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Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

Alftrén, Johan LU ; Penarrieta, Mauricio LU ; Bergenståhl, Björn LU and Nilsson, Lars LU (2012) In Food Hydrocolloids 26(1). p.54-62
Abstract
The molecular and emulsifying properties of gum arabic (GA) and mesquite gum (MG) were characterized using asymmetrical flow field-flow fractionation connected to multi-angle light scattering and refractive index detection. Properties such as molar mass, root-mean-square radius (rrms), hydrodynamic radius (rh), conformation, apparent densities and distribution of proteinaceous matter over the whole molar mass range were determined. GA displayed a low molar mass (3.4 × 105 g/mol), protein-poor component (population 1) and a high molar mass (1.9 × 106 g/mol), protein-rich component (population 2). MG displayed one molar mass population with an average molar mass of 1.1 × 106 g/mol. For both GA and MG, the conformation (rrms/rh) was... (More)
The molecular and emulsifying properties of gum arabic (GA) and mesquite gum (MG) were characterized using asymmetrical flow field-flow fractionation connected to multi-angle light scattering and refractive index detection. Properties such as molar mass, root-mean-square radius (rrms), hydrodynamic radius (rh), conformation, apparent densities and distribution of proteinaceous matter over the whole molar mass range were determined. GA displayed a low molar mass (3.4 × 105 g/mol), protein-poor component (population 1) and a high molar mass (1.9 × 106 g/mol), protein-rich component (population 2). MG displayed one molar mass population with an average molar mass of 1.1 × 106 g/mol. For both GA and MG, the conformation (rrms/rh) was increasingly spherical with increasing molar mass. However, MG had higher values of rrms/rh for a specific molar mass suggesting differences in structure between GA and MG. The protein content increased with increasing molar mass for both gums, although to a higher extent for GA. Selective adsorption, during emulsification experiments, could be observed of population 2 of GA which may be due to a combination of the higher protein content and a more flexible structure rendering it more surface active than population 1. Comparing GA and MG in terms of emulsion stability, it could be concluded that GA-stabilized emulsions have considerably higher stability against coalescence. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Gum arabic, Hydrocolloids, Exudate gums, Field-flow fractionation, Mesquite gum, Emulsion
in
Food Hydrocolloids
volume
26
issue
1
pages
54 - 62
publisher
Elsevier
external identifiers
  • wos:000293731800007
  • scopus:79961167694
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2011.04.008
language
English
LU publication?
yes
id
5876e566-db98-4f57-9400-1a485b6f14be (old id 2153071)
date added to LUP
2011-09-02 09:54:44
date last changed
2017-05-28 03:05:39
@article{5876e566-db98-4f57-9400-1a485b6f14be,
  abstract     = {The molecular and emulsifying properties of gum arabic (GA) and mesquite gum (MG) were characterized using asymmetrical flow field-flow fractionation connected to multi-angle light scattering and refractive index detection. Properties such as molar mass, root-mean-square radius (rrms), hydrodynamic radius (rh), conformation, apparent densities and distribution of proteinaceous matter over the whole molar mass range were determined. GA displayed a low molar mass (3.4 × 105 g/mol), protein-poor component (population 1) and a high molar mass (1.9 × 106 g/mol), protein-rich component (population 2). MG displayed one molar mass population with an average molar mass of 1.1 × 106 g/mol. For both GA and MG, the conformation (rrms/rh) was increasingly spherical with increasing molar mass. However, MG had higher values of rrms/rh for a specific molar mass suggesting differences in structure between GA and MG. The protein content increased with increasing molar mass for both gums, although to a higher extent for GA. Selective adsorption, during emulsification experiments, could be observed of population 2 of GA which may be due to a combination of the higher protein content and a more flexible structure rendering it more surface active than population 1. Comparing GA and MG in terms of emulsion stability, it could be concluded that GA-stabilized emulsions have considerably higher stability against coalescence.},
  author       = {Alftrén, Johan and Penarrieta, Mauricio and Bergenståhl, Björn and Nilsson, Lars},
  issn         = {0268-005X},
  keyword      = {Gum arabic,Hydrocolloids,Exudate gums,Field-flow fractionation,Mesquite gum,Emulsion},
  language     = {eng},
  number       = {1},
  pages        = {54--62},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2011.04.008},
  volume       = {26},
  year         = {2012},
}