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Volumetric properties of Arabinogalactan-proteins from Acacia Gum

Abstract : Acacia gum is the oldest and most widely known and used gum, it is a dried gummy exudate from the leaves and branches of the Acacia senegal and Acacia seyal trees. Acacia gums are weakly charged, amphiphilic hyperbranched arabinogalactan-proteins (AGPs). They are composed of about 90% polysaccharides and from 1-3% of proteins and minerals. In spite of the widely spread of industrial usage of A. gums, their volumetric properties (hydrostatic and hydrodynamic) have not been well studied. These properties have been linked to important properties such as flexibility and hydration of the molecule, which are related to important functional properties of A. gums (e. g. interfacial properties). The main objective of this PhD thesis was to study the volumetric properties of AGPs from Acacia gums exudates. For this effect, the main commercial species, A. senegal and A. seyal, and the macromolecular fractions of the former, obtained via hydrophobic interaction and ionic exchange chromatographies were studied. The main results showed that AGPs from Acacia gums have a semi-flexible structure. However, differences in their flexibility and hydration were seen among AGP fractions. These differences were explained based on their composition, polarity, molar mass, shape and conformation. Furthermore, an intermediate behavior between proteins and linear polysaccharides was evidenced. In addition, an effect of the presence of AGP based aggregates on the volumetric properties was seen.
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Submitted on : Friday, February 22, 2019 - 1:26:08 PM
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Verónica Mejia Tamayo. Volumetric properties of Arabinogalactan-proteins from Acacia Gum. Food engineering. Université Montpellier, 2018. English. ⟨NNT : 2018MONTG060⟩. ⟨tel-02045886⟩



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