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Open AccessArticle

Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree

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Laboratorio 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, Argentina
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Laboratorio 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, Argentina
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Instituto de Investigaciones para la Industria Química (CONICET), CIUNSa, Facultad de Ingeniería, Universidad Nacional de Salta, Av. Bolívia 5150, Salta A4408TVY, Argentina
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Author to whom correspondence should be addressed.
Colloids Interfaces 2018, 2(4), 72; https://doi.org/10.3390/colloids2040072
Received: 9 November 2018 / Revised: 10 December 2018 / Accepted: 11 December 2018 / Published: 12 December 2018
Brea gum (BG) is a hydrocolloid obtained as an exudate from the Cercidium praecox 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, a and k, were determined for BG at 25 °C, with values of 0.4133 and 0.1347 cm3 g−1, respectively. The viscometric molecular weight of BG was 1890 kg mol−1. 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. View Full-Text
Keywords: brea gum; intrinsic viscosity; Mark–Houwink–Kuhn–Sakurada parameters; molecular weight brea gum; intrinsic viscosity; Mark–Houwink–Kuhn–Sakurada parameters; molecular weight
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Masuelli, M.A.; Slatvustky, A.; Ochoa, A.; Bertuzzi, M.A. Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree. Colloids Interfaces 2018, 2, 72.

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