Physicochemical and functional properties of carbohydrate–protein gum extracted from kenaf (Hibiscus cannabinus L.) seed

Summary Kenaf seed gum (KSG) is a novel potential hydrocolloid extracted from kenaf seed. The physicochemical and functional characteristics of KSG were compared with guar gum (GG) and locust bean gum (LBG). The Fourier transform infrared (FTIR) analysis of KSG revealed representative peaks of polysaccharides in the regions of 3272, 2923, 1744, 1623, 1448 and 1082 cm ‐1 . The X‐ray diffraction (XRD) patterns displayed an amorphous structure of KSG, similar to other commercial gums. Based on the morphological evaluation, the gums exhibit a smooth surface microstructure. Furthermore, the KSG has comparable functional characteristics as GG and LBG in terms of water solubility, oil‐holding capacity, emulsion capacity and foaming capacity. This study provides basic information for exploring KSG as non‐conventional seed gum with the potential for further utilisation in the food and non‐food industries.