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In present study, the chemical (ash, protein, fat, minerals, and pH) and functional (ability in stabilizing emulsions and producing edible films) properties of the soluble and insoluble fractions of Persian gum were evaluated. The O/W emulsions were prepared using the soluble fraction at various concentrations vs. oil content.  In order to prepare edible films, the soluble and insoluble fractions as well as whole gum were used at constant concentration (3 w/v%) in the presence of glycerol ( up to 8 wt % based on the gum weight) at pH 8. According to the findings, the Persian gum was consisted of 70 and 30 wt% of insoluble and soluble fractions respectively; where their protein content was negligible (0.062 and 0.146 wt%). The emulsion E4 containing 2 w/v% of soluble fraction and 1 w/v% of oil had the maximum (~99% at room temperature) emulsifying stability index (ESI) up to 5 weeks which was even higher than gum Arabic as control. Moreover, these findings were proven by the optical density and particle size distribution data. In terms of filmability, our findings showed that the edible film containing 3 w/v% of soluble fraction and 4 w/w% of glycerol at pH 8 had the most acceptable characteristics regarding appearance and mechanical properties.

Keywords: Edible film, Chemical properties, Persian gum, Mountain almond tree, Emulsifying properties

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