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Analysis of arabic gum: Study of degradation and water desorption processes

Abstract : Arabic gum is very much used in the agroalimentary industry, mainly as an emulsifier. It is a natural origin polysaccharide and therefore subject to more or less important variabilities of its properties. This work deals with two similar polysaccharides exuded by Acacia senegal of different history and an Acacia seyal sample. To characterize these samples, wide angle X-ray scattering (WAXS) and thermogravimetric analysis in dynamic and isothermal mode are used. The initial structure checked by X-ray diffraction allows to affirm that samples are equivalent in their crystalline structure. The activation energy used to characterize the main degradation process is the same for A. senegal samples, but higher for the A. seyal gum sample. Differences are furthermore observed for the kinetics of water desorption. We conclude that the samples from the same type of gum (A. senegal) are very similar and that A. seyal exudates can be detected by this technique. The water desorption of the two exudates is different.
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https://hal-normandie-univ.archives-ouvertes.fr/hal-01866795
Contributor : Luc Picton <>
Submitted on : Monday, September 3, 2018 - 4:12:34 PM
Last modification on : Thursday, July 2, 2020 - 3:28:51 AM

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Céline Cozic, Luc Picton, Marie-Rose Garda, Franck Marlhoux, Didier Le Cerf. Analysis of arabic gum: Study of degradation and water desorption processes. Food Hydrocolloids, Elsevier, 2009, 23 (7), pp.1930 - 1934. ⟨10.1016/j.foodhyd.2009.02.009⟩. ⟨hal-01866795⟩

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