Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates

2.50
Hdl Handle:
http://hdl.handle.net/2436/604212
Title:
Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates
Authors:
Gashua, I.B.; Williams, P.A.; Yadav, M.P.; Baldwin, T.C.
Abstract:
The chemical and physicochemical characteristics of gum exudate samples harvested from mature trees of Acacia senegal at two new specific ecolocations in Nigeria, have been investigated together with gum samples harvested from A. senegal and A. seyal originating from Sudan. The monosaccharide sugar compositions for the A. senegal gum samples were found to be similar, but the protein contents for the Nigerian samples were significantly higher than recorded for the Sudanese sample. Gel Permeation Chromatography coupled to light scattering, refractive index and U.V. detectors, has shown the presence of arabinogalactan, arabinogalactaneprotein and glycoprotein fractions within the A. senegal gums and has also shown the presence of an additional small proportion of very low molar mass proteinaceous material all the samples which has previously been ignored. The plot of radius of gyration, Rg, as a function of elution volume showed a discontinuity for one of the Nigerian samples and for the A. seyal gum sample at elution volumes corresponding to the AGP component suggesting a different molecular structure. Plots of MweveRg confirmed that the molecules had a compact structure. The hydrodynamic size of the molecules was followed using dynamic light scattering as a function of time and it was found that molecular association occurred in solution. The extent of association increased as the protein content in the sample increased and was inhibited in the presence of electrolyte, it was concluded that association was due to electrostatic interaction between the protein moieties and glucuronic acid groups on individual macromolecules.
Citation:
Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates 2015, 51:405 Food Hydrocolloids
Publisher:
Elsevier
Journal:
Food Hydrocolloids
Issue Date:
Oct-2015
URI:
http://hdl.handle.net/2436/604212
DOI:
10.1016/j.foodhyd.2015.05.037
Additional Links:
http://linkinghub.elsevier.com/retrieve/pii/S0268005X15002489
Type:
Article
Language:
en
ISSN:
0268005X
Appears in Collections:
FSE

Full metadata record

DC FieldValue Language
dc.contributor.authorGashua, I.B.en
dc.contributor.authorWilliams, P.A.en
dc.contributor.authorYadav, M.P.en
dc.contributor.authorBaldwin, T.C.en
dc.date.accessioned2016-04-01T14:07:13Zen
dc.date.available2016-04-01T14:07:13Zen
dc.date.issued2015-10en
dc.identifier.citationCharacterisation and molecular association of Nigerian and Sudanese Acacia gum exudates 2015, 51:405 Food Hydrocolloidsen
dc.identifier.issn0268005Xen
dc.identifier.doi10.1016/j.foodhyd.2015.05.037en
dc.identifier.urihttp://hdl.handle.net/2436/604212en
dc.description.abstractThe chemical and physicochemical characteristics of gum exudate samples harvested from mature trees of Acacia senegal at two new specific ecolocations in Nigeria, have been investigated together with gum samples harvested from A. senegal and A. seyal originating from Sudan. The monosaccharide sugar compositions for the A. senegal gum samples were found to be similar, but the protein contents for the Nigerian samples were significantly higher than recorded for the Sudanese sample. Gel Permeation Chromatography coupled to light scattering, refractive index and U.V. detectors, has shown the presence of arabinogalactan, arabinogalactaneprotein and glycoprotein fractions within the A. senegal gums and has also shown the presence of an additional small proportion of very low molar mass proteinaceous material all the samples which has previously been ignored. The plot of radius of gyration, Rg, as a function of elution volume showed a discontinuity for one of the Nigerian samples and for the A. seyal gum sample at elution volumes corresponding to the AGP component suggesting a different molecular structure. Plots of MweveRg confirmed that the molecules had a compact structure. The hydrodynamic size of the molecules was followed using dynamic light scattering as a function of time and it was found that molecular association occurred in solution. The extent of association increased as the protein content in the sample increased and was inhibited in the presence of electrolyte, it was concluded that association was due to electrostatic interaction between the protein moieties and glucuronic acid groups on individual macromolecules.en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urlhttp://linkinghub.elsevier.com/retrieve/pii/S0268005X15002489en
dc.rightsArchived with thanks to Food Hydrocolloidsen
dc.subjectGum Arabicen
dc.subjectmolecular associationen
dc.subjectAcacia gumen
dc.titleCharacterisation and molecular association of Nigerian and Sudanese Acacia gum exudatesen
dc.typeArticleen
dc.identifier.journalFood Hydrocolloidsen
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