Comparative study of Acacia tortilis subsp. raddiana gum of Tunisian origin and commercial Acacia senegal gum

This study aimed to assess the physicochemical and functional properties of Tunisian Acacia tortilis subsp. raddiana gum (TAG) and commercial Acacia Senegal gum (CAG). Therefore, the results indicated that water and protein were 11.79 and 11.58%, 4.38 and 1.35%, respectively. Interestingly, the main sugar compositions of two Acacia gums were arabinose and galactose. In addition, the FT-MIR spectra of the gum samples demonstrated a typical trend of the tested exudate gums. Hence, Tunisian and commercial Acacia gums showed shear-thinning flow behavior at different pH and heating temperatures. In addition, the findings revealed that the Cross model was the best model to describe the rheological behavior of the two gums (TAG and CAG). Moreover, the ¹H and ¹³C NMR spectra of two tested gums confirmed the presence of arabinogalactan structure. Besides, the microstructure of the two gums demonstrated a semi-crystalline with a more amorphous material. Therefore, the physicochemical, rheological, and functional characterization indicated that Tunisian Acacia gum (TAG) could be used in food industries as an emulsifier, gelling and thickeners agents.