S Teimouri - Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University,Tehran, Iran,
N Sheikh - Radiation Applications Research School, Nuclear Science and Technology Research Institute Tehran, Iran
S Abbasi - Food Colloids and Rheology Lab., Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University,Tehran, Iran,

Persian gum (PG) is an Iranian native plant gum which can be potentially used in various industries. PG is relatively unknown natural hydrocolloid with little research yet presented. This study was done to evaluate the effect of gamma irradiation on the rheological properties (viscosity, consistency and flow behavior) and stabilizing capability of PG. Gum powders were irradiated at 4.0, 8.0, 16.0, and 30.0 kGy. Rheological measurements of irradiated and unirradiated PG dispersions were carried out. Stabilizing capability of irradiated gum was tested on milk–sour cherry juice mixture as an acidified sample. The apparent viscosity and consistency of gum dispersion first increased, with increase in dose from 0 to 4 kGy, then decreased with further increase in total absorbed dose likely due to the radiolysis of the glycosidic bonds. Furthermore, the highest stabilizing capability was seen at 4kGy. Flow behavior of gum dispersions shifted from non-Newtonian to Newtonian one.

Gamma irradiation, Persian Gum, Rheology, Viscosity, stabilizing capability