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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TL;DR: Although the external and internal characteristics of bread deteriorated with storage time, addition of hydrophilic gums such as carboxymethylcellulose and CMC improved the characteristics of Bread as compared to control after each storage period.
Abstract: Extended storage of frozen dough resulted in changes in rheological properties, which cause increasing proofing time and ultimately lower loaf volume of bread. The main causes of these changes are ice crystallization, which damage the gluten network. The major objective of this research was to reduce ice crystallization in frozen dough by incorporation of hydrophilic gums such as carboxymethylcellulose (CMC), and gum arabic at different levels. The doughs were stored frozen up to 8 weeks. Bread characteristics were analyzed after every 15 days for specific loaf volume, external and internal characteristics. Specific loaf volume increased significantly with the addition of different levels of gums compared with the frozen control. Although the external and internal characteristics of bread deteriorated with storage time, addition of gum arabic and CMC improved the characteristics of bread as compared to control after each storage period.
37 citations
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TL;DR: This method of protein-polysaccharide conjugation offers noticeable advantages over previously used methods, and the conjugates produced may exhibit unique functional properties.
Abstract: Conjugation of the milk protein sodium caseinate and a protein-containing polysaccharide, gum arabic, was achieved through the use of the cross-linking enzyme transglutaminase. The extent of conjugation was monitored by size exclusion separation coupled with a multiangle laser light scattering detector. The elution times of gum arabic solutions incubated with transglutaminase were unchanged over time, whereas incubation of sodium caseinate with transglutaminase resulted in shorter elution times as reaction time increased, indicating the formation of cross-linked caseinate polymers. However, when mixtures of caseinate and gum arabic were incubated with transglutaminase, the elution times were decreased markedly, indicating conjugation between the protein and polysaccharide. The molecular masses of the conjugates increased from approximately 950 to 1600 kDa. This method of protein-polysaccharide conjugation offers noticeable advantages over previously used methods, and the conjugates produced may exhibit unique functional properties.
37 citations
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TL;DR: Oil-in-water emulsions used as a delivery system to protect conjugated linoleic acid (CLA), a polyunsaturated fatty acid, from oxidation provide the most effective protection for CLA both physically and chemically.
Abstract: Oil-in-water (O/W) emulsions have been used as a delivery system to protect conjugated linoleic acid (CLA), a polyunsaturated fatty acid, from oxidation. Conventional gum arabic (GA) and two matured gum arabic samples (EM2 and EM10) were used as emulsifiers to prepare CLA-in-water emulsions. The emulsions have optimal physical and chemical stability at gum concentrations of 5% for all three gums. Emulsions with higher gum concentrations are more susceptible to lipid oxidation. This is attributed to reduced physical stability at higher gum concentrations because of the coalescence and depletion-induced flocculation of the emulsion droplets. The prooxidants iron and copper intrinsically contained in the gums could also contribute to this instability. Among the three gums, EM10 provides the most effective protection for CLA both physically and chemically, because of its superior interfacial properties over GA and EM2.
37 citations
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TL;DR: In this paper, the combination of gum Arabic, oleic acid and cinnamon essential oil (CEO) as an edible coating, significantly delayed the development of browning on guava, as compared to the other treatments.
36 citations