Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2153071
- author
- Alftrén, Johan LU ; Penarrieta, Mauricio LU ; Bergenståhl, Björn LU and Nilsson, Lars LU
- organization
- publishing date
- 2012
- 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
- 2016-04-01 10:03:24
- date last changed
- 2023-12-08 08:38:21
@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}},
keywords = {{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}},
doi = {{10.1016/j.foodhyd.2011.04.008}},
volume = {{26}},
year = {{2012}},
}