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The isolation of active emulsifier components by the fractionation of gum talha
Author(s) -
Underwood D R,
Cheetham P S J
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740660217
Subject(s) - chromatography , fractionation , chemistry , gum arabic , elution , emulsion , yield (engineering) , fraction (chemistry) , component (thermodynamics) , food science , organic chemistry , materials science , physics , metallurgy , thermodynamics
Hydrophobic chromatography using phenyl Sepharose Cl‐4B has been used to fractionate gum talha into a range or components, similar to those previously reported for gum arabic. In particular two fractions with emulsifying properties were eluted from the column with water. A detailed assessment of the emulsifier activities of the gum talha fractions demonstrated that it is the second of these components eluted with water that has easily the highest emulsifying activity and emulsion‐stabilising properties. Concentration dependence experiments showed that it is much more active than the original unfractionated gum, and about 2‐5 times as active as the next most active component. This very active emulsifier component was obtained in a yield of 8 g kg −1 from the original gum talha and has the highest protein concentration of all the gum talha components. Experiments using gum reconstituted from its individual components showed that although the other components are less active they do contribute to the emulsification properties of the whole gum.