Impact of purification and fractionation process on the chemical structure and physical properties of locust bean gum

[en] Crude locust bean gum (CLBG) was purified and fractionated into two parts : the first was obtained by solubilization in water at 25 °C (GM25) and the second consisted in a further extraction at 80 °C on the residual impoverished fraction (GM80). The complete structural characterization has shown that GM80 possessed relatively longer chain lengths than GM25, a slightly lower degree of galactose substitution and a somewhat sharper galactosyl distribution in substituted and unsubstituted regions. A physical behavior analysis was carried out on solubilization kinetics, viscosity, viscoelasticity and formation of associated gels with xanthan or carrageenan. The average structure of GM80 generated larger intra-chain, inter-chain and inter-molecular interactions, resulting in the appearance of a stronger network. Small structural differences therefore generated very different physical behaviors. This study thus allowed to establish, in a precise and complete manner, fractionation-purification-structure-function relationships of galactomannans extracted from carob.

Disciplines :

Chemistry
Food science
Chemical engineering

Author, co-author :

Gillet, Sébastien ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Aguedo, Mario ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Laurent, Pascal

Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Richel, Aurore ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Language :

English

Title :

Impact of purification and fractionation process on the chemical structure and physical properties of locust bean gum

Publication date :

2014

Journal title :

Carbohydrate Polymers

ISSN :

0144-8617

eISSN :

1879-1344

Publisher :

Elsevier Science

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 01 March 2014

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