Studies on physico-chemical and functional properties of some natural Indian gums

ABSTRACT

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

KEYWORDS

REFERENCES

Anonymous, (2005). Globalization of Material R & D: Time for a National Strategy, National Academic Press, Washington, pp. 14 – 15.
Baker, A., Tahir, A.S., Elkheir, M.K. (2007). Effect of tree and nodule Age on some physicochemical properties of gum from Acacia senegal (L) Wild. J of Agric Biol Sci, 3(6): 866-870.
Builders, P.F., Mbah, C.C., Attama, A.A. (2012). Intrinsic and functional properties of a gelling gum from Dioclea reflexa: a potential pharmaceutical excipient. British J Pharm. Res, 2: 50–68.
Carr, R.L. (1965). Evaluating flow properties of solids. Chem. Engg, 72:163–168.
Chau, C.F., Huang, Y.L. (2004). Characterization of passion fruit seed fibers - A potential fiber source. Food Chem, 85:189–194
Dakia, P.A., Blecker, C., Roberta, C., Watheleta, B., Paquota, M. (2008). Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water de-hulling pre-treatment. Food Hydrocolloid, 22: 807–818.
Emeje, M., Nwabunike, P., Isimi, C., Fortunate, J., Mitchell, J.W., Byrn, S., Kunle, O. and Ofoefule, O. (2009). Isolation, characterization and formulation properties of a new plant gum obtained from Cissus refescence. Int J Green Pharm, 3:16-23.
FAO, (1995). Gums, resins and latexes of plant origin. Non-wood Forest Products 6. Food and Agriculture Organization, Rome.
Grigelmo-Miguel, N., Martin-Belloso, O. (1999). Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. Lebensmittel Wissenschaft und Technol, 32: 503–508.
Jaurigue, P. (1981). A simple centrifugal method for measuring expressible moisture, water-binding property of muscle food. J Food Sci, 46:1271–1273.
Joshi, D.C., Das, S.K., Mukherjee, R.K. (1993). Physical properties of pumpkin seed. J Agri Engg Res, 54: 219-229.
Kumar, S.A., Panner, Selvam R., Sivakumar, T. (2010). Isolation, characterisation and formulation properties of a new plant gum obtained from Mangifera indica. Int J Pharm Biomed Res, 1:35–41.
Lawhon, J.T., Cater, C.M. (1971). Effect of processing method and pH of precipitation on the yields and functional properties of protein isolates from glandless cottonseed. J Food Sci, 36: 372–376.
Lima, R.S.N., Lima, J.R., Celio, R.D.S., Moreira, R.D.A. (2005). Cashew tree (Anacardium occidentale L.) exudates gum: A novel bioligand tool. Biotechnol Appl Biochem 35: 45-53.
Martins, E., Omoyeme, I., Christiana, I., Ofoefule, S., Olobayo, K. (2009). Isolation, characterization and compaction properties of Afzelia africana gum exudates in hydrochlorothiazide tablet formulations. African J Pharm Pharmacol, 3:265–272.
Mirhosseini, H., Amid, B.T. (2013). Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein gum from Durian fruit seed. Chem Central J, 7: 1 – 14.
Mohsenin, N.N. (1980). Physical Properties of Plant and Animal Materials. Gordon and Breach Inc., New York. pp 51-87,
Nep, E.I., Conway, B.R. (2011). Physicochemical characterization of Grewia polysaccharide gum: effect of drying method. Carbohydrate Polymer 84:446–453.
Nep, E.I., Conway, B.R. (2010). Characterization of Grewia gum, a potential pharmaceutical excipient. J Excipients Food Chem, 1(1): 30-40.
Ogaji, I., Okafor, I.S. (2011). Potential of Grewia gum as film coating agent: Some physicochemical properties of coated praziquantel tablets. International J Pharma Res, 3(2): 16-19.
Olaoye, J.O. (2000). Some physical properties of castor nut relevant to the design of processing equipment. J Agri. Engg Res, 77(1): 113- 118.
Onunkwo, G.C. (2010). Evaluation of okra gum as a binder in the formulation of thiamine hydrochloride granules and tablets. Res Pharm Biotechnol J, 2: 33–39.
Panda, H. (2010). The Complete Book on Gums and Stabilizers for Food Industry. Asia Pacific Business Press, Delhi, pp.1 – 470.
Phani, K.G.K., Gangaroa, B., Kotha, N.S., Raju, L. (2011) Isolation and evaluation of tamarind seed polysaccharide being used as a polymer in pharmaceutical dosage forms. Res J Pharma Biol Chem Sc, 2:274–290.
Podczeck, F., Newton, J.M. (1996). The influence of chemical structure on the friction properties between particles and compacted powder surfaces. J Materials Sc, 31: 2213 – 2219.
Sao, K.P. (2012). Physico-chemical Properties of some Indian Plant Gums of Commercial Importance. ICAR-Indian Institute of Natural Resins and Gums, Ranchi, pp.1 - 64
Sciarini, L.S., Maldonado, F., Ribotta, D., Pérez, G.T., León, A.E. (2009). Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloid, 23: 306–313.
Shotton, W.A., Ganderton, D. (1961). Coating of simple crystalline materials with stearic acid. J Pharma Pharmacol, 12: 87–92.
Singh, V., Singh, S.K., Maurya, S. (2000). Microwave induced poly (acrylic acid) modification of Cassia javanica seed gum for efficient Hg (II) removal from solution. J Chem Engg, 160: 129–137.
Torio, M.A.O., Saez, J., Merc, F.E. (2006). Physicochemical characterization of galactomannan from sugar palm (Arenga saccharifera) endosperm at different stages of nut maturity. Philippine J Sc, 135: 19–30.
US Pharmacopeia. (2005) at http://www.pharmacopeia.cn/v29240/usp29nf24s0_c1174.html
Williams, P.A., Phillips, G.O. (2000). Gum Arabic In: Handbook of Hydrocolloids, Phillips, GO & Williams, PA, (eds) Vol.9. CRC Press, New York, pp. 155-168.
WHO (2012). Bulk density and tapped density of powders, Document QAS/11.450 at http://www.who.int/medicines/publications/ pharmacopoeia/Bulk-tapped-densityQAS11_450FINAL_MODIFIEDMarch2012.pdf
Yusuf , A.K. (2011). Studies on some physico-chemical properties of the plant gum exudates of Acacia senegal (Dakwara), Acacia sieberiana (Farar Kaya) and Acacia nilotica (Bagaruwa). J Res Natl Dev (JORIND), 9(2): 10 – 17.
Zang, D., Wei, B. (2017). Advanced Mechatronics and MEMS Devices II. Springer, Switzerland, pp. 121-122.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

Research Article

Studies on physico-chemical and functional properties of some natural Indian gums

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board