کربوکسی متیلاسیون صمغ کندرو بررسی گرانروی و شاخص‌های رنگ‌سنجی

نویسندگان
آوا دلیری 1
حمید توکلی پور 1
بهنام مهدوی 2
محمدرضا سعیدی اصل 3
امیرحسین الهامی راد 1
1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد سبزوار، سبزوار، ایران.
2 گروه شیمی، دانشکده علوم پایه، دانشگاه حکیم سبزواری، سبزوار، ایران.
3 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد سبزوار، سبزوار، ایران
10.22034/FSCT.20.137.19
چکیده
کندر یک صمغ رزینی است که از برخی گونه‌های جنس Boswellia به دست می‌آید. استفاده از کندر جهت مصارف غذایی و دارویی به بیش از پنج هزار سال قبل باز می‌گردد، ولی با وجود اهمیت و کاربرد آن فقط 27-35% از آن محلول در آب می‌باشد. با توجه به نامحلول بودن بخش اعظم صمغ کندر، در پژوهش حاضر با استفاده از روش سطح پاسخ، تاثیر استفاده از شرایط مختلف اصلاح شیمیایی(غلظت NaOH (X1)، دمای واکنش(X2)، غلظت منوکلرواستیک اسید[1]( (MCA(X3)) برروی افزایش درصد حلالیت صمغ کندر مورد بررسی قرار گرفت. نتایج حاصل از فرآیند بهینه‌سازی اصلاح شیمیایی صمغ کندر بیانگر این مطلب است که بیشترین میزان درصد حلالیت برابر۸۵.۴۹% بود. لذا غلظت NaOH و MCA به ترتیب برابر ۰.۰۴۸ ، ۰.۰۱6 مول و دما 75 درجه سلیسیوس به عنوان بهترین شرایط بهینه سازی انتخاب شد. در ضمن، گرانروی ذاتی و وزن مولکولی صمغ بومی بیشتر از صمغ اصلاح شده در شرایط بهینه بود. بین ویسکوزیته ظاهری صمغ طبیعی (mPa.s 726/0 ± 02/18) و اصلاح شده (mPa.s 681/0 ± 36/17) تفاوت معنی‌داری دیده می‌شود(p<0.05). نتایج حاکی از این است که صمغ بومی و اصلاح شده در شرایط بهینه رفتار نسبی رقیق شونده با افزایش سرعت برشی را نشان داده و رفتار آنها مشابه سودوپلاستیک می‌باشد. آزمون رنگ‌سنجی با نرم‌افزار image J حاکی از آن بود که کربوکسی متیلاسیون صمغ کندر منجر به تغییرات معنی داری (P <0.05) در فاکتور اختلاف رنگی کل (ΔE) و مقادیر شاخص روشنایی (WI)، فاکتور روشنی((L*، فاکتور قرمزی- سبزی(a*) و فاکتور زردی- آبی(b*) شده است.



[1] - Monochloroacetic Acid
کلیدواژه‌ها
صمغ کندر
منوکلرواستیک اسید
اصلاح شیمیایی
رئولوژی
کربوکسی متیلاسیون
رنگ‌سنجی

موضوعات

عنوان مقاله English

Carboxymethylation of frankincense gum and investigation of viscosity and colorimetric indices

نویسندگان English

ava daliri 1
Hamid Tavakkoli pour 1
Behnam Mahdavi 2
Mohammad Reza Saeadi Asl 3
Amirhosein Elhamirad 1
1 Department of Food Industry Science and Engineering, Faculty of Agriculture, Islamic Azad University, Sabzevar branch, Sabzevar, Iran
2 Department of Chemistry, Faculty of Basic Sciences, Hakim Sabzevari University, Sabzevar, Iran.
3 Department of Food Industry Science and Engineering, Faculty of Agriculture, Islamic Azad University, Sabzevar branch, Sabzevar, Iran
چکیده English

Frankincense is a resinous gum obtained from some species of the Boswellia genus. The use of frankincense for food and medicinal uses dates back to more than five thousand years ago, but despite its importance and application, only 27-35% of it is soluble in water. As most frankincense gum is insoluble, this research used the response surface method to study the effect of different chemical modification conditions (NaOH concentrations (X1), reaction temperatures (X2), and MCA concentrations (X3)) on increasing the solubility percentage. The results of the optimization process of the chemical modification of frankincense gum indicate that the conditions of maximum solubility are equal to 85.49, with a desirability rate of 0.97. Therefore, the concentration of NaOH and MCA equal to 0.048, 0.01 mol, and a temperature of 75 degrees Celsius chose as the best optimization conditions. In addition, the intrinsic viscosity and molecular weight of the native gum were higher than the modified gum under optimal conditions. There is a significant difference between the apparent viscosity of natural gum (18.02 ± 0.726 mPa.s) and modified (17.36 ± 0.681 mPa.s) (p>0.05). The results indicate that native and modified gum in optimal conditions show a shear thinning behavior with increasing shear rate, and their behavior is similar to pseudoplastic. The colorimetric test with image J software indicated that carboxymethylation of frankincense gum led to significant changes (P < 0.05) in the total color difference factor (ΔE) and whiteness index (WI), L*, a*, and b*factor.

کلیدواژه‌ها English

monochloroacetic acid
Chemical modification
frankincense gum
Viscosity
carboxymethylation
colorimetry
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