Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 31-49 |
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Roostaiy S, Shekarchizadeh H, Fathi M. Physicochemical and functional properties of Commiphora wightii gum-resin polysaccharides. FSCT 2025; 22 (163) :31-49
URL: http://fsct.modares.ac.ir/article-7-76272-en.html
URL: http://fsct.modares.ac.ir/article-7-76272-en.html
1- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran , saeedehroostaiy@alumni.iut.ac.ir
2- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
2- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
Abstract: (96 Views)
Mukul gum is an oleo-gum-resin secreted after scratching the bark of Commiphora wightii. This study aims to investigate the physicochemical and functional properties of mukul gum. The functional and physicochemical properties of the gum, including protein content, total carbohydrates, color, solution viscosity, zeta potential, solubility, water absorption capacity, oil absorption capacity, foaming ability, and emulsifying properties, were evaluated. The chemical structure of the gum was analyzed using infrared spectroscopy (FTIR), high-performance liquid chromatography (HPLC), and one-dimensional nuclear magnetic resonance (NMR) spectroscopy. The protein content of the gum was determined to be 8.15%, while its carbohydrate content was found to be 61.09%. The viscosity analysis of the gum solution indicated a shear-thinning behavior. The extracted gum exhibited a zeta potential of -26 mV. The gum’s solubility was investigated at 30, 60, and 90 °C. The WAC value was 3.78 g of water in one gram of gum. The gum’s ability to form a foam was 87.03% and the foam stability was calculated to be 65.83%. Likewise, the OAC value for the extracted gum was 2.33 g of oil in one gram of gum. Further analyses confirmed the gum’s acceptable emulsifying capacity in concentrations of 0.5, 1, 1.5, 2, and 3%, as well as its relatively high thermal stability. Structural analyses indicated the presence of sugars (e.g., arabinose, rhamnose, fructose, glucuronic acid, and galacturonic acid) in the gum. In addition, FTIR results confirmed the presence of hydroxyl groups and, particularly, the presence of glucuronic acid, galacturonic acid, carboxylic acids, sugar alcohols, and glycosidic groups in the profile of the gum’s compounds. Ultimately, HPLC analyses of the monosaccharide profile demonstrated a high content of glucose (as a hexose) and some concentrations of mannose and rhamnose.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2024/07/26 | Accepted: 2025/03/12 | Published: 2025/08/23
Received: 2024/07/26 | Accepted: 2025/03/12 | Published: 2025/08/23
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