attracted a great deal of attention in the fields of energy, environmental science, and nanotechnology. Industrial applications of gum ghatti are primarily due to its excellent emulsification, stabilization, thickening, heat tolerance, pH stability, carrier, and biodegradable properties. However, utilization of gum ghatti is poorly explored and implemented due to a lack of knowledge of its production, processing, and properties. Nevertheless, there has been interest among investigators in recent times for exploring its production, processing, molecular skeleton, and functional properties. This present review focuses on production scenarios, processing aspects, structural and functional properties, and potential applications in the food, pharmaceuticals, nonfood, and other indigenous and industrial usages.

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“…The samples were cleaned from debris like sand and bark, then converted to Mechanical powder using an electrical grinder, and sieved using mesh size 250µm. (Jefferies, M., et al, 1981;Jefferies, M., et al, 1978).…”

Section: Sample Collection and Preparationmentioning

confidence: 99%

“…Combretum glutinosum gum in Sudan known as Gum Habeil, and this tree belongs to the Combretaceae family (Arbonnier, M., 2004, Devineau, J. L., 1999. The leaves of Combretum glutinosum trees have been used traditionally in Sudan for many years in the treatment of malaria, headache, bleeding, and utilized as diuretic (Jefferies, M., et al, 1981). Pousset 1993 publicized that, the hot aqueous extracted solution of Combretum glutinosum leaves has been used to therapy Hepatitis B virus (Jefferies, M., et al, 1978).…”

Section: Introductionmentioning

confidence: 99%

Solution Properties of Combretum Glutinosum (Habeil) Gum

Awad¹

2015

IJC

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The solubility of Combretum glutinosum gum in distilled water ranged from 30 to 40% and gel fraction ranges between 60 to 70%. It was found that the gum solubility increased with increase the pH of solution. The reduced viscosity of Gum Habeil in distilled water was increased with decrease the concentration of gum solution, and this is the a behavior of ionic polysaccharide solutions, for that Huggins and Kraemer equations are incapable to derive the intrinsic viscosity value of aqueous gum solution. Some extrapolated equations such as Fouss, Schulz -Blaschke, Martin, Heller, and Fedors equations used to estimate the optimum model for measurement intrinsic viscosity of this type of gum. The influence of ion types and ionic strength on the viscosity of gum solutions were also determined. The effect of ionic strength on the intrinsic viscosity of Combretum glutinosum gum was used to determine the salt tolerance value and the chain stiffness parameters of this type of gum. This study exhibited that the values of chain stiffness parameter (B), and salt tolerance (S) of deacetylated gum in the range of 0.0574 to 0.0700, and0.083 to 0.101 dl× M 1/2 / g respectively.

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Cation effects on the viscosity of gum ghatti

Cited by 12 publications

References 15 publications

Exudate gums: chemistry, properties and food applications – a review

Exudate gums: chemistry, properties and food applications – a review

Gum Ghatti: A Comprehensive Review on Production, Processing, Remarkable Properties, and Diverse Applications

Solution Properties of Combretum Glutinosum (Habeil) Gum

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