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

Steady shear flow properties of Cordia myxa leaf gum as a function of concentration and temperature

“…Chemical analysis revealed that the gum contained 78.22% total carbohydrate, 2.47% protein, 9.26% moisture, 1.02% ash and no fat content. The protein content observed for CMLG was higher than gum arabic (1.8%) and gum from Acanthophyllum bracteatum root (0.9%) [19], and lower than guar gum (8.2%), xanthan gum (5.4%) [24], gum from Tremella mesenterica fruit (9.43%) [25] and gum from C. myxa fruit (3.07%) [26].…”

“…The ash content of CMLG (1.75 ± 0.14%) was higher than gum arabic (1.2%), xanthan gum (1.5%), gum from Acanthophyllum bracteatum root (1.5%) and but much lower than guar gum (11.9%), gum from C. myxa fruit (14.27%) [24,19,26].…”

“…CMLG purification was conducted by the method of Amin et al [18] and Jahanbin et al [19] with some modifications. Briefly, the protein was removed using the Savage method and then followed by papain digestion and then crude gum was purified through barium complexion.…”

“…The high total content of carbohydrate can indicated that the purity of the gum was relatively high, consisting mostly of saccharides [19].…”

Rheological properties and structural characterization of salep improved by ethanol treatment

“…Moreover, the ethanol treatment is the basic step for purification and clarification processes of the gums before extraction of polymer with solvent. The different ethanol concentrations were applied in the different purification studies such as 40% (Xu et al, 2014a) and 50% (Chua et al, 2012) for konjac flour, 70% (Georgiadis et al, 2012) for salep flour, and absolute ethanol (Jahanbin, Moini, Gohari, Emam-Djomeh, & Masi, 2012) for Acanthophyllum bracteatum roots. Therefore, ethanol concentration is the parameter which is needed to be determined for removing of impurities in a higher ratio.…”