Dissertations / Theses on the topic 'Acacia gum'

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.

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.

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

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.

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]

The gum arabic belt in Sudan plays a significant role in environmental, social and economical aspects. The belt has suffered from deforestation and degradation due to natural hazards and human activities. This research was conducted in North Kordofan State, which is affected by modifications in conditions and composition of vegetation cover trends in the gum arabic belt as in the rest of the Sahelian Sudan zone. The application of remote sensing, geographical information system and satellites imageries with multi-temporal and spatial analysis of land use land cover provides the land managers with current and improved data for the purposes of effective management of natural resources in the gum arabic belt. This research investigated the possibility of identification, monitoring and mapping of the land use land cover changes and dynamics in the gum arabic belt during the last 35 years. Also a newly approach of object-based classification was applied for image classification. Additionally, the study elaborated the integration of conventional forest inventory with satellite imagery for Acacia senegal stands. The study used imageries from different satellites (Landsat and ASTER) and multi-temporal dates (MSS 1972, TM 1985, ETM+ 1999 and ASTER 2007) acquired in dry season (November). The imageries were geo-referenced and radiometrically corrected by using ENVI-FLAASH software. Image classification (pixel-based and object-based), post-classification change detection, 2x2 and 3x3 pixel windows and accuracy assessment were applied. A total of 47 field samples were inventoried for Acacia senegal tree’s variables in Elhemmaria forest. Three areas were selected and distributed along the gum arabic belt. Regression method analysis was applied to study the relationship between forest attributes and the ASTER imagery. Application of multi-temporal remote sensing data in gum arabic belt demonstrated successfully the identification and mapping of land use land cover into five main classes. Also NDVI categorisation provided a consistent method for land use land cover stratification and mapping. Forest dominated by Acacia senegal class was separated covering an area of 21% and 24% in the year 2007 for areas A and B, respectively. The land use land cover structure in the gum arabic belt has obvious changes and reciprocal conversions between the classes indicating the trends and conditions caused by the human interventions as well as ecological impacts on Acacia senegal trees. The study revealed a drastic loss of Acacia senegal cover by 25% during the period of 1972 to 2007.The results of the study revealed to a significant correlation (p ≤ 0.05) between the ASTER bands (VNIR) and vegetation indices (NDVI, SAVI, RVI) with stand density, volume, crown area and basal area of Acacia senegal trees. The derived 2x2 and 3x3 pixel windows methods successfully extracted the spectral reflectance of Acacia senegal trees from ASTER imagery. Four equations were developed and could be widely used and applied for monitoring the stand density, volume, basal area and crown area of Acacia senegal trees in the gum arabic belt considering the similarity between the selected areas. The pixel-based approach performed slightly better than the object-based approach in land use land cover classification in the gum arabic belt. The study come out with some valuable recommendations and comments which could contribute positively in using remotely sensed imagery and GIS techniques to explore management tools of Acacia senegal stands in order to maintain the tree component in the farming and the land use systems in the gum arabic belt.

