Some Properties of Locust Bean Gum
1954; American Chemical Society; Linguagem: Inglês
10.1021/ba-1954-0011.ch009
ISSN0065-2393
Autores Tópico(s)Botanical Research and Applications
ResumoLocust bean gum is a vegetable mucilage which is manufactured in some European countries and exported to America. This paper presents information on some colloidal and chemical properties of this galactomannan. The viscosity of aqueous dispersions of locust bean gum increases very much on heating. The high viscosity of the gum solutions is explained by the assumption of stretched chain molecules; it is assumed that the galactose side groups cause uncoiling of the polymannose chain. Quantitative coagulation experiments have been made and compared with those of many other hydrocolloids. The gelling with borax is explained as a cross-linking reaction. Locust bean gum increases the gelling strength of agar gels. In a commercial enzyme preparation two "carubinases" which hydrolyze the two different glycosidic linkages of the polysaccharide have been found. Locust bean gum can form derivatives. The reaction products of locust bean gum with acetic anhydride and with epichlorohydrin were especially studied.
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