Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum

The aim of the present study was to investigate the effects of different purification and drying methods on the viscoelastic behaviour and rheological properties of durian seed gum. The results indicated that the purified gum A (using isopropanol and ethanol) and D (using hydrochloric acid and ethanol) showed the highest and lowest viscosity, respectively. Four drying techniques included oven drying (105 °C), freeze drying, spray drying and vacuum oven drying. In the present work, all purified gums exhibited more elastic (gel-like) behaviour than the viscous (liquid-like) behaviour (G″ < G′). The current study revealed that all drying methods led to significantly diminish the elastic (G′) and viscous modulus (G″) of durian seed gum. The freeze-dried gum and oven-dried (105 °C) gum exhibited the highest and lowest viscous modulus (G″), respectively.