Functional Characteristics of Gum from <i>Acacia Nubica</i>

Ayman Abdelaziz Osman

doi:doi:10.11648/j.sjac.20160406.11

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Functional Characteristics of Gum from Acacia Nubica

Ayman Abdelaziz Osman

Published in Science Journal of Analytical Chemistry (Volume 4, Issue 6)

Received: 12 October 2016 Accepted: 22 October 2016 Published: 15 November 2016

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Abstract

The physicochemical of gum exudates from Acacia Nubica were analyzed and compared to those for Acacia Senegal gum. The molecular weight of Acacia Nubica and Acacia Senegal were determined using gel permeation chromatography (GPC) with on-line monitoring using light scattering, refractive index and UV absorbance detector, the result show that the three main component designated arabinogalactane protein (AGP), arabinogalactan (AG) and glycoprotein (GP) known to be present in Acacia Senegal could also be present in Acacia Nubica. However, in Acacia Nubica, the high molecular (AGP) component is less significant and present in less proportion than Acacia Senegal. The protein distribution in Acacia Nubica is different, and whereas the protein in Acacia Senegal is mainly associated with the high molecular weight component (AGP~10⁶). It is distributed differently and mainly associated with a lower molecular weight component (AG) in Acacia Nubica. Emulsification studies of Acacia Nubica samples showed a poor emulsification performance and less stability than Acacia Senegal sample although it possessed large droplet size.

Published in	Science Journal of Analytical Chemistry (Volume 4, Issue 6)
DOI	10.11648/j.sjac.20160406.11
Page(s)	77-83
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Acacia Nubica, Molecular Weight Determination, Turbidity, Emulsion, Droplet Size

References

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[2]	Anderson, D. M. W. (1968) Studies on uronic acid materials: Part XXVII. The structure of the gum from Acacia Nubica benth. Carbohydrate Research. 6, 4: 385-403.
[3]	Tan, C. T. (1990). Beverage emulsions. In K. Larsson & S. E. Friberg, Food emulsions (2nd Ed.). New York: Marcel Dekker. pp. 445-478.
[4]	Ray, A. K., Bird, P. B., Iacobucci, G. A., & Clark, C. B. (1995). Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages. Food Hydrocolloids, 9: 123–131.
[5]	Chanamai, R., & McClements, D. J. (2001). Depletion flocculation of beverage emulsions by gum arabic and modified starch. Journal of Food Science, 66, 3: 457–46
[6]	Al-assaf, S., Katayama, T., Phillips, G. O., Sasaki, Y., & Williams, P. A. (2003). Quality control of gum arabic. FFI Journal, 208, 771–780.
[7]	Islam, A. M., Phillips, G. O., Sljivo, A., Snowden, M. J., &Williams, P. A. (1997). A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids, 11, 493–505.
[8]	Randall, R. C., Phillips, G. O., & Williams, P. A. (1989). Fractionation and characterization of gum from Acacia senegal. Food Hydrocolloids, 3 (1), 65–76.
[9]	Randall, R. C.; Phillips, G. O.; Williams, P. A. (1988). The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids, 2: 131-140.
[10]	Walstra, P. (2003). Physical chemistry of foods. New York: Marcel Dekker. pp 537-560.
[11]	Dickinson, E., Murray, B. S.; Stainsby, G.; Anderson, D. M. W. (1988). Surface activity and emulsifying behavior of some Acacia gums. Carbohydr. Polym. 2: 477-490.
[12]	McNamee. B. F. O' Riordan., E. D. and M. O’Sullivan (1998). Agric. Food Chem. 46: 4551.
[13]	Snowden, M. J.; Phillips, G. O.; Williams, P. A. (1987). Functional characteristics of gum arabic. Food Hydrocolloids 1: 291-300.
[14]	Dickinson, E., & Stansby, G. (1988). Emulsion Stability. In E. Dickinson, & G. Stansby (Eds.), Advances in Food Emulsions and Foams. London: Elsevier Applied Science. pp. 1–44.
[15]	Nor Hayati, Y. B. Che Man, C. P. Tan, and I. Nor Aini. (2007) Stability and rheology of concentrated o/w emulsions based on soybean oil/palm kernel olein blends. Food Res Inter. 40: 1051-1061.

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Ayman Abdelaziz Osman. (2016). Functional Characteristics of Gum from Acacia Nubica. Science Journal of Analytical Chemistry, 4(6), 77-83. https://doi.org/10.11648/j.sjac.20160406.11

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Ayman Abdelaziz Osman. Functional Characteristics of Gum from Acacia Nubica. Sci. J. Anal. Chem. 2016, 4(6), 77-83. doi: 10.11648/j.sjac.20160406.11

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Ayman Abdelaziz Osman. Functional Characteristics of Gum from Acacia Nubica. Sci J Anal Chem. 2016;4(6):77-83. doi: 10.11648/j.sjac.20160406.11

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@article{10.11648/j.sjac.20160406.11,
  author = {Ayman Abdelaziz Osman},
  title = {Functional Characteristics of Gum from Acacia Nubica},
  journal = {Science Journal of Analytical Chemistry},
  volume = {4},
  number = {6},
  pages = {77-83},
  doi = {10.11648/j.sjac.20160406.11},
  url = {https://doi.org/10.11648/j.sjac.20160406.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20160406.11},
  abstract = {The physicochemical of gum exudates from Acacia Nubica were analyzed and compared to those for Acacia Senegal gum. The molecular weight of Acacia Nubica and Acacia Senegal were determined using gel permeation chromatography (GPC) with on-line monitoring using light scattering, refractive index and UV absorbance detector, the result show that the three main component designated arabinogalactane protein (AGP), arabinogalactan (AG) and glycoprotein (GP) known to be present in Acacia Senegal could also be present in Acacia Nubica. However, in Acacia Nubica, the high molecular (AGP) component is less significant and present in less proportion than Acacia Senegal. The protein distribution in Acacia Nubica is different, and whereas the protein in Acacia Senegal is mainly associated with the high molecular weight component (AGP~106). It is distributed differently and mainly associated with a lower molecular weight component (AG) in Acacia Nubica. Emulsification studies of Acacia Nubica samples showed a poor emulsification performance and less stability than Acacia Senegal sample although it possessed large droplet size.},
 year = {2016}
}

