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Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree

机译：枸杞树胶分泌物的理化参数

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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.
机译：布雷亚胶（BG）是一种水胶体，是从Cercidium praecox树中作为渗出液获得的。布雷亚胶的理化特性与阿拉伯胶相似，在许多情况下，前者可以代替后者。由于其祖先的背景和当前的食品用途，其于2013年被纳入阿根廷食品法典。布雷亚胶还可用作药物制剂的添加剂或赋形剂。这项工作报告了BG解决方案的特性粘度，线圈重叠和Mark Houwink Kuhn Sakurada（MHKS）参数。使用特性粘度测量，动态光散射和尺寸排阻色谱（SEC）分析了部分水解的BG溶液。测定BG在25℃的MHKS参数a和k，其值分别为0.4133和0.1347cm 3 g -1。 BG的粘度分子量为1890kg mol -1。 BG的流体力学参数指示超支化结构和球形构象。关于布雷亚胶的理化性质的知识有助于其在食品和药物应用中的使用。

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