Caesalpinia ferrea var. ferrea seeds as a new source of partially substituted galactomannan

Abstract

a b s t r a c tThe hydrocolloid extracted from Caesalpinia ferrea var. ferrea seeds purified by membrane filtration was denominated GMPF (14% yield) and contained 75% total carbohydrate and 9% protein, and the mannose to galactose (Man:Gal) ratio was around to 2.1:1.0. The periodate oxidation, methylation and 1D/2D NMR spectra results indicated galactomannan (GM) with a (1 → 4)-linked ␤-d-mannopyranose backbone, partially substituted at O-6 with single-unit ␣-d-galactopyranose side-chains. The splitting of three 13 C signals in the regions of the 4-O-Manp units revealed that the ␣-d-Galp units were irregularly (54%) distributed at the main chain. By rheology, GPC-coupled to multi-detectors, static and dynamic light scattering it was observed that the GM in nitrite solution presented an intrinsic viscosity of 860 mL/g, a polydispersity of 1.55, and a structural parameter (R g /R h ) of 1.77, showing a random coil and flexible conformation, which was confirmed by the Mark-Houwink constant˛(0.63). The results suggest that GMPF can be a new source of GM.

Libidibia ferrea (Mart. ex Tul.) L. P. Queiroz: A review of the biological activities and phytochemical composition

“…The 1D/2D NMR Nakamura et al, 2002a,b;Vasconcelos et al, 2011;Silva et al, 2013;Silva et al, 2014;Port´s et al, 2013;Araújo et al, 2014 Methyl spectra indicated the presence of galactomannan with a (1→4)-linked-β-D-mannopyranose, partially substituted at O-6 with single-unit α-D-galactopyranose side-chains. The splitting of three 13 C signals in the region of the 4-O-Manpyranose units revealed the α-D-Galpyranose units (Souza et al, 2010). Another study showed the presence of polysaccharides in aqueous extract from the seeds following sulfation.…”

Mesquite seed gum and palm fruit oil emulsion edible films: Influence of oil content and sonication

“…On the 13 C spectrum, the relative areas of the signals of the anomeric carbons at d 100.5 and d 99.3 (galactose and mannose, respectively) resulted in a G/M ratio of 1.00:1.08. The signals of H2/C2 (3.8/69.03 ppm), H3/C3 (3.83/70.05 ppm), H4/C4 (3.9/71.7 ppm), and H5/C5 (3.89/ 71.7 ppm) correspond to a-D-galactopyranosyl, whereas those of (Pires, Gorin, Reicher, & Sierakowski, 2001), whereas the signal at 67.1 ppm was assigned to C-6 of b-D-mannopyranosyl substituted by the a-D-galactopyranosyl unit (Albuquerque et al, 2014;Pires et al, 2001;Souza et al, 2010).…”

Evaluation of incorporating galactomannan fromCaesalpinia pucherrimainto ice cream and comparison with commercial stabilizers

“…O sorvete oferece uma combinação de propriedades sensoriais altamente desejáveis, sendo estas classificadas em atributos como o de aparência, cor, maciez, regularidade, aroma, sabor e textura/preenchimento bucal (dureza, viscosidade, cremosidade) (SOUZA et al, 2010).…”

“…Galactomananas utilizadas em sorvetes nas concentrações entre 0,2 e 0,5%, possuem grande capacidade de retardar o crescimento de cristais de gelo (SOUZA et al, 2010;VARELA;PINTOR;FISZMAN, 2014). Além disso, os estabilizantes também contribuem para a melhoria da textura, características de fusão e sabor do sorvete (PATMORE; GOFF; FERNANDES, 2003; SOUKOULIS; LEBESI; TZIA, 2009).…”

“…As galactomananas são facilmente encontradas em endosperma de sementes de leguminosas e são consideradas comercialmente importantes por sua utilização principalmente como espessantes e agentes de estabilização (BENTO et al, 2013;BURITI et al, 2014;CERQUEIRA et al, 2011;JIAN et al, 2014;PAWAR;LALITHA, 2014;SOUZA et al, 2010;THOMBRE;GIDE, 2013).…”