Characterisation and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPERGUM™):: Part 4.: Spectroscopic characterisation of Acacia senegal var. senegal and Acacia (sen) SUPERGUM™ arabic

被引：105

作者：

Cui, Steve W.

Phillips, Glyn O. ^{[1
]}

Blackwell, Barbara

Nikiforuk, John

机构：

[1] Agr & Agri Food Canada, Food Res Program, Guelph, ON CF15 8BL, Canada

[2] Phillips Hydrocolloid Res Ltd, Cardiff CF15 8BL, Wales

[3] Agr & Agri Food Canada, E Cereal & Oil Res Ctr, Ottawa, ON, Canada

来源：

FOOD HYDROCOLLOIDS | 2007年 / 21卷 / 03期

关键词：

gum arabic; Acacia senegal; SUPER GUM (TM); maturation; characterisation; structure; NMR; FT-IR;

D O I：

10.1016/j.foodhyd.2006.05.009

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The series of control Acacia senegal gums and the samples which had been matured to produce the Acacia (sen) SUPERGUM (TM) samples (FR-2877, FR-2878, FR-2879) described in Part 1-3 of this Series were examined by NMR, FT-IR spectroscopy. No chemical difference in any of the samples could be detected by C-13 NMR or 2D NMR (COSY) spectroscopy. The H-1 NMR and FT-IR spectra confirming these observations, however, showed that at the highest level of maturation to average molecular weights in excess of 2.5 x 10(6), some changes could be observed, which probably is due to dehydration of the carboxyl group (-COOH) of the uronic acid. The selection of matured gums for commercial use ensures that no observable changes in structure are evident in these gums. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：347 / 352

页数：6

共 9 条

[1]

Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™):: Part 1 -: Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier [J].