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Purification and partial physicochemical characteristics of protein free fenugreek gums

Youssef, M.K., Wang, Q., Cui, S.W., Barbut, S. (2009). Purification and partial physicochemical characteristics of protein free fenugreek gums, 23(8), 2049-2053. http://dx.doi.org/10.1016/j.foodhyd.2009.03.017

Abstract

Crude fenugreek gum (3.74% protein) was purified by dissolving in aqueous solvent and centrifugation to remove impurities which yielded a purified gum fraction containing 1.10% protein residue. Further purification of the gum was achieved by treating the gum solution with phenol to obtain protein free fenugreek gum (0.16% protein residue). The three types of fenugreek gums were evaluated for: molecular weight, surface activity and rheological performance. Surface and interfacial tension, measured by a Du Nouy ring, indicated that the removal of protein in the gum significantly reduced its surface activity. However, the crude fenugreek gum exhibited lower intrinsic viscosity and radius of gyration compared to the purified and protein free fenugreek gums. It was found that both protein residue and gum concentration affected the elastic modulus (G′), viscous modulus (G″), and complex viscosity (η*). Crown Copyright © 2009.

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