The present study was conducted in Umfakarin natural forest reserve, South Kordofan, Sudan. The main objective was to investigate the possibility of managing Acacia seyal Del. variety seyal for the production of gum talha. Three stand densities (strata), namely dense, medium, and slight, were distinguished based on the number of trees per hectare. During the sampling phase, the study adopted the method of identifying the competitors (neighboring trees) from the subject one (trees selected for gum production experiments). From the three stand densities, a total of 482 subject trees, covering variable diameter ranges (d= 9-11.5, 13.5-16, 18-20.5 and above 21 cm) were selected, based on the diameter at 0.25 m height (d0.25). In each stratum, competitor trees were identified within a radius equal to the height of subject tree multiplied by a factor (1.25). The diameter at breast height, height to crown base, height, crown radii, and tree coordinates were measured for each of the subject trees and its competitors. Subject trees were exposed to tapping on first of October, the fifteenth of October, and the first of November, using local tools (Sonki and Makmak). Additionally, untapped trees were used as controlling-variables. The initial gum collection was completed fifteen days after the tapping, while the subsequent (7-9 pickings) were done at an interval of fifteen days. Six stand height functions were tested and the results illustrated that the Michailow stand height function was suitable for predicting the height of Acacia seyal in Umfakarin natural forest. The predictive ability of this height function ranged from 19.3% to 24%. The volume function used in this study was able to predict the volume of standing trees with more than 92 percent accuracy. Competition among trees of Acacia seyal was assessed in terms of competition indices. Eight competition indices were quantified using the CroCom program. The relationship between these indices and tree dimensions (diameter at breast height, height and crown diameter) was tested using logarithmic models. Among these indices, the Hegyi_2 index is considered a suitable index to be applied for estimating the degree of competition in natural stands of A. seyal of dense stratum when using diameter at breast height as a predictor. About 70% of the total variability is explained by this logarithmic model. Gum yielded by each subject tree per season was obtained by summing up the gum samples collected from all pickings. Gum production per unit area was also determined. Regression tree, general linear model (GLM) and logistic regression techniques were used for analyzing the obtained data. The results of the study indicated that the gum yield is independent of stand density. Tapping has influence on gum yield. Trees tapped by sonki on the first of October at medium stand density have the highest gum with an average value of about 56 g/tree/season. Significant difference (p = 0.021) was detected between two groups of dates; the first of October and first of November in medium stand density. The results also revealed that the most important variable influencing gum production was found to be diameter at breast height with 23.95 cm threshold. Between 41-53 percent of subject trees produce gum less than 50 g/season. The results indicated that A. seyal species produces a very low quantity of gum talha (3.6-4.8 kg/ha) and for economic reasons, its tapping is not recommended. The findings of the regression analysis revealed to a model which could be used to estimate the yield of gum talha from A. seyal natural stands in the Umfakarin forest, South Kordofan, Sudan. Conducting experiments on the production of gum talha in permanent plot trials in different climatic regions of the Sudan is highly recommended.

Gum arabic was exposed to varying degrees of ionising gamma irradiation. The result confirms the lability of certain sugar and amino acid residues in the gum structure. A chemical deproteination was carried out on a gum arabic solution using butan-1-o1, and confirms previous results which indicate that the protein content of gum arabic cannot be totally isolated from the polysaccharide structure. Mild sequential Smith degradations were carried out on gum arabic, these degradations were less structurally destructive than previous periodate oxidations. Gum arabic was also fractionated by its ability to emulsify limonene oil and associate with its molecular surface. All the previous degradative studies give valuable structural information to elucidate the gum's heterogeneous branched nature. An analytical study was carried out on ten gum arabic samples of Sudanese and Nigerian origin, collected between 1950-1989. The gum's polysaccharide and amino acid composition were fully characterised and their emulsification stability determined. There are convincing indications that gum arabic has remained remarkably constant in chemical nature over the past 40 years. Seven gum exudates of the genus Albizia, four Acacia gum exudates and six Combretum gum exudates, all of which are not permitted as food additives, were analysed for their polysaccharide and amino acid composition. Food manufacturers require analytical data to characterise non-permitted gums to prevent their use as adulterants to substitute for gum arabic.

