Log in

Relevant bibliographies by topics / Acacia gum

Contents

Journal articles
Dissertations / Theses
Books
Book chapters
Conference papers

Academic literature on the topic 'Acacia gum'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Acacia gum.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Acacia gum"

1

Al-Mosawi, Aamir Jalal. "Acacia gum (gum arabic)." Therapy 3, no. 2 (March 2006): 311–12. http://dx.doi.org/10.2217/14750708.3.2.311.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Bhushette, Pravin R., and Uday S. Annapure. "Comparative study of Acacia nilotica exudate gum and acacia gum." International Journal of Biological Macromolecules 102 (September 2017): 266–71. http://dx.doi.org/10.1016/j.ijbiomac.2017.03.178.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Al-Shammari, Bushra B. G., Rawdhah M. A. Al-Ali, and Ali A. S. Al-Sahi. "Physical and Functional Properties of Extracted Gum from Fenugreek Seeds." Basrah Journal of Agricultural Sciences 32 (September 18, 2019): 217–27. http://dx.doi.org/10.37077/25200860.2019.164.

Full text

Abstract:

The physical properties of extracted gum from Fenugreek seeds Trigonella foenum graccum L. were determined and compared with both Arabic and Acacia gums. The gum was extracted using water and precipitated with ethanol. There were a number of differences among gums regarding the pH value, density, refractive index and the wavelength. The pH value of the Fenugreek gum was 6.69, while the lowest value was 5.02 in the Arabic gum. In contrast, the density of 1% Fenugreek gum was found to be 1.025 g.ml-1 compared with Arabic gum 1.0133 g.ml-1 and Acacia gum 1.0134 g ml-1. The refractive index values were 1.3340, 1.3335 and 1.3336 for Fenugreek gum, Arabic gum, and Acacia gum, respectively. Moreover, the maximum wavelength of the Fenugreek seeds gum was at 330 nm, while the results observed that both Arabic gum and acacia gum had the same wave length (300 nm). The functional properties of extracted Fenugreek gum were studied; the value of swelling Index was 90.90% compared to both Arabic gum (0.20%) and Acacia gum (0.20 %). The solubility of the Fenugreek gum was 40% and 50% at 25°C, and 80°C, respectively. The results also showed that Fenugreek gum had high oil holding capacity value of 0.88% compared with the Arabic gum and Acacia gum. The Fenugreek gum was succeeded to form gels at 4°C using concentration 1, 2, 3 and 4%, while the Arabic gum and Acacia gum did not form gel at different concentrations.

APA, Harvard, Vancouver, ISO, and other styles

4

Jangra, Surender, Ramesh Pothuraju, Raj K. Sharma, and Gaurav Bhakri. "Co-Administration of Soluble Fibres and Lactobacillus casei NCDC19 Fermented Milk Prevents Adiposity and Insulin Resistance Via Modulation of Lipid Mobilization Genes in Diet-Induced Obese Mice." Endocrine, Metabolic & Immune Disorders - Drug Targets 20, no. 9 (November 5, 2020): 1543–51. http://dx.doi.org/10.2174/1871530320666200526123621.

Full text

Abstract:

Background: Numerous reports explaining the beneficial health effects of soluble fibres and probiotics on lifestyle disorders have been published. However, a little information is available on coadministration of soluble fibres such as gum acacia & inulin and probiotic lactobacilli. Therefore, in the present study, we have evaluated the synergistic effects of soluble fibres and probiotic fermented milk on adiposity, insulin resistance and dyslipidemia in C57BL/6 mice fed high-fat and sucrose diet for 18 weeks. Objective: To explore the synergistic effect of soluble fibres (gum acacia/inulin) and Lactobacillus casei NCDC19 fermented milk on adiposity, insulin resistance and lipid mobilization genes in dietinduced obese mice. Methods: C57BL/6 mice were divided randomly into three groups (n = 9/group) according to their body weights. The HFS group was fed high-fat and sucrose diet, the HFS-GFM group was fed HFS diet incorporated with gum acacia (7%, w/w) along with L. casei NCDC19 fermented milk and HFSIFM group was fed HFS diet incorporated with inulin (7%, w/w) along with L. casei NCDC19 fermented milk. Results: At the end of the experiment, final body weight, epididymal fat (E.fat) weight, and adipocyte size were found to be lower in groups received either gum acacia or inulin in combination with L. casei NCDC19 fermented milk (HFS-GFM or HFS-IFM). Also, fasting blood glucose, serum insulin, triglycerides, and VLDL-cholesterol levels were decreased significantly in both HFS-GFM and HFSIFM fed groups. Furthermore, relative mRNA expression of genes (cpt1, foxa2, pgc1β, and pparα) related to fatty acid oxidation enhanced significantly in the liver. In E.fat pad, expression of adiponectin was upregulated, whereas, leptin expression was reduced considerably. Also, expression of fasting-induced adipose factor enhanced significantly in the distal ileum of mice in HFS-GFM and HFS-IFM groups. Conclusion: Overall, we demonstrate that co-administration of soluble fibres viz. gum acacia, inulin and L. casei NCDC19 fermented milk exhibited the anti-adiposity effects, improved insulin sensitivity and dyslipidemia in mice via modulation of lipid mobilization genes.

