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- W2079377679 abstract "Gum arabic from Acacia Senegal var. kerensis was processed following two approaches: heating the gum solution and using enzyme biotechnology. Studies on heat processing were carried out at 100°C (i.e. simulating the conventional industrial method) and at 65°C. Experiments on enzyme biotechnology were carried out using three enzymes: a Pronase, Viscozyme and a β-D-galactosidase. In both experiments the solutions were allowed to stand for 96 h with samples of 100 ml being removed every 3, 6, 12, 24 and 48 h. Results of heat processing showed that heating gum solution at 100°C for more than 6 h caused significant degradation of the protein component and subsequent loss of emulsification properties, though a reduction in viscosity and gelling to desired levels was achieved. Heating at 65°C achieved reduction in gelling within 24 h without drastic loss in emulsification functionality. Thus process time and temperature were confirmed as important parameters during heat processing. The three enzymes caused loss in viscosity and gelling but with different implications for the other gum properties. Pronase degraded the gum to 16 mllg within 12 h but there was loss in protein and emulsification properties. It is therefore not suitable for processing gum where emulsification and stabilisation are important properties. Both viscozyme and β-D-galactosidase attained reduction in viscosity and gelling to levels desired for industrial uses within 24 h. The former enzyme however, caused some degradation of the protein component giving rise to unstable emulsions; the amino acids released selectively were arginine, histidine, hydroxy proline, leucine, serine and threonine and there was also release of neutral sugars, particularly rhamnose. The effect of β-D-galactosidase was to increase the overall protein content and subsequent emulsification properties. The use of moderate heating and enzymes in future processing technology is discussed in the light of this work." @default.
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- W2079377679 date "1996-07-01" @default.
- W2079377679 modified "2023-10-05" @default.
- W2079377679 title "Processing of gum arabic and some new opportunities" @default.
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- W2079377679 doi "https://doi.org/10.1016/s0268-005x(96)80006-3" @default.
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