The characterization of proteinaceous Prosopis (mesquite) gums which are not permitted food additives

被引：21

作者：

Anderson, D. M. W. ^{[1
]}

Wang Weiping ^{[1
]}

机构：

[1] Univ Edinburgh, Dept Chem, Edinburgh EH9 3JJ, Midlothian, Scotland

来源：

FOOD HYDROCOLLOIDS | 1989年 / 3卷 / 03期

关键词：

D O I：

10.1016/S0268-005X(89)80008-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The dextrorotatory gum exudates from Prosopis chilensis and P. flexuosa, species indigenous to South America and known therein as 'algarroba', have been characterized in terms of their carbohydrate and amino acid compositions. The results supplement the limited data available for Prosopis gums. In addition, data are presented for three laevorotatory samples of commercial gum mesquite, for which the analytical parameters differ widely from those recorded previously for this very variable article of commerce. The Prosopis gums, which are not permitted as food additives, give dark red/brown solutions and contain significant quantities of tannin. As the genus Prosopis has been recommended for arid zone regeneration and development, importers and food processors will need to be vigilant to ensure that Prosopis gums are not used as adulterants of permitted gum exudates.

引用

页码：235 / 242

页数：8

共 34 条

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