Physicochemical characterisation of the hydrocolloid from Brea tree (Cercidium praecox)

Abstract

The Brea gum (BG) is a hydrocolloid obtained as phloematic exudate from Cercidium praecox. The exudate was purified by solution and subsequent drying. BG showed high solubility in water 28.3% at 25°C that increased as temperature was raised. Viscosity of BG solutions increased with BG concentration increase and temperature decrease. Addition of acid or alkali produced changes in solution viscosity as the electrostatic charges on the macromolecule were altered. Solution density at 25°C increased linearly with hydrocolloid concentration up to saturation. BG lowered the surface tension of water to 51.3 mN m )1 when BG concentration was 5%, remaining constant for higher concentrations. The diameter of oil droplets emulsified decreased and foamability increased with BG concentration increase up to 5% of BG. BG presents adequate functional characteristics for use as stabiliser in preparations with high content of insoluble solids and as stabiliser and emulsifier in emulsions and foams.

Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

“…WSI results revealed that the percentage of water soluble solids increased with the addition of BG, and this increase was significant (p < 0.05), indicating that the hydrocolloid is not incorporated into the precipitate, because of its high water solubility (28% at 25 °C) (Bertuzzi et al, 2012). The gum was almost completely solubilized in the supernatant, indicating the high affinity of the gum for water, and, probably, there is no synergistic interaction between the wheat starch and BG (Funami et al, 2008).…”

“…With their extensive root system, brea trees can be found in semi-arid regions of Argentine. Brea trees grow scattered in the wild, and gum from these untended trees is collected manually by native people (Bertuzzi et al, 2012). The exudates gum is obtained from superficial incisions made in the branches and tree trunk.…”

“…The BG is amber colour; it has semi-liquid consistency and faintly sweet flavour. It is highly soluble in water (28% at 25 °C) (Bertuzzi et al, 2012). Solutions are homogeneous and present Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread Estela Patricia LÓPEZ 1 acid character (pH = 4).…”

“…Solutions are homogeneous and present Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread Estela Patricia LÓPEZ 1 acid character (pH = 4). Hence, BG could be a suitable candidate for incorporation as stabilizing, emulsifying and thickening additive in food formulation (Bertuzzi et al, 2012).…”

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

“…Hydrocolloid gums are structurally complex substances with high molecular weight and with characteristics of elasticity and adhesion. Brea gum (BG) is an exudate from the Brea tree ( Cercidium praecox ) (Ruiz & Pavon Harms) [= Parkinsonia praecox (Ruiz & Pavon) Hawkins] . According to Bertuzzi et al , BG has physicochemical characteristics and functional features similar to those of gum arabic (GA).…”