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

2011; Wiley; Volume: 91; Issue: 4 Linguagem: Inglês

10.1002/jsfa.4243

1097-0010

Jianxin Jiang, Honglei Jian, Cristhian Carrasco, Wei‐ming Zhang, Run‐Cang Sun,

Proteins in Food Systems

Abstract 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, 1 H nuclear magnetic resonance (NMR) and 13 C 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 M w , M n 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. Copyright © 2011 Society of Chemical Industry