Molecular characteristics, association and interfacial properties of Gum Arabic harvested from both Acacia Senegal and Acacia seyal

Gashua, Ibrahim B, Williams, Peter A and Baldwin, Timothy (2016) Molecular characteristics, association and interfacial properties of Gum Arabic harvested from both Acacia Senegal and Acacia seyal. Food Hydrocolloids, 61. pp. 514-522. ISSN 0268-005X

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The molecular composition of Acacia senegal and Acacia seyal gum exudate samples were studied using transmission electron microscopy. The molecules observed in both samples were found to have diameters of either ~ 20μm, ~60 μm or ~ 10μm. These most likely represent the arabinogalactan (AG), arabinogalactan-protein (AGP) and glycoprotein (GP) molecules present in Acacia gum exudates. Micrographs obtained for gum solutions that had been left to stand for up to 5 days indicated that molecular aggregation had occurred, this was particularly evident for the Acacia senegal sample. This aggregation process was attributed to intermolecular electrostatic interactions. The adsorbed layer thickness of the gums adsorbed onto polystyrene latex particles was determined using dynamic light scattering. For the Acacia senegal gum sample, it was found that the adsorbed layer thickness increased over time and after 14 days had a value of 61nm. These findings are indicative of multilayer adsorption, through intermolecular electrostatic interaction. For the Acacia seyal gum sample the adsorbed layer thickness was only ~3nm and did not increase over time. Transmission electron microscopy revealed the presence of a distinct, thick adsorbed layer for the Acacia senegal gum and the presence of a much thinner, more diffuse layer for the Acacia seyal gum sample. Emulsification studies showed that the Acacia Senegal gum was more effective at stabilising limonene oil-in-water emulsions than the Acacia seyal sample and that this was because markedly more Acacia senegal gum adsorbed at the oil-water interface compared to the Acacia seyal gum exudate.

Item Type: Article
Additional Information: This article has been accepted for publication in Food Hydrocolloids, published by Elsevier. This document is the authors’ draft version. This Repository record will be updated following publication.
Keywords: Gum Arabic, molecular association, adsorbed layer thickness, transmission electron microscopy, dynamic light scattering
Divisions: Applied Science, Computing and Engineering
Depositing User: Mr Stewart Milne
Date Deposited: 10 Jun 2016 14:52
Last Modified: 18 Jan 2021 10:01

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