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biological source
plant (Astragalus gummifer)
Quality Level
form
powder
color
beige
solubility
H2O: 20 mg/mL
storage temp.
room temp
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General description
Tragacanth is a gum commonly found in the sap of various Middle Eastern legumes. It is commonly used as freezing-embedding medium for tissue preservation.
Application
When mixed with water, tragacanth yields a colloidal hydrosol. The bassorin fraction (which consists of approx. 60-70% of the compound) swells to form a gel. This swelling gives the gum tragacanth the ability to form thick, viscous dispersions and pastes. It is an effictive emulsion stabilizer.
Other Notes
A complex mixture of polysaccharides including tragacanthin and bassorin.
To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.
Storage Class Code
11 - Combustible Solids
WGK
WGK 2
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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T M Wieland et al.
Journal of animal science, 71(7), 1863-1868 (1993-07-01)
Four trials were conducted using 86, 24-h-old pigs to evaluate the utilization of medium-chain triglycerides (MCT). Effects of emulsification and amount of MCT fed were examined. After a 4-h period during which feed was withheld, pigs were force-fed MCT (containing
Masoud Hatami et al.
International journal of biological macromolecules, 50(4), 1109-1115 (2012-03-13)
The aim of this study was to investigate the role of process conditions and system composition on the acid-induced gelation of a mixture of milk protein and gum tragacanth. This was studied by determining the effects of co-solute (lactose) addition
R Koppang et al.
The Journal of prosthetic dentistry, 73(5), 486-491 (1995-05-01)
An in vitro test is described that simulates the in vivo fate of a denture adhesive, namely destruction, dilution, and dissolution of the adhesive, by repeated measurement of tensile bond strength for the adhesive in isotonic saline over time. The
S Aziznia et al.
Journal of dairy science, 91(7), 2545-2552 (2008-06-21)
The effect of whey protein concentrate (WPC) and gum tragacanth (GT) as fat replacers on the chemical, physical, and microstructural properties of nonfat yogurt was investigated. The WPC (7.5, 15, and 20 g/L) and GT (0.25, 0.5, 0.75, and 1
Samira Alijani et al.
International journal of biological macromolecules, 49(4), 471-479 (2011-06-15)
In this study, Iranian gum tragacanth (GT) exudates from Astragalus fluccosus (AFG) and Astragalus gossypinus (AGG) were irradiated at 3, 7, 10 and 15 kGy. Fourier transform infrared spectroscopy (FTIR) data showed that irradiation did not induce changes in the
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