title: Impact of purification and fractionation process on the chemical structure and physical properties of locust bean gum.
abstract: 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.
authors.affiliation: University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium. Electronic address: sebastien.gillet@ulg.ac.be.
authors.forename: Gillet
authors.initials: G
authors.lastname: Sébastien
authors.affiliation: University of Liège - Gembloux Agro-Bio Tech, Food Science and Formulation Department (SAF), 2, Passage des déportés, 5030 Gembloux, Belgium. Electronic address: christophe.blecker@ulg.ac.be.
authors.forename: Blecker
authors.initials: B
authors.lastname: Christophe
authors.affiliation: University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium. Electronic address: mario.aguedo@ulg.ac.be.
authors.forename: Aguedo
authors.initials: A
authors.lastname: Mario
authors.affiliation: University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium. Electronic address: plaurent@ulg.ac.be.
authors.forename: Laurent
authors.initials: L
authors.lastname: Pascal
authors.affiliation: University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium. Electronic address: mpaquot@ulg.ac.be.
authors.forename: Paquot
authors.initials: P
authors.lastname: Michel
authors.affiliation: University of Liège - Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium. Electronic address: a.richel@ulg.ac.be.
authors.forename: Richel
authors.initials: R
authors.lastname: Aurore
mesh_terms: D005591:Chemical Fractionation / Q000379:methods; D005685:Galactans / Q000737:chemistry* / Q000302:isolation & purification; D005690:Galactose / Q000031:analogs & derivatives; D008351:Mannans / Q000737:chemistry* / Q000302:isolation & purification; D053149:Plant Gums / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D005685:Galactans; D008351:Mannans; D053149:Plant Gums; C012990:galactomannan; C017471:locust bean gum; D005690:Galactose
keywords: Fractionation; Galactomannan; Locust bean gum; Properties; Purification; Structure