Structural Characterization of Mesquite (Prosopis velutina) Gum and its Fractions
✍ Scribed by Yolanda L. López-Franco; Ana M. Calderón de la Barca; Miguel A. Valdez; Martin G. Peter; Marguerite Rinaudo; Gérard Chambat; Francisco M. Goycoolea
- Publisher
- John Wiley and Sons
- Year
- 2008
- Tongue
- English
- Weight
- 346 KB
- Volume
- 8
- Category
- Article
- ISSN
- 1616-5187
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✦ Synopsis
Abstract
Structural and physicochemical characteristics of mesquite gum (from Prosopis velutina) were investigated using FT‐IR spectroscopic, mass spectrometric and chromatographic methods. Four fractions (F‐I, F‐IIa, F‐IIb and F‐III) were isolated by hydrophobic interaction chromatography. The samples were characterized and analyzed for their monosaccharide and oligomers composition by high performance anion‐exchange chromatography with pulsed amperometric detection (HPAEC‐PAD). L‐Arabinose (L‐Ara) and D‐galactose (D‐Gal) were found as the main carbohydrate constituent residues in the polysaccharides from mesquite gum and their ratio (L‐Ara/D‐Gal) varied within the range 2.54 to 3.06 among the various fractions. Small amounts of D‐glucose (D‐Glc), D‐mannose (D‐Man) and D‐xylose (D‐Xyl) were also detected, particularly in Fractions IIa, IIb and III. Infrared spectroscopy identified polysaccharides and protein in all the samples. Data from mass spectrometry (MALDI‐TOF MS) was consistent with the idea that the structure corresponding to the periphereal chains of Fraction I is predominantly a chain of pentoses attached to uronic acid.
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