03081naa a2200289 a 450000100080000000500110000800800410001902400390006010000160009924501280011526000090024350004520025252017370070465000210244165300230246265300140248565300210249965300180252065300240253865300340256270000170259670000160261370000140262970000180264370000170266177301130267810580252020-06-02       2018    bl uuuu     u00u1 u    #d7 a10.1016/j.foodhyd.2017.10.0382DOI1 aVILARÓ, P.  aIsolation and characterization of galactomannans from Prosopis affinis as potential gum substitutes.h[electronic resource]  c2018  aArticle history: Received 1 September 2017//Received in revised form 30 October 2017//Accepted 31 October 2017//Available online 10 November 2017. Acknowledgements: We thank Guillermo de Souza for the usage of the laboratory, Pilar Menendez and Luis Reina for their assistance with the HPLC and GC-MS experiments, Demian Gomez for the seed photographs, and María Ines Bessio for her comments and suggestions on the SEC/MALLS-QUELS/RI experiments.  aGalactomannans from the endosperm of mature seeds of Prosopis affinis were isolated following different extraction procedures in yields of up to 64%. The polysaccharides were characterized by HPLC, GC-MS, and NMR spectroscopy, and their physicochemical properties were studied by SEC/MALLS-QUELS/RI and rheological methods. The monosaccharide composition of the extracted galactomannans showed only mannose and galactose in a ~1.5 ratio, similar to galactomannans found in guar gum and obtained from other Prosopis species. The structural characterization showed that these polysaccharides are composed by a b-(1/4)-linked mannose backbone with galactopyranosyl residues attached through a (1/6) linkages. The weight-average molecular weight (Mw) of the P. affinis galactomannans went from (1.6 ± 0.2) x 106 to (1.8 ± 0.1) x 106 g/mol, and the intrinsic viscosity, in the 9.9 to 10.7 dL/g range, was comparable to that reported for other extracts from the Prosopis genre. Although the molecular weight distribution and intrinsic viscosity were dependent on the extraction procedure, the mannose-togalactose ratio was almost invariant. Conformation plots showed that the polymer extracted at higher temperatures is more cohesive, a characteristic that could be attributed to a greater number of polymerpolymer interactions. Our findings show that the P. affinis galactomannan has nearly monomodal molecular weight distribution, functional properties similar to those of guar gum, and can be isolated from an abundant and readily available non-traditional source. It therefore represents a promising new biomaterial for the food and pharmaceutical industries that can be produced from the regional native flora in a sustainable way.  aPROSOPIS AFFINIS  aCHEMICAL STRUCTURE  aENDOSPERM  aEXTRACTION YIELD  aGALACTOMANNAN  aINTRINSIC VISCOSITY  aMOLECULAR WEIGHT DISTRIBUTION1 aBENNADJI, Z.1 aBUDELLI, E.1 aMOYNA, G.1 aPANIZZOLO, L.1 aFERREIRA, F.  tFood Hydrocolloids, Volume 77, April 2018, Pages 711-719. DOI: https://doi.org/10.1016/j.foodhyd.2017.10.038