Understanding the structure-emulsification relationship of gum ghatti – a review of recent advances
| dc.citation.doi | doi:10.1016/j.foodhyd.2014.04.010 | en_US |
| dc.citation.epage | 195 | en_US |
| dc.citation.issue | Part 1 | en_US |
| dc.citation.jtitle | Food Hydrocolloids | en_US |
| dc.citation.spage | 187 | en_US |
| dc.citation.volume | 42 | en_US |
| dc.contributor.author | Kang, Ji | |
| dc.contributor.author | Guo, Qingbin | |
| dc.contributor.author | Phillips, Glyn O. | |
| dc.contributor.author | Cui, Steve W. | |
| dc.contributor.authoreid | jika | en_US |
| dc.date.accessioned | 2015-05-01T18:46:23Z | |
| dc.date.available | 2015-05-01T18:46:23Z | |
| dc.date.issued | 2015-05-01 | |
| dc.date.published | 2014 | en_US |
| dc.description.abstract | This paper is based on a series of physical and chemical investigations to understand the structure-function properties of gum ghatti. After elucidating the detailed molecular structure of two gum ghatti fractions, the structure of its component glycoprotein was investigated whereby, the protein sequence and hydrophobicity were identified, followed by the conformational analysis of the gum and its fractions. Many techniques were used for the elucidation of the fine structures, which included methylation analysis-GC-MS, Maldi-TOF MS and 2D NMR spectroscopy, homonuclear ¹H/¹H correlations spectroscopy (COSY, TOCSY), heteronuclear ¹³C/¹H multiple-quantum coherence spectroscopy (HMQC) and heteronuclear multiple bond correlation (HMBC). Conformational properties were studied using a modelling system (Insight II) to relate the hydrophobicity of the protein moieties with the complex structures of the carbohydrates. These studies now provide an explanation for the excellent emulsification properties of gum ghatti in oil-in-water emulsions, which enable its application in the food, cosmetic and/or pharmaceutical industries. | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/19173 | |
| dc.language.iso | en_US | en_US |
| dc.relation.uri | http://www.sciencedirect.com/science/article/pii/S0268005X14001404 | en_US |
| dc.rights | NOTICE: this is the author's version of a work that was accepted for publication in Food Hydrocolloids. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Hydrocolloids, [42, Part 1, (2014)] doi:10.1016/j.foodhyd.2014.04.010 | en_US |
| dc.subject | Gum Ghatti | en_US |
| dc.subject | Structure | en_US |
| dc.subject | Review | en_US |
| dc.subject | Emulsification | en_US |
| dc.subject | NMR | en_US |
| dc.title | Understanding the structure-emulsification relationship of gum ghatti – a review of recent advances | en_US |
| dc.type | Article (author version) | en_US |
