Surface activity and emulsifying behaviour of some Acacia gums

摘要: Abstract The surface and emulsifying properties of six Acacia gum samples with nitrogen contents in the range 0.09–7.5% have been investigated at neutral pH. Samples which give a relatively rapid lowering tension n-hexadecane—water interface produce oil-in-water emulsions small droplets good stability respect to creaming. Although content these gums shows reasonable correlation limiting long-time activity, there is no simple relationship between behaviour. It suggested that variability from different species dependent not only on their total protein (or polypeptide) but also distribution protein/peptide low- high-molecular-weight fractions, molecular accessibility for adsorption.