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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | Development and characterization of modified gums (some plant sources) |
| Authors Name: | Ms kshama Jain , Ms Shruti Saraf , Mr.Vikash Agnihotri |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_189167
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| Published Paper Id: | IJNRD2303392 |
| Published In: | Volume 8 Issue 3, March-2023 |
| DOI: | |
| Abstract: | Natural gums, that means gum which is obtained from natural sources such as plants. Natural gums are polysaccharides (carbohydrates) consisting of multiple sugar units linked together to create large molecules. Gums can be grouped into three major categories namely natural gums, modified gums and synthetic gums. Natural gum is better alternative to synthetic polymer or viscosity modifier used in designing of different formulation but some physiochemical characteristics, stability and chance of microbial growth restricted the use of natural gum. Chemical modification improve the characteristics of natural gum and produce semisynthetic derivative which better alternative option with respect to synthetic agents. So natural gum are tamarind gum, fenugreek gum, linseed gum was extracted from tamarind seed, fenugreek seed, and linseed. These gums were modified by using crosslinking agent TPP after extraction, modification result to change in properties of it like viscosity, pH, sedimentation volume and degree of flocculation etc. On the basis of obtained result it was found that as a result of chemical modification viscosity of all modified gums (modified tamarind gum, modified linseed gum, modified fenugreek gum) has increased as compare to natural gums(tamarind gum, fenugreek gum, linseed gum), but the viscosity of tamarind gum significantly increased. In this study we have concluded that the tamarind to modified tamarind seed gum shown significant changes in their properties remembering were not shown significant change, so crosslinking agent was found suitable for tamarind to modified tamarind seed gum. From these results are concluded that TPP was found suitable crosslinking agent. But this is not suitable for modification of fenugreek seed gum and linseed gum. So there are further scope available to think about the other crosslinking agent for modification of fenugreek seed gum and linseed gum. |
| Keywords: | Development and characterization of modified gums (some plant sources) |
| Cite Article: | "Development and characterization of modified gums (some plant sources)", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 3, page no.d703-d725, March-2023, Available :http://www.ijnrd.org/papers/IJNRD2303392.pdf |
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| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID:IJNRD2303392 Registration ID: 189167 Published In: Volume 8 Issue 3, March-2023 DOI (Digital Object Identifier): Page No: d703-d725 Country: -, -, - Research Area: Engineering Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2303392 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2303392 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
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