Les gommes d’Acacia (AG, E414EC) sont largement utilisées par ses propriétés stabilisantes, émulsifiantes et filmogènes. Le but de ce projet de thèse consiste à caractériser les propriétés interfaciales et émulsifiantes des gommes d’Acacia. Les études des propriétés interfaciales liquide-liquide ont confirmé que l’A. senegal permettait une plus grande diminution de la tension interfaciale et une formation plus rapide de films à l’interface. Ceci est en accord avec sa teneur plus élevée en AGP de masse molaire élevée riche en protéine, la meilleure accessibilité de la partie protéique et la plus grande flexibilité moléculaire par rapport à A. seyal. De même, ces avantages biochimiques et structuraux de l’A. senegal se sont avérés être impliqué dans les propriétés émulsifiantes des gommes. Les résultats d'une approche innovante visant à contrôler la teneur en AGP de masse molaire élevée riche en protéines dans le milieu et la concentration totale de gomme par le mélange de deux fractions bien caractérisées isolées chez A. senegal ont confirmé la synergie fonctionnelle entre la quantité des AGP de masse molaire élevée riche en protéines et la concentration totale en gomme. De plus, en présence de quantités élevées d'AGP de masse molaire élevée riches en protéines, les émulsions étaient stables contre la floculation/coalescence en raison de la forte teneur en protéines permettant une répulsion électrostatique entre les gouttelettes et la viscosité apparente élevée du milieu. Celles-ci étaient en accord lorsque les propriétés émulsifiantes de A. senegal et A. seyal ont été comparées. En effet, A. senegal contient une plus grande quantité d'AGP de masse molaire élevée riches en protéines et d'acides uroniques, et sa dispersion présente une viscosité apparente supérieure à celle d'A. seyal. En outre, lorsque les gommes d'Acacia étaient utilisées sous forme de films séchés, la grande teneur en AGP riches en protéines de masse molaire élevée et la bonne accessibilité des fragments protéiques d'A. senegal permettaient aux films d’avoir une surface homogène lisse avec des propriétés hydrophobes caractéristiques. En revanche, les films de A. seyal étaient irréguliers et constitués d'une organisation répétitive comme de nombreuses grosses particules uniformément réparties sur la surface par rapport au faible degré de ramification, une teneur élevée en arabinose favorisant les liaisons hydrogènes intra et inter moléculaires et une forte capacité d'hydratation chaînes polysaccharidiques de A. seyal. Selon les résultats, cette thèse apporte de nouvelles connaissances sur la relation entre la composition biochimique, les propriétés structurales et physico-chimiques, pour la première fois, dans les deux aspects de la gomme, à savoir sous forme de dispersion liquide et de films séchés.Mots clés : gomme d’Acacia, propriétés interfaciales et émulsifiantes, arabinogalactane-protéines, arômes
Acacia gums (AG, E414 EC) are widely used for its stabilizing, emulsifying and film-forming properties. The aim of this project is to characterize the interfacial and emulsifying properties of Acacia gums. The main results from liquid-liquid interfacial properties study confirmed that A. senegal showed a faster decrease of interfacial tension and a more rapid interfacial film formation. These were in agreement to its greater content of high molar mass-protein AGPs content, the more accessibility of proteinaceous moieties, and the higher molecular flexibility compared to A. seyal. In the same vein, these biochemical and structural advantages of A. senegal were found to be involved in the emulsifying properties of gums. The results from an innovative approach aiming to control high molar mass protein-rich AGPs content in bulk and the total concentration of gum by mixing two well characterised fractions isolated from A. senegal confirmed the functional synergism between the amount of high molar mass protein-rich AGPs and the total gum concentration. Moreover, in the presence of high molar mass protein-rich AGPs in high amount, the emulsion became stable to flocculation/coalescence due to the great protein content allowing electrostatic repulsion between droplets and the high bulk apparent viscosity. These were in agreement when the emulsifying properties of A. senegal and A. seyal were compared. Indeed, A. senegal containing a greater amount of high molar mass protein rich AGPs and uronic acids and its dispersion having a higher apparent viscosity than A. seyal allowing the former to form emulsion with a more stability. Besides, when Acacia gums were used in the form of dried film, the great content of high molar mass protein-rich AGPs and the good accessibility of proteinaceous moieties of A. senegal allowed the smooth homogeneous surface with a hydrophobic characteristic properties of A. senegal dried films. In contrast, A. seyal films was irregular and composed of a repetitive organization as numerous large particle uniformly distributed on surface in the relation to the low degree of branching, high arabinose content favoring intra and inter molecular hydrogen bonding and high hydration ability causing aggregation of polysaccharide chains of A. seyal. According to the results, this thesis brings new knowledge of the relationship between biochemical composition, structural and physicochemical properties, for the first time, across both aspects of gum, i.e. in the form of liquid dispersion and dried films.Keywords: Acacia gums, interfacial and emulsifying properties, arabinogalactan proteins, aroma compounds

