Structural Characterization of Mesquite (Prosopis velutina) Gum and its Fractions.
May 1st, 2008 | by admin |Structural Characterization of Mesquite (Prosopis velutina) Gum and its Fractions.
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.
López-Franco YL, de la Barca AM, Valdez MA, Peter MG, Rinaudo M, Chambat G, Goycoolea FM.
Laboratory of Biopolymers, Centro de Investigación en Alimentación y Desarrollo, A.C. (C.I.A.D., A.C.) P.O. Box 1735 Hermosillo, Sonora. 83000 Mexico.