| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605889 | Food Hydrocolloids | 2007 | 9 Pages |
The molecular changes which accompany the maturation process to produce Acacia (sen) SUPER GUM™ are further described and demonstrate that Acacia senegal can be produced with precisely structured molecular dimensions. The controlling feature is the agglomeration of the proteinaceous components within the molecularly disperse system that is naturally occurring A. senegal gum to increase the amount of arabinogalactan protein (AGP) component. The new structural unit is investigated by enzymatic treatment of a number of Acacia (sen) SUPER GUM™ samples, which demonstrates that the AGP so formed is hydrolyzed by the enzyme protease in exactly the same way as for the AGP in control A. senegal which has not been matured. The rheological features of the matured A. senegal gum reflect the increase in molecular dimensions and indicate that the AGP formed is highly cross-linked. A model for the aggregation of the proteinaceous components is proposed.
