Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums

N DARABZADEH, A FARAHNAKY, M MAJZOOBI, GH MESBAHI

Research output: Contribution to journalArticle

Abstract

In this research, Iranian locust bean gum (LBG) was extracted from carob seeds collected from Fars province and purified locust bean gum was produced using isopropanol. A commercial type locust bean gum was also used for comparison. Solutions of the three gums were prepared and using U-tube viscometry critical concentration, intrinsic viscosity and coil overlap parameters were determined. For Iranian LBG, Iranian purified LBG and commercial LBG, critical concentrations were 0.6, 0.25, and 0.15% (w/v) and intrinsic viscosities were 3.95, 9.05 and 9.48 (dL/g), respectively. Both Iranian and commercial LBGs were capable of viscosifying aqueous solutions, however the commercial LBG was stronger and able to produce viscous solutions at lower concentrations. The results showed that purification process increases the intrinsic viscosity and decreases critical concentration of Iranian LBG to a great extent. Coil overlap parameter was also measured for the three LBG samples.
Original languageOther
Pages (from-to)543-557
Number of pages15
JournalJournal of Food Research (University of Tabriz)
Volume24
Issue number4
Publication statusPublished - 2015

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locust bean gum
viscosity
viscometry
carob
purification methods
isopropyl alcohol
aqueous solutions

Cite this

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title = "Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums",
abstract = "In this research, Iranian locust bean gum (LBG) was extracted from carob seeds collected from Fars province and purified locust bean gum was produced using isopropanol. A commercial type locust bean gum was also used for comparison. Solutions of the three gums were prepared and using U-tube viscometry critical concentration, intrinsic viscosity and coil overlap parameters were determined. For Iranian LBG, Iranian purified LBG and commercial LBG, critical concentrations were 0.6, 0.25, and 0.15{\%} (w/v) and intrinsic viscosities were 3.95, 9.05 and 9.48 (dL/g), respectively. Both Iranian and commercial LBGs were capable of viscosifying aqueous solutions, however the commercial LBG was stronger and able to produce viscous solutions at lower concentrations. The results showed that purification process increases the intrinsic viscosity and decreases critical concentration of Iranian LBG to a great extent. Coil overlap parameter was also measured for the three LBG samples.",
keywords = "Iranian local locust bean gum, Rheological properties, Intrinsic viscosity, Critical contration",
author = "N DARABZADEH and A FARAHNAKY and M MAJZOOBI and GH MESBAHI",
year = "2015",
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volume = "24",
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journal = "Journal of Food Research (University of Tabriz)",
issn = "2008-515X",
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TY - JOUR

T1 - Investigation and comparison of intrinsic viscosity and coil overlap parameter of Iranian and commercial locust bean gums

AU - DARABZADEH, N

AU - FARAHNAKY, A

AU - MAJZOOBI, M

AU - MESBAHI, GH

PY - 2015

Y1 - 2015

N2 - In this research, Iranian locust bean gum (LBG) was extracted from carob seeds collected from Fars province and purified locust bean gum was produced using isopropanol. A commercial type locust bean gum was also used for comparison. Solutions of the three gums were prepared and using U-tube viscometry critical concentration, intrinsic viscosity and coil overlap parameters were determined. For Iranian LBG, Iranian purified LBG and commercial LBG, critical concentrations were 0.6, 0.25, and 0.15% (w/v) and intrinsic viscosities were 3.95, 9.05 and 9.48 (dL/g), respectively. Both Iranian and commercial LBGs were capable of viscosifying aqueous solutions, however the commercial LBG was stronger and able to produce viscous solutions at lower concentrations. The results showed that purification process increases the intrinsic viscosity and decreases critical concentration of Iranian LBG to a great extent. Coil overlap parameter was also measured for the three LBG samples.

AB - In this research, Iranian locust bean gum (LBG) was extracted from carob seeds collected from Fars province and purified locust bean gum was produced using isopropanol. A commercial type locust bean gum was also used for comparison. Solutions of the three gums were prepared and using U-tube viscometry critical concentration, intrinsic viscosity and coil overlap parameters were determined. For Iranian LBG, Iranian purified LBG and commercial LBG, critical concentrations were 0.6, 0.25, and 0.15% (w/v) and intrinsic viscosities were 3.95, 9.05 and 9.48 (dL/g), respectively. Both Iranian and commercial LBGs were capable of viscosifying aqueous solutions, however the commercial LBG was stronger and able to produce viscous solutions at lower concentrations. The results showed that purification process increases the intrinsic viscosity and decreases critical concentration of Iranian LBG to a great extent. Coil overlap parameter was also measured for the three LBG samples.

KW - Iranian local locust bean gum

KW - Rheological properties

KW - Intrinsic viscosity

KW - Critical contration

M3 - Article

VL - 24

SP - 543

EP - 557

JO - Journal of Food Research (University of Tabriz)

JF - Journal of Food Research (University of Tabriz)

SN - 2008-515X

IS - 4

ER -