Year: 2018 | Month: December | Volume 5 | Issue 2

Control of Deacetylation in Gum Karaya on Storage for Quality Retention

Sanjay Srivastava* Arnab Roy Chowdhury and Satish Chandra Sharma
DOI:10.30954/2347-9655.02.2018.2

Abstract :

Gum karaya is natural exudate from Sterculia urens and it is a partially acetylated polysaccharide which is composed of 10-14 % acetyl groups. On ageing, deacetylation process takes place and with the result that there is continuous loss of acetic acid is formed and the quality of gum karaya deteriorates subsequently. As there is no data available on the effect the quality aspects of gum karaya, therefore a detailed study was undertaken for the control of loss of acetyl groups from gum karaya samples with time and storage conditions using different packaging films. Gum karaya samples packed in Low Density Polyethylene (LDPE), High Density Polyethylene (HDPE), Polypropylene (PP) and Aluminium Coated Polyethylene (ACP) with normal sealing and vacuum packaging with nitrogen filling. Samples were stored under ambient conditions as well as under refrigerated condition. On the basis of quarterly estimation of quality parameters of gum karaya packed in above film it was established that gum karaya samples can be stored for longer period in HDPE under cold condition for controlling the deacetylation process of karaya gum for retention of all quality parameters.



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