Acacia species producing gum Arabic are of great (socio)-economic, and ecological importance in Sudan. Insect attacks are one of the main causal agents in the decline in the gum Arabic yielding trees. Infested trees are almost totally damaged if the infestation is left untreated. The beetle family Cerambycidae is one of the largest groups of insects. Commonly referred to as long-horned beetles, these pests destroy host trees, having a great affect during times of drought. Many studies have been completed about the effect of long-horned beetles in various global settings. However, in Sudan, there is limited information about the insects’ ecological, biological, and even basic, profile. Thus, in this dissertation I study the spectrum, relative abundance, and phenology of the long-horned beetle species that are infesting Acacia species in Kordofan region (Sudan). Seven species were recorded using interception traps. These included Anthracocentrus arabicus (Thomson, 1877), Crossotus strigifrons (Fairmaire, 1886), Crossotus subocellatus subocellatus (Fairmaire, 1886), Doesus telephoroides Pascoe, 1862, Gasponia gaurani Fairmaire, 1892, Titoceres jaspideus (Serville, 1835) and Tithoes sp.. Two species were recorded using ground - photoeclectors: Crossotus albicollis (Guérin, 1844) and Coelodon servum White, 1853. Most of the species are known from other Arabian and African countries. However Coelodon servum White, 1853, Doesus telephoroides Pascoe, 1862, and Gasponia gaurani Fairmaire, 1892 were recorded in this study for the first time in Sudan. Results from flight interception traps indicated peak activity density of long-horned beetles during the rainy season (June – September), with maximum occurrence in June and peak occurrence in August. All study sites showed infestations of long-horned beetles, but the level of infestation varied between sites and Acacia species. The El Demokeya reserve forest indicated the highest percentage of infestation out of all the sites surveyed in this study. The infestation ranged between 57.1% and 100.0% for Acacia senegal, between 5.9% and 26.7% for Acacia mellifera, and 0% to 23.1% for Acacia seyal study sites. Acacia species differed also with respect to the spatial infestation pattern. Results indicated the maximum (95.5%) presence of holes of infestation in the branches of A. senegal when compared to the trunk. Holes of infestation were recorded in all directions, with a minimal occurrence on the south side (18.2%). Opposite results were obtained for A. mellifera with the maximum number of holes in the trunks (46.2%), while branches were less affected. In addition results obtained showed no presence of holes in the branches of A. seyal. Moreover, this study focuses on the assessment of tree characteristics that may trigger the infestation. Logistic regression indicated that tree age was the only predictor for the infestation with long-horned beetles – at least for Acacia senegal. A significance difference was obtained for the stand height curve between non-infested and infested trees of Acacia species, except A. senegal stands at El Demokeya. The study was supplemented by qualitative data, produced from a survey of gum landowners. This questionnaire indicated the level of awareness that gum landowners had with regard to long-horned beetles and their infestations. The results of this survey denoted that 95.0% of gum farmers were aware of the long-horned beetles, while 49.2% indicated an awareness about infestations, mentioning the emergence holes as damage characteristics.

La gomme d’Acacia est l’une des plus anciennes gommes naturelles dans le monde et la plus connue. Elle est définie comme l’exsudat gommeux produit par les arbres d’Acacia senegal et Acacia seyal. Les gommes d’Acacia sont composées d’arabinogalactanes protéines (AGPs), faiblement chargés, hyperbranchés avec une forte proportion de sucres (90%) et d’environ 1-3% de protéines et de minéraux. Malgré ses nombreuses applications industrielles, les connaissances sur ses propriétés volumétriques (hydrostatiques et hydrodynamiques) restent à améliorer. Ces propriétés peuvent être liées à la flexibilité et l’hydratation des molécules qui déterminent les propriétés fonctionnelles importantes comme les propriétés interfaciales. L'objectif de cette thèse est l’étude des propriétés volumétriques d’AGPs de la gomme d’Acacia. L’étude a été faite sur les principales variétés des gommes d’Acacia, A. senegal et A. seyal, ainsi que des fractions macromoléculaires d’A. senegal, obtenues par la chromatographie d'interaction hydrophobe et d'échange ionique. Les principaux résultats ont montré que les AGPs de gomme d’Acacia ont une structure semi flexible. De plus, des différences dans la flexibilité et l’hydratation entre les fractions d’AGPs ont été montré. Ces différences ont été expliquées par leurs différences en composition, polarité, masse molaire, forme et conformation. De plus, un comportement intermédiaire entre des protéines et des polysaccharides linéaires ont été montré. Finalement, un effet des agrégats d’AGPs sur les propriétés volumétriques a été mis en avance
Acacia gum is the oldest and most widely known and used gum, it is a dried gummy exudate from the leaves and branches of the Acacia senegal and Acacia seyal trees. Acacia gums are weakly charged, amphiphilic hyperbranched arabinogalactan-proteins (AGPs). They are composed of about 90% polysaccharides and from 1-3% of proteins and minerals. In spite of the widely spread of industrial usage of A. gums, their volumetric properties (hydrostatic and hydrodynamic) have not been well studied. These properties have been linked to important properties such as flexibility and hydration of the molecule, which are related to important functional properties of A. gums (e. g. interfacial properties). The main objective of this PhD thesis was to study the volumetric properties of AGPs from Acacia gums exudates. For this effect, the main commercial species, A. senegal and A. seyal, and the macromolecular fractions of the former, obtained via hydrophobic interaction and ionic exchange chromatographies were studied. The main results showed that AGPs from Acacia gums have a semi-flexible structure. However, differences in their flexibility and hydration were seen among AGP fractions. These differences were explained based on their composition, polarity, molar mass, shape and conformation. Furthermore, an intermediate behavior between proteins and linear polysaccharides was evidenced. In addition, an effect of the presence of AGP based aggregates on the volumetric properties was seen

