Plant Gum by rushikesh kale

Plant Gum - detail slides

1. Wel-Come

2. DR. BALASAHEB SAWANT KONKON KRISHI VIDYAPEETH, DAPOLI College Of Agriculture, Dapoli Department Of Agricultural Entomology Name of the Student :- Mr. Rushikesh Gorakh Kale Registration No . :- ADPM/20/2731 Course No . :- BIOCHEM-501 Course Title :- Basic Bio-chemistry Topic Name :- Gum

3. GUM

4. DEFINITION Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution’s viscosity, even at small concentrations. They are mostly botanical gums, found in the woody elements of plants or in seed coatings. OR Natural gums are long chains of sugars (polysaccharide) within native plant materials that are either water-soluble or capable of absorbing water. Gels are formed when these polysaccharides are mixed with water.

5. Economic Importance:  The hydrocolloids market is appraised to a value of 8.8 billion USD in 2018 and is expected to increase and to reach a value of 11.4 billion USD by 2023.  The demand for hydrocolloids is attributed to the increased utilization in food, pharmaceutical industry. India is one of the largest producers of natural resins, gums, and gum-resins (NRGs) along with China, Indonesia, Russia, and Brazil. Our country is the world leader in production of guar, karaya and psyllium gums as well as lac. The total production of NRG has been increased from 1160314 tons in 2013-14 to 1196308 tons in 2014-15. The production in 2016-17 was reported to be 566230 tons. The average exported quantity of all-natural resins and gums during 2016-17 was reported to be 329045.55 tons and valued Rs. 289060.92 Lakh 58. Realizing the strategic importance of these natural gums ICAR-Indian Institute of Natural Resins and Gums continuously making efforts to strengthen the sector in the country.

6. USES OF GUM ARABIC Used more generous than glair, if a little sugar or honey is put into it to keep it from becoming brittle. The use of gum produces a more transparent effect than that of glair, the colour tends to be laid more thinly and to appear richer and darker. Used as a basic ingredient of familiar foods such as chewing gum, marshmallows and liquorice. In brewing, it is used as a foam stabilizer and agent to promote adhesion of foam to glass. Used as a clarity stabilizer in the chemical treatment of wines. Gum syrup or gum is widely used by professional bartenders in preparing some cocktails is essentially sugar water with the addition of gum arabic for extra body and a pleasing “mouth feel”.

7. Gums are only partially digested by humans and typically have few adverse side effects. They are widely used in the food industry for thickening agents, emulsifiers, and stablizers. Because they are considered inert substances, they are also used in diet products and medicines. Gums are also used for the following: Disperse fat and proteins in dairy products. Prevent formation of ice crystals in frozen products. Improve the feel of food in the mouth. Provide thick and rich consistency in syrups and sauces. Prevent solid particals from settling out of suspensions. Aid in moisture retention in bakery products. USES OF GUM

8. OCCURANCE OR SOURCES Natural Gums: They are obtained in a natural state such as the tree exudates, extracted from seeds of some legumes or seaweed hydrocolloids. Ex: gum arabica, guar gum, tragacanth Modified Gums: They are chemically modified natural gums or derivative of naturally occurring materials such as cellulose or starch. Ex: Carboxy methylcellulose Synthetic Gums: They are completely synthesized chemical products. Ex: polyvinyl pyrrolidone, polyethylene oxide.

9. Gum, in botany, adhesive substance of vegetable origin, mostly obtained as exudate from the bark of trees or shrubs belonging to the family Fabaceae (Leguminosae) of the pea order Fabales. Some plant gums are used in the form of water solutions in the manufacture of cosmetics, pharmaceuticals, and foods. When the water evaporates, a film having a considerable adhesive character is formed. Some plant gums, such as gum arabic, dissolve in water to give clear solutions. Other gums, such as gum tragacanth, form mucilages by the absorption of large amounts of water. A gum is produced by making an incision in the bark of the tree and collecting the exudate repeatedly throughout the season. Gums so obtained consist of small lumps, usually transparent and light yellow. Trees produce gums by a process called gummosis, possibly as a protective mechanism, either after mechanical damage to the bark or after a bacterial, insect, or fungal attack upon it. The Acacia senegal tree yields the greatest amount of gum acacia when it is in an unhealthy condition, and good culture methods reduce the yield.

10. Gum arabic is the most widely used of the water-soluble gums. True gum arabic is gum acacia; that is, it is produced by species of Acacia. Examples of true gum arabic are gum sudan and gum kordofan, both of which originate in Sudan, and gum senegal, which comes from Senegal. Gum arabic is also collected in northern Nigeria, Libya, Tunisia, and Tanzania. The name gum arabic is sometimes also applied to substitutes for gum acacia, including gum gatti, collected in India. Gum tragacanth is second in importance commercially; it is produced by several shrubs of the genus  Astragalus ,  principally  Astragalus gummifer,  native to the arid regions of Iran,  Asia Minor , and Greece. The exudate is produced spontaneously on the bark of the shrub, but the yield may be increased by making an incision and driving wooden wedges into it. One of the oldest drugs known, its use dates from pre-Christian times. Gum tragacanth is still used pharmaceutically as a demulcent (coating) and as a binding agent in pill manufacture. In processed foods it is used as an emulsifier and in sauces as a thickener. Gum karaya and carob gum have been used as limited substitutes for gum tragacanth.

11. CHEMICAL NATURE OF GUM Chemically, the plant gums are complex compounds derived from carbohydrates; specifically, they are salts, either potassium, magnesium, or calcium, of acidic polysaccharides, the acidity of which is due to uronic acids in their structure. Rubber, chicle, and other latex products are not true gums. Varnish gums are actually resins and are chemically quite different from plant gums.

12. STUCTURE OF GUM ARABIC

13. Density 1.35-1.49 Molecular Weight/ Molar Mass ≈ 0.25×10 6 Boiling Point > 250ºC Melting Point 0 – 100 o C PROPERTIES OF GUM

14. PHYSICAL PROPERTIES OF GUM ARABIC Odour Odourless Appearance Glassy appearance pH 4.5 Emulsifying properties 30% Solubility The solubility in water is 43–48%

15. Advantages : Natural gums offer several advantages due to their natural abundance. Some of the advantages are as follows. 1) They are biodegradable polymers as they are produced by living organisms. 2) They are biocompatible and non-toxic. 3) Relatively cheap as the production cost is very low. 4) Readily available as a local source or through cultivation. 5) The production is ecofriendly. 6) Many of the gums are obtained from an edible source, hence they are easily acceptable.

16. Disadvantages : Disadvantages of natural gums are related to their production from a natural source. Some of the disadvantages are. Microbial contamination due to high moisture content and possible degradation. Environmental and seasonal factors will influence the quality variation of gums. 3. The difference in collection and climatic conditions also leads to quality variation of gums. 4. Natural gums are found to show a decrease in viscosity on storage

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