شماره راهنما :
1124 دكتري
پديد آورنده :
سعيدي، سيما
عنوان :
جداسازي، خالص سازي، تعيين ساختار و بررسي ويژگي هاي فيزيكوشيميايي و عملكردي صمغ آنغوزه (.Ferula assa-foetida L)
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده، [۱۴۲]ص.: مصور، جدول، نمودار
استاد راهنما :
علي نصيرپور
استاد مشاور :
جواد كرامت، مهدي رحيم ملك
توصيفگر ها :
صمغ آنغوزه , بهينه سازي استخراج , پلي ساكاريد , پروتئين , آرابينوگالاكتان , رئولوژي , امولسيون , قابليت تشكيل كف
استاد داور :
مهدي كديور، احمد ديناري، مجيد مقدم
تاريخ ورود اطلاعات :
1396/11/14
كد ايرانداك :
ID1124 دكتري
چكيده انگليسي :
Isolation purification structural analysis and physicochemical and functional characterization of Anghouzeh gum Ferula assa foetida L Sima Saeidy simasaeidy@ag iut ac ir January 2018 Department of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan 84156 83111 IranSupervisor Ali Nasirpour Advisor Javad Keramat Advisor Mehdi Rahimmalek College Graduate Program Coordinator Mehran Shirvani Deparment of Food Science and Technology College of Agriculture Isfahan University of Technology Isfahan 84156 83111 Iran Department of Agronomy and Plant Breeding College of Agriculture Isfahan University ofTechnology Isfahan 84156 83111 Iran AbstractThis work presents response surface methodology concerning extraction optimization of gumfrom Ferula assa foetida L Effect of four parameters time temperature ethanol to gumratio and pH of extraction on physicochemical properties was investigated Afterward thechemical structure of gum was characterized The emulsifying and rheological properties ofgum asafoetida were studied compared to with gum Arabic Finally emulsifying properties ofgum asafoetida was observed at different concentrations of the gum solution over storage 28days The results showed that extraction variables had significant effect on purity proteincontent solubility particle size and foam properties of the gum The gum was composed ofcarbohydrates with monosaccharides of Gal Ara Rha and GlcA and proteins Thepolysaccharide contained 1 3 D galactan in the main chain and terminal L Araf terminal L Rhap 1 3 L Araf 1 5 L Araf terminal D Galp D GlcA andtraces of 1 4 D GlcA in the side chains Emulsion activity index was lower for gumasafoetida contrary to emulsion stability index emulsion capacity and emulsion heat stabilitythat were higher than those of gum Arabic Solutions of gum asafoetida exhibited Newtonianflow behavior Although emulsion containing 20 of gum asafoetida exhibited no visualcreaming there was no significant difference between the creaming index of emulsionsconsisting 15 and 20 of gum Key words asafoetida gum extraction optimization polysaccharide protein arabinogalactan rheology emulsion foaming abilityIntroductionAsafoetida gum is an exudate oleo gum resin obtained from the root of Ferula assa foetidaL a perennial herb from Umbelliferae family Ferula assa foetida is a plant with 1 5 to 2 mtall with fleshy thick roots and yellow flowers that appear in large umbels The plant body isscraped on the bottom of the root and stem ring at the end of spring resulting in milkyexudates extracting during the summer The exudates oleo gum resin dries as exposes to the
استاد راهنما :
علي نصيرپور
استاد مشاور :
جواد كرامت، مهدي رحيم ملك
استاد داور :
مهدي كديور، احمد ديناري، مجيد مقدم
