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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.


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Journal ArticleDOI
TL;DR: The question arose whether all of the sugar components of the molecule 2 are tightly bound into a “main” chain molecule, or whether some of them are possibly attached as “side” chains to the main molecule, and thus become materials available for glycogenesis.
Abstract: No biochemical analyses have been made to test whether the gum acacia molecule passes entirely undigested through the gastrointestinal tract. Observations on poorly controlled feeding experiments, cited in the older literature,1 are reported to have shown that gum acacia, without other dietary supplement, is a deficient foodstuff. Since gum acacia is a rather important physiological tool,1 any information concerning its chemistry or physiological properties is of some interest.The question arose whether all of the sugar components of the molecule2 are tightly bound into a “main” chain molecule, or whether some of them are possibly attached as “side” chains to the main molecule. In the latter case, they might be vulnerable to the digestive enzymes, and thus become materials available for glycogenesis.Two groups of 15 young male rats (avg. wt. 140 g) were removed from a normal diet of dog mash, placed in individual cages, and fasted for 48 hours. Five individuals in each group were given 10 g of cacao butte...

7 citations

Journal ArticleDOI
Abstract: Controlled crystal growth of calcium oxalate was examined under the influence of Gum Arabic (GA) and urea at pH 4.0, 7.0, and 9.0. GA when alone directed the formation of calcium oxalate dihydrate (COD) up to 2.0% w/v concentration, whereas urea influenced the formation of calcium oxalate monohydrate (COM). The combination of urea and GA in mixed proportions (2.0% w/v each) led to the formation of nanocrystallites of COD. The present study on crystallization behavior of calcium oxalate under the influence of natural polysaccharides and urea may prove to be important in understanding the control of kidney stone formation.

6 citations

Journal ArticleDOI
TL;DR: The hydrophobic amino acid distribution in gum ghatti is similar to that in β-casein; both have hydrophilic amino acid sequences which can provide a strong oil binding capacity at the interface between the oil and water.

6 citations

Journal ArticleDOI
TL;DR: In this paper, a method for the identification of a wine additive based on the colloid composition and multi-element stable isotope analysis of the colloids was developed. But the method is not suitable for the analysis of wine additive, due to its compositional and structural similarity to native grape cell wall arabinogalactans occurring in wine.
Abstract: Gum Arabic (GA) is a popular wine additive. Due to its compositional and structural similarity to native grape cell wall arabinogalactans occurring in wine, the chemical proof of a GA addition is difficult. A method for its identification based on the colloid composition and multi-element (H, O and N, C) stable isotope analysis of the colloids was developed. For this purpose, the colloids from non-spiked, authentic (control) and spiked (300 mg l−1 GA) German white wines were isolated and analyzed for their monosaccharide composition. An addition of 300 mg l−1 GA changed the monomer sugar composition of the colloids. Particularly, l-arabinose, d-galactose, d-mannose and d-glucuronic acid were affected. Additionally, the oxygen stable isotope ratios of the isolated polysaccharides were shifted. Principle component analysis indicated the grouping of treated and untreated samples with 300 mg l−1 GA. The groupings were influenced by the content of l-arabinose and d-galactose, colloid content, monosaccharide content, monosaccharide composition and the δ18O values. It could also be concluded that a high content of l-arabinose and d-galactose was accompanied with a lower content of d-mannose. The control samples were only influenced by a significantly higher d-mannose content.

6 citations

Journal ArticleDOI
TL;DR: In this article, a one-pot method was used to synthesize edible plastic using a one pot method by adding starch, gum Arabic as the binder and sugar (sorbitol and glycerol) in order to get the right composition, the ratio of each ingredient was varied.
Abstract: This research emphasizes on synthesizing edible plastic using a one pot method by adding starch, gum Arabic as theb binder and sugar (sorbitol and glycerol) In order to get the right composition, the ratio of each ingredient was varied The FTIR spectroscopy was used to characterize the structure and composition of the sample produced

6 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023147
2022285
2021120
2020128
2019137
2018127