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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   APRIL 2017 , Volume 14 , Number 62; Page(s) 181 To 189.
 
Paper: 

EVALUATION OF EMULSIFYING PROPERTIES OF CHARKHAK (LAUNAEA ACANTHODES) GUM

 
 
Author(s):  MOHAMMADZADEH MILANI J., KHEIRI SH., BAGHERI R., MALEKI G.*
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FERDOWSI UNIVERSITY OF MASHHAD
 
Abstract: 

Charkhak (Launaea acanthodes) is one of the most common species of medical herbs in central Iran. In this study, the gum was extracted by alcoholic extraction method with 90% ethanol that the yield percentage was 40.4%. Then, emulsifying properties of the extracted gum were investigated. To do so, soybean oil emulsions (10% w/w) were prepared using 1, 2, 4, and 6% gum. Following tests were done for all emulsions: surface and interfacial tension, stability testing, particle size distribution, observing by light microscope and viscosity of the emulsion. Altogether, it was illustrated that polysaccharide efficiency of Launaea acanthodes gum is higher than other national gums in Iran. According to the results, increasing the gum concentration in emulsion led to decrease in surface and interfacial tension but an increase in viscosity. The particle size distribution reduced with increasing the concentration of gum in emulsion. Moreover, the gum had good overall stability in the past two months.

 
Keyword(s): CHARKHAK GUM, EMULSIFYING PROPERTIES, GUM EXTRACTION
 
 
References: 
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Click to Cite.
APA: Copy

MOHAMMADZADEH MILANI, J., & KHEIRI, S., & BAGHERI, R., & MALEKI, G. (2017). EVALUATION OF EMULSIFYING PROPERTIES OF CHARKHAK (LAUNAEA ACANTHODES) GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(62), 181-189. https://www.sid.ir/en/journal/ViewPaper.aspx?id=508160



Vancouver: Copy

MOHAMMADZADEH MILANI J., KHEIRI SH., BAGHERI R., MALEKI G.. EVALUATION OF EMULSIFYING PROPERTIES OF CHARKHAK (LAUNAEA ACANTHODES) GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2017 [cited 2021May11];14(62):181-189. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508160



IEEE: Copy

MOHAMMADZADEH MILANI, J., KHEIRI, S., BAGHERI, R., MALEKI, G., 2017. EVALUATION OF EMULSIFYING PROPERTIES OF CHARKHAK (LAUNAEA ACANTHODES) GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 14(62), pp.181-189. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508160.



 
 
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