Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree
- Autores
- Masuelli, Martin Alberto; Slavutsky, Anibal Marcelo; Ochoa, Nelio Ariel; Bertuzzi, Maria Alejandra
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina - Materia
-
BREA GUM
INTRINSIC VISCOSITY
MARK-HOUWINK-SAKUDA PARAMETERS
MOLECULAR WEIGHT - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/91021
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Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox TreeMasuelli, Martin AlbertoSlavutsky, Anibal MarceloOchoa, Nelio ArielBertuzzi, Maria AlejandraBREA GUMINTRINSIC VISCOSITYMARK-HOUWINK-SAKUDA PARAMETERSMOLECULAR WEIGHThttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Brea 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.Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; ArgentinaFil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaMDPI2018-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91021Masuelli, Martin Alberto; Slavutsky, Anibal Marcelo; Ochoa, Nelio Ariel; Bertuzzi, Maria Alejandra; Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree; MDPI; Colloids and Interfaces; 2; 12-2018; 1-132504-5377CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/journal/colloidsinfo:eu-repo/semantics/altIdentifier/doi/10.3390/colloids2040072info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:02Zoai:ri.conicet.gov.ar:11336/91021instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:02.428CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree |
title |
Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree |
spellingShingle |
Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree Masuelli, Martin Alberto BREA GUM INTRINSIC VISCOSITY MARK-HOUWINK-SAKUDA PARAMETERS MOLECULAR WEIGHT |
title_short |
Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree |
title_full |
Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree |
title_fullStr |
Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree |
title_full_unstemmed |
Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree |
title_sort |
Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree |
dc.creator.none.fl_str_mv |
Masuelli, Martin Alberto Slavutsky, Anibal Marcelo Ochoa, Nelio Ariel Bertuzzi, Maria Alejandra |
author |
Masuelli, Martin Alberto |
author_facet |
Masuelli, Martin Alberto Slavutsky, Anibal Marcelo Ochoa, Nelio Ariel Bertuzzi, Maria Alejandra |
author_role |
author |
author2 |
Slavutsky, Anibal Marcelo Ochoa, Nelio Ariel Bertuzzi, Maria Alejandra |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
BREA GUM INTRINSIC VISCOSITY MARK-HOUWINK-SAKUDA PARAMETERS MOLECULAR WEIGHT |
topic |
BREA GUM INTRINSIC VISCOSITY MARK-HOUWINK-SAKUDA PARAMETERS MOLECULAR WEIGHT |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.4 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
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. Fil: Masuelli, Martin Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina Fil: Slavutsky, Anibal Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina Fil: Ochoa, Nelio Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina Fil: Bertuzzi, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina |
description |
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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/91021 Masuelli, Martin Alberto; Slavutsky, Anibal Marcelo; Ochoa, Nelio Ariel; Bertuzzi, Maria Alejandra; Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree; MDPI; Colloids and Interfaces; 2; 12-2018; 1-13 2504-5377 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/91021 |
identifier_str_mv |
Masuelli, Martin Alberto; Slavutsky, Anibal Marcelo; Ochoa, Nelio Ariel; Bertuzzi, Maria Alejandra; Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree; MDPI; Colloids and Interfaces; 2; 12-2018; 1-13 2504-5377 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/journal/colloids info:eu-repo/semantics/altIdentifier/doi/10.3390/colloids2040072 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
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application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
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reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.13397 |