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Physicochemical and functional characterization of the galactomannan obtained from mesquite seeds (Prosopis pallida)

European Food Research and Technology volume 227, pages 1669–1676 (2008)Cite this article

Abstract

The aim of this work was to carry out the physicochemical and functional characterization of the purified galactomannan obtained from mesquite seed’s endosperm (MSG). From the seeds, a MSG content of 13/100 g with a purity of 94/100 g was determined. The dispersions of MSG samples (up to 5 g/100 mL) exhibited a shear thinning non-Newtonian behavior, with 35.68 mPa.s of viscosity, and surface tension values between 43.5 and 61.06 dynes/cm. The chromatographic analysis revealed a 1.1:1 mannose/galactose ratio, with a molecular weight between 900,000 and 1,000,000 Da. The calorimetric analysis showed a specific vitreous transition temperature of 52.92 °C. The values of apparent viscosity were superior to those of commercial galactomannans, which indicates that MSG can be used too as a thickening agent. The obtained results provide information, which contribute to a better knowledge of MSG, in order to consider its sustainable exploitation in a future.

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Acknowledgments

The authors appreciate the financing through the grant EU STD-3 number CT-94-0341, to Prof. F. Saura-Calixto and Dr. L. Bravo from IF of CSIC-Madrid; to N. Grados of University of Piura-Peru, and to the scholarship 144306 granted by CONACYT-Mexico to LCM. They also appreciate the technical support of P. Méndez-Castrejón, and M. Márquez-Robles from CINVESTAV-IPN.

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Authors and Affiliations

  1. Department of Biotechnology and Bioengineering, CINVESTAV-IPN, Av. IPN 2508, P. O. Box 14-740, C. P. 07360, Mexico 14, D. F., Mexico

    L. Chaires-Martínez, J. A. Salazar-Montoya & E. G. Ramos-Ramírez

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  1. L. Chaires-Martínez
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  2. J. A. Salazar-Montoya
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  3. E. G. Ramos-Ramírez
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Correspondence to E. G. Ramos-Ramírez.

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Chaires-Martínez, L., Salazar-Montoya, J.A. & Ramos-Ramírez, E.G. Physicochemical and functional characterization of the galactomannan obtained from mesquite seeds (Prosopis pallida). Eur Food Res Technol 227, 1669–1676 (2008). https://doi.org/10.1007/s00217-008-0892-0

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  • DOI: https://doi.org/10.1007/s00217-008-0892-0

Keywords

  • Galactomannan
  • Mesquite seeds gum
  • Prosopis pallida
  • Viscosity
  • Differential scanning calorimeter (DSC)