Abstract
Wild sage seed (Salvia macrosiphon) has practical amounts of gum with good functional properties. In this work, extraction of gum from wild sage seed was studied. Effect of pH, temperature and water/seed ratio on the kinetic and thermodynamic parameters and entropy, enthalpy and free energy of extraction were investigated. The maximum gum yield was 12.5% at 55°C for pH=7 and water/seed ratio 40:1. In this study, the experimental data were fitted to a mathematical model of mass transport and constants were obtained. The kinetic of wild sage seed gum extraction was found to be a first-order mass transfer model. Statistical results indicated that the model used in this study will be able to predict the gum extraction from wild sage seed. It is also found that ΔH and ΔS were positive and ΔG was negative indicating that the extraction process was spontaneous, irreversible and endothermic. The ΔH, ΔS and ΔG values were 0.52–14.99 kJ/mol, 6.3–52.2 J/mol K and 0.14–2.44 kJ/mol, respectively.
Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch
