Chemotaxonomic distinction of selected closely related <i>Acacia</i> species using chemical properties of their gum exudates

Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic

“…G presented higher protein content than GA, being the obtained values 13.81 and 1.37%, respectively (Table 1). Protein content determined for GA was in the range reported previously for this gum, around 1.75 and 3.73% (Alftr en et al, 2012;L opez-Franco et al, 2012;Mhinzi, 2004), and for other gums obtained from different Prosopis species (2.1 and 6.8%) (Alftr en et al, 2012; Trejo-Espino, Rodríguez-Monroy, Vernon-Carter, & Cruz-Sosa, 2010). Protein content in exudate gums and its fractions has been related to their emulsification ability and their interfacial properties (Rom an- Guerrero et al, 2009;Vernon-Carter, Beristain, & Pedroza-Islas, 2000).…”