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Cation effects on the viscosity of gum ghatti
Author(s) -
Jefferies Martin,
Konadu Edward Y.,
Pass Geoffrey
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740331113
Subject(s) - chemistry , fraction (chemistry) , calcium , salt (chemistry) , sodium , chromatography , sodium borohydride , ion , viscosity , electrolyte , inorganic chemistry , organic chemistry , catalysis , electrode , physics , quantum mechanics
Gum ghatti may be readily separated into a water‐soluble fraction and a gel fraction. Although the gel fraction contains a higher proportion of calcium ions this is not the cause of gel formation since electrolytes which displace calcium ions do not dissolve the gel. Single‐salt forms of the gel fraction have very similar properties. Added simple electrolytes produce no specific effects related to calcium ion concentration. Different cations have different affinities for the available anionic sites in the gel and this is apparently the reason for the higher calcium concentration in the gel fraction. The gel structure is destroyed by sodium borohydride which suggests that it results from intermolecular linkages unrelated to the cation.