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TY  - JOUR
T1  - Functional Characteristics of Gum from Acacia Nubica
AU  - Ayman Abdelaziz Osman
Y1  - 2016/11/15
PY  - 2016
N1  - https://doi.org/10.11648/j.sjac.20160406.11
DO  - 10.11648/j.sjac.20160406.11
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 77
EP  - 83
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20160406.11
AB  - The physicochemical of gum exudates from Acacia Nubica were analyzed and compared to those for Acacia Senegal gum. The molecular weight of Acacia Nubica and Acacia Senegal were determined using gel permeation chromatography (GPC) with on-line monitoring using light scattering, refractive index and UV absorbance detector, the result show that the three main component designated arabinogalactane protein (AGP), arabinogalactan (AG) and glycoprotein (GP) known to be present in Acacia Senegal could also be present in Acacia Nubica. However, in Acacia Nubica, the high molecular (AGP) component is less significant and present in less proportion than Acacia Senegal. The protein distribution in Acacia Nubica is different, and whereas the protein in Acacia Senegal is mainly associated with the high molecular weight component (AGP~106). It is distributed differently and mainly associated with a lower molecular weight component (AG) in Acacia Nubica. Emulsification studies of Acacia Nubica samples showed a poor emulsification performance and less stability than Acacia Senegal sample although it possessed large droplet size.
VL  - 4
IS  - 6
ER  -

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Author Information

Ayman Abdelaziz Osman

Department of Chemistry, College of Science and Home Economic, Bisha University, Bisha, Saudi Arabia

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APA Style

Ayman Abdelaziz Osman. (2016). Functional Characteristics of Gum from Acacia Nubica. Science Journal of Analytical Chemistry, 4(6), 77-83. https://doi.org/10.11648/j.sjac.20160406.11

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ACS Style

Ayman Abdelaziz Osman. Functional Characteristics of Gum from Acacia Nubica. Sci. J. Anal. Chem. 2016, 4(6), 77-83. doi: 10.11648/j.sjac.20160406.11

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AMA Style

Ayman Abdelaziz Osman. Functional Characteristics of Gum from Acacia Nubica. Sci J Anal Chem. 2016;4(6):77-83. doi: 10.11648/j.sjac.20160406.11

Copy | Download

@article{10.11648/j.sjac.20160406.11,
  author = {Ayman Abdelaziz Osman},
  title = {Functional Characteristics of Gum from Acacia Nubica},
  journal = {Science Journal of Analytical Chemistry},
  volume = {4},
  number = {6},
  pages = {77-83},
  doi = {10.11648/j.sjac.20160406.11},
  url = {https://doi.org/10.11648/j.sjac.20160406.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20160406.11},
  abstract = {The physicochemical of gum exudates from Acacia Nubica were analyzed and compared to those for Acacia Senegal gum. The molecular weight of Acacia Nubica and Acacia Senegal were determined using gel permeation chromatography (GPC) with on-line monitoring using light scattering, refractive index and UV absorbance detector, the result show that the three main component designated arabinogalactane protein (AGP), arabinogalactan (AG) and glycoprotein (GP) known to be present in Acacia Senegal could also be present in Acacia Nubica. However, in Acacia Nubica, the high molecular (AGP) component is less significant and present in less proportion than Acacia Senegal. The protein distribution in Acacia Nubica is different, and whereas the protein in Acacia Senegal is mainly associated with the high molecular weight component (AGP~106). It is distributed differently and mainly associated with a lower molecular weight component (AG) in Acacia Nubica. Emulsification studies of Acacia Nubica samples showed a poor emulsification performance and less stability than Acacia Senegal sample although it possessed large droplet size.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Functional Characteristics of Gum from Acacia Nubica
AU  - Ayman Abdelaziz Osman
Y1  - 2016/11/15
PY  - 2016
N1  - https://doi.org/10.11648/j.sjac.20160406.11
DO  - 10.11648/j.sjac.20160406.11
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 77
EP  - 83
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20160406.11
AB  - The physicochemical of gum exudates from Acacia Nubica were analyzed and compared to those for Acacia Senegal gum. The molecular weight of Acacia Nubica and Acacia Senegal were determined using gel permeation chromatography (GPC) with on-line monitoring using light scattering, refractive index and UV absorbance detector, the result show that the three main component designated arabinogalactane protein (AGP), arabinogalactan (AG) and glycoprotein (GP) known to be present in Acacia Senegal could also be present in Acacia Nubica. However, in Acacia Nubica, the high molecular (AGP) component is less significant and present in less proportion than Acacia Senegal. The protein distribution in Acacia Nubica is different, and whereas the protein in Acacia Senegal is mainly associated with the high molecular weight component (AGP~106). It is distributed differently and mainly associated with a lower molecular weight component (AG) in Acacia Nubica. Emulsification studies of Acacia Nubica samples showed a poor emulsification performance and less stability than Acacia Senegal sample although it possessed large droplet size.
VL  - 4
IS  - 6
ER  -

Copy | Download