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Chemistry and Food Applications of Persian Gum

  • Reference work entry
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Gums, Resins and Latexes of Plant Origin

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

Persian gum (PG) is a plant exudate secreted by mountain almond tree, Amygdalus scoparia Spach, being mainly native to Iran. It is classified as an anionic highly branched polysaccharide consisting of galactose and arabinose as the main constituting monosaccharides with traces of rhamnose, mannose, and xylose. The backbone is primarily composed of (1 → 3)-linked β-D-galactopyranosyl residues with (1 → 6)-linked β-D- galactopyranosyl and (1→)- and/or (1 → 3)-linked α-L-arabinofuranosyl units in the side chains. Terminal sugars are reported to be α-L-arabinofuranosyl and α-L-rhamnopyranosyl residues. According to the FTIR analysis, there are numerous functional groups such as hydroxyl, methyl, carboxyl, carbonyl, amide, ketone, and aldehyde groups in PG structure making it highly interactive with other molecules. Owing to its unique chemical structure and conformation, PG has remarkable functional properties as a stabilizer, thickener, emulsifier, and film-forming agent which in some cases are comparable with those of commercial polysaccharides. A number of attempts have also been made to improve these features by structural modification of the biopolymer using chemical and physical methods including heating and shearing, sonication, ionizing radiation, conjugation, side-chain substitution, and cross-linking. The modified gum has been reported to show enhanced stabilizing, emulsifying, texturizing, encapsulating, coating, and film-forming effects. This chapter will first briefly review the chemistry and molecular characteristics of PG and its interaction with other molecules and then describe its possible applications in food systems.

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Abbreviations

Ara:

Arabinose

DLS:

Dynamic light scattering

FTIR:

Fourier transform infrared spectroscopy

Gal:

Galactose

GC-MS:

Gas chromatography-mass spectroscopy

GlcA:

Galacturonic acid

GPC:

Gel permeation chromatography

HPLC:

High-performance liquid chromatography

IFPG:

Insoluble fraction of Persian gum

MALLS:

Multi-angle laser light scattering

Man:

Mannose

Mn:

Number-average molecular weight

Mw:

Weight-average molecular weight

Mw/Mn:

Polydispersity index

NMR:

Nuclear magnetic resonance

OSA:

Octenyl succinic anhydride

PG:

Persian gum

Rha:

Rhamnose

SFPG:

Soluble fraction Persian gum

WPI:

Whey protein isolate

Xyl:

Xylose

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Authors and Affiliations

  1. Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran

    Rassoul Kadkhodaee & Maryam Mahfouzi

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  1. Rassoul Kadkhodaee
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  2. Maryam Mahfouzi
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Correspondence to Rassoul Kadkhodaee .

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  1. Department of Botany, Karnatak University, Dharwad, Karnataka, India

    Hosakatte Niranjana Murthy

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Kadkhodaee, R., Mahfouzi, M. (2022). Chemistry and Food Applications of Persian Gum. In: Murthy, H.N. (eds) Gums, Resins and Latexes of Plant Origin. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-91378-6_13

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