APA, Harvard, Vancouver, ISO, and other styles

5

Emmanuel, Jovine, and Joseph Buchweishaija. "Synergistic effects of halide ions and Acacia senegal gum on the corrosion inhibition of mild steel in sulfuric acid solution." Tanzania Journal of Science 47, no. 2 (May 19, 2021): 686–97. http://dx.doi.org/10.4314/tjs.v47i2.24.

Full text

Abstract:

The synergistic effects of halide ions, Br– and I– and Acacia senegal gum exudates on the corrosion inhibition of mild steel in 0.5 M sulfuric acid solution has been investigated by potentiodynamic polarization measurements and electrochemical impedance spectroscopy techniques. Results showed that Acacia senegal gum exudate moderately reduces the corrosion rate of mild steel. The inhibition efficiencies on mild steel electrodes increased with increase in gum exudate concentrations up to 300 ppm, corresponding to the inhibition efficiency of about 43% and its inhibition efficiency increased up to 81.6% with addition of halide ions due to synergistic effects. The enhancement effect of the halide ions was higher with iodide than with bromide ions. The synergism parameter, S1, evaluated was greater than unity, consistent with synergistic effect. The adsorption of Acacia senegal gum on the mild steel surface obeyed Langmuir’s adsorption isotherm. The results obtained, i.e., corrosion rates of mild steel, inhibition efficiencies of Acacia senegal gum exudates and the synergistic effects of Acacia senegal gum exudates and halides from polarization and impedance measurements were in good agreement. Keywords: corrosion, inhibition, mild steel, synergistic effect, Acacia senegal, gum exudate

APA, Harvard, Vancouver, ISO, and other styles

6

Owusu, John, John Henry Oldham, Ibok Oduro, William Ellis Otu, and Agnes Amissah. "Assessing the suitability of locally produced gum exudates in the food industry." International Journal of Technology and Management Research 1, no. 5 (March 12, 2020): 24–30. http://dx.doi.org/10.47127/ijtmr.v1i5.40.

Full text

Abstract:

The over-reliance of the food industry in Ghana on imported gums ultimately increases the final cost of processed food. Gums produced by some trees in Ghana have not been exploited commercially, probably due to lack of data on the properties which influence their application in the food industry. This study was therefore undertaken to assess the suitability of gums obtained from Cashew, Albizia, and Khaya trees in Ghana in food applications, using Acacia gum as a control. The properties studied include organoleptic, pH, solubility, viscosity, swelling power, and water binding capacity. The physicochemical properties were determined through experimentation and observation. The pH, viscosity, swelling power and water binding capacity of the gums were 3.80-5.00, 93.0-11195.0 mPas (at 3% concentration), 1.64-20.56% and 4.0-428.8%, respectively. Cashew gum showed similar properties as Acacia gum, and can be used as a substitute for Acacia gum. Albizia gum was found to have the highest viscosity and water binding capacity, followed by Khaya gum, and thus has the potential to be used as a thickener in jams, sauces, etc., and also prevent stalling in baked goods and crystallization in confectioneries. The acid stabilities of Cashew and Albizia gums were comparable with that of Acacia gum. Keywords: Acacia gum, food industry, water binding capacity, swelling power, viscosity, organoleptic properties

APA, Harvard, Vancouver, ISO, and other styles

7

Panchal*, Balaji M., and Manvendra S. Kachole. "Protease inhibitors of Acacia leucophloea gum extracts." International Journal of Bioassays 1, no. 10 (October 16, 2012): 91. http://dx.doi.org/10.21746/ijbio.2012.10.006.

