期刊名称：Walailak Journal of Science and Technology (WJST)
印刷版ISSN：2228-835X
出版年度：2014
卷号：12
期号：5
页码：407-429
语种：English
出版社：Institute of Research and Development, Walailak University.
摘要：Raphia hookeri ( RH ) gum exudate has been analysed for physical (colour, odour, taste, pH, salinity, turbidity), chemical (solubility in some solvents, proximate/elemental composition, vitamin composition, phytochemicals and anti-nutrients) and spectroscopic (wavelength of maximum absorption, GCMS, FTIR and SEM) properties. The results obtained from the study revealed that RH gum has the potential for utilization as an emulsifier, a food additive and as a pharmaceutical excipient. Rheological modeling on the gum revealed that the average intrinsic value of the gum, (deduced from Huggins, Kraemer, Tanglerpaibul and Rao models) is approximately 3.0 dl/g. The calculated values of Huggins and Kraemer constants revealed the existence of molecular association in the gum. The gum is found to possess unique rheological properties including absence of degradation/conformational changes, existent of intra and inter molecular interactions, adoption of random coil model and absent of coil overlap transition. RH gum is a shear thinning, non- Newtonian gum with pseudo-plastic behavior. The calculated thermodynamic parameters were comparable to those reported for some food gums. doi: 10.14456/WJST.2015.87
