Gum ghatti

Handbook of Hydrocolloids: Second Edition

Volumn , Issue , 2009, Pages 477-494

  Al Assaf, S ^a   Phillips, G O ^a   Amar, V ^a  

^a GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

GATIFOLIA; Ghatti applications; Ghatti in beverage emulsion; Ghatti molecular weight; Gum ghatti regulatory status

Indexed keywords

MOLECULAR WEIGHT;

BEVERAGE EMULSIONS; GATIFOLIA; GUM ARABIC; NATURAL TREE; PROTEIN CONTENTS; REGULATORY STATUS; SUGAR COMPOSITION; TECHNICAL INFORMATION;

EMULSIFICATION;

EID: 79961024342     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695873.477     Document Type: Chapter

References (18)

1. Aspinall G.O., Bhavanadan V.P., Christensen T.B. Gum ghatti (Indian gum). J. Chem. Soc. 1965, 2677-2684.
2. Tischer C.A., Iacomini M., Wagner R., et al. New structural features of the polysaccharide from gum ghatti (Anogeissus latifola). Carbohydrate Research 2002, 337:2205-2210.
3. Aspinall G.O. Chemistry of cell wall polysaccharides. The Biochemistry of Plants 1980, 473-500. Academic Press, New York. J. Preiss (Ed.).
4. Elworthy P.H., George T.M. The molecular properties of ghatti gum: A naturally occuring polyelectrolyte. J Pharm. Pharmacol. 1963, 15:781-793.
5. Jefferies M., Pass G., Phillips G.O. Viscosity of aqueous solutions of gum ghatti. J. Sci. Food Agric. 1977, 28:173-179.
6. Jefferies M., Pass G., Phillips G.O., Zakaria M.B. Effect of metal-ion content on viscosity of gum ghatti. J. Sci. Food Agric. 1978, 29:193-200.
7. Jefferies M., Konadu E.Y., Pass G. Cation effects on the viscosity of gum ghatti. J. Sci. Food Agric. 1982, 33:1152-1159.
8. Al-Assaf S., Phillips G.O., Williams P.A. Studies on acacia exudate gums. Part I: the molecular weight of Acacia senegal gum exudate. Food Hydrocolloids 2005, 19:647-660.
9. Biswas B., Biswas S., Phillips G.O. The relationship of specific optical rotation to structural composition for Acacia and related gums. Food Hydrocolloids 2000, 14:601-608.
10. Biswas B., Phillips G.O. Computation of specific optical rotation from carbohydrate composition of exudate gums Acacia senegal and Acacia seyal. Food Hydrocolloids 2003, 17:177-189.
11. Williams P.A., Phillips G.O. Gum arabic. Handbook of Hydrocolloids 2000, 155-168. CRC Press, Cambridge. G.O. Phillips, P.A. Williams (Eds.).
12. Osman M.E., Menzies A.R., Williams P.A., Phillips G.O., Baldwin T.C. The molecular characterization of the polysaccharide gum from Acacia senegal. Carbohydrate Research 1993, 246:303-318.
13. Connolly S., Fenyo J.C., Vandevelde M.C. The effect of pronase on the amino-acid composition of gum arabic. Comptes Rendus des Seances de la Société de Biologie et de ses Filiales 1987, 181:683-687.
14. Williams P.A., Phillips G.O., Stephen A.M., Churms S.C. Gums and Mucilages. Foood Polysaccharides and Their Complexes 2006, 455-495. Taylor & Francis, London. 2nd edn. A.M. Stephen, P.A. Williams (Eds.).
15. Al-Assaf S., Phillips G.O., Aoki H., Sasaki Y. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM (TM)): 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 2007, 21:319-328.
16. Aoki H., Al-Assaf S., Katayama T., Phillips G.O. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM (TM)): Part 2 - Mechanism of the maturation process. Food Hydrocolloids 2007, 21:329-337.
17. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 2003, 17:25-39.
18. Al-Assaf S., Amar V., Phillips G.O. Characterisation of gum ghatti and comparison with gum arabic. Gums and Stabilisers for the Food Industry 14 2008, 280-290. Royal Society of Chemistry, Wrexham. P.A. Williams, G.O. Phillips (Eds.).