title: Strategy to identify and quantify polysaccharide gums in gelled food concentrates.
abstract: A strategy for the unambiguous identification and selective quantification of xanthan gum and locust bean gum (LBG) in gelled food concentrates is presented. DNA detection by polymerase chain reaction (PCR) showed to be a fast, sensitive, and selective method that can be used as a first screening tool in intact gelled food concentrates. An efficient isolation procedure is described removing components that may interfere with subsequent analyses. NMR spectroscopy enabled the direct identification of xanthan gum and the discrimination between different galactomannans in the isolated polysaccharide fraction. An enzymatic fingerprinting method using endo-β-mannanase, in addition to being used to differentiate between galactomannans, was developed into a selective, quantitative method for LBG, whereas monosaccharide analysis was used to quantify xanthan gum. Recoveries for xanthan gum and LBG were 87% and 70%, respectively, with in-between day relative standard deviations below 20% for xanthan gum and below 10% for LBG.
authors: Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands. Electronic address: christian.grun@unilever.com.
authors: Christian H
authors: CH
authors: Grün
authors: Eurofins Food Testing Netherlands B.V., Leeuwarderstraatweg 129, 8441 PK Heerenveen, The Netherlands.
authors: Peter
authors: P
authors: Sanders
authors: Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
authors: Monique
authors: M
authors: van der Burg
authors: Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
authors: Eric
authors: E
authors: Schuurbiers
authors: Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
authors: Linda
authors: L
authors: van Adrichem
authors: Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
authors: Ewoud J J
authors: EJJ
authors: van Velzen
authors: Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
authors: Niels
authors: N
authors: de Roo
authors: Eurofins Food Testing Netherlands B.V., Leeuwarderstraatweg 129, 8441 PK Heerenveen, The Netherlands.
authors: Kommer
authors: K
authors: Brunt
authors: Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
authors: Yvonne
authors: Y
authors: Westphal
authors: Wageningen University, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
authors: Henk A
authors: HA
authors: Schols
mesh_terms: D005685:Galactans / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D008351:Mannans / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D016133:Polymerase Chain Reaction; D011134:Polysaccharides / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*
chemical_list: D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011134:Polysaccharides; D011135:Polysaccharides, Bacterial; C002563:xanthan gum; C017471:locust bean gum
keywords: DNA; Enzymatic fingerprinting; HPAEC-PAD; Locust bean gum; Monosaccharide analysis; NMR spectroscopy; Polymerase chain reaction; Xanthan gum