The role of the proteinaceous component on the emulsifying properties of gum arabic

Oxidation of Linoleic Acid Encapsulated with Soluble Soybean Polysaccharide by Spray-drying

“…SSPS and gum arabic are proteinous polysaccharides and possess emulsifying ability 6,8) which would have resulted in the small median diameter. On the other hand, maltodextrin lacking both an emulsifying and emulsion-stabilizing ability produced a coarse emulsion that was prone to phase-separation.…”

“…Its component sugars are mainly galactose, arabinose, rhamnose and galacturonic acid, 6) and are almost the same as those of gum arabic. 8) However, the content of the proteinous (or peptidyl) residues of SSPS is about ve times greater than that of the proteinous residues of gum arabic. 6) Gum arabic and maltodextrin with a dextrose equivalent of 2-5 were purchased from Saneigen FFI (Osaka, Japan) and Matsutani Chemical Industries (Osaka, Japan), respectively.…”

Green Synthesis: Nanoparticles and Nanofibres Based on Tree Gums for Environmental Applications

“…GA is obtained from the stems and branches of Acacia Senegal and Acacia seyal, and being a branched polysaccharide, it exhibits unique structural, physical and chemical properties [84][85][86][87]. Consequently, it is widely used in food and pharmaceutical applications [88][89][90].…”

Functions of Food Polysaccharides to Control the Gelatinization and Retrogradation Behaviors of Starch in an Aqueous System in Relation to the Macromolecular Characteristics of Food Polysaccharides

“…These two anionic polysaccharides are widely used in the food industry as effective emulsifiers and stabilizers in oil-in-water emulsions rather than gelling or thickening agents. The emulsifying properties of these polysaccharides are regarded as a function of the proteinaceous moiety (Nakamura et al, 2004a, b, Nakamura et al, 2006for SSPS and Dickinson et al, 1989Dickinson et al, 1991;Randall et al, 1988 for GA) because the character of the polysaccharide itself is predominantly hydrophilic. The carbohydrate fraction is effective in stabilizing the emulsions predominantly through steric effects.…”

“…3.2.1 Molecular characterizations Molecular structures have been investigated in detail for SSPS (Nakamura et al, 2001(Nakamura et al, , 2002 and for GA (Al-Assaf et al, 2003;Islam et al, 1997;Randall et al, 1988Randall et al, , 1989Williams et al, 1990). As an experimental material, SSPS consisted primarily of galactose, galacturonic acid, and arabinose, in this order; whereas GA was abundant in galactose, arabinose, and glucuronic acid, in this order.…”