Rheological properties in supernatant of peach gum from almond (Prunus dulcis)

Abstract

The rheological properties in the supernatant of peach gum from Prunnus dulcis were discussed in order to provide more scientific technical parameters and references for developing peach gum as a kind of medicinal gum. The rheological properties in the supernatant of peach gum were comparatively studied in different material ratios, temperatures, shaking times, pH values and salinities. The results show that, 1) the mathematical model of shear rate with material ratio and shear stress is Y=0.069X₁²+0.035X₂ −1.174, R²=0.942; 2) the mathematical model of shear rate with temperature and shear stress is Y=4.936X₁²+0.023 2X₂−1.688, R²=0.937; 3) the mathematical model of shear rate with shaking time and shear stress is Y=0.005 192 X₁³−0.140 73X₁²+1.249 045X₁+0.036 546 X₂−3.644 29, R²=0.954 3; 4) the effects of pH value on the rheological properties in the supernatant of peach gum are comparatively complicated with a varying range of 3–11 and the shear rate shows a change trend of saddle model; 5) the mathematical model of shear rate with the concentration of NaCl and shear stress is Y=−0.037 44X₁+0.012 93 X₂, R²=0.998; 6) the mathematical model of shear rate with the concentration of CaCl₂ and shear stress is Y=0.025 789X₁+0.016 19X₂, R² =0.999; and 7) the mathematical model of shear rate with the concentration of sorbic acid potassium and shear stress is Y=0.079 5X₁+0.017 3X₂, R²=0.998. The results show that the material ratio, temperature, shaking time, pH value significantly affect the rheological properties in the supernatant of peach gum, and the concentrations of NaCl and CaCl₂ also significantly affect the rheological properties expect the concentration of sorbic acid potassium.

Keywords

peach gum / supernatant / rheological property

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