Full text

Abstract:

Plant protease inhibitors (PIs) are very important for their defensive function against plant pathogens and predators. In present work trypsin and chymotrypsin inhibitors (PIs) from gum of one tree about seven species, Azadirachta indica, Acacia leucophloea, Acacia nilotica, Terminalia spp., Anogeissus latifolia, Mangifera indica and Moringa oleofera are studied. Protease inhibitory activity in gum extract was detected by dot blot assay. PI bands were resolved on electrophoresis gel and detected by Gel X-ray film contact print technique (GXCP). PIs from gum extracts were purified by gel filtration (Sephadex G-75). Among all gum extracts studied, the gum extract from Acacia leucophloea showed highest number of trypsin and chymotrypsin inhibitors. One PI from the Acacia leucophloea of 97.00kDa was purified and characterized. Purified PI was not destroyed by heat treatments up to 70ºC, but lost its activity when incubated at 80°C, showing moderate thermo stability.

APA, Harvard, Vancouver, ISO, and other styles

8

Olorunsola, Emmanuel O., and Stephen O. Majekodunmi. "EMULSIFYING PROPERTIES OF AFZELIA GUM IN LIQUID PARAFFIN EMULSION." International Journal of Pharmacy and Pharmaceutical Sciences 8, no. 11 (October 28, 2016): 195. http://dx.doi.org/10.22159/ijpps.2016v8i11.14509.

Full text

Abstract:

Objective: Afzelia africana gum has been shown to possess surface activity. It is a good alternative to sodium carboxy methylcellulose in terms of suspending properties. This work was aimed at evaluating the emulsifying properties of the gum in liquid paraffin emulsion.Methods: Liquid paraffin emulsions (200 ml each) were prepared with different concentrations (1, 2, 3, 5 and 10 % w/v) of afzelia gum as an emulsifying agent. Similar preparations containing standard acacia gum at corresponding concentrations were also made. Liquid paraffin emulsions (200 ml each) were equally prepared using 60 ml liquid paraffin as the oily phase and 6 g of various combinations of afzelia gum and tween 80 as emulsifier blends. The emulsifier blends were of ratio 1:5, 1:2, 1:1, 2:1 and 5:1. The preparations were assessed for density and viscosity; and then for stability after 5 d of storage.Results: The viscosity of emulsion containing 10 % w/v afzelia gum was 668.90 mPa.s while that of an emulsion containing the same concentration of acacia gum was 23.56 mPa. s. Emulsion containing 3 % w/v afzelia gum (having a creaming index of 16 %) was found to be more stable compared to the emulsion containing 10 % w/v acacia gum (having creaming index of 28 %). The viscosity and stability of emulsions containing emulsifier blends of afzelia gum and tween 80 increased with increase in the proportion of afzelia gum.Conclusion: The gum is suitable for use at a concentration of 3 % w/v as an emulsifier in 30 % v/v liquid paraffin emulsion, and it is about three times better than acacia gum as an emulsifier. It is a good alternative to standard acacia gum for emulsification.

APA, Harvard, Vancouver, ISO, and other styles

9

Okunlola, A., and T. A. Gbadamosi. "Compaction and Tableting Behavior of a Novel Co-Processed Excipient in the Formulation of Metoprolol Succinate Tablets." Nigerian Journal of Pharmaceutical Research 16, no. 2 (January 19, 2021): 127–42. http://dx.doi.org/10.4314/njpr.v16i2.4.

Full text

Abstract:

