Output details
13 - Electrical and Electronic Engineering, Metallurgy and Materials
Glyndŵr University
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Article title
The core carbohydrate structure of Acacia seyal var. seyal (Gum arabic)
Type
D - Journal article
Title of journal
Food Hydrocolloids
Article number
-
Volume number
32
Issue number
2
First page of article
221
ISSN of journal
0268005X
Year of publication
2013
URL
-
Number of additional authors
5
Additional information
Gum Arabic is a tree gum exudate obtained from acacia trees identified in regulatory terms as either Acacia senegal or Acacia seyal. It has wide application as an emulsifier for flavour oils in the Food Industry. Whereas the structure of the former gum has been studied extensively there has been very little information reported about the structure of Acacia seyal. This paper shows that the structures of the two gums are significantly different and that the low protein content in Acacia seyal is the reason why it is not as good an emulsifier as Acacia senegal.
Interdisciplinary
-
Cross-referral requested
-
Research group
None
Proposed double-weighted
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-
