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KMID : 0380620130450040428
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.428 ~ p.433
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Physicochemical Characteristics of Galactomannan by Fractionation to Evaluate Heterogeneity
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Kim Kyeong-Yee
Lee Eun-Kyung
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Abstract
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Heterogenous samples of locust bean gum (galactomannan) were prepared into homogeneous substances. Locust bean gum was fractioned using ammonium sulfate (14.11-23.08%, w/w). The intrinsic viscosity was obtained by extrapolating reduced viscosity versus concentration by using an Ubbelohde viscometer. The ranges of intrinsic viscosity for fractions that not included protein (F3-F6) and fractions that included protein (F1-F2) were 9.89-8.10 and 8.44-4.59, respectively. Values for Huggins’ coefficient (k’), which depends on physical interactions, were 0.46-0.78. Increasing ammonium sulfate concentration was associated with a weak trend towards lower molecular weight and intrinsic viscosity by size-exclusion chromatography (SEC): Mw ranged from 674 to 617 kg/mol and [η] from 9.80 to 8.10 dL/g between F3 and F6. The evaluations of those fractions by using SEC and the Ubbelohde viscometer produced very similar values, as predicted. We verified the application of a gradient of ammonium sulfate to precipitate locust bean gum into fractions of different molecular size and show structural variations.
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KEYWORD
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locust bean gum, fractionation, Ubbelohde viscometer, intrinsic viscosity, size-exclusion chromatography
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