Structural and thermal characterization of galactomannans from genus Gleditsia seeds as potential food gum substitutes

Jian-xin Jiang, Hong-lei Jian, Cristhian Carrasco, Wei-ming Zhang, Run-cang Sun

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BACKGROUND: Seed galactomannans are preferred hydrocolloids since they are comparatively cheap, non-toxic, eco-friendly and non-polluting during production and application. Galactomannans from seeds of three species of Gleditsia, namely G. sinensis, G. microphylla and G. melanacantha, were characterized in terms of structural and thermal properties. RESULTS: Gleditsia polysaccharides were characterized using both chemical and chromatographic methods, as well as Fourier transform infrared, H-1 nuclear magnetic resonance (NMR) and C-13 NMR spectroscopy, and it was shown that they consist of D-mannopyranose and D-galactopyranose residues. The mannose/galactose (M/G) ratio of galactomannans was 3.25, 3.31 and 2.30, respectively. It was also found that these polysaccharides differ from one another in values of M-w, M-n and polydispersity. X-ray diffraction confirmed the amorphous nature of Gleditsia galactomannans, although G. sinensis galactomannan showed a high crystallinity. Thermal analysis of the galactomannans by differential scanning calorimetry illustrated that their endothermic peaks ranged from 290 to 320 degrees C. CONCLUSION: Gleditsia polysaccharides are neutral galactomannans. The higher value of M/G ratio from G. sinensis and G. microphylla indicates that their gums offer an excellent alternative for locus bean gum. (C) 2011 Society of Chemical Industry
Original languageEnglish
Pages (from-to)732-737
JournalJournal of the Science of Food and Agriculture
Issue number4
Publication statusPublished - 2011

Subject classification (UKÄ)

  • Agricultural Science, Forestry and Fisheries

Free keywords

  • galactomannans
  • Gleditsia
  • structure
  • thermal behavior


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