Abstract
Gum was extracted from fenugreek seeds Tniqonella Foenum graecum L, and characterized by several techniques method such DSC and Thermo gravimetric TGA analysis, Spectroscopic techniques such as Fourier- Transformed FT-IR, X- ray powded diffraction spectrometry and Nuclear Magnetic Resonance. The results indicated FT-IR spectra of the studied gums showed the presence of the same functional groups expect arabic gum contain COO group, The main bands observed were assigned to O-H (3406. 26 – 3412.08) group from hydroxyl group, C-H aliphatic (2856.58 –2926.01), C=O (1429.25 –1668.43) group, COO (1735.43) group that are present only in the structure of arabic gum and C-O (1014.56. –1155.36). Thermo chemical properties of fenugreek seeds gum was determined and compared with arabic gum and acacia gum by DSC and TGA, The results are showed that fenugreek seeds gum and acacia gum were degraded at 300°C. The mass loss being of 33% and 45%, while Arabic gum was degraded at 303°C with weight loss 53% analyzing, The X- ray powdered diffraction revealed that fenugreek seeds gum had one weak peak at the scattering angle 2θ at 5.32 in height 60.15 cts which the X-ray diffract gram of the arabic gum and acacia gum showed presence weak peaks at the scattering angle 2θ at 20.94 and 19.04 in height 47.78 and 52.84 cts respectively. Analysis of gum by the H -NMR spectra indicate fenugreek seeds gum is a galactomannan type polysaccharide which contain mannose and galactose, which arabic gum and acacia gum were had the same sugars. All these result showed that fenugreek gum is useful in food industry.
