Comparative study of Acacia tortilis subsp. raddiana gum of Tunisian origin and commercial Acacia senegal gum

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-12-14 DOI:10.1007/s11694-024-03016-5

Khouloud Rigane, Moncef Chouaibi, Romdhane Karoui

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Abstract

This study aimed to assess the physicochemical and functional properties of Tunisian Acacia tortilis subsp. raddiana gum (TAG) and commercial Acacia Senegal gum (CAG). Therefore, the results indicated that water and protein were 11.79 and 11.58%, 4.38 and 1.35%, respectively. Interestingly, the main sugar compositions of two Acacia gums were arabinose and galactose. In addition, the FT-MIR spectra of the gum samples demonstrated a typical trend of the tested exudate gums. Hence, Tunisian and commercial Acacia gums showed shear-thinning flow behavior at different pH and heating temperatures. In addition, the findings revealed that the Cross model was the best model to describe the rheological behavior of the two gums (TAG and CAG). Moreover, the ¹H and ¹³C NMR spectra of two tested gums confirmed the presence of arabinogalactan structure. Besides, the microstructure of the two gums demonstrated a semi-crystalline with a more amorphous material. Therefore, the physicochemical, rheological, and functional characterization indicated that Tunisian Acacia gum (TAG) could be used in food industries as an emulsifier, gelling and thickeners agents.

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.