title: Structure impact of two galactomannan fractions on their viscosity properties in dilute solution, unperturbed state and gel state.
abstract: Two fractions of carob galactomannans (GM25 and GM80) were extracted at respectively 25°C and 80°C from crude locust bean gum. Those fractions having slightly different chemical structures, previously characterized, were studied for their viscosity properties over a wide range of concentrations: diluted solution, unperturbed state and gel state. For each of the physical properties, links to the chemical fine structure could be established, expanding knowledge on the topic: in dilute solution, GM25 is more soluble in water while GM80 seems to tend to self-association due to its structure as highlighted by intrinsic viscosity measurements ([η]GM25=9.96dLg-1and [η]GM80=4.04dLg-1). In unperturbed state, initial viscosities η0were more important for GM80 fractions at 1% and 2% due to greater hyperentanglements (η0(GM80,1%)=9.9Pas; η0(GM80,2%)=832.0; Pa.s η0(GM25,1%)=3.1Pas; η0(GM25,2%)=45.1Pas). In gel state, hydrogels obtained from GM80 were also stronger (hardness GM80 (2%)=0.51N and hardness GM25 (2%)=0.11N), suggesting a much more important number of junction areas within the gel network. The findings discussed herein demonstrate the potential for new applications.
authors.affiliation: University of Liège-Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium; Yale University-Center for Green Chemistry and Green Engineering, 370 Prospect Street, Greeley Memorial Lab. 2A, New Haven, CT 06511, USA. Electronic address: s.gillet@yale.edu.
authors.forename: Sébastien
authors.initials: S
authors.lastname: Gillet
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: Mario
authors.initials: M
authors.lastname: Aguedo
authors.affiliation: University of Liège-Gembloux Agro-Bio Tech, Food Science and Formulation Department (SAF), 2, Passage des déportés, 5030 Gembloux, Belgium. Electronic address: rfpetrut@student.ulg.ac.be.
authors.forename: Raul
authors.initials: R
authors.lastname: Petrut
authors.affiliation: University of Liège-Gembloux Agro-Bio Tech, Unit of Biological and Industrial Chemistry (CBI), 2, Passage des déportés, 5030 Gembloux, Belgium; University of Liège-Gembloux Agro-Bio Tech, Food Science and Formulation Department (SAF), 2, Passage des déportés, 5030 Gembloux, Belgium. Electronic address: gilles.olive@ulg.ac.be.
authors.forename: Gilles
authors.initials: G
authors.lastname: Olive
authors.affiliation: Yale University-Center for Green Chemistry and Green Engineering, 370 Prospect Street, Greeley Memorial Lab. 2A, New Haven, CT 06511, USA. Electronic address: paul.anastas@yale.edu.
authors.forename: Paul
authors.initials: P
authors.lastname: Anastas
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: Christophe
authors.initials: C
authors.lastname: Blecker
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: Aurore
authors.initials: A
authors.lastname: Richel
mesh_terms: D005685:Galactans / Q000737:chemistry; D005690:Galactose / Q000031:analogs & derivatives; D005782:Gels; D008351:Mannans / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry; D012996:Solutions; D013329:Structure-Activity Relationship; D013696:Temperature; D014783:Viscosity
chemical_list: D005685:Galactans; D005782:Gels; D008351:Mannans; D053149:Plant Gums; D012996:Solutions; C012990:galactomannan; C017471:locust bean gum; D005690:Galactose
keywords: Galactomannans; Rheology; Structure; Viscosity