Effect of Concentration and Protein Content on the Emulsifying Properties of Some Acacia Gums

Abstract

Commercial samples of gum Acacia (GA) from Acacia Senegal Var sengal , Acacia seyal var seyal , Acacia tortilis var. radina, and Acacia Mellefera samples were used as emulsifiers using D-limonine oil model emulsions. Emulsion stability performance was evaluated by turbidity measurements, particle size distribution and visual observation are several days at room temperature and 60c Emulsion destabilization occurred, in the first day, with particle migration (creaming and sedimentation), particle size increase (coalescence) and particle aggregation (flocculation), and the destabilization rate increased as storage time increased. Creaming of all gums stabilized emulsions was observed in day 1 at room temperature. After subtraction from day 0, sedimentation rates showed that Acacia Senegal var. Senegal and Acacia Mellefera were more stable than other stabilized gum emulsions The question intended to be answered in this study is to demonstrate weather the emulsifying property of acacia gums under investigation, is due solely to the protein content of the gum or to the whole molecular component present in the gum. In this study, different gum concentrations (1%, 2%, 3%, 4% and 5%) and different concentration of gum protein (0.05%, 0.1%, 0.15%, and 0.2%) were used to prepare D-lemonine oil flavor emulsions, by homogenizing method, iv with Acacia senengal,var.sengal Acacia seyal var seyall, Acacia Tortilisvar radiana, and Acacia Mellefera. Observed emulsion stabilities were graphically represented from turbidity measurements, and droplet size distribution of the emulsion systems were also investigated by laser diffraction method The results indicated that using different types of gums resulted in significant differences in emulsion stability (ES), It has been found that differences in ES may be ascribed to difference in protein content, at 5% gum concentration and 0.2% gum protein concentration, Acacia senegal var sengal was found to be the best emulsifier for D-lemonine and showed the most stable emulsion than other gums.