Characterization and functional properties of some natural Acacia gums

Daoub, Rabeea M.A. and Elmubarak, Aarif H. and Misran, Misni and Hassan, Elfatih A. and Osman, Mohammed E. (2018) Characterization and functional properties of some natural Acacia gums. Journal of the Saudi Society of Agricultural Sciences, 17 (3). pp. 241-249. ISSN 1658-077X

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Official URL: https://doi.org/10.1016/j.jssas.2016.05.002

Abstract

Authentic representative gum exudate samples from Acacia species namely Acacia senegal var. senegal (ASG), Acacia mellifera (AMF), Acacia seyal var. seyal (ASY), and Acacia tortilis var. raddiana (ATR), were physicochemically analyzed. The moisture, ash, nitrogen and protein content, pH, specific optical rotation, and number average molecular weight were found to be ranging from 9.76% to 8.35%, 3.40% to 2.05%, 0.243% to 1.549%, 1.610% to 10.378%, 4.45 to 4.94, −48.25 to +86.75 and 0.24 × 106 to 2.95 × 106 respectively. The 13C and 1H NMR spectra of gum samples showed similarity in individual sugar components, but characteristic patterns of each gum, were observed. FTIR spectra of the studied gums show the presence of the same functional groups in the four gums. DSC and TGA thermograms were characteristic for each gum. Evaluation of the functional properties of the four gums indicated that ATR gum bears the best emulsification characteristics in terms of emulsion's stability and emulsification power.

Item Type: Article
Uncontrolled Keywords: Acacia gums; NMR; ATR–FTIR; Thermal analysis; DSC; TGA
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Divisions: Faculty of Science > Dept of Chemistry
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 03 Sep 2019 05:08
Last Modified: 03 Sep 2019 05:08
URI: http://eprints.um.edu.my/id/eprint/22171

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