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Chemical Characteristics and Composition of „Gaz”︁ Gum from Tamarix manifera
Author(s) -
Maleki M.,
Djazayeri M.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240906
Subject(s) - chemistry , xylose , hydrolysate , arabinose , fructose , sugar , food science , chromatography , natural gum , mannose , organic chemistry , polysaccharide , fermentation , hydrolysis
Abstract “Gaz” Gum is a natural plant exudate of “Tamarix manifera” and is used as a thickener in the production of a toffee‐type confectionery in Iran. Paper chromatography of its acid hydrolysate revealed the presence of glucose (30%), fructose (10%), mannose, xylose and arabinose. Proximate analysis of the gum showed over 90% carbohydrate, 4% protein and 2% ash in dry matter. The dried whole gum was yellowish in color, produced a colloidal suspension in water and was hygroscopic, sweet taste and sticky when moistened. The alcohol precipitate fraction stained with ruthenium red and with both alcoholic and aqueous solutions of methylene blue.