Influence of chemical modification on solubility of insoluble fraction of Persian gum

Persian gum، mountain almond tree (Amygdalus Scoparia) exudate، is a transparent edible gum. This gum can have many pharmaceutical and food applications. It consists of soluble (25– 30%) and insoluble (70–75%) fractions. Therefore، with a view to utilize the gum for broader applications، the effects of different conditions of chemical modification (insoluble fraction of Persian gum concentration، acryl amide concentration، reaction temperature andreactiontime) on solubility and emulsifying capability of soluble fraction was considered using responsesurface methodology (RSM). The maximum solubility (64%) was obtained at the presence of 6% of insoluble fraction of Persian gum، 0. 08 mol acryl amide، at 60 centigrade degrees for 3 h. Intrinsic viscosity and molecular weight determination proved the significant influence of chemical modification on molecular weight. Furthermore، the chemical changes ofchemically modified gum (at optimum conditions) were confirmed by FT-IR spectroscopy. Moreover،the effect of pH and electrolytes on rheological properties of soluble fraction، separated from insoluble fraction which modified at optimum conditions، revealed its anioniccharacteristics. In addition، the emulsifying capability of this fraction was significantly lower than the soluble fraction of Persian gum.