Physicochemical Parameters for Brea Gum Exudate from <i>Cercidium praecox</i> Tree
Brea gum (BG) is a hydrocolloid obtained as an exudate from the <i>Cercidium praecox</i> 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...
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| Format: | Article |
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MDPI AG
2018-12-01
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| Series: | Colloids and Interfaces |
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| Online Access: | https://www.mdpi.com/2504-5377/2/4/72 |
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| author | Martin A. Masuelli Aníbal Slatvustky Ariel Ochoa M. Alejandra Bertuzzi |
| author_facet | Martin A. Masuelli Aníbal Slatvustky Ariel Ochoa M. Alejandra Bertuzzi |
| author_sort | Martin A. Masuelli |
| collection | DOAJ |
| description | Brea gum (BG) is a hydrocolloid obtained as an exudate from the <i>Cercidium praecox</i> 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⁻Houwink⁻Kuhn⁻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, <b><i>a</i></b> and <b><i>k</i></b>, were determined for BG at 25 °C, with values of 0.4133 and 0.1347 cm<sup>3</sup> g<sup>−1</sup>, respectively. The viscometric molecular weight of BG was 1890 kg mol<sup>−1</sup>. 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. |
| first_indexed | 2024-12-20T21:10:30Z |
| format | Article |
| id | doaj.art-134891df534c4e08acc0b33d9b4280d9 |
| institution | Directory Open Access Journal |
| issn | 2504-5377 |
| language | English |
| last_indexed | 2024-12-20T21:10:30Z |
| publishDate | 2018-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Colloids and Interfaces |
| spelling | doaj.art-134891df534c4e08acc0b33d9b4280d92022-12-21T19:26:32ZengMDPI AGColloids and Interfaces2504-53772018-12-01247210.3390/colloids2040072colloids2040072Physicochemical Parameters for Brea Gum Exudate from <i>Cercidium praecox</i> TreeMartin A. Masuelli0Aníbal Slatvustky1Ariel Ochoa2M. Alejandra Bertuzzi3Laboratorio de Investigación y Servicios de Química Física, Área de Química Física, Departamento de Química, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Ejercito de los Andes 950, San Luis D5700HHW, ArgentinaInstituto de Investigaciones para la Industria Química (CONICET), CIUNSa, Facultad de Ingeniería, Universidad Nacional de Salta, Av. Bolívia 5150, Salta A4408TVY, ArgentinaLaboratorio de Membranas y Biomateriales-Instituto de Física Aplicada-CONICET-UNSL, Universidad Nacional de San Luis, Ejercito de los Andes 950, San Luis D5700HHW, San Luis, ArgentinaInstituto de Investigaciones para la Industria Química (CONICET), CIUNSa, Facultad de Ingeniería, Universidad Nacional de Salta, Av. Bolívia 5150, Salta A4408TVY, ArgentinaBrea gum (BG) is a hydrocolloid obtained as an exudate from the <i>Cercidium praecox</i> 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⁻Houwink⁻Kuhn⁻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, <b><i>a</i></b> and <b><i>k</i></b>, were determined for BG at 25 °C, with values of 0.4133 and 0.1347 cm<sup>3</sup> g<sup>−1</sup>, respectively. The viscometric molecular weight of BG was 1890 kg mol<sup>−1</sup>. 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.https://www.mdpi.com/2504-5377/2/4/72brea gumintrinsic viscosityMark–Houwink–Kuhn–Sakurada parametersmolecular weight |
| spellingShingle | Martin A. Masuelli Aníbal Slatvustky Ariel Ochoa M. Alejandra Bertuzzi Physicochemical Parameters for Brea Gum Exudate from <i>Cercidium praecox</i> Tree Colloids and Interfaces brea gum intrinsic viscosity Mark–Houwink–Kuhn–Sakurada parameters molecular weight |
| title | Physicochemical Parameters for Brea Gum Exudate from <i>Cercidium praecox</i> Tree |
| title_full | Physicochemical Parameters for Brea Gum Exudate from <i>Cercidium praecox</i> Tree |
| title_fullStr | Physicochemical Parameters for Brea Gum Exudate from <i>Cercidium praecox</i> Tree |
| title_full_unstemmed | Physicochemical Parameters for Brea Gum Exudate from <i>Cercidium praecox</i> Tree |
| title_short | Physicochemical Parameters for Brea Gum Exudate from <i>Cercidium praecox</i> Tree |
| title_sort | physicochemical parameters for brea gum exudate from i cercidium praecox i tree |
| topic | brea gum intrinsic viscosity Mark–Houwink–Kuhn–Sakurada parameters molecular weight |
| url | https://www.mdpi.com/2504-5377/2/4/72 |
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