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Structural Characterization of Mesquite ( Prosopis velutina ) Gum and its Fractions
Author(s) -
LópezFranco Yolanda L.,
de la Barca Ana M. Calderón,
Valdez Miguel A.,
Peter Martin G.,
Rinaudo Marguerite,
Chambat Gérard,
Goycoolea Francisco M.
Publication year - 2008
Publication title -
macromolecular bioscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.924
H-Index - 105
eISSN - 1616-5195
pISSN - 1616-5187
DOI - 10.1002/mabi.200700285
Subject(s) - chemistry , arabinose , monosaccharide , xylose , polysaccharide , chromatography , galactose , uronic acid , mannose , mass spectrometry , ion exchange , carbohydrate , gel permeation chromatography , biochemistry , organic chemistry , fermentation , polymer , ion
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.