@article{ajfst2013139,
author={Masuelli, Martin A.},
title={Hydrodynamic Properties of Whole Arabic Gum},
journal={American Journal of Food Science and Technology},
volume={1},
number={3},
pages={60--66},
year={2013},
url={http://pubs.sciepub.com/ajfst/1/3/9},
abstract={The most economically important of the hydrodynamic properties of a material are viscosity and density, which allow determining the intrinsic viscosity of raw materials used in the food industry. They serve as an indirect measure of molecular weight (<i>M</i>), hydrodynamic radius (<i>R</i><SUB><i>H</i></SUB>), number of Simha, (<i>¦Í</i><SUB><i>(P</i></SUB><SUB>)</SUB>), Perrin parameter (<i>P</i>); hydration value (<i>¦Ä</i>), Scheraga-Mandelkern parameter (<i>¦Â</i>), and Flory parameters (<SUB><i>0</i></SUB> and <i>P</i><SUB><i>0</i></SUB>). Normally, these parameters are reported at a temperature of 25oC, which limits their use at different temperatures. This work studies the temperature-dependence of whole arabic gum (WAG) in aqueous solution, finding that in aqueous solution, this biopolymer presents a random coil shape with <i>¦Í</i><SUB><i>(p)</i></SUB> ¡Ö 2.55. The behavior of WAG in this system indicates that it behaves as a colloidal particle that tends to compact as temperature increases (<i>R</i><SUB><i>H</i></SUB> decrease). The M of WAG calculated here are 760000 g/mol. The Mark-Houwink-Sakurada equation constants, <i>a</i> and <i>k</i>, for WAG in water solvent-temperature systems have been reported already, where the value of <i>a</i> ranges from 0.5496 to 0.5085 within a temperature range of 20 to 50¡ãC.},
doi={10.12691/ajfst-1-3-9}
publisher={Science and Education Publishing}
}