{"title":"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","authors":"Khouloud Rigane, Moncef Chouaibi, Romdhane Karoui","doi":"10.1007/s11694-024-03016-5","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to assess the physicochemical and functional properties of Tunisian <i>Acacia tortilis subsp. raddiana</i> gum (TAG) and commercial <i>Acacia</i> 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 <i>Acacia</i> 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 <i>Acacia</i> 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 <sup>1</sup>H and <sup>13</sup>C 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 <i>Acacia</i> gum (TAG) could be used in food industries as an emulsifier, gelling and thickeners agents.</p><h3>Graphical abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 2","pages":"974 - 993"},"PeriodicalIF":3.6000,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative study of Acacia tortilis subsp. raddiana gum of Tunisian origin and commercial Acacia senegal gum\",\"authors\":\"Khouloud Rigane, Moncef Chouaibi, Romdhane Karoui\",\"doi\":\"10.1007/s11694-024-03016-5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to assess the physicochemical and functional properties of Tunisian <i>Acacia tortilis subsp. raddiana</i> gum (TAG) and commercial <i>Acacia</i> 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 <i>Acacia</i> 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 <i>Acacia</i> 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 <sup>1</sup>H and <sup>13</sup>C 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 <i>Acacia</i> gum (TAG) could be used in food industries as an emulsifier, gelling and thickeners agents.</p><h3>Graphical abstract</h3>\\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 2\",\"pages\":\"974 - 993\"},\"PeriodicalIF\":3.6000,\"publicationDate\":\"2024-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-024-03016-5\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-03016-5","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Comparative study of Acacia tortilis subsp. raddiana gum of Tunisian origin and commercial Acacia senegal gum
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.
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.
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