کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1375508 1500650 2014 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of purification and fractionation process on the chemical structure and physical properties of locust bean gum
ترجمه فارسی عنوان
تأثیر فرآیند تصفیه و فرایند بر ساختار شیمیایی و خواص فیزیکی لوبیا
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی


• Crude carob gum was fractionated into two parts soluble at 25 and 80 °C.
• Complete structural characterization of the two galactomannans fractions was realized.
• Physical behavior analysis was carried out to study the formed gel networks.
• Small structural differences therefore lead to very different physical behaviors.
• Fractionation–purification–structure–function relationships were established.

Crude locust bean gum (CLBG) was purified and fractionated into two parts: the first was obtained by solubilization in water at 25 °C (GM25) and the second consisted in a further extraction at 80 °C on the residual impoverished fraction (GM80). The complete structural characterization has shown that GM80 possessed relatively longer chain lengths than GM25, a slightly lower degree of galactose substitution and a somewhat sharper galactosyl distribution in substituted and unsubstituted regions. A physical behavior analysis was carried out on solubilization kinetics, viscosity, viscoelasticity and formation of associated gels with xanthan or carrageenan. The average structure of GM80 generated larger intra-chain, inter-chain and inter-molecular interactions, resulting in the appearance of a stronger network. Small structural differences therefore generated very different physical behaviors. This study thus allowed to establish, in a precise and complete manner, fractionation–purification–structure–function relationships of galactomannans extracted from carob.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 108, 8 August 2014, Pages 159–168
نویسندگان
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