BIOMAT Database Logo BIOMAT Database Logo

Gum arabic improves the mechanical properties of wild almond protein film. 2019

Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Department of Food Science and Technology, Shiraz University, Shiraz, Iran.

In this study, different films were manufactured using protein isolate extracted from wild almond (WAPI) in combination with different ratios of gum arabic (GA). Based on the mechanical properties of films including tensile strength (TS), elongation (E), and water vapor permeability (WVP), WAPI-GA with the ratio of 9:1 was selected. Accordingly, the mixture was incubated (T = 60 °C, RH = 79%) for 3, 6 and 9 days in order to conjugate WAPI with GA. Analysis of the films showed that after 6 day incubation, TS and E value were increased, while WVP was significantly reduced. Longer reaction presented adverse effects. SEM analysis of the films revealed the enhancement of compactness, and reducing of porosities after glycation. Differential scanning calorimetry showed that WAPI-GA incubated for 6 days have higher onset (Tonset) and endset (Tendpoint) temperatures than the control sample. The shifts in FTIR spectra after conjugation the confirmed occurrence of interaction between WAPIs and GA.

UI MeSH Term Description Entries
D010539 Permeability Property of membranes and other structures to permit passage of light, heat, gases, liquids, metabolites, and mineral ions. Permeabilities
D010936 Plant Extracts Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard. Herbal Medicines,Plant Extract,Extract, Plant,Extracts, Plant,Medicines, Herbal
D010940 Plant Proteins Proteins found in plants (flowers, herbs, shrubs, trees, etc.). The concept does not include proteins found in vegetables for which PLANT PROTEINS, DIETARY is available. Plant Protein,Protein, Plant,Proteins, Plant
D006170 Gum Arabic Powdered exudate from various Acacia species, especially A. senegal (Leguminosae). It forms mucilage or syrup in water. Gum arabic is used as a suspending agent, excipient, and emulsifier in foods and pharmaceuticals. Acacia Gum,Gum Acacia,Acacia, Gum,Arabic, Gum,Gum, Acacia
D000068181 Prunus dulcis A plant species in the family ROSACEAE, genus Prunus which produces edible seeds called almonds. Almond Tree,Almonds,Amygdalus communis,Prunis communis,Prunus amygdalus,Sweet Almond,Almond,Almond Trees,Almond, Sweet,Almonds, Sweet,Sweet Almonds,Tree, Almond,Trees, Almond
D001696 Biomechanical Phenomena The properties, processes, and behavior of biological systems under the action of mechanical forces. Biomechanics,Kinematics,Biomechanic Phenomena,Mechanobiological Phenomena,Biomechanic,Biomechanic Phenomenas,Phenomena, Biomechanic,Phenomena, Biomechanical,Phenomena, Mechanobiological,Phenomenas, Biomechanic
D013227 Steam Water in its gaseous state. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed) Water Vapor,Steams,Vapor, Water,Vapors, Water,Water Vapors
D013718 Tensile Strength The maximum stress a material subjected to a stretching load can withstand without tearing. (McGraw-Hill Dictionary of Scientific and Technical Terms, 5th ed, p2001) Strength, Tensile,Strengths, Tensile,Tensile Strengths
D046911 Macromolecular Substances Compounds and molecular complexes that consist of very large numbers of atoms and are generally over 500 kDa in size. In biological systems macromolecular substances usually can be visualized using ELECTRON MICROSCOPY and are distinguished from ORGANELLES by the lack of a membrane structure. Macromolecular Complexes,Macromolecular Compounds,Macromolecular Compounds and Complexes,Complexes, Macromolecular,Compounds, Macromolecular,Substances, Macromolecular
D018857 Food Packaging Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available. Food Containers,Packaging, Food,Food Container

Related Publications

Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic.
June 2016, Food science and technology international = Ciencia y tecnologia de los alimentos internacional,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Improving the functional properties of wild almond protein isolate films by Persian gum and cold plasma treatment.
February 2023, International journal of biological macromolecules,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Chitosan-gum arabic polyelectrolyte complex films: physicochemical, mechanical and mucoadhesive properties.
August 2016, Pharmaceutical development and technology,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Effect of Gum Arabic powder on the mechanical properties of denture base acrylic.
January 2023, Pakistan journal of medical sciences,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Solution properties of conventional gum arabic and a matured gum arabic (Acacia (sen) SUPER GUM).
April 2008, Biomacromolecules,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
ESR spectroscopic properties of irradiated gum Arabic.
December 2013, Food chemistry,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Effect of chitin nanowhiskers on mechanical and swelling properties of Gum Arabic hydrogels nanocomposites.
August 2021, Carbohydrate polymers,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Improving the emulsifying properties of β-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat.
January 2017, Journal of the science of food and agriculture,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion.
April 2024, International journal of biological macromolecules,
Zahra Tahsiri, and Hamideh Mirzaei, and Seyed Mohammad Hashem Hosseini, and Mohammadreza Khalesi
Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch.
June 2023, Gels (Basel, Switzerland),
Copied contents to your clipboard!