Hydrocolloids with emulsifying capacity. Part 1 - Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM™) Acacia senegal

Food Hydrocolloids

Volumn 24, Issue 2-3, 2010, Pages 193-199

  Castellani, Oscar ^a,b   Guibert, Dominique ^a   Al Assaf, Saphwan ^c   Axelos, Monique ^a   Phillips, Glyn O ^c,d   Anton, Marc ^a  

^a CEMAGREF   (France)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c GLYNDWR UNIVERSITY   (United Kingdom)

^d Phillips Hydrocolloid Research Ltd   (United Kingdom)

Author keywords

Acacia Senegal; Dilatational rheology; Emulsification; Hydrocolloids; SUPER GUM ; Surface tension

Indexed keywords

ADHESIVES; AIR; COLLOIDS; PHASE INTERFACES;

ACACIA SENEGAL; ARABINOGALACTAN-PROTEIN; DILATATIONAL RHEOLOGY; EMULSIFYING CAPACITY; EMULSIFYING PROPERTY; HYDROCOLLOID; INTERFACIAL BEHAVIORS; INTERFACIAL CHARACTERISTICS; SENEGAL; SUPER GUM™;

EMULSIFICATION;

ACACIA; ACACIA SENEGAL;

EID: 70549098805     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.09.005     Document Type: Article

References (21)

1. Al-Assaf S., Phillips G., Aoki H., and Sasaki Y. Characterization and properties of Acacia senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): part 1-controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier. Food Hydrocolloids 21 (2007) 319-328
2. Al-Assaf, S., Phillips, G. O., Sasaki, Y., &, Katayama, T. (2003). Modified gum arabic. JP20030103495 20030407, WO 2004/089991 A1, PCT/ JP2004/005050.
3. Al-Assaf S., Sakata M., McKenna C., Aoki H., and Phillips G.O. Molecular associations in acacia gums. Structural Chemistry 20 (2009) 325-336
4. Aoki H., Al-Assaf S., Katayama T., and Phillips G.O. Characterization and properties of Acacia senegal (L.) Wild. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): part 2-Mechanism of the maturation process. Food Hydrocolloids 21 (2007) 319-328
5. Aoki H., Katayama T., Ogasawara T., Sasaki Y., Al-Assaf S., and Phillips G. Characterization and properties of Acacia senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 5-Factors affecting the emulsification of Acacia senegal and Acacia (sen) SUPER GUM™. Food Hydrocolloids 21 (2007) 353-358
6. Baeza R., Carrera Sanchez C., Pilosof A.M.R., and Rodríguez Patino J.M. Interactions of polysaccharides with b-lactoglobulin spread monolayers at the air-water interface. Food Hydrocolloids 18 (2004) 959-966
7. Baeza R., Carrera Sanchez C., Pilosof A.M.R., and Rodríguez Patino J.M. Interactions of polysaccharides with b-lactoglobulin adsorbed films at the air-water interface. Food Hydrocolloids 19 (2005) 239-248
8. Benjamins J., Cagna A., and Lucassen-Reynders E. Viscoelastic properties of triacylglycerol/water interfaces covered by proteins. Colloids and Surfaces A: Physicochemical and Engineering Aspects 114 (1996) 245-254
9. Beverung C.J., Radke C.J., and Blanch H.W. Protein adsorption at the oil water interface: characterization of adsorption kinetics by dynamic interfacial tension measurements. Biophysical Chemistry 81 (1999) 59-80
10. Dickinson E. Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology. Colloids and Surfaces B: Biointerfaces 15 (1999) 161-176
11. Dickinson E., Galazka V.B., and Anderson D. Emulsifying behaviour of gum arabic. Part 1: effect of the nature of the oil phase on the emulsion droplet-size distribution. Carbohydrate Polymers 14 (1991) 373-383
12. Dickinson E., Murray B., Stainsby G., and Anderson D. Surface activity and emulsifying behaviour of some Acacia gums. Food Hydrocolloids 2 6 (1988) 477-490
13. Fauconnier M.-L., Blecker C., Groyne J., Razafindralambo H., Vanzeveren E., Marlier M., et al. Characterization of two Acacia gums and their fractions using a Langmuir film balance. Journal of Agricultural and Food Chemistry 48 (2000) 2709-2712
14. Ganzevles, R. A. (2007). Protein/polysaccharide complexes at air/water interfaces. Ph. D. Thesis Wageningen University. The Netherlands.
15. Glicksman M. Food hydrocolloids Vol. 2 (1983), CRC Press, Boca Raton, FL
16. Hayashi, H. (2002). Enhancement method of gum arabic under the atmosphere of 30-100% of relative humidity at over 40 °C. Patent Japan 2002 130212; PCT-JP02/08144; WO03/093324A1; US 2005/0158440.
17. McClements D. Food emulsions (1999), CRC Press, Boca Raton
18. Randall R., Phillips, and Williams P. The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids 2 (1988) 131-140
19. Randall R., Phillips, and Williams P. Fractionation and characterization of gum from Acacia Senegal. Food Hydrocolloids 3 (1989) 65-76
20. Ray A., Bird P., Iacobucci G., and Clark B. Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages. Food Hydrocolloids 9 2 (1995) 123-131
21. Renard D., Lavenant-Gourgeon L., Ralet M.-C., and Sanchez C. Acacia senegal gum: continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges. Biomacromolecules 8 (2006) 2637-2649