[en] The crude and purified locust bean gum (LBG) from seven areas of the north and centre of Tunisia (Bouarada, Bargou, Kessra, Haffouz, Borj Toumi, Ben Arous and INRGREF) were analyzed for moisture, ash, protein, acid-insoluble matter and mannose/galactose ratio. The purified samples exhibited higher mannose/galactose ratios and lower amounts of ash, protein and acid-insoluble matter than the crude gum. The purified LBG from different regions had 3.43-6.99% moisture, 0.87-2.06% ash, 0.61-2.46% protein, 0.00-1.20% acid-insoluble matter and 3.55-4.32 mannose/galactose ratios. Statistical analysis revealed that purification significantly affected (P < 0.05) moisture, ash, protein, insoluble matter contents and mannose/galactose ratios of the crude LBG and purified LBG for all samples from different areas. The rheological properties of the different carob gum samples were determined, the best rheological properties are those of spontaneous carob trees of Bargou, Bouarada and Kessra areas. The climatic and geographic origin of carob and the cultivation mode influence the chemical and rheological properties. The purification of crude galactomannan samples by precipitation with isopropanol gave a clear and more stable solution, due to the elimination of impurities and endogenous enzymes. (c) 2006 Elsevier Ltd. All rights reserved.
Disciplines :
Biotechnology
Author, co-author :
Bouzouita, Nabiha
Khaldi, A.
Zgoulli, S.
Chebil, L.
Chekki, R.
Chaabouni, M. M.
Thonart, Philippe ; Université de Liège - ULiège > Département des sciences de la vie > Biochimie et microbiologie industrielles
Language :
English
Title :
The analysis of crude and purified locust bean gum: A comparison of samples from different carob tree populations in Tunisia
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
Bibliography
Anderson D.M.W. Food Additives and Contaminants 3 (1986) 231-234
Anderson E. Industrial and Engineering Chemistry 41 (1949) 2887-2890
Andrade C.T., Azero E.G., Luciano L., and Gonçalves M.P. Solution properties of the galactomannans extracted from the seeds of Caesalpinia pulcherrima and Cassia javanica: comparison with locust bean gum. International Journal of Biological Macromolecules 26 (1999) 181-185
Avallone R., Plessi M., Baraldi M., and Monzani A. Determination of chemical composition of carob (Ceratonia siliqua): protein, fat, carbohydrates, and tannins. Journal of Food Composition and Analysis 10 (1997) 166-172
Calixto F.S., and Canellas J. Components of nutritional interest in carob pods Ceratonia siliqua. Journal of the Science of Food Agriculture 33 (1982) 1319-1323
Dea I.C.M., and Morrison A. Advances in Carbohydrate Chemistry and Biochemistry 31 (1975) 241-312
Doublier, J. L. (1975). Propriétés rhéologiques et caractéristiques macromoléculaires des solutions aqueuses de galactomannanes, PhD thesis, Université Paris VI, France.
Egli W. Origin,characteristics, and possible applications of plant hydrocolloids, particularly galactomannan. Schweizerusche Zeitschrift fuer Obst-und Weinbau 105 (1969) 470-477
Food and Nutrition Board-National Research Council. (1981). Food chemicals codex. Washington, DC: National Academy Press.
Glicksman M. Gum technology in the food industry (1969), Academic Press, New York
In: Imeson A. (Ed). Thickening and gelling agents for food. 2nd ed. (1997), Culinary and Hospitality Industry Publication Services, New York
Kapoor V.P. Phytochemistry 11 (1972) 1129-1132
Karawya M.S., wassel G.M., Baghdadi H.H., and Ammar N.M. Mucilagenous contents of certain Egyptian plants. Plant. Med. Phytother. 38 (1980) 73-78
Lopes da Silva J.A., and Gonçalves M.P. Food Hydrocolloid 4 (1990) 277-287
McCleary B.V., and Matheson N.K. Galactomannan utilization in germinating legume seeds. Phytochemistry 15 (1976) 43-47
McCleary B.V., and Matheson N.K. Phytochemistry 13 (1974) 1747-1757
McCleary B.V., Matheson N.K., and Small D.M. Phytochemistry 15 (1976) 1111-1117
Meyer K., Rosa C., Hischenhuber C., and Meyer R. Journal of AOAC International 84 (2001) 89
Rafique C.M., and Smith F. Journal of American Chemical Society 72 (1950) 4634-4637
Yousif A.K., and Alghzawi H.M. Processing and characterization of carob powder. Food Chemistry 69 (2000) 283-287
Similar publications
Sorry the service is unavailable at the moment. Please try again later.
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.