TITLE:
Comparison of Some Physicochemical Properties of Locust Bean Seeds Gum Extracted by Acid and Water Pre-Treatments
AUTHORS:
Neslihan Eda Kıvrak, Buket Aşkın, Erdoğan Küçüköner
KEYWORDS:
Extraction Methods, Gum, Locust Bean, Physicochemical Properties, Viscosity
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.2,
February
13,
2015
ABSTRACT: In this research, locust bean gums were removed from seeds with different extraction methods and some physicochemical properties were analyzed for gums and also locust beans. Three different extractions were treated at different temperatures and durations of sulfuric acid (H2SO4, 60%) solution, hydrochloric acid (HCl, 30%) solution and boiling water. Following dehulling and drying processes, seeds were milled and locust bean gums (LBG) were obtained eventually. The color values, moisture, protein, ash, sugar, pH, total acidity, soluble solids content, foreign particulates, acid insoluble ash contents and viscosity curves were compared for all samples. The results exhibited that the highest ash (1.94%) and protein (6.65%) contents were determined by water extraction gum, the highest acid-insoluble ash (3.58%) and foreign particulates (44.17%) contents were determined by HCl extraction gum. The lowest protein (5.01%), acid insoluble ash (1.29%), the foreign particulates (34.99%) and the highest viscosity value (533.9 mPas) were found from H2SO4 extraction gum. The results of investigation also showed that the H2SO4 extraction method was found to be more appropriate than HCl and water extraction methods to obtain a good quality gum.