Abstract
The solubility of Combretum glutinosum gum in distilled water ranged from 30 to 40% and gel fraction ranges between 60 to 70%. It was found that the gum solubility increased with increase the pH of solution. The reduced viscosity of Gum Habeil in distilled water was increased with decrease the concentration of gum solution, and this is the a behavior of ionic polysaccharide solutions, for that Huggins and Kraemer equations are incapable to derive the intrinsic viscosity value of aqueous gum solution. Some extrapolated equations such as Fouss, Schulz –Blaschke, Martin, Heller, and Fedors equations used to estimate the optimum model for measurement intrinsic viscosity of this type of gum. The influence of ion types and ionic strength on the viscosity of gum solutions were also determined. The effect of ionic strength on the intrinsic viscosity of Combretum glutinosum gum was used to determine the salt tolerance value and the chain stiffness parameters of this type of gum. This study exhibited that the values of chain stiffness parameter (B), and salt tolerance (S) of deacetylated gum in the range of 0.0574 to 0.0700, and0.083 to 0.101 dl× M1/2 / g respectively.
Highlights
Gums obtained from several genus of Acacia trees are extensively used in food industrial as emulsifiers, a thickeners, and adhesive agents
Combretum glutinosum gum in Sudan known as Gum Habeil, and this tree belongs to the Combretaceae family
Combretum glutinosum gum was fractionated to a water soluble part 30 to 40 % w/w, and gel fraction 70 to 60% w/w
Summary
Gums obtained from several genus of Acacia trees are extensively used in food industrial as emulsifiers, a thickeners, and adhesive agents. The leaves of Combretum glutinosum trees have been used traditionally in Sudan for many years in the treatment of malaria, headache, bleeding, and utilized as diuretic (Jefferies, M., et al, 1981). The work aimed to determine the value of chain stiffness (B), and salt tolerance (S) parameters of deacetylated Combretum glutinosum gum. The author 2013 revealed that; the weight average molecular weight of AGP component of gum equal 8.611×105, 4.456×106, and 1.528 ×106 g / mol., and radius of gyration (Rg) equal 72.16, 30.03 , and 81.3 nm of the freeze dried deacetylated gum, freeze dried soluble part, and freeze dried calcium- free gum respectively. Freeze dried soluble part gum shown a highly branched compact chain backbone (low radius of gyration) with higher weight average molecular weight than the modified gum samples "deacetylated and Calcium-free gums" (Awad, M.H., et al, 2013). The author 2013 revealed that; the thermal analysis of gum samples exhibited endothermic peak ranged from 30 to 45oC combined with heat content value ranged from 0.3 to 1.5 J/ g (Awad, M.H., et al, 2014)
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