Solution properties of conventional gum arabic and a matured gum arabic (Acacia (sen) SUPER GUM)

被引:31
|
作者
Wang, Qi [1 ]
Burchard, Walther [2 ]
Cui, Steve W. [1 ]
Huang, Xiaoqing [1 ]
Phillips, Glyn O. [3 ,4 ]
机构
[1] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada
[2] Univ Freiburg, Inst Makromol Chem, D-79104 Freiburg, Germany
[3] NE Wales Inst, Phillips Hydrocolloids Res Ctr, Wrexham LL11 2AW, Wales
[4] Phillips Hydrocolloids Res Ltd, London W1S 4AQ, England
关键词
D O I
10.1021/bm7011696
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Dilute solution properties of two specially matured gum arabic samples (EM1 and EM2) were compared to the conventional gum (EM0) using static light scattering. The apparent molar mass (M-w,M-pp) and radius of gyration (R-g,R-app) for the three samples showed unusual concentration dependence. These data were satisfactorily interpreted by a simple association model that takes into account the repulsive interaction among clusters, which allowed us to obtain the true molar mass (M-w(0)) and radius of gyration (R-g(0)). A common power law relation was observed between M-w(0) and R-g(0), giving a somewhat higher exponent than expected for linear and branched polymers in a good solvent. M-w(0) and R-g(0) obtained for the three gums do not differ significantly from each other. However, the data showed clearly a constant increase of the association from EM0 to EM2 with increasing concentration. This is in accordance with the previously observed improved functional properties for the matured products.
引用
下载
收藏
页码:1163 / 1169
页数:7
相关论文
共 50 条
  • [1] Atopy to acacia (gum arabic)
    Spielman, AD
    Baldwin, HS
    JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1933, 101 : 444 - 445
  • [2] Structural analysis of gum from Acacia senegal (gum arabic)
    Williams, PA
    Idris, OHM
    Phillips, GO
    CELL AND DEVELOPMENTAL BIOLOGY OF ARABINOGALACTAN-PROTEINS, 2000, : 241 - 251
  • [3] A comparison of the physicochemical and immunological properties of the plant gum exudates of Acacia senegal (gum arabic) and Acacia seyal (gum tahla)
    Menzies, AR
    Osman, ME
    Malik, AA
    Baldwin, TC
    FOOD ADDITIVES AND CONTAMINANTS, 1996, 13 (08): : 991 - 999
  • [4] Improving encapsulation efficiency and stability of water-in-oil-in-water emulsions using a modified gum arabic (Acacia (sen) SUPER GUM™)
    Su, Jiahong
    Flanagan, John
    Singh, Harjinder
    FOOD HYDROCOLLOIDS, 2008, 22 (01) : 112 - 120
  • [6] Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer
    Anjo, Fernando Antonio
    Saraiva, Bianka Rocha
    Da Silva, Jessica Bassi
    Ribeiro, Yasmin Carla
    Bruschi, Marcos Luciano
    Riegel-Vidotti, Izabel Cristina
    Simas, Fernanda Fogagnoli
    Matumoto-Pintro, Paula Toshimi
    FOOD CHEMISTRY, 2021, 344
  • [7] Acacia gum (Gum Arabic): a nutritional fibre metabolism and calorific value
    Phillips, GO
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 1998, 15 (03): : 251 - 264
  • [8] GUM ARABIC
    FISHMAN, H
    SOAP COSMETICS CHEMICAL SPECIALTIES, 1988, 64 (07): : 30 - 32
  • [9] Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)
    Shi, Yan
    Li, Cui
    Zhang, Lu
    Huang, Tao
    Ma, Da
    Tu, Zong-cai
    Wang, Hui
    Xie, Huan
    Zhang, Nan-hai
    Ouyang, Bai-ling
    FOOD HYDROCOLLOIDS, 2017, 65 : 10 - 16
  • [10] SOLUTION RHEOLOGY OF MESQUITE GUM IN COMPARISON WITH GUM-ARABIC
    GOYCOOLEA, FM
    MORRIS, ER
    RICHARDSON, RK
    BELL, AE
    CARBOHYDRATE POLYMERS, 1995, 27 (01) : 37 - 45