Rheological Modeling, Spectroscopic and Physicochemical Characterization of Raphia hookeri (RH) Gum Exudate

Nnabuk Okon EDDY, Inemesit UDOFIA, Stephen Eyije ABECHI, Edward OKEY, Anduang ODIONGENYI

Abstract


Raphia hookeri (RH) gum exudate has been analysed for physical (colour, odour, taste, pH, salinity, turbidity), chemical (solubility in some solvents, proximate/elemental composition, vitamin composition, phytochemicals and anti-nutrients) and spectroscopic (wavelength of maximum absorption, GCMS, FTIR and SEM) properties. The results obtained from the study revealed that RH gum has the potential for utilization as an emulsifier, a food additive and as a pharmaceutical excipient. Rheological modeling on the gum revealed that the average intrinsic value of the gum, (deduced from Huggins, Kraemer, Tanglerpaibul and Rao models) is approximately 3.0 dl/g. The calculated values of Huggins and Kraemer constants revealed the existence of molecular association in the gum. The gum is found to possess unique rheological properties including absence of degradation/conformational changes, existent of intra and inter molecular interactions, adoption of random coil model and absent of coil overlap transition. RH gum is a shear thinning, non- Newtonian gum with pseudo-plastic behavior. The calculated thermodynamic parameters were comparable to those reported for some food gums.

doi:10.14456/WJST.2015.87

Keywords


Raphia hookeri gum, physicochemical analysis, rheological modeling, food additives, pharmaceutical excipient

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References


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