Chromatographic fractionation and molecular mass characterization of <i>Cercidium praecox</i> (Brea) gum

Castel, Virginia; Zivanovic, Svetlana; Jurat-Fuentes, Juan Luís; Santiago, Liliana G.; Rubiolo, Amelia Catalina; Carrara, Carlos R.; Harte, Federico

doi:10.1002/jsfa.7642

Cited by 16 publications

(8 citation statements)

References 26 publications

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“…1 A), the first peak (labeled peak 1) appeared at elution volume of 34 mL and the second (peak 2) at 46 mL, being similar to the earlier reported profile (Castel et al, 2016). The reported molecular mass of peaks 1 and 2 were 1.92 × 10 5 and 2.79 × 10 3 kDa, respectively (Castel et al, 2016). On the other hand, RI profiles of BG thermally treated samples (BGTT) showed no great variation regarding untreated BG profile, however, a small increase in the height of the peaks was observed by increasing treatment time.…”

Section: Molecular Mass Distributionsupporting

confidence: 88%

“…BG elution profile monitored by RI showed two peaks (Fig. 1 A), the first peak (labeled peak 1) appeared at elution volume of 34 mL and the second (peak 2) at 46 mL, being similar to the earlier reported profile (Castel et al, 2016). The reported molecular mass of peaks 1 and 2 were 1.92 × 10 5 and 2.79 × 10 3 kDa, respectively (Castel et al, 2016).…”

Section: Molecular Mass Distributionsupporting

confidence: 84%

“…It also includes 7.52% of protein as part of its structure and does not contain dextrin or tannins. In a previous work, a characterization of BG molecular components has been carried out and the findings showed that BG has a complex macromolecular structure consisting of several fractions with heterogeneous chemical composition and polydisperse molecular mass distributions (Castel et al, 2016). The major fraction determined in BG structure was a polysaccharide of 2.79 × 10 3 kDa.…”

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Improvement of emulsifying properties of Brea gum by controlled thermal treatment

2018

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Section: Molecular Mass Distributionsupporting

confidence: 88%

Section: Molecular Mass Distributionsupporting

confidence: 84%

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confidence: 99%

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Improvement of emulsifying properties of Brea gum by controlled thermal treatment

2018

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“…This could be attributed to the complex macromolecular structure of the BG, characterized by a heterogeneous chemical composition system with a broad molecular weight distribution. According to Castel et al (2016), the gum is formed by three different fractions: the bulk of the gum (approx. 84% of the polysaccharides) is a polysaccharide of 2.79 Â 10 3 g/mol; the second major fraction (approx.…”

Section: Droplet Size and Zeta Potential Measurementsmentioning

confidence: 99%

Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

Cecchini

Spotti

Piagentini

et al. 2017

Food sci. technol. int.

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Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.

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“…Brea gum (BG) is the exudate obtained from the Brea tree (Cercidium praecox). Cerezo et al (1969) and Castel et al (2016) described the chemical structure of BG as an acid heteropolysaccharide that also contains between 4% and 10% of proteins that form a polysaccharide-protein complex. The toxicological analyses of BG indicated that it is not toxic for human ingestion (VON MÜLLER et al, 2009) and it was recently included as a food additive in the Argentine Food Code (ARGENTINA, 2014).…”

Section: Introductionmentioning

confidence: 99%

Formulation and characterization of bilayer films based on Brea gum and Pectin

Slavutsky

Gamboni

Bertuzzi

2018

Braz. J. Food Technol.

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The formulation of bilayer films is a strategy aimed at combining the advantages and properties of different film-forming materials. Bilayer films based on pectin and brea gum were formulated and their functional properties studied and compared with those presented by single layer films of each component. The micrographs and surface properties confirmed that the bilayer films can maintain their identity and prevent delamination. The mechanical properties of the films depended on the characteristics of the polymers and their interactions, and the bilayer films showed prevalence of the brea gum properties. The brea gum films showed high solubility that influenced the bilayer film solubility. The water vapour permeability of the bilayer films was dependent on the material that was exposed to the side where desorption occurred. The bilayer films presented lower water vapour permeability than the brea gum films but higher than that of pectin films of similar thicknesses. The differential properties of each layer of bilayer films make them potentially interesting for controlled drug release.

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Chromatographic fractionation and molecular mass characterization of Cercidium praecox (Brea) gum

Abstract: The findings showed that BG consists of several fractions with heterogeneous chemical composition and polydisperse molecular weight distributions. © 2016 Society of Chemical Industry.

Cited by 16 publications

References 26 publications

Improvement of emulsifying properties of Brea gum by controlled thermal treatment

Improvement of emulsifying properties of Brea gum by controlled thermal treatment

Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

Formulation and characterization of bilayer films based on Brea gum and Pectin

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