Topic
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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85 citations
TL;DR: In this paper, a pH-responsive hydrogel from Arabic gum (AG) chemically modified with glycidyl methacrylate (GMA) was obtained, where an appropriate mixture of water and DMSO was used to dissolve AG and GMA.
84 citations
TL;DR: The anticancer activity of the conjugate micelles is found to be higher in human hepatocellular carcinoma (HepG2) cells than in human breast carcinomas (MCF-7) cells.
84 citations
TL;DR: In this article, various gums including gum arabic, κ-carrageenan, gellan, and xanthan were tested to improve water solubility and humidity stability of a starch-based edible film.
Abstract: Various gums including gum arabic, κ-carrageenan, gellan, and xanthan were tested to improve water solubility and humidity stability of a starch-based edible film. Aqueous tapioca starch pastes containing a gum (total 5.0% solids including 0.2 or 0.5% gum solids) were cast on a glass plate, and effects of the gum addition on the water solubility, humidity stability and mechanical properties of the films were examined. Solubility of the film specimen (20 × 20 mm) in distilled water or buffer solution with α-amylase (50 mL) at 37 °C within 60 s was significantly increased by the presence of the gums. Moreover, the starch-gum films were more stable to humidity than a pure pullulan film (20% solids) which was similar to popular commercial films. Under different RH conditions (23, 52, and 85%), the starch-gum films (0.2% gum addition) exhibited tensile strength values similar to those of the pure pullulan film. Among the gums tested, gellan gum at 0.2% addition appeared most effective in improving the mechanical properties and storage stability of the starch film.
84 citations
TL;DR: In this article, the ability of hydrocolloid emulsifiers, soy soluble polysaccharide (SSPS), gum arabic (GA), and octenyl succinate starch (OSA-S) to produce oil-in-water (O/W) mayonnaise-like emulsions was investigated.
Abstract: Hydrocolloid emulsifiers, soy soluble polysaccharide (SSPS), gum arabic (GA), and octenyl succinate starch (OSA-S), were investigated for their ability to produce oil-in-water (O/W) mayonnaise-like emulsions. Xanthan gum (XG) was used as a stabilizer and/or thickener. Oil content above 60%wt. could not be completely emulsified by all three types of emulsifiers. Emulsion separation was observed immediately after preparation. Long term emulsion stability depended on the amount of dispersed phase with higher dispersed phase contents conferring more stability due to a strong network of droplets formed in the system. The formation of Pickering emulsions was confirmed in OSA-S stabilized emulsions. All emulsion systems showed pseudoplastic behavior similar to typical mayonnaise, which increased with an increase in the dispersed phase volume. It was concluded that it is possible to employ hydrocolloid emulsifiers to produce mayonnaise.
84 citations