Characterization and properties of Acacia senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 5. Factors affecting the emulsification of Acacia senegal and Acacia (sen) SUPER GUM™

Aoki, Hiromitsu; Katayama, Tsuyoshi; Ogasawara, Takeshi; Sasaki, Yasushi; Al-Assaf, Saphwan; Phillips, Glyn O.

doi:10.1016/j.foodhyd.2006.04.014

Cited by 53 publications

(15 citation statements)

References 14 publications

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“…As a consequence, there is a reduction in the hydrophobic associations which is reflected by the reduction in apparent molecular weight. The results given above explain the superior emulsification of the matured sample compared to the control as demonstrated previously [14,30].…”

Section: Maturation Processsupporting

confidence: 78%

Molecular associations in acacia gums

et al. 2009

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The tendency of polysaccharides to associate in aqueous solution has long been recognised. Molecular associations can profoundly affect their performance in a given application due to its influence on the molecular weight, shape and size. This will ultimately determine how the molecules will interact with each other, with other molecules and with water. There are several factors, such as hydrogen bonding, hydrophobic association, ion mediated association, electrostatic interaction, concentration dependence and the presence of proteinaceous components, which affect this behaviour. Our objective is to highlight the role of the proteinaceous component, present in acacia gum, to promote associations when the gum is subjected to various processing treatments such as maturation, spray drying and irradiation. The results demonstrate the ability of the proteinaceous component to promote hydrophobic associations which influence the size and proportion of the arabinogalactan high molecular weight component (AGP). Heat treatment in solid state (maturation) increases the hydrophobic character of the gum and hence its emulsification performance. Spray drying also involves aggregation through hydrophobic association but changes the surface properties of peptide moieties to become more hydrophilic compared to the association promoted by the maturation treatment in the solid state. Irradiation induced cross-linking, in the presence of unsaturated gas, was used to introduce C-C bonds into the carbohydrate moiety and thus confirms the hydrophobic association prompted by the heat used in the maturation and spray drying. This association can be reversed by treatments, such as filtration or high pressure homogenisation. The results reported here reconcile the contradiction about structure of gum arabic proposed by the wattle-blossom and twisted hairy rope models and shows that the AGP fraction is basically an aggregated fraction made up of AG units stabilized by low molecular weight highly proteinaceous components.

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Section: Maturation Processsupporting

confidence: 78%

Molecular associations in acacia gums

et al. 2009

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“…These are arabinogalactan protein (AGP), arabinogalactan (AG) and glycoprotein (GP). Aggregation of the proteinaceous components, induced by heat treatment, increases the molecular weight and subsequently produces a hydrogel form with enhanced mechanical properties and water binding capability Aoki et al, 2007b). The molecular changes which accompany the maturation process demonstrate that a hydrogel can be produced with precisely structured molecular dimensions.…”

Section: Maturation (Heat Induced Aggregation)mentioning

confidence: 99%

Hydrogels: Methods of Preparation, Characterisation and Applications

Gulrez¹,

Al-Assaf²,

Phillips³

2011

Progress in Molecular and Environmental Bioengineering - From Analysis and Modeling to Technology Applications

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“…Currently, it is widely accepted that it is the arabinogalactan-protein complex, HIC-F2 and HIC-F3, which mainly provides the surface properties of gum. This statement comes from numerous studies on liquid-liquid interfaces, i.e., oil-in-water emulsions stabilized by acacia gums [30][31][32][33]. However, even if the applications of these AGPs are widely spread, little is known about the molecular mechanism underlying the adsorption properties of these hyperbranched AGPs.…”

Section: Introductionmentioning

confidence: 99%

Adsorption of Hyperbranched Arabinogalactan-Proteins from Plant Exudate at the Solid–Liquid Interface

Davantès

Nigen

Sánchez

et al. 2019

Colloids and Interfaces

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Adsorption of hyperbranched arabinogalactan-proteins (AGPs) from two plant exudates, A. senegal and A. seyal, was thoroughly studied at the solid–liquid interface using quartz crystal microbalance with dissipation monitoring (QCM-D), surface plasmon resonance (SPR), and atomic force microscopy (AFM). Isotherms of the adsorption reveal that 3.3 fold more AGPs from A. seyal (500 ppm) are needed to cover the gold surface compared to A. senegal (150 ppm). The pH and salt concentration of the environment greatly affected the adsorption behavior of both gums, with the surface density ranging from 0.92 to 3.83 mg m−2 using SPR (i.e., “dry” mass) and from 1.16 to 19.07 mg m−2 using QCM-D (wet mass). Surprisingly, the mass adsorbed was the highest in conditions of strong electrostatic repulsions between the gold substrate and AGPs, i.e., pH 7.0, highlighting the contribution of other interactions involved in the adsorption process. Structural changes of AGPs induced by pH would result in swelling of the polysaccharide blocks and conformational changes of the polypeptide backbone, therefore increasing the protein accessibility and hydrophobic interactions and/or hydrogen bonds with the gold substrate.

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Characterization and properties of Acacia senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 5. Factors affecting the emulsification of Acacia senegal and Acacia (sen) SUPER GUM™

Cited by 53 publications

References 14 publications

Molecular associations in acacia gums

Molecular associations in acacia gums

Hydrogels: Methods of Preparation, Characterisation and Applications

Adsorption of Hyperbranched Arabinogalactan-Proteins from Plant Exudate at the Solid–Liquid Interface

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