Page 284 - Analytical method for food addtives

E416: Karaya gum 189

Table 16.1 Summary of methods for karaya gum
Method Matrix Summary Reference
FT–Raman Gums Characteristic bands can be used to identify the gum. 1
spectroscopy Karaya gum; has a prominent feature at 1722 cm –1
characteristic of (C=O). Karaya gum contains up to
40 % uronic acids. Spectra for five coloured gum
karaya are available and wave numbers and
assignments for these gums are given. In an
unidentified gum the presence of karaya was
confirmed by medium intensity feature at 1720 cm –1
Various Chemical analysis of karaya gum i.e. proximates, 2
cationic profile, physico-chemical properties, per
cent sugar composition, compared with gum
kondogogu
Colorimetric A selective and specific method to assay pectin in 3
assay mixtures of polysaccharides using pectinase was
developed. The mixture was extracted with
99.5 %(v/v) ethanol to remove gum arabic and any
other ethanol soluble saccharides and polysaccharides;
pectin was then hydrolysed with pectinase. The
hydrolysed pectin was recovered by solution in
80 % (v/v) ethanol and assayed by the m-hydroxy-
biphenyl method. The assay was not affected by
karaya gum