Background: Pregelatinized starches exhibit good swelling and flow properties, imparting fast disintegration time but low mechanical strength in tablets. On the other hand, acacia gum acts as a binder in tablets by imparting high mechanical strength but prolonged disintegration time. Development of a co-processed excipient involving combination of the two excipients at sub-particle level will improve the functionality of the final product.Objective: To develop a direct compressible co-processed excipient with pregelatinized cocoyam starch and acacia gum and to evaluate its compaction behavior and tableting properties in metoprolol succinate tablets.Material and Methods: Batches of the co-processed excipient were prepared by co-fusion using different ratios (97.5:2.5; 95:5; 92.5:7.5; 90:10; 85:15; 80:20) of pregelatinized cocoyam starch and acacia gum. Flow and compaction properties and Fourier transform Infrared (FT-IR) analysis were carried out on native and pregelatinized starches and on the co-processed excipients. Metoprolol succinate tablets were formulated by direct compression using selected batches of co-processed excipients, pregelatinized cocoyam starch and acacia gum and then evaluated for mechanical strength and drug release.Results: Pregelatinization produced starch with larger granules (138.75±59.21μm), improved swelling (2.03±0.00) and flow (flow rate 0.52±0.03g/s). The FTIR analysis of the co-processed excipients confirmed absence of chemical interaction. Flow properties, compressibility (Kawakita value, a = 0.190 – 0.223) and rate of packing (Consolidation rate, K = 0.1221 – 0.2551) of the co-processed excipients were enhanced. Metoprolol succinate tablets containing the co-processed excipients had higher mechanical strength (Crushing strength 106.03±15.80 MNm-2) than those containing starch alone but faster drug release (disintegration time 1.80 ±0.20 -5.75±0.25; dissolution time; t80 30-50 min) than those containing acacia gum. Cocoyam starch: acacia gum ratio 97.5:2.5 gave the optimum formulation with high crushing strength (106.03 ± 15.8MNm-2) and fast release (t80 = 30 min).Conclusion: Co-processed excipients of pregelatinized cocoyam starch and acacia gum could serve as suitable alternatives to other directly-compressible excipients for the formulation of tablets. Keywords: Acacia gum, Cocoyam starch, Compaction properties, Co-processing, Metoprolol

APA, Harvard, Vancouver, ISO, and other styles

10

Jaafar, Noor Sabah. "Clinical effects of Arabic gum (Acacia): A mini review." Iraqi Journal of Pharmaceutical Sciences ( P-ISSN: 1683 - 3597 , E-ISSN : 2521 - 3512) 28, no. 2 (December 21, 2019): 9–16. http://dx.doi.org/10.31351/vol28iss2pp9-16.

Full text

Abstract:

Gum Arabic is a natural gummy exudate gained from the trees of Acacia species (Acacia senegal and Acacia seyal), Family: Fabaceae. Gum Arabic considers as a dietary fiber with a high percentage of carbohydrates and low protein content. Sugars arabinose and ribose were originally discovered and isolated from gum Arabic and it is representing the original source of these sugars. A gum emanation from trees occurs under stress conditions such as heat, poor soil fertility, drought, and injury. Mainly gum is produced in belt region of Africa, mainly Sudan, Chad, and Nigeria. In the food industry, it is used in confectionery; in the pharmaceutical industry, it is used as emulsifier, film coating and others. Traditionally the gum used for chronic renal failure, digestive discomfort, and others. Although gum Arabic considered as an inert substance, recent information demonstrated multiple pharmacological and medical effects, such as weight reduction, antihypertensive, antihyperlipidemic, anticoagulant, antibacterial, antidiabetic, anti-inflammatory, nephroprotective and other effects.

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Acacia gum"

1

McDougal, Fiona Janet. "Studies on gum exudates, with particular reference to gum Arabic (Acacia senegal) and other Acacia species." Thesis, University of Edinburgh, 1987. http://hdl.handle.net/1842/11112.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Osman, Mohamed Elmubarak. "Fractionation and characterisation of gum from Acacia senegal." Thesis, University of Salford, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336168.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Hamouda, Yasir. "Factors affecting the quality of Acacia senegal gums." Thesis, University of Chester, 2017. http://hdl.handle.net/10034/620895.

Full text

Abstract:

