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Characterization of Gum Ghatti ( Anogeissus latifolia ): A Structural and Rheological Approach
Author(s) -
Kaur Lovedeep,
Singh Jaspreet,
Singh Harjinder
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01244.x
Subject(s) - rheology , characterization (materials science) , chemistry , food science , mineralogy , botany , materials science , biology , nanotechnology , composite material
Gatifolia, a commercial gum ghatti ( Anogeissus latifolia ) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight ( M W ) and R g (radius of gyration) for gum ghatti were calculated to be approximately 8.94 × 10 7 g/mol and 140 nm, respectively, using high‐performance size exclusion chromatography (HPSEC) system combined with multi‐angle laser light scattering (MALLS). Gum ghatti solutions exhibited pseudoplastic behavior (as determined by flow experiments), which became more prevalent with increasing concentrations. Gum ghatti also displayed time‐dependent shear‐thickening behavior and showed negative hysteresis during up–down flow measurements. Under the measurement conditions at the range of frequencies and temperatures studied, the gum did not behave as a typical viscoelastic gel.