Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium

Gorji, Sara Ghorbani; Gorji, Elham Ghorbani; Mohammadifar, Mohammad Amin

doi:10.1016/j.foodhyd.2012.10.019

Cited by 48 publications

(24 citation statements)

References 42 publications

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“…The protein and ash contents of the gum were 0.52 and 2.15% db, respectively. These results were within the range of values reported by Fadavi et al (2014) and Golkar et al (2015), and were similar to that of Tragacanth (Gorji et al, 2014). The carbohydrate and ash contents were relatively similar, while the protein content was relatively low (0.52 vs 2.1-2.5%), in comparison to other exudate gums such as Mesquite (Drozco-Villafuerte et al, 2003) and Arabic gum (Gashua et al, 2015),.…”

Section: Chemical Composition Of Bagsupporting

confidence: 88%

Influence of temperature, pH and salts on rheological properties of bitter almond gum

et al. 2017

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This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl 2 had a more pronounced effect than NaCl at a similar concentration. All treatments had significant effects on rheological parameters.

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Section: Chemical Composition Of Bagsupporting

confidence: 88%

Influence of temperature, pH and salts on rheological properties of bitter almond gum

et al. 2017

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“…Unfortunately, the information about complexes of gum tragacanth–protein is very limited. Very few data have been reported on the interaction between gum tragacanth and some milk proteins (sodium caseinate and β‐lactoglobulin) in the previous literatures, specifying the formation of coacervates at defined conditions (Nasirpour et al ., ; Gorji et al ., ,b). Although the molecular weight of the gum tragacanth was recorded at 8.4 × 10 5 Da using the viscosity method and Svedberg formula (Gralén & Kärrholm, ) and at 8.4 × 10 6 g mol −1 using GPC‐MALLS method (Mohammadifar et al ., ), it might vary in different species and subspecies of the Astragalus .…”

Section: Introductionmentioning

confidence: 99%

Characterisation of whey protein isolate–gum tragacanth electrostatic interactions in aqueous solutions

Raoufi

Kadkhodaee²,

Phillips³

et al. 2016

Int J of Food Sci Tech

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The main objectives of this study were to measure molecular parameters of gum tragacanth by GPC-MALLS system and investigate the complexation behaviour of whey protein isolate/gum tragacanth mixed dispersions (0.5 wt% total biopolymer concentration) as a function of pH (7.00-2.00) and the biopolymer mixing ratio (r = 0.1-10) using spectrophotometric, zeta potential and precipitate yield determination methods. GPC-MALLS revealed that gum tragacanth contains relatively heterogeneous particles with high weight-average and number-average (M w = 7.74 9 10 5 g mol À1 and M n = 3.87 9 10 5 g mol À1 ) molecular mass and high dispersity index (~2.04 AE 0.3). Results of complexation displayed that as the biopolymer mixing ratio increases, the net neutrality shifts to the higher pHs. The critical values associated with the complex structure formation were found at r = 2 in which the charge density of the mixture was near zero at a wide range of pH (3.0-4.0). However, the highest precipitate yield achieved in pH 3.4.International Journal of Food Science and Technology 2016 WPI and gum tragacanth complex formation N. Raoufi et al.

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“…The second portion, which is called tragacanthine, is the small water-soluble part [17]. Tragacanth is used in the chemical, pharmaceutical and food industries [18].…”

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confidence: 99%

The Effects of Tragacanth Addition on the Thermal and Mechanical Properties of Lightweight Concretes Mixed with Expanded Clay

Devecioğlu

Bíçer²

2016

Period. Polytech. Civil Eng.

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Characterisation of gum tragacanth (Astragalus gossypinus)/sodium caseinate complex coacervation as a function of pH in an aqueous medium

Cited by 48 publications

References 42 publications

Influence of temperature, pH and salts on rheological properties of bitter almond gum

Influence of temperature, pH and salts on rheological properties of bitter almond gum

Characterisation of whey protein isolate–gum tragacanth electrostatic interactions in aqueous solutions

The Effects of Tragacanth Addition on the Thermal and Mechanical Properties of Lightweight Concretes Mixed with Expanded Clay

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