This study was undertaken to determine the effect of gamma irradiation on physicochemical characteristics of acacia, apricot and karaya gum. The moisture and carbohydrate content varied significantly (p ≤ 0.05) from 8.83–11.12 and 77.98–83.08 g/100 g, respectively, in native gums. Protein, fat and ash content also varied significantly among the gums (1.63–2.25, 0.09–1.10 and 3.67–5.72 g/100 g, respectively). Functional properties like water absorption, emulsifying, swelling and solubility index increased with the increase in irradiation dose (0–5 kGy). Viscosity of the aqueous gum dispersions measured using RVA decreased with irradiation under natural and acidic environments. Absorbance of the functional groups like –OH, –COOH, uronic acid and pyranose units increased upon irradiation in acacia and karaya gum as confirmed by FT-IR analysis. Irradiation had a pronounced effect on the rheology of acacia and apricot gums reducing their viscosity. In case of karaya gum, there was a transaction of gel-like solid behaviour to viscous liquid behaviour upon irradiation.

进行这项研究以确定伽马射线辐照对阿拉伯胶，杏和卡拉胶的理化特性的影响。水分和碳水化合物含量差异很大（p ≤0.05）分别来自天然牙龈中的8.83–11.12和77.98–83.08 g / 100 g。牙龈中的蛋白质，脂肪和灰分含量也有很大差异（分别为1.63–2.25、0.09–1.10和3.67–5.72 g / 100 g）。诸如吸水，乳化，溶胀和溶解度指数等功能特性随辐照剂量（0-5 kGy）的增加而增加。在自然和酸性环境下，使用RVA测得的口香糖水性分散液的粘度随辐照而降低。FT-IR分析证实，在阿拉伯胶和阿拉伯胶中照射后，–OH，–COOH，糖醛酸和吡喃糖等官能团的吸光度增加。辐照对阿拉伯胶和杏胶的流变性具有明显的影响，降低了它们的粘度。如果是卡拉胶