Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties

• Published in: Journal of the science of food and agriculture 2022-08, Vol.102 (11), p.4640-4646
• Main Authors: Santos, Monique Barreto, Isabel, Ianne Caroline Alves, Garcia‐Rojas, Edwin Elard
• Format: Article
• Language: English
• Subjects: Aqueous solutions; Chemical synthesis; Degradation; Depolymerization; Dietary fiber; Fourier analysis; Fourier transforms; galactomannans; Infrared analysis; Infrared spectroscopy; intrinsic viscosity; kinetics; Molecular structure; Molecular weight; Physicochemical properties; Polymers; Reagents; Solubility; Sonication; Structural analysis; temperature; Ultrasonic imaging; Ultrasonic processing; Ultrasonic testing; Ultrasound; Viscometry; Viscosity; Weight reduction
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.11824

BACKGROUND Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high‐intensity ultrasound on the depolymerization of aqueous solutions of TG. The effect of ultrasonication was investigated by viscometry analysis as well as Fourier transform infrared spectroscopy (FTIR) and solubility. RESULTS The intrinsic viscosity (η) and the molecular weight (Mw) of TG decreased after ultrasound, achieving a molecular weight reduction of 13.50 × 105 g mol−1 after 60 min of sonication at 25 °C compared to 22.04 × 105 g mol−1 before treatment. Degradation kinetics were applied to estimate the rate constant of degradation (k). It was found that the k value of TG increased with increasing temperature from 25 to 55 °C. Partially hydrolyzed TG showed greater solubility at the two temperatures investigated (25 and 80 °C). Ultrasonic treatment did not change the chemical structure of the TG molecules according to the structural analysis by FTIR, confirming its action only as breaking the structure of the polymer. CONCLUSION Ultrasound is a simple method for effectively reducing the molecular weight and viscosity and increasing the solubility of TG without using chemical reagents. The synthesis of partially hydrolyzed TG expands its potential for use in food products, including as a soluble dietary fiber. © 2022 Society of Chemical Industry.