Investigation of molecular weight distribution of LBG galactomannan for flours prepared from individual seeds, mixtures, and commercial samples

Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

“…Xanthan and galactomannan gums are high molecular weight polysaccharides, above 10 6 Da that can be evaluated using a variety of methods such as Size Exclusion Chromatography or viscosimetry (see (Holzwarth, 1978) for xanthan, and (Pollard et al, 2008) for galactomannans). For viscosimetry, as the study of the interaction between two polymers needed to keep the solution in the dilute regime, previous viscometric experiments were performed to check the linear dependence of the reduced viscosity versus polymer concentration, thus illustrating the lonely effect of intrinsic hydrodynamic volume of polymer chains, without intermolecular interactions (Lapasin & Pricl, 1995), in the gum concentration ranges used for the present work.…”

Rheological and kinetic study of the ultrasonic degradation of locust bean gum in aqueous saline and salt-free solutions

“…As a typical galactomannan, the physicochemical properties of locust bean gum are highly dependent on the distribution of galactose moieties, because longer galactose side chains generate stronger synergistic interactions with other polymers and result in greater functionality [5,6]. In recent years, the molecular structures and rheological properties of LBGs in aqueous solutions have been studied using various characterization methods [3,[7][8][9][10][11] and LBG is considered to behave in aqueous solution as disordered random coils [12]. Because LBG is only slightly soluble in water at ambient temperature, it does not easily form gels by itself.…”

“…(10)), where [g] t is the intrinsic viscosity of the polymer solutions at time t, [g] 0 is the initial intrinsic viscosity of polymer solutions, and a and K are the Mark-Houwink constants.…”

Pharmaceutical use of galactomannans

“…Commercially sold flours are reported to contain about 85% pure galactomannan on a mass basis and make an important contribution to the hydrocolloid usage in many products. [10][11][12] Galactomannans have sometimes been used in binary mixtures with other polysaccharides, such as with xanthan gum, agar and kappa-carrageenan, to form gels with new properties. 5,[13][14][15][16][17][18] The three major galactomannans of commercial importance in food and non-food industries are guar (Cyamopsis tetragonolobus, M/G 1.5), tara (Caesalpinia spinosa, M/G 3) and locust bean gums (Ceratonia siliqua, M/G 3.5).…”

“…6,33,[36][37][38][40][41][42][43][44][46][47][48][49][50][51][52][53][54][55][56][57][58][59] However, only guar, locust bean, tara and cassia gum are manufactured on a large scale, and these are being extensively investigated by various researchers. 5,11,12,19,21,[60][61][62][63][64][65][66] Srivastava and Kapoor 6 described, in their overview of galactomannans, chemical screening of more than 300 Indian species of water-soluble gums. The vast numbers of galactomannans already isolated and structurally characterized offer an exciting challenge for pharmaceutical and other industrial producers.…”