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

IF 3.3 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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金合欢属植物的比较研究。产自突尼斯的拉迪安胶和商用的塞内加尔金合欢胶

本研究旨在评价突尼西亚金合欢亚种的理化性质和功能特性。raddiana胶（TAG）和商用塞内加尔金合欢胶（CAG）。由此得出，水和蛋白质的含量分别为11.79和11.58%、4.38和1.35%。有趣的是，两种金合欢树胶的主要糖成分是阿拉伯糖和半乳糖。此外，树胶样品的FT-MIR光谱显示了所测渗出树胶的典型趋势。因此，突尼斯和商业金合欢胶在不同的pH值和加热温度下表现出剪切变薄的流动行为。此外，研究结果表明，Cross模型是描述两种胶（TAG和CAG）流变行为的最佳模型。此外，两种胶的1H和13C NMR谱证实了阿拉伯半乳聚糖结构的存在。此外，两种胶的微观结构表现为半晶和非晶材料。因此，理化、流变学和功能表征表明，突尼斯阿拉伯胶（TAG）可作为乳化剂、胶凝剂和增稠剂用于食品工业。图形抽象

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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.