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Scientia Silvae Sinicae ›› 2010, Vol. 46 ›› Issue (3): 74-79.doi: 10.11707/j.1001-7488.20100312

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Effects of pH on Crystalline Attribute of Almond Gum Hydrolysate

Wang Sen1,Xie Bixia1,Zhong Qiuping2,Zhang Lin1   

  1. 1.College of Forestry, Central South University of Forestry and Technology Changsha 410004;2.The Experimental Centre of Subtropical Forestry, CAF Fenyi 336600
  • Received:2009-10-17 Revised:1900-01-01 Online:2010-03-25 Published:2010-03-25

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Abstract:

Crystallization degree of almond gum hydrolysate was measured by using RINT2000 vertical goniometer X-ray diffractometer to determine the effects of different pH values on crystalline attributes of almond gum. Variation of pH values not only enabled almond gum (amorphous substance) to show crystalline attribute, but significantly (P＜0.01) affected the crystalline phases. With decreasing of pH values from neutral point, the mathematical model of crystallinity variation of almond gum was y = 10.942 01 e-(x-2.230 06)2/1.872 403 （R2= 0.851 75）. In contrast, with increasing pH values from neutral point the mathematical model of crystallinity variation of almond gum was y = -8.838 22+1.381 18x （R2= 0.896 75）.

Key words: X-ray diffraction spectrum, almond gum, crystalline attribute