Immunochemical, Structural and Functional Properties of Mesquite Gum Compared with Gum Arabic

Goycoolea, Francisco M.; Barca, Ana María Calderón de la; Hernández, Georgina; Valenzuela, José Régulo Cartagena; Balderrama, J.R.

doi:10.1007/978-1-4615-4207-0_23

Cited by 5 publications

(7 citation statements)

References 29 publications

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“…97.2 wt.‐% carbohydrates and 2.8 wt.‐% protein (Table 1). The N value (0.43 wt.‐%) was different from that obtained earlier with an LECO Model FP‐528 analyzer (1.09 wt.‐%)23 but close to that obtained by Micro‐Kjeldahl (0.61 wt.‐%) 21…”

Section: Resultscontrasting

confidence: 68%

“…Besides the carbohydrate component, mesquite gum contains about ca. 4% of protein 21. In addition, other substances such as polyphenols (tannins) have been detected in mesquite gum.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, other substances such as polyphenols (tannins) have been detected in mesquite gum. However, the detailed chemical nature and biological significance of these compounds remain unknown 21…”

Section: Introductionmentioning

confidence: 99%

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Structural Characterization of Mesquite (Prosopis velutina) Gum and its Fractions

López‐Franco¹,

Barca²,

Váldez³

et al. 2008

Macromolecular Bioscience

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Structural and physicochemical characteristics of mesquite gum (from Prosopis velutina) were investigated using FT-IR spectroscopic, mass spectrometric and chromatographic methods. Four fractions (F-I, F-IIa, F-IIb and F-III) were isolated by hydrophobic interaction chromatography. The samples were characterized and analyzed for their monosaccharide and oligomers composition by high performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). L-Arabinose (L-Ara) and D-galactose (D-Gal) were found as the main carbohydrate constituent residues in the polysaccharides from mesquite gum and their ratio (L-Ara/D-Gal) varied within the range 2.54 to 3.06 among the various fractions. Small amounts of D-glucose (D-Glc), D-mannose (D-Man) and D-xylose (D-Xyl) were also detected, particularly in Fractions IIa, IIb and III. Infrared spectroscopy identified polysaccharides and protein in all the samples. Data from mass spectrometry (MALDI-TOF MS) was consistent with the idea that the structure corresponding to the periphereal chains of Fraction I is predominantly a chain of pentoses attached to uronic acid.

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Section: Resultscontrasting

confidence: 68%

“…Besides the carbohydrate component, mesquite gum contains about ca. 4% of protein 21. In addition, other substances such as polyphenols (tannins) have been detected in mesquite gum.…”

Section: Introductionmentioning

confidence: 99%

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Structural Characterization of Mesquite (Prosopis velutina) Gum and its Fractions

López‐Franco¹,

Barca²,

Váldez³

et al. 2008

Macromolecular Bioscience

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“…It has also been commercialised in limited amounts to be used as emulsifier in soft drinks as a substitute of gum arabic, an extensively used hydrocolloid. In previous studies, it has been demonstrated that the functionality of mesquite gum is comparable and even superior in certain conditions to that of gum arabic 3–7. As a matter of fact, the Ministry of Health of Mexico has granted authorization for use of mesquite gum in soft drinks, tablets and feeds.…”

Section: Introductionmentioning

confidence: 99%

“…A very similar sugar residue composition is shared by the carbohydrate components of gum arabic from Acacia senegal and other exudate gums from the acacia species 11–16. Besides the carbohydrate components, mesquite gum bears a proteinaceous component that accounts for about ≈4% of its weight 7. Hence mesquite gum can be regarded as an arabinogalactan proteoglycan (AGP) of the Type II,17 the same type as gum arabic and related gums.…”

Section: Introductionmentioning

confidence: 99%

Macromolecular Dimensions and Mechanical Properties of Monolayer Films of Sonorean Mesquite Gum

López‐Franco

Váldez

Hernández

et al. 2004

Macromolecular Bioscience

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Mesquite gum sourced from Prosopis velutina trees and gum arabic (Acacia spp.) were characterized using light scattering and Langmuir isotherms. Both gum materials were fractionated by hydrophobic interaction chromatography, yielding four fractions for both gums: FI, FIIa, FIIb and FIII in mesquite gum and FI, FII, FIIIa and FIIIb in gum arabic. In mesquite gum, the obtained fractions had different protein content (7.18-38.60 wt.-%) and macromolecular dimensions (M approximately 3.89 x 10(5)-8.06 x 10(5) g.mol(-1), RG approximately 48.83-71.11 nm, RH approximately 9.61-24.06 nm) and architecture given by the structure factor (RG/RH ratio approximately 2.96-5.27). The mechanical properties of Langmuir monolayers at the air-water interface were very different on each gum and their fractions. For mesquite gum, the most active species at the interface were those comprised in Fractions IIa and IIb and III, while Fraction I the pi/A isotherm lied below that of the whole gum. In gum arabic only Fraction III developed greater surface pressure at the same surface per milligram of material than whole gum. This is rationalized in terms of structural differences in both materials. Mesquite gum tertiary structure seems to fit best with an elongated polydisperse macrocoil in agreement with the "twisted hairy rope" proposal for arabinogalactan proteoglycans.

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Classification and physicochemical characterization of mesquite gum (Prosopis spp.)

López‐Franco¹,

Córdova-Moreno²,

Goycoolea³

et al. 2012

Food Hydrocolloids

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Immunochemical, Structural and Functional Properties of Mesquite Gum Compared with Gum Arabic

Cited by 5 publications

References 29 publications

Structural Characterization of Mesquite (Prosopis velutina) Gum and its Fractions

Structural Characterization of Mesquite (Prosopis velutina) Gum and its Fractions

Macromolecular Dimensions and Mechanical Properties of Monolayer Films of Sonorean Mesquite Gum

Classification and physicochemical characterization of mesquite gum (Prosopis spp.)

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