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Title
Some aspects of the caracterization of vegetable gums: Prunus persica (plum) and Prunus domestica (cherry)
Authors
PUIU PETREA GINA AMARIOAREI NICOLAE APOSTOLESCU ADRIAN CATALIN PUITEL and SORIN CIOVICA
Received
September 30, 2011
Published
Volume 47 Issue 5-6 May-June
Keywords
vegetable gums, termogravimetric analysis, intrinsic viscosity, C13 NMR, FTIR
Abstract
The paper deals with the characterization of some vegetable gum exudates (plum tree, cherry tree) by FTIR
spectroscopy, C13 NMR spectroscopy, thermo-gravimetric and rheological analyses of the dilute aqueous solutions. The
functional groups and main components of the studied gums have been identified: galactan, xylan, arabinan. It is
emphasized that there are differences in thermal stability between the two gums. For the dilute aqueous solutions of the
analyzed gums, with a concentration ranging between 0.005-2.0 g/dL, Huggins constant values [K] and intrinsic
viscosity [η], which are dependent on the structure, molecular weight and interactions between existing functional
groups, were established.
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