Chemical composition and functional properties of Gleditsia triacanthos gum

LS SCIARINI; F MALDONADO; PD RIBOTTA; GT PEREZ; AE LEON

FOOD HYDROCOLLOIDS

Elsevier Ltd.

Año: 2009 vol. 23 p. 306 - 313

0268-005X

Gleditsia triacanthos a galactomannans with a variable mannose:galactose (Man:Gal) ratio that depends on the isolation and purification methods. In this study, three processes were used: (1)?treatment with boiling water (M1);(2)?concentration with boiling 2N NaOH (M2) and (3)?swelling with water and later manual removal of the endosperm (M3). The functional properties of the hydrocolloids obtained by the three isolating methods were compared with those exhibited by xanthan and guar gums, which are widely used as food additives. The product obtained by boiling water (M1) had the lowest yield, although that hydrocolloid showed high water absorption capacity and solubility, high emulsifying and foaming capacities, and imparted high stability to the dispersions (foams and emulsions). These properties could be influenced by its high Man:Gal ratio and protein content that depends on the isolation and purification methods. In this study, three processes were used: (1)?treatment with boiling water (M1);(2)?concentration with boiling 2N NaOH (M2) and (3)?swelling with water and later manual removal of the endosperm (M3). The functional properties of the hydrocolloids obtained by the three isolating methods were compared with those exhibited by xanthan and guar gums, which are widely used as food additives. The product obtained by boiling water (M1) had the lowest yield, although that hydrocolloid showed high water absorption capacity and solubility, high emulsifying and foaming capacities, and imparted high stability to the dispersions (foams and emulsions). These properties could be influenced by its high Man:Gal ratio and protein content. that depends on the isolation and purification methods. In this study, three processes were used: (1)?treatment with boiling water (M1);(2)?concentration with boiling 2N NaOH (M2) and (3)?swelling with water and later manual removal of the endosperm (M3). The functional properties of the hydrocolloids obtained by the three isolating methods were compared with those exhibited by xanthan and guar gums, which are widely used as food additives. The product obtained by boiling water (M1) had the lowest yield, although that hydrocolloid showed high water absorption capacity and solubility, high emulsifying and foaming capacities, and imparted high stability to the dispersions (foams and emulsions). These properties could be influenced by its high Man:Gal ratio and protein content. Gleditsia triacanthos are a source of galactomannans with a variable mannose:galactose (Man:Gal) ratio that depends on the isolation and purification methods. In this study, three processes were used: (1)?treatment with boiling water (M1);(2)?concentration with boiling 2N NaOH (M2) and (3)?swelling with water and later manual removal of the endosperm (M3. The functional properties of the hydrocolloids obtained by the three isolating methods were compared with those exhibited by xanthan and guar gums, which are widely used as food additives. The product obtained by boiling water (M1) had the lowest yield, although that hydrocolloid showed high water absorption capacity and solubility, high emulsifying and foaming capacities, and imparted high stability to the dispersions (foams and emulsions). These properties could be influenced by its high Man:Gal ratio and protein content.