Composition of Cercidium praecox gum exudates

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

“…It is highly soluble in water and yields homogeneous acidic solutions (pH = 4). The hydrocolloid contains residues of L-arabinose, D-xylose, D-glucuronic acid, and 4-Omethyl-D -glucuronic acid in the approximate molar ratios of 1.7:6, 3:1 and 9:0.9, respectively (De Pinto et al, 1993;Cerezo et al, 1969), associated with small amounts of protein (approximately 8%), which contribute to their emulsifying properties. The major structural features of BG appear to be a β-(1→4)-linked d-xylan backbone [possibly containing some (1→2)-linkages] that is 2-substituted for short branch chains containing residues of d-xylose (and l-arabinose) and d-glucuronic acid, in which both types of residue may be terminal (Cerezo et al, 1969).…”

“…The major structural features of BG appear to be a β-(1→4)-linked d-xylan backbone [possibly containing some (1→2)-linkages] that is 2-substituted for short branch chains containing residues of d-xylose (and l-arabinose) and d-glucuronic acid, in which both types of residue may be terminal (Cerezo et al, 1969). BG share structural and chemical similarities with other plant gums widely used in the food industry such as the Arabic gum (De Pinto et al, 1993). Therefore, BG could be a suitable candidate for incorporation as stabilizing, emulsifying, and thickening additive in food formulation.…”

Effect of Brea Gum on the characteristics of wheat bread at different storage times

“…widely used in the food industry such as Arabic gum (DE PINTO et al, 1993). Hence, BG could be a suitable candidate for incorporation as stabilising, emulsifying, and thickening additive in food formulation.…”

“…Solutions are homogeneous and present acid character (pH = 4). This hydrocolloid contains residues of L-arabinose, D-xylose, D-glucuronic acid and 4-Omethyl-D -glucuronic acid at the approximate molar ratios of 1.7:6, 3:1 and 9:0.9 respectively (CEREZO; STACEY; WEBBER, 1969;DE PINTO et al, 1993), associated with small amounts of protein (approximately 8%) which contribute to their emulsifying properties. The major structural features of BG appear to be a β-(1→4)-linked d-xylan backbone [possibly containing some (1→2)-linkages] that is 2-substituted by short branch chains containing residues of d-xylose (and l-arabinose) and d-glucuronic acid, in which both types of residue may be terminal (CEREZO;STACEY;WEBBER, 1969).…”

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

“…The brea gum (BG) is a hydrocolloid with few published applications in foods, but with great potential, given by their chemical and structural similarities with the Arabic gum (De Pinto et al, 1993;Cerezo et al, 1969). It is a hydrocolloid obtained as phloematic exudate of Cercidium praecox.…”