Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier
Al-Assaf, S, Phillips, G O, Aokia, H and Sasaki, Y (2007) Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier.
Full text not available from this repository.Abstract
The Acacia gum (Acacia senegal var. senegal), which is a food additive approved by Codex Alimentarius, is defined within the Acacia subgenus (family Leguminosae). The structural characteristics associated with a “poor” and “good” emulsifying A. senegal var. senegal exudate gum are identified and it is shown that it is possible to maturate the “poor” emulsifier in a process comparable to that which occurs to the exudate gum as the age of the tree increases from 1 to 15 years and when the gum is stored naturally after collection. Thus, the molecular parameters of the “good” gum can be matched, and the emulsification effectiveness can attain the level of the “good” emulsifier. The process can be further continued to produce a series of gums of precisely structured molecular dimensions with improved properties and if the maturation is continued can yield a hydrogel form of Acacia. The new forms of A. senegal which are described here, and which have not previously been available are designated Acacia (sen) SUPER GUM™ which are constant in properties and with precisely structured molecular dimensions, unlike the naturally occurring gum. The viscosity can be increased up to 20 times compared to the starting material. The controlling factor is the agglomeration of the proteinaceous components within the molecularly disperse system that is A. senegal gum to increase the amount of arabinogalactan protein (AGP) emulsifying component up to more than double the amount present originally. This results in a dramatic increase in the interfacial surface properties and coverage of the oil droplet in oil in water emulsion. No other chemical change is initiated by the maturation process.
| Item Type: | Article |
|---|---|
| Additional Information: | Copyright © 2006 Elsevier Ltd All rights reserved.Metadata only available from this repositoryThis article was originally published in Food Hydrocolloids Journal in 2007.The full article can be found at http://dx.doi.org/10.1016/j.foodhyd.2006.04.011 |
| Keywords: | Gum arabic, A. senegal, Molecular weight, GPC-MALLS, Maturation process, Emulsification, Viscoelasticity, Interfacial rheology |
| Divisions: | ?? GlyndwrUniversity ?? |
| Depositing User: | ULCC Admin |
| Date Deposited: | 05 Oct 2011 09:14 |
| Last Modified: | 11 Dec 2017 20:06 |
| URI: | https://wrexham.repository.guildhe.ac.uk/id/eprint/328 |
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