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Details van artikel 7 van 11 gevonden artikelen
| Titel: |
The amino acid composition of the proteinaceous component of gum arabic (Acacia Senegal (L.) Willd.) |
| Auteur: |
Anderson, D. M. W. Howlett, J. F. McNab, C. G. A. |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 2 (1985) nr. 3 pagina's 159-164 |
| Jaar: |
1985-07 |
| Inhoud: |
The exudate from Acacia Senegal (gum arabic) is a proteinaceous polysaccharide, the protein content ranging from ca. 1-5% to 3% for samples from different producing areas. The data presented for the proteinaceous components of eight bulk commercial gum arabic samples, and for eleven gum specimens secured from Acacia Senegal trees growing at various locations in the main Sahelian gum-producing areas, show that their amino acid compositions vary considerably, particularly in respect of the three major components (hydroxyproline, serine and proline) although the proportions of other amino acids (e.g. alanine, cystine, isoleucine, methionine, threonine, tyrosine, valine) are remarkably constant. The data presented may be useful for extending the current specifications for identity and purity, at present based solely on polysaccharide parameters, for gum arabic (E414). |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 7 van 11 gevonden artikelen
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