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13 - Electrical and Electronic Engineering, Metallurgy and Materials

Glyndŵr University

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Output 45 of 64 in the submission

Article title

New Insights into the Structural Characteristics of the Arabinogalactan−Protein (AGP) Fraction of Gum Arabic

Type

D - Journal article

DOI

10.1021/jf800849a

Title of journal

Journal of Agricultural and Food Chemistry

Article number

Volume number

Issue number

First page of article

9269

ISSN of journal

1520-5118

Year of publication

2008

URL

Number of additional authors

Additional information

Gum Arabic is a complex polysaccharide which is obtained from Acacia trees and is widely used in the beverage industry as an emulsifier for flavour oils. This paper provides a new insight into the molecular structure of the key protein-rich component of the gum that has been demonstrated by us to be responsible for its emulsification properties. The work was sponsored by San Ei Gen FFI, Japan [Contact; Dr T. Funami; tfunami@saneigenffi.co.jp]and the results will assist the Company in the processing of the material and in developing new product formulations.

Interdisciplinary

Cross-referral requested

Research group

None

Proposed double-weighted

Double-weighted statement

Reserve for a double-weighted output

Non-English

English abstract