The structural and rheological characteristics of Pistacia Lentiscus oleoresin (Iranian Mastic gum) as a novel native hydrocolloid

In this research, the rheological properties of Pistacia Lentiscus (Iranian Mastic gum) oleoresin in dilute regime system were studied. Since, there is lack of information on chemical structure of Mastic gum, FTIR spectroscopy was carried out to determine its chemical composition. The critical overlap concentration (COC) and intrinsic viscosity of mastic gum exudates and its non-oil moiety (after oil extraction) were carried out by capillary Ostwald viscometer at 40 ℃. The FTIR spectrum of mastic gum exhibits several characteristic bands. It showed two distinctive bands at 1700 and 1460 cm−1, which are corresponding to the carbonyl and C-H bond, respectively. The results showed that the oleoresin have a very interesting polymeric properties, which are not published till now and can be applied in some particular food and pharmaceutical applications

کلیدواژه ها:

Pistacia Lentiscus ، Hydrocolloid ، Solution viscosity ، Mastic ، FTIR