Open AccessExtraction, Characterization and Rheological Behavior of Tamarind Gum Under High Salinity
Author(s) -
Raíssa Carvalho,
Alyce Leal,
Luiz Carlos Magalhães Palermo,
Cláudia R. E. Mansur
Publication year - 2022
Publication title -
brjac brazilian journal of analytical chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.131
H-Index - 6
eISSN - 2179-3433
pISSN - 2179-3425
DOI - 10.30744/brjac.2179-3425.ar-104-2021
Subject(s) - rheology , extraction (chemistry) , molar mass , chemistry , salinity , polysaccharide , gum arabic , food science , materials science , chromatography , organic chemistry , geology , oceanography , composite material , polymer
The objective of this work was to obtain tamarind gum from Tamarindus indica L. seeds, which are waste from the food industry. Tamarind gum was extracted by two methods and the highest yield achieved was 32.6% w/w, containing 69.25% w/w of organic matter, which was composed mostly of the nonionic polysaccharide xyloglucan. The greatest molar mass of the tamarind gum was Mw=7.16 x 105 g/mol with polydispersity index (PI) of 1.7. Evaluation of the rheological behavior of tamarind gum samples were carried out in two brines (total dissolved solids values of 29,711 mg/L and 68,317 mg/L, containing divalent ions) that simulated petroleum reservoir salinity levels, with different temperatures (25, 60 and 80°C). The rheological curves indicated high salt resistance of the gum samples. Under a shear rate of 7.3 s-1 the highest viscosity values found were approximately 86, 41 and 50 cP with at concentration of 5,000 ppm and temperatures of 25, 60 and 80ºC, respectively.