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Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation. / Alftrén, Johan; Peñarrieta, J. Mauricio; Bergenståhl, Björn; Nilsson, Lars.

In: Food Hydrocolloids, Vol. 26, No. 1, 2012, p. 54-62.

Publication: Research - peer-reviewJournal article – Annual report year: 2012

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Alftrén, Johan; Peñarrieta, J. Mauricio; Bergenståhl, Björn; Nilsson, Lars / Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation.

In: Food Hydrocolloids, Vol. 26, No. 1, 2012, p. 54-62.

Publication: Research - peer-reviewJournal article – Annual report year: 2012

Bibtex

@article{a0de7f46d63048da86d6030dee6c3d62,
title = "Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation",
publisher = "Elsevier BV",
author = "Johan Alftrén and Peñarrieta, {J. Mauricio} and Björn Bergenståhl and Lars Nilsson",
year = "2012",
doi = "10.1016/j.foodhyd.2011.04.008",
volume = "26",
number = "1",
pages = "54--62",
journal = "Food Hydrocolloids",
issn = "0268-005X",

}

RIS

TY - JOUR

T1 - Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

A1 - Alftrén,Johan

A1 - Peñarrieta,J. Mauricio

A1 - Bergenståhl,Björn

A1 - Nilsson,Lars

AU - Alftrén,Johan

AU - Peñarrieta,J. Mauricio

AU - Bergenståhl,Björn

AU - Nilsson,Lars

PB - Elsevier BV

PY - 2012

Y1 - 2012

N2 - The molecular and emulsifying properties of gum arabic (GA) and mesquite gum (MG) were characterized using asymmetrical flow field-flow fractionation connected to multi-angle light scattering and refractive index detection. Properties such as molar mass, root-mean-square radius (rrms), hydrodynamic radius (rh), conformation, apparent densities and distribution of proteinaceous matter over the whole molar mass range were determined. GA displayed a low molar mass (3.4 105 g/mol), protein-poor component (population 1) and a high molar mass (1.9 106 g/mol), protein-rich component (population 2). MG displayed one molar mass population with an average molar mass of 1.1 106 g/mol. For both GA and MG, the conformation (rrms/rh) was increasingly spherical with increasing molar mass. However, MG had higher values of rrms/rh for a specific molar mass suggesting differences in structure between GA and MG. The protein content increased with increasing molar mass for both gums, although to a higher extent for GA. Selective adsorption, during emulsification experiments, could be observed of population 2 of GA which may be due to a combination of the higher protein content and a more flexible structure rendering it more surface active than population 1. Comparing GA and MG in terms of emulsion stability, it could be concluded that GA-stabilized emulsions have considerably higher stability against coalescence.<br /> Keyword: Exudate gums,Emulsion,Field-flow fractionation,Mesquite gum,Gum arabic,Hydrocolloids

AB - The molecular and emulsifying properties of gum arabic (GA) and mesquite gum (MG) were characterized using asymmetrical flow field-flow fractionation connected to multi-angle light scattering and refractive index detection. Properties such as molar mass, root-mean-square radius (rrms), hydrodynamic radius (rh), conformation, apparent densities and distribution of proteinaceous matter over the whole molar mass range were determined. GA displayed a low molar mass (3.4 105 g/mol), protein-poor component (population 1) and a high molar mass (1.9 106 g/mol), protein-rich component (population 2). MG displayed one molar mass population with an average molar mass of 1.1 106 g/mol. For both GA and MG, the conformation (rrms/rh) was increasingly spherical with increasing molar mass. However, MG had higher values of rrms/rh for a specific molar mass suggesting differences in structure between GA and MG. The protein content increased with increasing molar mass for both gums, although to a higher extent for GA. Selective adsorption, during emulsification experiments, could be observed of population 2 of GA which may be due to a combination of the higher protein content and a more flexible structure rendering it more surface active than population 1. Comparing GA and MG in terms of emulsion stability, it could be concluded that GA-stabilized emulsions have considerably higher stability against coalescence.<br /> Keyword: Exudate gums,Emulsion,Field-flow fractionation,Mesquite gum,Gum arabic,Hydrocolloids

U2 - 10.1016/j.foodhyd.2011.04.008

DO - 10.1016/j.foodhyd.2011.04.008

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 1

VL - 26

SP - 54

EP - 62

ER -