Gum arabic is a natural gummy exudate from acacia trees and exhibits natural built-in variations commonly associated with hydrocolloids. This study is concerned with the determination of factors which could influence its properties and functionality. These factors include origin (location, soil type, rainfall), different collections, age of the trees and storage condition. Previous studies acknowledged the influence of some of these factors but somehow lack providing definitive answers to questions being asked by the end user and required for the development of Gum arabic industry in Sudan. Local knowledge as well as the various stages of gum collection and processing were reviewed in order to provide a clear background and the justification for the experimental design. In this study samples were collected from six plantations located in the west and east regions in Sudan. Samples were collected from trees of different age (5, 10, 15 and 20 years old) and also from different picking interval (1-4). Each sample was divided into three portions (UK, Khartoum and Port Sudan) and stored for 5 years in order to determine the effect of the respective location. Various analytical parameters (% loss on drying, Optical rotation, % protein, intrinsic viscosity, molecular weight and molecular weight distribution) were measured to fully characterise the gum samples and to determine their functionality (emulsification). The results obtained for all samples were consistent with those previously reported in the literature (see Chapter 4). The only exception, identified in a number of samples from the western region, is the high proportion (~30%) of high molecular weight fraction termed arabinogalactan-protein complex (AGP). The results clearly demonstrated significant variations between plantations located in western region compared with the eastern region. However, the variations between the plantations within the same region are statistically not significant. High values of % protein, viscosity, Mw and % AGP were obtained from the 1st pick, from both regions, and then significantly decreased thereafter to the fourth pick. Samples from west region in Sudan, from 1st and 2nd pick and from tree age (15) years gave the highest viscosity, molecular weight, % AGP and superior emulsification performance compared to other samples from different tree ages. The regression statistical analysis for the physiochemical properties correlation with emulsification performance demonstrated the role of % AGP to be the most influential factor followed by viscosity. The major finding of this study is the effect of storage condition on the properties and functionality of Acacia senegal. An increase in the molecular weight for all stored samples (for 5 years) irrespective of region was evident and statically significant. However, this increase was more prominent for samples from the western region compared to the eastern region. The AGP fraction was increased by the storage treatment up to 40% in Port-Sudan, 20% in Khartoum-Sudan and 15% in UK. The result clearly demonstrated that the temperature and humidity are the crucial factors to induce the natural maturation process in acacia gums. Statistical analysis (linear regression) suggested statistically significant models and equations to predict and explain the variations in the physiochemical and functional properties based on the environmental factors, picking set and age of the tree.

APA, Harvard, Vancouver, ISO, and other styles

4

Pickles, Neil Anthony. "Characterisation and differentiation of Acacia species, gum ghatti and gum tragacanth exudates using chemical and immunological techniques." Thesis, University of Liverpool, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486937.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Creel, Rachel Elaine. "Effects of acacia gum on post-harvest qualit of cut flowers." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Summer/Theses/CREEL_RACHEL_5.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Gashua, Ibrahim Babale. "An investigation of the molecular structure, composition and biophysical properties of gum Arabic." Thesis, University of Wolverhampton, 2016. http://hdl.handle.net/2436/608784.

Full text

Abstract:

Acacia senegal and Acacia seyal are important agroforestry cash crops indigenous to several countries of sub-Saharan Africa, including Nigeria. The gum exudate produced by these species is termed gum Arabic which is an approved food additive (E414), primarily used as an emulsifier. In the current study, the molecular structure, composition and biophysical properties of gum samples harvested from mature trees of Acacia senegal at two specific ecolocations in Nigeria (NG1 and NG2), have been investigated together with two previously characterised gum samples harvested from A. senegal and A. seyal originating from Sudan. The monosaccharide sugar composition analyses have shown that the A. seyal gum had a lower rhamnose and glucuronic acid content than the A. senegal gum, but had higher arabinose content. No significant difference was observed between the sugar composition of the A. senegal gums from Sudan and Nigeria. The total protein content of the Nigerian gum samples were significantly higher than recorded for the Sudanese samples. The principal amino acids present in all the gum samples are hydroxyproline, serine, aspartame, threonine and proline which is in agreement with literature values. The hydrodynamic size of the molecules present in the gums was studied using dynamic light scattering and it was found that molecular association occurred in solution over time which was inhibited in the presence of an electrolyte. The comparison of droplet size distribution for emulsions prepared with A. senegal (NG1) and A. seyal gum samples showed that A. senegal sample was a better emulsifier than the A. seyal. Multilayer adsorption of the samples onto polystyrene latex particles was observed, which resulted in an increase in thickness of the adsorbed layer as a consequence of the interaction between the protein and carbohydrate within the molecules adsorbed on the emulsion surface. Preliminary analyses of the gums using transmission electron microscopy showed the presence of varied macromolecules, ranging in size from ~12 - ~60 nm. Immuno-gold negative staining (using JIM8 monoclonal antibody) indicated clear labelling of arabinogalactan-proteins present in the gums harvested from A. senegal, the labelling of the A. seyal sample was inconclusive. In summary, the data presented represents the first detailed comparison of the structure, composition and physicochemical characteristics of Nigerian Acacia gum exudates versus Sudanese samples (main global supplier) which have shown that gum obtained from Nigerian sources is a viable alternative to ensure future supply of this valuable natural resource.

