Structural and thermal characterization of galactomannans from genus Gleditsia seeds as potential food gum substitutes

Jian xin Jiang, Hong lei Jian, Cristhian Alvaro Carrasco Villanueva, Wei ming Zhang, Run cang Sun

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

43 Citas (Scopus)

Resumen

Background: Seed galactomannans are preferred hydrocolloids since they are comparatively cheap, non-toxic, eco-friendly and non-polluting during production and application. Galactomannans from seeds of three species of Gleditsia, namely G. sinensis, G. microphylla and G. melanacantha, were characterized in terms of structural and thermal properties. Results: Gleditsia polysaccharides were characterized using both chemical and chromatographic methods, as well as Fourier transform infrared, 1H nuclear magnetic resonance (NMR) and 13C NMR spectroscopy, and it was shown that they consist of D-mannopyranose and D-galactopyranose residues. The mannose/galactose (M/G) ratio of galactomannans was 3.25, 3.31 and 2.30, respectively. It was also found that these polysaccharides differ from one another in values of Mw, Mn and polydispersity. X-ray diffraction confirmed the amorphous nature of Gleditsia galactomannans, although G. sinensis galactomannan showed a high crystallinity. Thermal analysis of the galactomannans by differential scanning calorimetry illustrated that their endothermic peaks ranged from 290 to 320 °C. Conclusion: Gleditsia polysaccharides are neutral galactomannans. The higher value of M/G ratio from G. sinensis and G. microphylla indicates that their gums offer an excellent alternative for locus bean gum.

Idioma originalInglés
Páginas (desde-hasta)732-737
Número de páginas6
PublicaciónJournal of the Science of Food and Agriculture
Volumen91
N.º4
DOI
EstadoPublicada - mar. 2011
Publicado de forma externa

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