Physicochemical and Functional Properties of Zedo Gum Exudating from Amygdalus scoparia Spach Trees in the Miyan Jangal area of the Fars Province

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 8, Volume 8, Issue 3 - Serial Number 21, October 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i3.18473

Authors

Hoda Khalesi^* ; Mohammad Alizadeh khaled abad; Mahmoud Rezazadehbari

urmia

Abstract

Zedo gum is a polysaccharide that exudates from Amygdalus scoparia Spach tree. In this study the apparent viscosity under the influence of the gum concentration (0.5%, 0.75%, 1%, 2%, 3%, 4% and 5% w/v), temperature (20, 45, and 70 ˚C), pH (2, 5 and 8) and salt concentration (0-0.5 M) has been investigated. Zedo gum is composed of soluble and insoluble components that respectively have the properties of solubility and swelling in water. The apparent viscosity changed due to temperature and pH. The highest viscosity was obtained at pH of 7.2 and 24 ˚C. Viscosity was changed by addition of certain strong electrolytes. The emulsion capacity and stability of oil in water emulsion increased by increasing gum concentration. Thermal behavior of Zedo gum with different moisture content was studied by differential scanning calorimetry (DSC). Thermal profiles showed an endothermic event. Considering the results obtained, Zedo gum is a potential natural and domestic additive for industry as a thickening agent, emulsifier and stabilizer.

Keywords

Zedo gum; Exudate gum; Viscosity; Emulsifier; Amygdalus scoparia Spach

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