Physico-chemical properties of gum from sugar palm (Arenga saccharifera) at different stages of maturity

Date

3-1995

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Florinia E. Merca

Abstract

SAEZ, JOYDEE MANGUIAT, COLLEGE of ARICULTURE - COLLEGE of ARTS and SCIENCES, University of the Philippines at Los Banos. March, 1995. Physico-chemical Properties of Gum from Sugar Palm (Arenga saccharifera) at Different Stages of maturity.

Adviser Dr. Florinia E. Merca

A water soluble polysaccharide was extracted from the seeds of Arenga saccharifera (Palmae) at different stages of maturity ;8-12 months (Spl A), 16-18 months (Spl B), • 22-24 months (Spl C) and above 27 months (Spl D). The gum extract was separated by precipitation with ethanol and purified by Fehling solution and air-dried.

The yield of gum from samples A and D were too small for characterization such that only the physico-chemical properties of sample B and C were determined. Some of the properties of gum determined were: solubility in organic and inorganic solvents, specific rotation before and after inversion, specific gravity, viscosity, water-holding capacity, gelatinization temperature, total and reducing sugars and total soluble protein. These properties of the samples were compared with the properties of guar gum and gum tragacanth.

Both samples B and C were insoluble in organic solvents and partially soluble in inorganic solvents. Specific rotation ( (a )1, ) of Spl B was 30.77, and Spl C was 10.25 while Guar gum and gum tragacanth gave 10.25 and 20.51 respectively. Gum isolates were found to be levorotatory after inversion. Specific gravity of one percent sample solution in water approaches unity. Actual viscosities of the gum isolate increased with concentration and maturity. Gelatinization temperature of gum isolates was lower compared to the gelatinization temperature of commercial gums used. Total sugar and reducing sugar increased with maturity. A small amount of protein was found in Spl B (0.56%) and in Spl C (1.36%). Water-holding capacity of gum isolates was also high with 21% and 100% of 0.25g per 30m1 solution and 1.00g per 30m1 solution respectively.

Monnosaccharide analysis by HPLC indicated the possible presence of galactose and mannose.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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