Orientador: Caroline Joy Steel
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O uso de fibras brancas se mostra como uma alternativa de enriquecimento de fibras ao pão diminuindo os efeitos sensoriais negativos das fibras comuns, como coloração mais escura em relação aos pães sem fibras. Dentre as fibras brancas disponíveis temos as fibra de trigo-TR e aveia-AV (insolúveis) e a goma acácia-GA (solúvel). O objetivo deste trabalho foi verificar os efeitos de fibras brancas aplicadas em pães de forma, avaliando possíveis alterações na qualidade tecnológica e a aceitação sensorial dos pães. Este trabalho foi dividido em duas etapas: 1 - Estudo das características físico-químicas e sensoriais de pães de forma comerciais (brancos e integrais) do mercado brasileiro e; 2 - Estudo do efeito de fibras brancas na qualidade de pão de forma. Na Etapa 1, foram adquiridas 12 amostras de pães brancos e integrais consumidos no Brasil. Foram obtidos volumes específicos entre 3,88 e 5,37 mL/g para pães brancos e integrais. Os miolos no primeiro dia apresentaram: umidade 37,03 e 41,23%, aw 0,954 e 0,966, firmeza 267,8 e 276,3 gf; e média de cor: L* 74,73 e 64,45, a* 0,37 e 3,85 e b* 15,51 e 18,98 para pães brancos e integrais respectivamente. No período analisado, todos mostraram aumento da firmeza, diminuição de umidade e aw e a cor praticamente não foi alterada. Na análise sensorial (6 pães n=121), 67,8% eram mulheres e 72,7% consumiam pão de forma de 2 a 7 vezes semanalmente. Os três fatores mais importantes no ato da compra foram sabor (19,6%), maciez (16,8%) e validade (14,3%). 67,8% disseram preferir pão com fibras, 82,6% disseram que provavelmente ou certamente comprariam um pão branco com fibras. No teste de aceitação, apenas em relação à textura os pães brancos foram mais aceitos do que os integrais. O Mapa de Preferência Interno mostrou que um pão branco foi o mais aceito. Na Etapa 2, foram produzidos pães, utilizando um planejamento completo central 23, tendo como variáveis independentes TR (0 a 10%), AV (0 a 10%) e GA (0 a 5%). Foram obtidos volumes específicos de 3,30-4,97 mL/g para os ensaios e 5,00 mL/g para o controle (FC). Os miolos no primeiro dia apresentaram: umidade 36,98-42,58%, aw 0,948-0,965, firmeza 193,9-404,4 gf e para FC: 37,53%, 0,954, 227,5 gf. A cor dos miolos no primeiro dia foi de: L* 73,46-78,08, a* 0,36-1,10 e b* 15,95-18,93 e FC: L* 79,08, a* 0,35, b* 14,90. O valor de ?E variou de 1,69 a 6,62 neste dia. As fibras de trigo e aveia aumentaram: absorbância (Abs) e tempos de chegada (TC), desenvolvimento (TD) e saída (TS), umidade, aw e firmeza e; diminuíram a extensibilidade (E). A goma acácia aumentou E, diminuiu Abs, TC, TD, TS. As três fibras diminuíram o volume específico e L* e aumentaram a* e b*. As três formulações da validação dos modelos foram: FF (2,5% GA); FR1 (6% AV e 2,5% GA) e FR2 (2% TR, 4% AV e 2,5% GA). Abs, umidade, aw, L* e b* apresentaram alta correlação entre valores preditos e experimentais. No teste de aceitação (n=121) não foram encontradas diferenças significativas para aparência, aroma, sabor, textura e impressão global. FR2 apresentou a maior redução nos índices de hidrólise (-24,9%) e glicêmico (-14,4%), 6,7% de fibras totais e boa aceitação pelos consumidores
Abstract: The use of white fibers is shown as an alternative enrichment fiber bread minimize their negative sensory fibers common as darker compared to bread without fiber. Among the white fibers available have the fiber wheat-TR and oats-AV (insoluble) and gum acacia-GA (soluble). The objective of this study was to assess the effects of white fibers applied to pan bread, assessing possible changes in the technological quality and sensory acceptance of the loaves. This work was divided into two steps: 1 - Study the physical-chemical characteristics and sensory analysis of commercial pan bread (white and whole grain) and; 2 - Study the effect of white fibers on the quality of bread. In Step 1, 12 samples were acquired white and whole breads consumed in Brazil. Specific volumes were obtained between 3.88 and 5.37 mL/g for white and whole grain breads. The brains were on the first day: moisture 37.03 and 41.23%, aw 0.954 and 0.966, firmness 267.8 and 276.3 gf and color average: L* 74.73 and 64.45, a* 0.37 and 3.85 and b* 15.51 and 18.98 for white bread and whole bread respectively. In the period analyzed, all showed increased strength, reduced moisture and aw and the color was practically not changed. In the sensory analysis (6 breads, n = 121), 67.8% were women and 72.7% ate bread 2-7 times a week. The three most important factors in the purchase were flavor (19.6%), tenderness (16.8%) and validity (14.3%). 67.8% said they preferred bread with fiber, 82.6% said they probably or definitely buy a white bread with fiber. In acceptance testing, only in relation to the texture white breads were more acceptable than the whole. The internal preference mapping showed that a white bread was more accepted. In Step 2, buns were produced using a central composite 23, having as independent variables TR (0-10%), AV (0-10%) and GA (0-5%). We obtained specific volumes from 3.30 to 4.97 mL/g for the trials and 5.00 mL/g for the control (FC). The brains were on the first day: moisture 36.98-42.58%, aw 0.948-0.965, firmness 193.9-404.4 gf and FC: 37.53%, 0.954, 227.5 gf. The color of the brains on te first day was: L* 73.46-78.08, a* 0.36-1.10 and b* 15.95-18.93 and FC: L* 79.08, a* 0.35, b* 14.90.The value of ?E ranged from 1.69 to 6.62 on this day. The wheat and oat fibers have increased: Absorbance (Abs), arival (TC), development (TD), output (TS) times, moisture, firmness and aw, and decreased extensibility (E). Acacia gum increased E and decreased Abs, TC, TD, TS. The three fibers decreased the specific volume and L* and increased a* and b*. The three formulations of the validation of the models were: FF (GA 2.5%), FR1 (AV 6% and GA 2.5%) and FR2 (TR 2%, AV 4% and GA 2.5%). Abs, moisture, aw, L* and b* values showed a high correlation between predicted and experimental values. In the acceptance test (n = 121) were not significant differences for appearance, aroma, flavor, texture and overall impression. FR2 showed the greatest reduction in hydrolysis index (-24.9%) and glycemic index (-14.4%), 6.7% of total fiber and good consumer acceptance
Mestrado
Tecnologia de Alimentos
Mestra em Tecnologia de Alimentos

