Comparison of Some Physicochemical Properties of Locust Bean Seeds Gum Extracted by Acid and Water Pre-Treatments

Neslihan Eda Kıvrak,Buket Aşkın,Erdoğan Küçüköner

doi:10.4236/fns.2015.62028

Abstract

In this research, locust bean gums were removed from seeds with different extraction methods and some physicochemical properties were analyzed for gums and also locust beans. Three different extractions were treated at different temperatures and durations of sulfuric acid (H2SO4, 60%) solution, hydrochloric acid (HCl, 30%) solution and boiling water. Following dehulling and drying processes, seeds were milled and locust bean gums (LBG) were obtained eventually. The color values, moisture, protein, ash, sugar, pH, total acidity, soluble solids content, foreign particulates, acid insoluble ash contents and viscosity curves were compared for all samples. The results exhibited that the highest ash (1.94%) and protein (6.65%) contents were determined by water extraction gum, the highest acid-insoluble ash (3.58%) and foreign particulates (44.17%) contents were determined by HCl extraction gum. The lowest protein (5.01%), acid insoluble ash (1.29%), the foreign particulates (34.99%) and the highest viscosity value (533.9 mPas) were found from H2SO4 extraction gum. The results of investigation also showed that the H2SO4 extraction method was found to be more appropriate than HCl and water extraction methods to obtain a good quality gum.

Highlights

The locust bean gum (LBG) has obtained by crushing the endosperm of seeds from fruit pod of the carob tree (Cerationia siliqua L.) grown in Mediterranean regions [1]
The locust bean gum plays an important role in the rheological properties of food products if it can be obtained in pre form [2]
The acid-insoluble matter refers to the presence of acid-insoluble impurities in gums such as metals

Summary

Introduction

The locust bean gum (LBG) has obtained by crushing the endosperm of seeds from fruit pod of the carob tree (Cerationia siliqua L.) grown in Mediterranean regions [1]. The locust bean gum plays an important role in the rheological properties of food products if it can be obtained in pre form [2]. Alcohols and water can be used for extraction process and each one has different challenges and advantages for gum quality and economical value. It is the most important point for the process must avoid changes on the chemical and physical properties [7] [9]

Objectives

Methods

Results

Conclusion