Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™):: Part 2 -: Mechanism of the maturation process

被引：54
作者：
Aoki, Hiromitsu
Al-Assaf, Saphwan
Katayama, Tsuyoshi
Phillips, Glyn O.
机构：
[1] NE Wales Inst, Phillips Hydrocolloids Res Ctr, Wrexham LL11 2AW, Wales
[2] San Ei Gen FFI Inc, Toyonaka, Osaka 5618588, Japan
[3] Phillips Hydrocolloid Res Ltd, London W1S 4AQ, England
来源：
FOOD HYDROCOLLOIDS | 2007年 / 21卷 / 03期
关键词：
gum arabic; Acacia senegal; SUPER GUM (TM); maturation; molecular weight; enzyme digestion; GPC-MALLS;
D O I：
10.1016/j.foodhyd.2006.04.002
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The molecular changes which accompany the maturation process to produce Acacia (sen) SUPER GUM (TM) are further described and demonstrate that Acacia senegal can be produced with precisely structured molecular dimensions. The controlling feature is the agglomeration of the proteinaceous components within the molecularly disperse system that is naturally occurring A. senegal gum to increase the amount of arabinogalactan protein (AGP) component. The new structural unit is investigated by enzymatic treatment of a number of Acacia (sen) SUPER GUM (TM) samples, which demonstrates that the AGP so formed is hydrolyzed by the enzyme protease in exactly the same way as for the AGP in control A. senegal which has not been matured. The rheological features of the matured A. senegal gum reflect the increase in molecular dimensions and indicate that the AGP formed is highly cross-linked. A model for the aggregation of the proteinaceous components is proposed. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：329 / 337
页数：9
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