Comparative study of Acacia nilotica exudate gum and acacia gum

•ANG fulfils the physicochemical regulations set for acacia gum.•The major sugar present in ANG is arabinose (39%) while galactose in AG (39%).•Physicochemical composition does not influence the WAC, OAC and solubility of gums.•The rheological properties of both the gums are not significantly differ...

Full description

Saved in:
Bibliographic Details
Published in:International journal of biological macromolecules 2017-09, Vol.102, p.266-271
Main Authors: Bhushette, Pravin R., Annapure, Uday S.
Format: Article
Language:English
Subjects:
A. nilotica
Acacia - chemistry
Chemical Phenomena
Color
Exudate gum
Functional properties
Gum Arabic - chemistry
Hydrogen-Ion Concentration
Monosaccharides - analysis
Rheology
Solubility
Temperature
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•ANG fulfils the physicochemical regulations set for acacia gum.•The major sugar present in ANG is arabinose (39%) while galactose in AG (39%).•Physicochemical composition does not influence the WAC, OAC and solubility of gums.•The rheological properties of both the gums are not significantly different.•ANG can substitute AG for numerous applications in food and pharmaceutical industry. Over 900 species of Acacia trees are found on earth, most of them produce gums. Acacia nilotica (Babul tree) is one of the major gum-yielding acacia species found in he Indian subcontinent. A. nilotica gum was collected from Maharashtra, India and characterised for its proximate analysis, physicochemical, functional, rheological and thermal properties. These properties further were compared with commercially available Acacia gum (AG). The sugar composition of the gums indicated the presence of arabinose, galactose, and rhamnose in ANG and AG. FTIR spectrums revealed the typical trend of polysaccharides for both the gums, however, the difference was observed in fingerprint region. The rheological outcomes were derived from flow curve measurements of gums at different concentrations and temperatures. Investigations of the flow curves of both gums revealed the diminutive difference in viscosity profile. The concentration difference in the monosaccharides of polysaccharides and proximate analysis of gums could be the responsible for the difference in rheological and thermal properties of gums. However, ANG shows good resemblance with AG and can be substituted for numerous applications in food and pharmaceutical industry.
ISSN:0141-8130
1879-0003
DOI:10.1016/j.ijbiomac.2017.03.178