ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Hira Munir1, Muhammad Shahid2, Muhammad Bilal3 and Hafiz M.N. Iqbal4
1Department of Biochemistry and Biotechnology, University of Gujrat, Gujrat, Pakistan.
2Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan.
3School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, China.
4Tecnologico de Monterrey, School of Engineering and Sciences, Campus Monterre, Ave. Eugenio Garza Sada 2501, CP 64849 Monterrey, Mexico.
J Pure Appl Microbiol. 2020;14(2):1397-1403 | Article Number: 6272
https://doi.org/10.22207/JPAM.14.2.37 | © The Author(s). 2020
Received: 09/04/2020 | Accepted: 24/04/2020 | Published: 27/04/2020
Abstract

Naturally occurring plant-based gums are being widely used in different industries due to their unique thickening and gelling potentialities. The research was planned to evaluate the influence of hydrolysis and modification on rheological and thermal properties of Acacia modesta (Phulai) gum extracts. The gum was hydrolyzed and modified by different chemical methods including polyacrylamide grafting, carboxymethylation, acidic and basic hydrolysis to alter the viscosity behavior. The rheological behavior of selected gum extracts was studied. The change in structure and thermal behavior after processing was determined by Differential scanning calorimetry (DSC), X-ray diffraction (XRD), Thermogravimetric analysis (TGA) and Fourier transforms infrared spectroscopy (FTIR). The analysis of DSC and TGA revealed that the processed gum samples were thermally more stable as compared to pristine counterpart of the crude gum. The present results of A. modesta would be useful for incorporation in various applications in the food and pharmaceutical industries.

Keywords

Natural gum, grafting, polyacrylamide, carboxymethylation, characterization

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