E Nord-Cameroun comme toutes les zones arides et semi-arides de l’Afrique subsaharienne est confronté à la désertification qui est causée par les aléas climatiques et la surexploitation des ressources naturelles. L’une des conséquences est la baisse des rendements des cultures due à la dégradation des sols cultivables. Dans cette situation, l’une des voies pour améliorer le niveau de vie paysan est de développer la plantation des ligneux à usages multiples. L’introduction de l’A. senegal dans les années 90 dans les exploitations agricoles avait l’optique de restaurer la fertilité des sols et de diversifier les sources de revenus des agriculteurs par la production de gomme arabique. Malgré la multifonctionnalité de cet arbre et les efforts des projets pour sa vulgarisation, les résultats et les réactions des populations pour sa plantation restent peu concluants et sélectifs. La thèse identifie et analyse les facteurs socio-économiques et leurs effets sur la décision paysanne à planter A. senegal. La méthode est basée sur les enquêtes et entretiens semi-directs. Les résultats montrent que la plus grande production en gomme obtenue par une exploitation est de seulement 50 kg/ha/an. Toutefois les recettes des ventes éventuelles des autres produits des plantations complètent celles de la gomme. Les planteurs n’ont pas tous disposé d’information ni de formation suffisantes. Une plate forme de concertation est à mettre en place pour redéfinir les rôles des acteurs de la filière gomme. Pour une gestion durable des plantations d’A. senegal, les projets de développement et les décideurs doivent faire respecter les normes de différentiation des prix de la gomme
The North Cameroon like all arid and semi-arid zones of African sub-Saharan is facing desertification caused by climatic factors and over exploitation of natural resources.One of the consequences is the decline of crop yields due to degradation of arable land. In this situation, promotion of multipurpose trees plantations can improve the farmers’ livelihood. The introduction of A. senegal in the 90’s in agricultural farms had the aim to restore soil fertility and diversify sources of income for farmers through the production of arabic gum. Despite the multifunction aspect of this tree and the involvement of different development projects for its extension, the results and reactions of local people to its plantation remain inconclusive and selective. The thesis identifies and analyzes the socio-economic factors and their effects on the farmers decision to plant A. senegal. The method is based on surveys and semi-structured interviews. The results show that the best gum yield observed on the exploitation is 50 kg / ha / year. However, the revenue can be increased with the sale of byproducts of A. senegal. Not all farmers are sufficiently informed or trained. A platform for dialogue is to be set in order to redefine the roles of stakeholders in the market chain. For the sustainable management of A. senegal plantations, development projects and policy makers need to meet the standards of gum price differentiation

