Classification and physicochemical characterization of mesquite gum (Prosopis spp.)

Yolanda L. López-Franco, Raúl E. Córdova-Moreno, Francisco M. Goycoolea, Miguel A. Valdez, Josue Juárez-Onofre, Jaime Lizardi-Mendoza*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

37 Citas (Scopus)

Resumen

Under environmental stress conditions, mesquite trees can excrete a proteinaceous arabinogalactan gum that is similar to gum arabic. Given the application potential of this type of gums a classification procedure for the mesquite gum is proposed. The main physicochemical properties of the best-quality mesquite gum were determined and compared with those of gum arabic. Additionally, the composition and molecular changes induced by purification processes were recorded. One batch (157. kg) of mesquite gum was categorized by subjective assessment into three classes (MGA, MGB and MGC) from high- to low-quality. Approximately 17.5% was classified as top-quality gum. It was found that this class of mesquite gum has lower humidity, inorganic and tannins content than the other classes, or even than the gum arabic sample used as a reference. All of the mesquite gum classes have higher protein content and lower intrinsic viscosity than gum arabic. The purification processes were shown to reduce the content of lower molecular weight compounds that modify the interface properties of the gum. The results indicate that the proposed classification method can be used to select mesquite gum with physicochemical properties comparable to those of commercial gum arabic.

Idioma originalInglés
Páginas (desde-hasta)159-166
Número de páginas8
PublicaciónFood Hydrocolloids
Volumen26
N.º1
DOI
EstadoPublicada - ene. 2012

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