Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological Approach

Gatifolia, a commercial gum ghatti (Anogeissus latifolia) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight (M(W)) and R(g) (radius of gyration) for gum ghatti were calculated to be approximately 8.94 x 10(7) g/mol and 140 nm, respectively, using high-performance size exclusion chromatography (HPSEC) system combined with multi-angle laser light scattering (MALLS). Gum ghatti solutions exhibited pseudoplastic behavior (as determined by flow experiments), which became more prevalent with increasing concentrations. Gum ghatti also displayed time-dependent shear-thickening behavior and showed negative hysteresis during up-down flow measurements. Under the measurement conditions at the range of frequencies and temperatures studied, the gum did not behave as a typical viscoelastic gel.