Browse > Article
http://dx.doi.org/10.9721/KJFST.2013.45.4.428

Physicochemical Characteristics of Galactomannan by Fractionation to Evaluate Heterogeneity  

Kim, Kyeong-Yee (Department of Food Science and Biotechnology, Seoil University)
Lee, Eun-Kyung (Institute of Ikyung)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.4, 2013 , pp. 428-433 More about this Journal
Abstract
Heterogenous samples of locust bean gum (galactomannan) were prepared into homogeneous substances. Locust bean gum was fractioned using ammonium sulfate (14.11-23.08%, w/w). The intrinsic viscosity was obtained by extrapolating reduced viscosity versus concentration by using an Ubbelohde viscometer. The ranges of intrinsic viscosity for fractions that not included protein (F3-F6) and fractions that included protein (F1-F2) were 9.89-8.10 and 8.44-4.59, respectively. Values for Huggins' coefficient (k'), which depends on physical interactions, were 0.46-0.78. Increasing ammonium sulfate concentration was associated with a weak trend towards lower molecular weight and intrinsic viscosity by size-exclusion chromatography (SEC): $M_w$ ranged from 674 to 617 kg/mol and [${\eta}$] from 9.80 to 8.10 dL/g between F3 and F6. The evaluations of those fractions by using SEC and the Ubbelohde viscometer produced very similar values, as predicted. We verified the application of a gradient of ammonium sulfate to precipitate locust bean gum into fractions of different molecular size and show structural variations.
Keywords
locust bean gum; fractionation; Ubbelohde viscometer; intrinsic viscosity; size-exclusion chromatography;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Scherbukhin VD, Anulov OV. Legume seed galactomannans. Appl. Biochem. Microbiol. 35: 229-244 (1999)
2 Chandrasekaran R, Radha A, Okuyama K. Morphology of galactomannans: an X-ray structure analysis of guaran. Carbohyd. Res. 306: 243-255 (1998)   DOI   ScienceOn
3 Daas PJ, Schols HA, de Jongh HH. On the galactosyl distribution of commercial galactomannans. Carbohyd. Res. 329: 609-619 (2000)   DOI   ScienceOn
4 Gaisford SE, Harding SE, Mitchell JR, Bradley TD. A comparison between the hot and cold water soluble fractions of two locust bean gum samples. Carbohyd. Polym. 6: 423-442 (1986)   DOI   ScienceOn
5 Srivastava M, Kapoor VP. Seed galactomannan: An overview. Chem. Biodivers. 2: 295-317 (2005)   DOI   ScienceOn
6 Fernandes PB. Determination of the physical functionality of galactomannans in xanthan gum/galactomannan mixed systems by periodate oxidation. Food Control 5: 244-248 (1994)   DOI   ScienceOn
7 Fernandes PB, Goncalves MP, Doublier JL. A rheological characterization of kappa-carrageenan/galactomannan mixed gels: a comparison of locust bean gum samples. Carbohyd. Polym. 16: 253-274 (1991)   DOI   ScienceOn
8 Garcia-Ochoa F, Casas JA. Viscosity of locust bean (Ceratonia siliqua) gum solutions. J. Sci. Food Agr. 59: 97-100 (1992)   DOI
9 Mannion RO, Meria CD, Launay B, Cuvelier G, Hill SE, Harding SE. Xanthan/locust bean gum interactions at room temperature. Carbohyd. Polym. 19: 91-97 (1992)   DOI   ScienceOn
10 Richardson PH, Clark AH, Russell AL, Aymard P, Norton IT. Galactomannan gelation: A thermal and rheological investigation analyzed using the cascade model. Macromolecules 32: 1519-1527 (1999)   DOI   ScienceOn
11 Pollard MA, Fisher P. Partial aqueous solubility of low-galactosecontent galactomannans-What is the quantitative basis? Curr. Opin. Colloid. In. 11: 184-190 (2006)   DOI   ScienceOn
12 Izydorczyk MS, Billaderis CG. Gradient ammonium sulphate fraction of galactomannans. Food Hydrocolloid. 10: 295-300 (1996)   DOI   ScienceOn
13 Bradford MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein- dye binding. Anal. Biochem. 72: 248-254 (1976)   DOI   ScienceOn
14 Wang Q, Wood PJ, Huang X, Cui W. Preperation and characterization of molecular weigh standards of low polydispersity from oat and barley(1$\rightarrow$3)(1$\rightarrow$4)-$\beta$-D-glucans. Food Hydrocolloid. 17: 845-853 (2003)   DOI   ScienceOn
15 Sittikijyothin W, Torres D, Goncalves MP. Modeling the rheological behaviour of galactomannan aqueous solutions. Carbohyd. Polym. 59: 339-350 (2005)   DOI   ScienceOn