APA, Harvard, Vancouver, ISO, and other styles

7

Creel, Sarah Frances. "Effect of acacia gum on bare root nursery crops and in cutting propagation." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Summer/Theses/CREEL_SARAH_14.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Costa, Carvalhas Liz Carla Sofia. "Soluble complexes of acacia gum and ß-lactoglobulin in thin liquid films and adsorption layers." Paris 11, 2005. http://www.theses.fr/2005PA112350.

Full text

Abstract:

Le but du travail actuel a été dirigé vers la recherche systématique des propriétés physico-chimiques des films minces liquides indépendantes, en utilisant la méthode de réflectivité rayon X et leurs simples couches d’absorption correspondantes, étudiées moyen de « pendant drop » tensiométrie, dans une matrice alimentaire d’un mélange protéine-polysaccharide. La protéine était la Beta-Lactoglobuline (Beta-LG) et le polysaccharide était la gomme d’acacia (Agum). Agum est un mélange d’un arabinogalactan (AG, représente 90% du poids total de la gomme) et d’un complexe de protéine et d’arabinogalactan (AGP présent A CA 10%). Les résultats expérimentaux obtenus mènent à la conclusion que l’addition d’Agum a une solution Beta-LG influence principalement les propriétés des films d’Beta-LG (stabilité, épaisseur et homogénéité de film), et légèrement les caractéristiques de couche d’absorption qui sont dominées par l’Beta-LG. En fractionnant l’Agum dans une fraction AG-riche et AG-pauvre, il était possible de vérifier que l’influence d’Agum sur films d’Beta-LG et couches d’absorption est principalement due à la complexation partielle de fraction négativement charge, avec molécules d’Beta-LG de ce fait, le degré complexation dépend de la force ionique dans solution de Beta-LG-Agum. La formation des complexes entre Agum et surfactants de faible poids moléculaire (CTAB, DTAB et C12E6) a eu effet significatif sur la stabilité des films minces. Ceci réaffirme l’importance de la formation complexe avec le composant d’AG dans l’échantillon d’Agum en essayant de comprendre l’influence d’Agum sur la stabilité des films minces ou mousses stabilisés par des protéines telles que Beta-LG
The focus of the work was directed to the systematic investigation of the physico-chemical properties of freestanding thin liquid films, using the X-ray reflectivity method, and their corresponding single adsorption layers, studied by means of pendant drop tensiometry, in a model protein-polysaccharide food matrix. The protein of choice was Beta-Lactoglobulin (Beta-LG), a widely used milk protein, and the polysaccharide was acacia gum (Agum). Agum is a mixture of a negatively charged arabinogalactan (AG, that makes up 90% of the total gum weight) and a slighty surface-active arabinogalactan-protein complex (AGP present CA 10%). The obtained experimental results lead to the conclusion that the addition of Agum to a Beta-LG solution influences mainly the freestanding Beta6lg films (stabilityfilm thickness and homogeneity), and only slightly the adsorption layer characteristics that are dominated by Beta-LG. By fractionating the Agum into AG-Poor fraction. It was possible to verified that the influence of Agum sample on Beta-LG and adsorption layers is mainly due to partial complexation of the negatively charged AG component with Bet-LG molecules. The degree of complex formation depends considerably on the ionic strength in the Beta-LG –Agum solution. Complex formation between Agum and low molecular weight surfactants (CTAB, DTAB and C12E6) instead of Beta-LG had also a significant effect on the stability of thin films. This confirms the importance of complex formation with the AG component in the Agum sample when trying to understand and the influence of Agum on the stability of thin films or foams stabilized by proteins such as Beta-LG

APA, Harvard, Vancouver, ISO, and other styles

9

Alarifi, Sehad Nassr M. "In vitro studies on gum acacia and its potential as a prebiotic in an elderly population." Thesis, University of Reading, 2017. http://centaur.reading.ac.uk/76135/.

