Studies on Tanzanian Acacia gums. Part 3. Some properties of gum exudates from the series Vulgares and Gummiferae

Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates

“…This may be compared with the insoluble fraction of Tanzanian Acacia gum which is around 10.9% w/w. For commercial ghatti gum, the insoluble carbohydrate may range from 8 to 23% w/w (Mhinzi & Mrosso, 1995). As far as almond gum is concerned, the insoluble fraction contains more protein and fat than the soluble fraction.…”

“…The main reason for higher viscosity of the insoluble fraction than whole gum and soluble fraction is the higher molecular weight of insoluble fraction. The insoluble gel of Acacia gum has also been reported to be exhibit a higher viscosity, which has been attributed to its higher molecular weight (Anderson & Dea, 1968;Mhinzi & Mrosso, 1995). Also, the higher viscosity of the insoluble fraction may be due to the greater intermolecular interactions, hydration of molecules (Onweluzo, Obanu, & Onuoha, 1994), or large swollen granules (Moore, Tuschhoff, Hastings, & Schanefelt, 1984).…”

Physicochemical, shear flow behaviour and emulsifying properties of Acacia cochliacantha and Acacia farnesiana gums

“…Mhinzi et al (2008) reported for Acacia depranolobiu and Acacia kirkii gums, protein contents of 3.06 and 2.06%, respectively. Like, the gums of Acacia paolii had 0.34% (Anderson and Weiping, 1990); Acacia glomerosa 17.63% (León de Pinto et al, 2002); Acacia polyacantha 2.9% and Acacia tortilis 16.76% (Mhinzi and Mrosso, 1995). Both carbohydrate and protein moieties are attributed to provide the surface-activity to some biopolymers and consequently to confer functional properties as emulsifying agents, since an amphiphilic character is required.…”

<b>Intra-species variation of the properties of gum exudates from <i>Acacia Senegal</i> var. <i>Senegal</i> and <i>Acacia seyal</i> var.<i> fistula</i> from Tanzania</b>

“…In general, the variation of the properties of commercial Acacia gum (gum arabic) has mainly been attributed to adulteration by other Acacia species. Our previous work [3] has also shown that variants of A. senegal e.g. A senegal var.…”

“…campylacantha (CWIG, 36.70; HWIG, 10.90% w/w) and A. tortilis ssp. spirocarpa (CWIG, 13.30; HWIG, 11.60% w/w) [3].…”