16 Richardson PH, Norton IT. Gelation behavior of concentrated locust bean gum solutions. Macromolecules 31: 1575-1583 (1998)   DOI   ScienceOn
17 Grant Reid JS, Edeards M, Gidley MJ, Clark AH. Enzyme specificity in galactomannan biosynthesis. Planta 195: 489-495 (1995)
18 Orford PD, Parker R, Ring SG, Smith AC. Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopection. Int. J. Biol. Macromol. 11: 91-96 (1989)   DOI   ScienceOn
19 Pollard MA, Kelly R, Wahl C, Fischer P, Windhab E, Eder B, Amado R. Investigation of equilibrium solubility of a carob galactomannan. Food Hydrocolloid. 21: 683-692 (2006)
20 Edwards ME, Marshall E, Gidley MJ, Reid JS. Transfer specificity of detergent-solubilized fenugreek galactomannan galactosyltransferase. Plant Physiol. 129: 1391-1397 (2002)   DOI   ScienceOn
21 Grant Reid JS. Cementing the wall: Cell wall polysaccharide synthesising enzymes Curr. Opin. Plant Biol. 3: 512-516 (2000)   DOI   ScienceOn
22 Alves MM, Garnier C, Lefebvre J, Goncalves MP. Microstrucure and flow behaviour of liquid water-gelatin-locust bean gum systems. Food Hydrocolloid. 15: 117-125 (2001)   DOI   ScienceOn
23 Oblonsek M, Sostar-Turk S, Lapasin R. Rheological studies of concentrated guar gum. Rheol. Acta 42: 491-499 (2003)   DOI
24 Ross-Murphy SB. Structure-property relationships in food biopolymer gels and solutions. J. Rheol. 39: 1451-1463 (1995)   DOI   ScienceOn
25 Joersbo M, Marcussen J, Brunstedt J. In vivo modification of the cell wall polysaccharide galactomannan of guar transformed with a a-galactosidase gene cloned from senna. Mol. Breeding 7: 211-219 (2001)   DOI   ScienceOn
26 MacCleary BV, Clark AH, Dea ICM, Rees DA. The fine structure of carob and guar galactomannans. Carbohyd. Res. 139: 237-a260 (1985)   DOI   ScienceOn
27 Anderson DM. Nitrogen conversion factors for the proteinous content of gums permitted as food additives. Food Addit. Contam. 3: 231-234 (1986)   DOI   ScienceOn
28 Ruiz-Angel MJ, Simo-Alfonso EF, Mongay-fernandez C Ramis- Ramos G. Identification of leguminosae gums and evaluation of carob-guar mixture by capillary zone electrophoresis of protein extracts. Electrophoresis 23: 1709-1715 (2002)   DOI
29 Izawa M, Kano Y, Koshino S. Relationship between structure and solubility of (1$\rightarrow$3)(1$\rightarrow$4)-$\beta$-D-glucan from barley. J. Am. Soc. Brew. Chem. 51: 123-127 (1993)
30 Morris ER, Culter AN, Ross-Murphy SB, Rees DA, Price J. Concentration and shear rate dependence of viscosity in random coil polysaccharides solutions. Carbohyd. Polym. 1: 5-21 (1981)   DOI   ScienceOn
31 Wood PJ, Weisz J, Beer MU, Newman CW, Newman RK. Structure of (1$\rightarrow$3)(1$\rightarrow$4)-$\beta$-D-glucan in waxy and non waxy barley. Cereal Chem. 80: 329-332 (2003)   DOI
32 Izydorczyk MS, Billaderis CG. Influence of structure on the physicochemical properties of wheat arabinoxylan. Carbohyd. Polym. 17: 237-247 (1992)   DOI   ScienceOn
33 Izydorczyk MS, Billaderis CG. Macri LJ, MacGregor AW. Fractionation of oat (1$\rightarrow$3)(1$\rightarrow$4)-$\beta$-D-glucans and characterization of the fractions. J. Cereal Sci. 27: 321-325 (1998)   DOI   ScienceOn
34 Andrede CT, Azero EG, Luciano L, Goncalves MP. Solutions properties of the galactomannan extracted from the seeds of Caesalpinia pulcherrima and Cassia javanica: comparison with locust bean gum. Int. J. Biol. Macromol. 26: 181-185 (1999)   DOI   ScienceOn
35 Doublier JL, Launay B. Rheology of galactomannan solutions: comparative study of guar gum and locust bean gum. J. Texture Stud. 12: 151-172 (1981)   DOI
36 Edwards ME, Marshall E, Gidley MJ, Reid JS. Transfer specificity of detergent-solubilized fenugreek galactomannan galactosyltransferase. Plant Physiol. 129: 1391-1397 (2002)   DOI   ScienceOn
37 da Silva JAL, Goncalves MP. Studies on a purification method for locust bean gum by precipitation with isopropanol. Food Hydrocolloid. 4: 277-287 (1990)   DOI   ScienceOn
38 Robinson G, Ross-Murphy SB, Morris ER. Viscosity-molecular weight relationship, intrinsic chain flexibility and dynamic solution properties of guar galactomannan. Carbohyd. Res. 107: 17-32 (1982)   DOI   ScienceOn
39 Wood PJ, Weisz J, Blackwell BA. tructural studies of (1-3)(1-4)- beta-D-glucans by 13C-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chem. 71: 301-307 (1994)