Gum arabic

About: Gum arabic is a research topic. Over the lifetime, 2197 publications have been published within this topic receiving 47782 citations. The topic is also known as: acacia gum.

Changes in Turbidity, Zeta Potential and Precipitation Yield Induced by Persian Gum-Whey Protein Isolate Interactions During Acidification

Abstract: To measure the molecular parameters of Persian gum (PG) (gathered from Kazeroon plains/Iran) by gel permeation chromatography-multiangle laser light scattering (GPC-MALLS), water-insoluble part of gum was removed using filtration method. In the following, acidification of whey protein isolate/PG mixture solutions (pH ∼ 7.00–2.00) at different biopolymer mixing ratio (r = 0.1–10) was induced by HCl, allowing turbidity, zeta potential and precipitation yield determinations. Contrary to previous studies, it was demonstrated that more than 93% of gum is composed of large water-insoluble particles and water-soluble part contains heavy and heterogeneous compounds with high weight-average molecular mass (up to 5.11 × 106 g/mol) and high dispersity index (∼2.54–6.64). Acid titration of the mixtures displayed that the net neutrality shifts to the higher pHs by increasing the mixing ratio, and the charge neutralization occurs at pHs near pHopt as well. Generally, the maximum interaction was found for a 1:1 WPI/PG mixture with the highest liquid precipitate yield achieved at pH 3.4. Practical Application Persian gum exudes from the wild almond tree (Amygdalus scoparia), growing in the Middle East countries. The characteristics of this hydrocolloid highly depend on the color of exudate and region of the tree. As a mixture with gum Arabic, it has wide industrial and pharmaceutical applications due to economic reasons and high functionality. However, very few scientific information about this gum has been already published. Some researchers have displayed the emulsifier, stabilizer and fat replacer ability of this gum. The interaction of PG with other biopolymers such as proteins would be beneficial in food and pharmaceutical applications in the form of gels, microcapsules, etc. In this study, we have measured the water-soluble and insoluble fractions and molecular parameters of PG gathered from Kazeroon plains. To have a basic knowledge for our future investigations on encapsulation ability of PG-WPI complexes, titration method was applied for different PG-WPI admixtures.

Evaluation of the stability of concentrated emulsions for lemon beverages using sequential experimental designs.

Abstract: The study of the stability of concentrated oil-in-water emulsions is imperative to provide a scientific approach for an important problem in the beverage industry, contributing to abolish the empiricism still present nowadays. The use of these emulsions would directly imply a reduction of transportation costs between production and the sales points, where dilution takes place. The goal of this research was to evaluate the influence of the main components of a lemon emulsion on its stability, aiming to maximize the concentration of oil in the beverage and to correlate its physicochemical characteristics to product stability, allowing an increase of shelf life of the final product. For this purpose, analyses of surface and interface tension, electrokinetic potential, particle size and rheological properties of the emulsions were conducted. A 24-1 fractional factorial design was performed with the following variables: lemon oil/water ratio (30% to 50%), starch and Arabic gum concentrations (0% to 30%) and dioctyl sodium sulfosuccinate (0 mg/L to 100 mg/L), including an evaluation of the responses at the central conditions of each variable. Sequentially, a full design was prepared to evaluate the two most influential variables obtained in the first plan, in which concentration of starch and gum ranged from 0% to 20%, while concentration of lemon oil/water ratio was fixed at 50%, without dioctyl sodium sulfosuccinate. Concentrated emulsions with stability superior to 15 days were obtained with either starch or Arabic gum and 50% lemon oil. The most stable formulations presented viscosity over 100 cP and ratio between the surface tension of the emulsion and the mucilage of over 1. These two answers were selected, since they better represent the behavior of emulsions in terms of stability and could be used as tools for an initial selection of the most promising formulations.