Characterization and functional properties of some natural Acacia gums

Journal of the Saudi Society of Agricultural Sciences

Volumn 17, Issue 3, 2018, Pages 241-249

  Daoub, Rabeea M A ^a,b   Elmubarak, Aarif H ^c   Misran, Misni ^b   Hassan, Elfatih A ^a   Osman, Mohammed E ^a  

^a SUDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Sudan)

^b UNIVERSITY OF MALAYA   (Malaysia)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Acacia gums; ATR FTIR; DSC; NMR; TGA; Thermal analysis

Indexed keywords

EID: 85048491571     PISSN: 1658077X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jssas.2016.05.002     Document Type: Article

References (29)

1. Abdelrahman, M.O.H., Physiochemical Studies on the Gum from Acacia tortilis var. raddiana (Ph.D.)., 2011, Sudan University of Science and Technology, Sudan.
2. Al-Assaf, S., Phillips, G.O., Williams, P.A., Studies on Acacia exudate gums: Part Ii. Molecular weight comparison of the Vulgares and Gummiferae series of Acacia Gums. Food Hydrocolloids 19:4 (2005), 661–667.
3. Anderson, D.M.W., Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives. Food Addit. Contam. 3:3 (1986), 231–234.
4. Aoac, W.H., Official Methods of Analysis of the Association of Official Analytical Chemists. 1990, Association of Official Analytical Chemists, Arlington, VA, USA.
5. Bothara, S.B., Singh, S., Thermal studies on natural polysaccharide. Asian Pacific J. Trop. Biomed. 2:2 (2012), S1031–S1035.
6. Cheng, H.N., Neiss, T.G., Solution NMR spectroscopy of food polysaccharides. Polym. Rev. 52:2 (2012), 81–114.
7. Chikamai, B., (1998, 6–10 Oct 1997). Production, Markets and Quality Control of Gum Arabic in Africa: Findings and Recommendations from an FAO Project. Paper presented at the Regional Conference for Africa on Conservation, Management and Utilisation of Plant Gums, Resins and Essential Oils Nairobi (Kenya).
8. Churms, S.C., Stephen, A.M., Steyn, C.B., Analytical comparison of gums from Acacia hebeclada and other Gummiferae species. Phytochemistry 25:12 (1986), 2807–2809.
9. Cui, S.W., Food Carbohydrates: Chemistry, Physical Properties, and Applications. 2005, CRC Press.
10. Elmanan, M., Al-Assaf, S., Phillips, G.O., Williams, P.A., Studies on Acacia exudate gums: Part VI. Interfacial rheology of Acacia senegal and Acacia seyal. Food Hydrocolloids 22:4 (2008), 682–689.
11. FAO, A Review of production, markets and quality control of gum Arabic in Africa. Project No. TCP/RAF/4557. 1996, FAO, Rome.
12. Glicksman, M., Line Back, D.R., Ingett, J.E., (eds.) Food carbohydrates, 1982, Avi, CO., West port, CT.
13. Hassan, E.A., Characterization and Fractionation of Acacia Seyal Gum (Ph.D.)., 2000, University of Khartoum, Sudan.
14. Hassan, E.A., Al-Assaf, S., Phillips, G.O., Williams, P.A., Studies on Acacia gums: Part III molecular weight characteristics of Acacia seyal var. seyal and Acacia seyal var. fistula. Food Hydrocolloids 19:4 (2005), 669–677.
15. Karamalla, K.A., 1999. Gum Arabic Production, Chemistry and Applications, Sudan.
16. Karamalla, K.A., Siddig, N.E., Osman, M.E., Analytical data for Acacia senegal var. senegal gum samples collected between 1993 and 1995 from Sudan. Food Hydrocolloids 12:4 (1998), 373–378.
17. Mohamed Bilal, S.O., Physicochemical Characterisation and Rheological Properties of Acacia mellifera Gum Exudates from Sudan (Ph.D.)., 2010, University of Khartoum, Sudan.
18. Nep, E.I., Conway, B.R., Characterization of Grewia gum, a potential pharmaceutical excipient. J. Excipients Food Chem. 1:1 (2010), 30–40.
19. Nie, S.-P., Wang, C., Cui, S.W., Wang, Q., Xie, M.-Y., Phillips, G.O., The core carbohydrate structure of Acacia seyal var. seyal (gum arabic). Food Hydrocolloids 32:2 (2013), 221–227.
20. Nie, S.-P., Wang, C., Cui, S.W., Wang, Q., Xie, M.-Y., Phillips, G.O., A further amendment to the classical core structure of gum arabic (Acacia senegal). Food Hydrocolloids 31:1 (2013), 42–48.
21. Osman, M.E., Fractionation and Characterisation of Gum from Acacia Senegal. (Ph.D.), 1993, Salford University, UK.
22. Salve, R., Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread. J. Food Process. Technol. 3:2 (2011), 1–7.
23. Sanchez, C., Renard, D., Robert, P., Schmitt, C., Lefebvre, J., Structure and rheological properties of Acacia gum dispersions. Food Hydrocolloids 16:3 (2002), 257–267.
24. Taha, K.K., Elmahi, R.H., Hassan, E.A., Ahmed, S.E., Shyoub, M.H., Analytical study on three types of gum from Sudan. J. For. Prod. Ind. 1:1 (2012), 11–16.
25. Vanloot, P., Dupuy, N., Guiliano, M., Artaud, J., Characterisation and authentication of A. senegal and A. seyal exudates by infrared spectroscopy and chemometrics. Food Chem. 135:4 (2012), 2554–2560.
26. Walker, B., Phillips, G.O., Wedlock, D.J., Williams, T.A., (eds.) Gum and stabilizers for the food industry, vol. 2, 1984, Oxford Tergamon Press.
27. Williams, P.A., Phillips, G.O., Gum arabic. Phillips, G.O., Williams, P.A., (eds.) Handbook of Hydrocolloids, 2000, Woodhead, Cambridge.
28. Yebeyen, D., Lemenih, M., Feleke, S., Characteristics and quality of gum arabic from naturally grown Acacia senegal (Linne) willd. Trees in the Central Rift Valley of Ethiopia. Food Hydrocolloids 23:1 (2009), 175–180.
29. Zohuriaan, M.J., Shokrolahi, F., Thermal studies on natural and modified gums. Polym. Testing 23:5 (2004), 575–579.