Study of Some Physicochemical and Functional Properties of Acacia gerrardii Gum from SudanJournal: International Journal of Science and Research (IJSR) (Vol.10, No. 2)
Publication Date: 2021-02-05
Authors : Elassam. H. Ahmed;
Page : 471-477
Keywords : Acacia gerrardii gum; emulsion stability; intrinsic viscosity;
Acacia gerrardii Gum samples that were used in this work were collected from four different locations. Those locations are Khor Tamba, Bark Alla, Garduod Duleyba and Umshara, South Kordofan State, Sudan. Physicochemical properties of gum samples such as moisture, ash, protein and nitrogen contents, total soluble fiber, specific rotation, relative viscosity, intrinsic viscosity and pH have been investigated. It has been found that, there are noteworthy differences in these gum properties in this study. The gum from Bark Alla has higher protein content and intrinsic viscosity compared to the similar samples from three other locations; they were 33% and 244% respectively. The stability emulsion of Acacia gerrardii gum decreased with increasing the time. In contrast, the emulsion stability of gum raised up from 1.32 to 1.75 with rising stirring time from 1 to 5 minutes. Stability emulsion of Acacia gerrardii gum in regard to type of sesame and groundnut refined oils was investigated. Results indicate that using different types of oils results in significant differences in emulsion stability.
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