Fractionation and characterization of gum from Acacia senegal

Randall, R.C.; Phillips, Glyn O.; Williams, Pascale

doi:10.1016/s0268-005x(89)80034-7

Cited by 233 publications

(179 citation statements)

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“…It is suggested that the high-molecular-weight fraction of the gum consists of large carbohydrate blocks with a molecular mass of approximately 2.5 · 10 5 Da attached individually to a polypeptide chain. GA is obtained from the stems and branches of Acacia Senegal and Acacia seyal, and being a branched polysaccharide, it exhibits unique structural, physical and chemical properties [84][85][86][87]. Consequently, it is widely used in food and pharmaceutical applications [88][89][90].…”

Section: Tree Gums -An Overviewmentioning

confidence: 99%

Green Synthesis: Nanoparticles and Nanofibres Based on Tree Gums for Environmental Applications

Padil

Černík

2016

Ecological Chemistry and Engineering S

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Abstract:The recent advances and potential applications of nanoparticles and nanofibres for energy, water, food, biotechnology, the environment, and medicine have immensely conversed. The present review describes a 'green' method for the synthesis and stabilization of nanoparticles and 'green electrospinning' both using tree gums (arabic, tragacanth, karaya and kondagogu). Furthermore, this review focuses on the impending applications of both gum stabilized nanoparticles and functionalized membranes in remediation of toxic metals, radioactive effluents, and the adsorptive removal of nanoparticulates from aqueous environments as well as from industrial effluents. Besides, the antibacterial properties of gum derivatives, gum stabilized nanoparticles, and functionalized electrospun nanofibrous membranes will also be highlighted. The functionalities of nanofibrous membranes that can be enhanced by various plasma treatments (oxygen and methane, respectively) will also be emphasized.

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Section: Tree Gums -An Overviewmentioning

confidence: 99%

Green Synthesis: Nanoparticles and Nanofibres Based on Tree Gums for Environmental Applications

Padil

Černík

2016

Ecological Chemistry and Engineering S

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“…3.2.1 Molecular characterizations Molecular structures have been investigated in detail for SSPS (Nakamura et al, 2001(Nakamura et al, , 2002 and for GA (Al-Assaf et al, 2003;Islam et al, 1997;Randall et al, 1988Randall et al, , 1989Williams et al, 1990). As an experimental material, SSPS consisted primarily of galactose, galacturonic acid, and arabinose, in this order; whereas GA was abundant in galactose, arabinose, and glucuronic acid, in this order.…”

Section: New Insights From Recent Studies Into the Molecular Mechanismsmentioning

confidence: 99%

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

Funami

2009

FSTR

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Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch were reviewed, with a brief introduction to the physicochemical properties of starch. The conclusions of some reports cannot be easily compared to understand the molecular mechanisms for the functions of polysaccharides, partially due to insufficient purification or characterization of the polysaccharide samples. In this sense, a series of studies has recently used well-characterized samples to clarify the effects of molecular weight and other macromolecular characteristics of polysaccharides on starch behavior. Based on these recent reports, schematic figures were drawn to explain their results on a molecular level, allowing for determination of a structure-function correlation of polysaccharides. The understanding of the molecular mechanisms is necessary for the progress of the food industry from both a fundamental and an application point of view.

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“…35 It is also widely used for flavour encapsulation in dry mix products (e.g. puddings, desserts, cakes and soups) and in order to prevent sugar crystallisation in confectionery products.…”

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confidence: 99%

“…puddings, desserts, cakes and soups) and in order to prevent sugar crystallisation in confectionery products. 35 Gum arabic is a member of the arabinogalactan-protein group 29,36,37 and is a complex branched heteropolyelectrolyte with a backbone of 1,3-linked β-galactopyranose units and sidechains of 1,6-linked galactopyranose units terminating in a glucuronic acid or a methylglucuronic acid residue. 38 It is a heteropolysaccharide that contains about 2-2.4% protein covalently linked to the carbohydrate through serine and hydroxyproline residues, resulting in a mixture of arabinogalactan-protein complexes, each containing several polysaccharide units linked to a common protein core.…”

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confidence: 99%

“…38 It is a heteropolysaccharide that contains about 2-2.4% protein covalently linked to the carbohydrate through serine and hydroxyproline residues, resulting in a mixture of arabinogalactan-protein complexes, each containing several polysaccharide units linked to a common protein core. 35,38,39 The aim of this study was to determine the effect of two hydrocolloids (pectin from apple, gum arabic from acacia tree) with a different chemical structure on the quality of pizza dough. 40 .…”

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confidence: 99%

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The Influence of Pectin from Apple and Gum Arabic from Acacia Tree on the Quality of Pizza

Pečivová

Dula

Hrabě

2013

International Journal of Food Properties

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The aim of this work was to determine the effect of apple pectin and arabic gum on the organoleptic characteristics of pizza flans. Significant differences in the sensory characteristics such as flavour and change during chewing as well as the quality between the pizza flan with the addition of hydrocolloids and the pizza flan without them were found out.The additions of hydrocolloids improve the quality and flavour of pizza flans. On the other hand, higher amounts of gum arabic from acacia tree increase dryness and cause worse tenderness of the bakery product.

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Fractionation and characterization of gum from Acacia senegal

Cited by 233 publications

References 16 publications

Green Synthesis: Nanoparticles and Nanofibres Based on Tree Gums for Environmental Applications

Green Synthesis: Nanoparticles and Nanofibres Based on Tree Gums for Environmental Applications

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

The Influence of Pectin from Apple and Gum Arabic from Acacia Tree on the Quality of Pizza

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