Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

Fadavi, Ghasem; Mohammadifar, Mohammad Amin; Zargarran, Azizollaah; Mortazavian, Amir Mohammad; Komeili, Rozita

doi:10.1016/j.carbpol.2013.09.095

Cited by 136 publications

(87 citation statements)

References 40 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%

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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%

“…The polysaccharide moiety of the gum has a molecular weight ranging from 2590 to 4740 kDa, consisting of mostly arabinose (54.5-62.8%) and galactose (27.2-31.9%), along with very little amount of rhamnose and galacturonic acid. Hence, it has an arabinogalactan structure similar to that of Arabic gum (Fadavi et al, 2014). …”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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“…PG is an anionic and acidic hydrocolloid (e.g., the pH of 0.5 w/v % PG dispersion is 5.60 ± 0.05) having water soluble and insoluble parts. [7][8][9] It is consumed as a functional ingredient for nutritional and pharmaceutical purposes: appetite stimulant, crushing bladder stones, and so on. In recent years, several studies on physicochemical, rheological properties, emulsification, and also application of PG in probiotic yoghurt production and milk-orange juice mixture has been published.…”

Section: Introductionmentioning

confidence: 99%

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Golkar

Taghavi

Dehnavi

2018

International Journal of Food Properties

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The current study compares the emulsifying properties of Persian gum (PG) and gum Arabic (GA) in emulsions. The effects of concentration (0.5-3% w/v PG, 2.5-15% w/v PG), pH (2-7), ionic strength [NaCl, CaCl 2 (0-300 mM)], and temperature (40-90°C) were investigated. The surface-volume mean diameter (D 32 ) of the emulsions showed that the minimum values were 9.89 ± 0.68 and 4.52 ± 0.03 µm for emulsions containing 1.5% w/v PG and 15% w/v GA, respectively. In addition, the zeta potential of PG and GA emulsion changed from −23.5 to −39.5 and −30.5 to −46.0 mV, respectively. The interfacial tensions of PG and GA emulsions were varied in the ranges of 34.0-15.0 and 29.0-9.0 mN/m, respectively. Changes in the D 32 value of GA emulsions showed were not significantly different (p > 0.05) with respect to the effects of pH, NaCl, CaCl 2, and temperature. The NaCl concentration had no significant effect on D 32 ; but its value decreased from 13.11 to 5.70 µm as the CaCl 2 concentration increased. The interfacial tension of PG significantly increased with decreasing pH 7-2 and increasing 0-300 mM salts. After heating (25-90°C), the D 32 values of PG and GA emulsions changed to 11.04-14.54 and 4.21-4.21 μm, respectively. The results of this study can be useful for the application of PG as an emulsifier in beverage emulsions. ARTICLE HISTORY

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“…Zodo gum comes in three colors: white, red, and yellow with chemical composition including 0.21% protein, 12.08% moisture, 98.4% carbohydrate content (Dry weight basis), and 1.67% ash. White types of Zodo gum have higher level of carbohydrate and molecular weight content (4.74 9 10 6 Da) and show more viscosity compared to arabic gum (Fadavi et al 2014). Zodo gum has promisingly shown to be considered as a potential novel food thickening agent (Jafari et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimization low-fat and low cholesterol mayonnaise production by central composite design

et al. 2017

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In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.

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Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia

Cited by 136 publications

References 40 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

The emulsifying properties of Persian gum (Amygdalus scoparia Spach) as compared with gum Arabic

Optimization low-fat and low cholesterol mayonnaise production by central composite design

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