Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 2—Mechanism of the maturation process

Aoki, Hiromitsu; Al-Assaf, Saphwan; Katayama, Tsuyoshi; Phillips, Glyn O.

doi:10.1016/j.foodhyd.2006.04.002

Cited by 74 publications

(27 citation statements)

References 9 publications

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“…The change is completely associated with the increased formation of the AGP component by a physical aggregation process. An indication of the extent of re-organisation necessary to form the amount AGP in the matured sample of Mw [2 million with complete solubility would require 2-3 units of AGP in the original gum to associate with 10-15 AG and GP moieties in the control gum as shown previously [15].…”

Section: Introductionmentioning

confidence: 75%

Molecular associations in acacia gums

et al. 2009

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The tendency of polysaccharides to associate in aqueous solution has long been recognised. Molecular associations can profoundly affect their performance in a given application due to its influence on the molecular weight, shape and size. This will ultimately determine how the molecules will interact with each other, with other molecules and with water. There are several factors, such as hydrogen bonding, hydrophobic association, ion mediated association, electrostatic interaction, concentration dependence and the presence of proteinaceous components, which affect this behaviour. Our objective is to highlight the role of the proteinaceous component, present in acacia gum, to promote associations when the gum is subjected to various processing treatments such as maturation, spray drying and irradiation. The results demonstrate the ability of the proteinaceous component to promote hydrophobic associations which influence the size and proportion of the arabinogalactan high molecular weight component (AGP). Heat treatment in solid state (maturation) increases the hydrophobic character of the gum and hence its emulsification performance. Spray drying also involves aggregation through hydrophobic association but changes the surface properties of peptide moieties to become more hydrophilic compared to the association promoted by the maturation treatment in the solid state. Irradiation induced cross-linking, in the presence of unsaturated gas, was used to introduce C-C bonds into the carbohydrate moiety and thus confirms the hydrophobic association prompted by the heat used in the maturation and spray drying. This association can be reversed by treatments, such as filtration or high pressure homogenisation. The results reported here reconcile the contradiction about structure of gum arabic proposed by the wattle-blossom and twisted hairy rope models and shows that the AGP fraction is basically an aggregated fraction made up of AG units stabilized by low molecular weight highly proteinaceous components.

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Section: Introductionmentioning

confidence: 75%

Molecular associations in acacia gums

et al. 2009

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“…In all aspects this specially matured gum is chemically and molecularly identical to the base gum, but because of the difference in distribution of smaller units into larger aggregates, the physical and functional performance is greatly enhanced. The details can be found in a series of publications [13][14][15][16][17]. Table 3 shows the change in molecular parameters for a series of gums FR-2876-FR-2879 and shows also the two products which have been selected for commercial release: Supergum EM1 (M W 1.08 9 10 6 ) and EM2 (1.77 9 10 6 ).…”

Section: Introductionmentioning

confidence: 99%

Molecular association and function of arabinogalactan protein complexes from tree exudates

Phillips

2009

Struct Chem

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Gum arabic is an exudate from the Acacia trees found in the arid conditions of the Sahelian belts of Africa. The particular gum discussed here is from the species Acacia senegal is a complex polydisperse molecule and is widely used in the food industry, mainly as a natural emulsifier. It is the high molecular weight arabinogalactan protein (AGP) component which is responsible for its emulsification functionality. A process is described which can increase the content and molecular weight of this component and as a result a new series of commercial gum arabic products have been produced, designated Acacia senegal(sey)SUPERGUM. The maturation process used to prepare these products is similar to that which occurs in the natural state of the tree. The paper describes how aggregation of the AGP can be controlled whereby low molecular weight components can be associated to form stable products. The mechanism of this association is discussed and explained in terms of inter-molecular equilibria. The results satisfactorily account for the large variation found in natural gum arabic and in commercial samples. Since this molecular variation can adversely affect the effectiveness of the gum arabic as an emulsifier, it is important that it can now be standardized and enhanced. There are indications that the basic building block of Acacia senegal is ca 400,000 Da but that aggregates of this unit can form depending on local conditions and commercial processing methods.

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“…(Osaka, Japan). The GA used was a commercial product, Acacia (sen) SUPER GUMÔ, which has an enhanced emulsifying property through a maturation process 11) based on a patented technology. 12,13) Starch from normal rice was obtained from Shimada Kagaku Kogyo (Niigata, Japan).…”

Section: Methodsmentioning

confidence: 99%