Abstract
The physicochemical of gum exudates from Acacia Nubica were analyzed and compared to those for Acacia Senegal gum. The molecular weight of Acacia Nubica and Acacia Senegal were determined using gel permeation chromatography (GPC) with on-line monitoring using light scattering, refractive index and UV absorbance detector, the result show that the three main component designated arabinogalactane protein (AGP), arabinogalactan (AG) and glycoprotein (GP) known to be present in Acacia Senegal could also be present in Acacia Nubica. However, in Acacia Nubica, the high molecular (AGP) component is less significant and present in less proportion than Acacia Senegal. The protein distribution in Acacia Nubica is different, and whereas the protein in Acacia Senegal is mainly associated with the high molecular weight component (AGP~106). It is distributed differently and mainly associated with a lower molecular weight component (AG) in Acacia Nubica. Emulsification studies of Acacia Nubica samples showed a poor emulsification performance and less stability than Acacia Senegal sample although it possessed large droplet size.
Highlights
Acacia Nubica is the one of the species in series 4 (Gummiferae) of Bentham’s classification of the genus [1].The gum is a polysaccharide contains D-galactose, Larabinose, and D-glucuronic acid, which is present in two aldobiouronic acids, 6-O-(β-D-glucopyranosyluronic acid)D-galactose and 4-O-(α-D-glucopyranosyluronic acid-Dgalactose
The small amount of protein which is covalently linked with highly branched polysaccharide structures is the arabinogalactan protein (AGP) fraction that is critical in establishing the emulsifying properties of Acacia gum [6, 7]
The arabinogalactane protein (AGP)-rich fraction of gum Arabic is adsorbed on the oil– water interface; it has been shown to be responsible for the emulsifying properties of gum Arabic [8, 9]
Summary
Acacia Nubica is the one of the species in series 4 (Gummiferae) of Bentham’s classification of the genus [1]. Several food hydrocolloids exhibit interfacial properties, leading to emulsifying and emulsion-stabilizing applications. Hydrocolloids stabilize these emulsions through viscosity effects, steric hindrance and electrostatic interactions. Hydrocolloids suitable for this purpose must have high solubility in cold water, low viscosity in solution, high emulsifying capacity and no thickening and/ or gelling effects with aging. Ayman Abdelaziz Osman: Functional Characteristics of Gum from Acacia Nubica around the oil droplets that prevents the droplets from aggregating (flocculating and/or coalescing) It reduces the oil–water interfacial tension, thereby facilitating the disruption of emulsion droplets during homogenization [10]. When used as a flavor fixative, the superior film forming ability of gum Arabic makes it ideal for protecting the flavor from oxidation, evaporation and absorption of moisture from the air
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