Full text

Abstract:

Gum acacia (GA) is a soluble dietary fibre derived from acacia trees. It is widely used in African countries and in the Middle East as a traditional medicine. Recently, the consumption of GA has been related to potential health benefits in terms of its potential prebiotics properties, this may be particular relevant in elderly people. Elderly are experiencing negative changes in their gut microbiota and their immune system. Therefore, in this study GA was assessed in in vitro models, and resulted in increased Bifidobacterum spp., which can be important for a targeted population such as elderly. Further evaluation of GA looked at the potential to induce cytokines production with PBMC cells from elderly volunteers. Promising increases in IL-10 were observed. The bacteria able to utilise GA, whilst possessing anti-microbial potential were further studied using enrichment culture techniques. Here Lactobacillus spp. were isolated and shows antipathogenic activity against known pathogens. The antimicrobial activity was related to the lowering pH regards to organic acid production. Finally, further investigation to evaluate the probiotic bacteria and the associated synbiotic was evaluated in the presence of E. coli. within in vitro mixed batch cultures. The synbiotic combination led to increases lactobacilli and inhibition in C. histolyticum group, this effect was more apparent than with the GA, or probiotic alone treatments. Overall, the potential of GA as a prebiotic has been explored, furthermore, a possible synbiotic combination has been developed. These products could show great potential to an ageing population.

APA, Harvard, Vancouver, ISO, and other styles

10

Žemaitienė, Asta. "Biologiškai vertingų komponentų įtaka valgomųjų ledų gamybos technologijai ir jų savybės." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2005. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2005~D_20050415_101744-92358.

Full text

Abstract:

Milk and dairy products are one of the most prevalent and broadly consumed foodstuffs. Ice-cream occupies an important place in a wide range of dairy products. The goal of the paper. To analyze the technological process of ice-cream production in the one of the most advanced enterprise UAB Vikeda. To examine the influence of biologically valuable additives on the technological process of the ice-cream production and quality. Novelty of the paper. Samples of ice-cream have been produced under laboratory conditions of the Technology Laboratory at Lithuanian Food Institute using the following additives: wheat fiber gel Vitacel, acacia gum fiber Fibergum, lupine proteins Lupine protein and Omega-fatty acids. Physical and sensual qualities of the ice-cream have been examined. Methods of research. Research has been performed in UAB Vikeda located in Kedainiai and in Lithuanian Food Institute. The following qualities of ice-cream have been analyzed: melting of ice-cream; hardness of ice-cream; sensual evaluation of ice-cream; research of consumers. The melting of ice-cream samples has been determined in accordance with the methods presented by Lithuanian Food Institute. Instrumental research of the hardness of the ice-cream texture has been performed using the semi-automatic penetrometer Labor. Sensual qualities of ice-cream have been evaluated in accordance with the „Methods on Sensual Evaluation of Milk and Dairy Products Sensual Analysis“, worked out by Lithuanian Food Institute... [to full text]

APA, Harvard, Vancouver, ISO, and other styles

More sources

Books on the topic "Acacia gum"

1

Osman, Mohamed Elmubarak. Fractionation and characterisation of gum from Acacia senegal. Salford: University of Salford, 1993.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

2

al-Qādir, ʻAbd al-Mājid ʻAbd. al-Ṣamgh al-ʻArabī fī al-Sūdān: Ṣirāʻ bi-lā ḥudūd. Khartoum]: [publisher not identified], 2009.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

3

Fitzgerald, J. A. A look at the acacia gum and the conservation of four hand-coloured prints from the 'Twelve months of flowers'. (London: Camberwell School of Art and Crafts), 1987.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

4

Suzy, Malitz, ed. Acadia National Park dayhiker's guide: Maine's coastal gem. Boulder, Colo: Johnson Books, 2005.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

5

Dalen, Dorrit Van. Gum Arabic: The Golden Tears of the Acacia Tree. Leiden University Press, 2020.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

6

Malitz, Suzy, and Jerome Malitz. Dayhiker's Guide Acadia National Park: Maine's Coastal Gem (Dayhiker's Guides). Johnson Books, 2007.

Find full text

APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Acacia gum"

1

Gooch, Jan W. "Gum Acacia." In Encyclopedic Dictionary of Polymers, 352. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_5713.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Gooch, Jan W. "Acacia Gum." In Encyclopedic Dictionary of Polymers, 6. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_75.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Azimova, Shakhnoza S., and Anna I. Glushenkova. "Acacia senegal (L.) Willd. Senegal gum (Arabic gum tree, gumarabic acacia)." In Lipids, Lipophilic Components and Essential Oils from Plant Sources, 556. London: Springer London, 2012. http://dx.doi.org/10.1007/978-0-85729-323-7_1780.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

López-Franco, Yolanda L., Francisco M. Gooycolea, and Jaime Lizardi-Mendoza. "Gum of Prosopis/Acacia Species." In Polysaccharides, 1–20. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-03751-6_14-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

