Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree
| Autor: | Ariel Ochoa, M. Alejandra Bertuzzi, Martin A. Masuelli, Aníbal Slatvustky |
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| Rok vydání: | 2018 |
| Předmět: |
Exudate
Arabic Físico-Química Ciencia de los Polímeros Electroquímica Intrinsic viscosity Excipient 02 engineering and technology Mark–Houwink–Kuhn–Sakurada parameters purl.org/becyt/ford/1 [https] lcsh:Chemistry 0404 agricultural biotechnology Colloid and Surface Chemistry Dynamic light scattering purl.org/becyt/ford/1.4 [https] medicine Food science Chemistry Ciencias Químicas molecular weight MARK-HOUWINK-SAKUDA PARAMETERS MOLECULAR WEIGHT 04 agricultural and veterinary sciences BREA GUM 021001 nanoscience & nanotechnology 040401 food science language.human_language lcsh:QD1-999 Chemistry (miscellaneous) intrinsic viscosity language medicine.symptom 0210 nano-technology CIENCIAS NATURALES Y EXACTAS brea gum INTRINSIC VISCOSITY medicine.drug |
| Zdroj: | Colloids and Interfaces, Vol 2, Iss 4, p 72 (2018) Colloids and Interfaces Volume 2 Issue 4 CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| ISSN: | 2504-5377 |
| Popis: | Brea gum (BG) is a hydrocolloid obtained as an exudate from the Cercidium praecox tree. The physicochemical properties of brea gum are similar to those of the arabic gum and, in many cases, the former can replace the latter. The brea gum was incorporated in 2013 into the Argentine Food Code because of its ancestral background and its current food uses. Brea gum could be also used as additive or excipient for pharmacological formulations. This work reports intrinsic viscosity, coil overlap, and Mark&ndash Houwink&ndash Kuhn&ndash Sakurada (MHKS) parameters of BG solutions. Partially hydrolyzed BG solution was analyzed using intrinsic viscosity measurements, dynamic light scattering and size-exclusion chromatography (SEC). The MHKS parameters, a and k, were determined for BG at 25 ° C, with values of 0.4133 and 0.1347 cm3 g&minus 1, respectively. The viscometric molecular weight of BG was 1890 kg mol&minus 1. The hydrodynamic parameters of BG were indicative of a hyperbranched structure and spherical conformation. The knowledge obtained on the physicochemical properties of brea gum favors its use in food and pharmaceutical applications. |
| Databáze: | OpenAIRE |
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