Les flavonoïdes sont des ingrédients prometteurs pour différentes applications alimentaires et non alimentaires, grâce à leurs propriétés antioxydantes et biologiques. Cependant, la formulation de ces molécules est difficile à réaliser en raison de leur faible solubilité dans la plupart des solvants. Afin de remédier à cette difficulté, l’approche suivie dans cette étude est l’incorporation des flavonoïdes dans des particules à base de biopolymères (protéine-polysaccharide), stables et fonctionnelles. Le principal objectif de cette thèse était d’acquérir des connaissances à différentes échelles d’étude sur les mécanismes d’interaction et d’assemblage entre un flavonoïde, la quercétine, et deux biopolymères,B-lactoglobuline (BLG) et la gomme d’Acacia (AG). Dans une première étape, nous avons pu mettre au point des particules submicroniques (Dh : ~250 nm) de gomme d’Acacia-quercétine (GAQ) possédant une structure assimilée à un assemblage « cœur-couronne » et traduisant un comportement correspondant à celui de particules molles. Dans une seconde étape, nous avons étudié les mécanismes d’assemblage des particules de GAQ avec la BLG à pH 4,2 et à 25 °C. Les paramètres thermodynamiques d’interaction ont été déterminés par calorimétrie de titration isotherme (ITC) et montrent des isothermes de liaison caractérisées par une séquence exothermique-endothermique. Les différentes entités structurales formées durant la complexation entre la GA et la BLG ou la GAQ et la BLG ont été caractérisées en utilisant la même approche par titration que pour l’ITC. Enfin, des mesures par spectroscopie infra-rouge à transformée de Fourier (FTIR) ont montré une modification de la structure secondaire de la BLG après interaction avec la GA et la GAQ. D’importantes pertes de structures (hélices-α et feuillets-β), encore plus marquées en présence de quercétine
Flavonoids are promising ingredients in food and non food applications through their antioxidative and biological properties. However, their negligible solubility in most solvent renders problematic technological developments. In order to overcome this drawback, the approach followed in this study was the incorporation of flavonoids in stable and functional particles based on biopolymers (protein-polysaccharide). The main objective of this thesis was to acquire knowledge at different scales to study the mechanisms of interaction and linkage between a flavonoid, quercetin, and two biopolymers, B-lactoglobulin (BLG) and Acacia gum (AG). In a first step, we were able to develop submicronic particles (Dh : ~250 nm) of quercetin-Acacia gum (GAQ) based on a core of quercetin and a shell of Acacia gum, reflecting a behavior of soft particles. In a second step, we investigated the assembly mechanisms GAQ with BLG at pH 4.2 and 25 ° C. The thermodynamic parameters of interaction were determined by isothermal titration calorimetry (ITC) and show binding isotherm characterized by an exothermic-endothermic sequence. The various structural entities formed during the complexation between GA and BLG or BLG and GAQ were characterized using the same approach as for the ITC titration. Finally, measurements using infra-red Fourier transform (FTIR) showed changes in the secondary structure of BLG after interaction with the GA and the GAQ. There was a significant loss of secondary structures (α-helices and β-sheets), even more pronounced in presence of quercetin

