Rheological and functional properties of asafoetida gum

• Published in: International journal of biological macromolecules Vol. 118; no. Pt A; pp. 1168 - 1173
• Main Authors: Saeidy, Sima, Nasirpour, Ali, Djelveh, Gholamreza, Ursu, Alina-Violeta, Marcati, Alain, Gardarin, Christine, Laroche, Céline, Delattre, Cedric, Pierre, Guillaume, Keramat, Javad, Michaud, Philippe
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 15.10.2018; Elsevier
• Subjects: Asafoetida gum; Chemical and Process Engineering; Emulsion; Engineering Sciences; Ferula assa foetida L; Foam; Polysaccharide; Viscosity; Viscosity; Ferula assa foetida L; Emulsion; Asafoetida gum; Foam; Polysaccharide
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2018.06.177

The asafoetida gum was extracted and purified from oleo-gum-resin of Ferula assa foetida root and characterized by high pressure anions exchange chromatography after acidic hydrolysis. It was composed of Gal:Ara:Rha:GlcA with the ratio 11.5:5.0:2.1:1.0. This monosaccharide composition was found similar to that of a commercial Arabic gum which exhibited a Gal:Ara:Rha:GlcA ratio of 11.7:5.4:3.2:1.0. As the Arabic gum is currently used for its emulsifying properties, the two gums were evaluated for their functional and rheological behaviors. Surface and interfacial tensions values were lower for asafoetida gum compared to Arabic gum. Critical micelle concentration was achieved at concentrations of 0.5% w/w and 1% w/w for asafoetida and Arabic gums, respectively. Values of emulsion capacity, emulsion stability and foaming properties were considerably higher for asafoetida gum in contrast to emulsion activity index that was lower than that of Arabic gum. As those of Arabic gum, solutions of asafoetida gum (2–30% w/w) exhibited Newtonian flow behavior at shear rates between 1 and 500 s−1. Apparent viscosities of Arabic and asafoetida gums were close and logically decreased by increasing temperature (10–80 °C). Higher viscosities were achieved at higher pH and CaCl2 concentrations. [Display omitted] •Asafoetida gum contained less carbohydrate and protein than Arabic gum.•Asafoetida gum exhibited higher emulsion capacity and stability than Arabic gum.•Rheological behavior of asafoetida gum solutions was similar to Arabic gum.