López-Franco, Yolanda L., Francisco M. Gooycolea, and Jaime Lizardi-Mendoza. "Gum of Prosopis/Acacia Species." In Polysaccharides, 641–62. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-16298-0_14.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Williams, P. A., O. H. M. Idris, and G. O. Phillips. "Structural Analysis of Gum from Acacia senegal (Gum Arabic)." In Cell and Developmental Biology of Arabinogalactan-Proteins, 241–51. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4207-0_21.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Mbugua, R., R. Salim, and J. Ndambuki. "Effect of Acacia Karroo Gum on carbonation and chloride penetration in concrete." In Insights and Innovations in Structural Engineering, Mechanics and Computation, 1558–61. Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742: CRC Press, 2016. http://dx.doi.org/10.1201/9781315641645-256.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Ward, Florian M. "Uses of Gum Arabic (Acacia sp.) in the Food and Pharmaceutical Industries." In Cell and Developmental Biology of Arabinogalactan-Proteins, 231–39. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4615-4207-0_20.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Thevenet, F. "Acacia Gums." In Encapsulation and Controlled Release of Food Ingredients, 51–59. Washington, DC: American Chemical Society, 1995. http://dx.doi.org/10.1021/bk-1995-0590.ch005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Thevenet, F. "Acacia Gums." In ACS Symposium Series, 37–44. Washington, DC: American Chemical Society, 1988. http://dx.doi.org/10.1021/bk-1988-0370.ch005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Acacia gum"

1

Rosa, Juliana G., R. F. Nascimento, K. Andreola, and O. P. Taranto. "Influence of drying conditions on the acacia gum particle growth in fluidized bed agglomeration: in-line monitoring of particle size." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7345.

Full text

Abstract:

Acacia gum is an important food emulsifier that presents poor instant properties which can be improved by fluidized bed agglomeration. This study investigated the influence of drying conditions on particle growth kinetics using an in-line particle size monitoring by spatial filter velocimetry. The drying conditions varied according to the binder flow rate and the fluidizing air temperature. The particle growth kinectis showed drying conditions dependence. At mild drying conditions the growth rate and the process yield were higher. The in-line particle size monitoring was useful to observe the influence of the drying conditions on the growth kinetics.Keywords: fluidized bed agglomeration; acacia gum; particle growth kinectis; in-line monitoring.

APA, Harvard, Vancouver, ISO, and other styles

2

Biswas, Amrita, Sagar Pal, and G. Udayabhanu. "Xanthan Gum and Gum Acacia as corrosion inhibitor for mild steel in 15% HCl medium." In Proceedings of the International Conference on Nanotechnology for Better Living. Singapore: Research Publishing Services, 2016. http://dx.doi.org/10.3850/978-981-09-7519-7nbl16-rps-70.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Fathollahipour, Shahrzad, Susan Maziarfar, and Javad Tavakoli. "Characterization and evaluation of acacia gum loaded PVA hybrid wound dressing." In 2013 20th Iranian Conference on Biomedical Engineering (ICBME). IEEE, 2013. http://dx.doi.org/10.1109/icbme.2013.6782209.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Surini, Silvia, Dina Risma Wati, and Rezi Riadhi Syahdi. "Preparation and characterization of cross-linked excipient of coprocessed xanthan gum-acacia gum as matrix for sustained release tablets." In 2ND BIOMEDICAL ENGINEERING’S RECENT PROGRESS IN BIOMATERIALS, DRUGS DEVELOPMENT, AND MEDICAL DEVICES: Proceedings of the International Symposium of Biomedical Engineering (ISBE) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5023956.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Ghany, Mohamed Abdel Rahman Abdel, Ang Wei Lun, May Ali Alsaffar, Ebrahim Mahmoudi, and Bamidele Victor Ayodele. "Fabrication and characterization of a novel acacia gum copolymer for improving graphene-based membrane." In INTERNATIONAL CONFERENCE OF NUMERICAL ANALYSIS AND APPLIED MATHEMATICS ICNAAM 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0027468.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Zewei, Dong, Tang Xiaochuan, Pei Xiaolong, and Lu Chen. "Research on Fault Intelligent Diagnosis of Aircraft Gun Weapon System." In ACAI 2019: 2019 2nd International Conference on Algorithms, Computing and Artificial Intelligence. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3377713.3377768.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!