La coacervation complexe, une séparation de phase associative principalement induite par des interactions électrostatiques, entre la B-lactoglobuline (BLG, protéine animale) et la gomme d’Acacia (AG, polysaccharide végétal) a été étudiée dans ce travail. La plus grande difficulté pour comprendre la coacervation complexe au niveau moléculaire entre BLG et AG révèle être la polymolécularité élevée d’AG. A partir de là, la motivation principale de cette thèse était de comprendre et contrôler les interactions entre la BLG et les fractions moléculaires d’AG, FI (~88% d’AG) et FII (~10% d’AG) en utilisant la titration calorimétrique isotherme, la diffusion statique et dynamique de lumière, la mobilité électrophorétique, la Granulo-Polarimétrie et la microscopie optique. Une énergie d’interaction plus forte, une stoechiométrie d’association plus faible et ainsi une complexation favorable ont étés montrées entre la BLG et FII en relation avec l’accessibilité et la densité de charges plus élevées de FII. Les résultats majeurs de cette étude ont ainsi montré des rôles différents des fractions de l’AG dans la coacervation complexe avec la BLG
The complex coacervation mechanism, an associative phase separation mainly induced by electrostatic interactions, between ?-lactoglobulin (BLG, animal protein) and Acacia gum (AG, vegetal polysaccharide) was studied in this work. The most significant difficulty to understand complex coacervation between BLG and AG at the molecular level is the molecular weight polydispersity of AG. From there, the main motivation of this research was to better understand and control the interactions between BLG and the major molecular fractions of AG, FI (~88% of AG) and FII (~10% of AG) using isothermal titration calorimetry, static and dynamic light scattering, electrophoretic mobility, Granulo-Polarimetry and optical microscopy. Higher energy of interaction, lower stoichiometry of association and then favorable complexation were shown between BLG and FII in relation with higher accessibility and density of charges for FII. The major results of this study reveal then different roles of AG fractions in complex coacervation with BLG

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As sínteses de nanopartículas de ouro (AuNPs) com os agentes redutores e estabilizantes citrato de sódio e goma arábica bem como sua caracterização foram estudadas neste trabalho. As sínteses foram realizadas por meio de aquecimento e uso de radiação gama em fonte de 60Co nas doses 1, 7,5 e 15 kGy. Neste contexto, foram estudadas as propriedades e a estabilidade das AuNPs formadas por meio de técnicas de caracterização tais como espectroscopia de absorção UV-Vis, verificando as bandas características das AuNPs assim como a estabilidade física das mesmas. As amostras sintetizadas com citrato de sódio (AuCit) apresentaram comprimentos de onda que variaram entre 520 e 525 nm e as amostras sintetizadas com goma arábica (AuGA) apresentaram comprimentos de onda entre 530 e 540 nm. A análise de espalhamento de luz dinâmica, do inglês \"Dynamic Light Scattering\" (DLS) foi utilizada para determinar o tamanho hidrodinâmico das nanopartículas formadas no período de três meses, demonstrando que as amostras AuCit apresentaram tamanhos hidrodinâmicos médios que variaram de 20 a 50 nm enquanto que as amostras AuGA sintetizadas por aquecimento e com uso de radiação gama apresentaram tamanhos hidrodinâmicos médios que variaram de 50 a 115 nm. As análises de microscopia eletrônica de varredura com emissão de campo (MEV-FEG) e microscopia eletrônica de transmissão (MET) foram utilizadas para determinar a distribuição real de tamanhos das nanopartículas e sua forma geométrica. Nesta caracterização as AuGA apresentaram diâmetros menores do que os analisados por DLS, sugerindo assim possível encapsulamento das AuNPs.
Dissertação (Mestrado em Tecnologia Nuclear)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP

La gomme arabique exsudée par Acacia senegal est un polymère naturel hétéropolymoléculaire parfaitement hydrophile. L'étude physico-chimique d'exsudats d'Acacia senegal, bien identifiés botaniquement, issus de populations artificielles du Nord Ferlo (Sénégal) permet d'établir la variabilité des valeurs de viscosité, de pouvoir rotatoire et de teneur en azote. Nous avons cherché des corrélations des différents paramètres entre eux et des paramètres physico-chimiques avec les conditions climatiques et édaphotopographiques de la gommeraie. Afin d'améliorer les propriétés émulsifiantes de la gomme arabique, nous avons modifié chimiquement ses chaînes en accentuant le caractère hydrophobe. La caractérisation des produits greffés et de la gomme arabique a été réalisée par des mesures de tension superficielle, de conductimétrie et de viscosimétrie de cisaillement. De même, le comportement en émulsion de chacune des gommes a été étudié

Méthodologie de caractérisation de la gomme arabique: chromatographie d'exclusion de différents nodules d'acacia Sénégal et fractionnement de la gomme arabique; interactions de petits cons (colorants) avec la gomme arabique