Physicochemical Characterization of Galactomannan from Sugar Palm (Arenga saccharifera Labill.) Endosperm at Different Stages of Nut Maturity
A water-soluble polysaccharide was extracted from the endosperm of nuts of Arenga saccharifera Labill. at different stages (young, 8-12 mo old; mid mature, 16-18 mo old; and mature, 22-24 mo old) of maturity. The polysaccharide was extracted with water, precipitated with 95% ethanol and further purified with Fehling solution and then freeze dried. The Arenga gum samples were white and powder-like after drying; insoluble in organic solvents, slightly soluble in inorganic solvents, and soluble in hot and cold water. Specific rotation values [a]D27 of +32.97, +39.53 and +35.93 were obtained for the purified gum samples, young, mid mature and mature, respectively, before inversion; corresponding [a]D27 values after inversion were -35.58, -41.70, and -41.03. The specific gravity of all gum isolates at different stages of nut maturity and those of commercial gums were not significantly different and was equal to the density of water at standard room temperature (25° C). The water-holding capacity of the three gum isolates — 42.55%, 47.00%, and 47.28%, respectively, were not significantly different from the value for gum ghatti. The gelatinization temperature of the gum isolates were the same (30-70° C). Viscosity of the gum isolates increased with concentration and maturity. Total sugar and soluble protein slightly increased with maturity while total reducing sugar remained the same upon maturity. The Arenga gums had high molecular weights of >2M daltons. Analysis by gas chromatography showed that the gum was composed of mannose and galactose and can, therefore, be correctly termed as galactomannan. The mannose:galactose (M/G) ratio of the Arenga galactomannan increased with maturity (2:1, 3:1 and 5:1) for the young, mid mature, and mature samples, respectively.
REFERENCES
ALI BH, ALGAWARI AA, ALUNEL IH. 2004. Does treatment with gum Arabic affect experimental chronic renal failure in rats? Funda Clin Pharmacol 18(3): 327-329.
[AOAC] Association of OfficialAnalytical Chemists. 1995. Official Methods ofAnalysis. 15th ed.Washington DC: Association of Official Analytical Chemists.
BLAKENEYAB, HARRIS PJ, HENRY RJ, STONE BA. 1983. A simple and rapid preparation of alditol acetates from monosaccharide analysis. Carb Res 113: 291-299.
DAVIS GR 1963. Yagoda papers: A permanent record of Benedict’s Test for reducing sugar. Clin Chem Acta 8: 635-636.
DAWBER JG, BROWN DR, REED RA. 1966. Specific rotation of carbohydrates. North Staffordshire College of Technology. Take-on-Trent, England 43: 34-35.
DICKINSON E. 1998. Stability and rheological implications of electrostatic milk-protein-saccharide interactions. Trends in Food Sci Technol 9: 347-354.
DOUBLIER JL, GARNIER C, RENARD D, SANCHEZ C. 2000. Protein-polysaccharide interactions. Curr Opin Colloid and Interface Sci 5: 202-214.
DUBOIS M, GILES KA, HAMILTON JK. 1956. Colorimetric Method for determination of sugars and related substances. Anal Chem 28(3): 350-356.
DUNN HJ. 1959. Stable, oil-soluble vitamins. U.S. Patent 2, 897:119.
GAMAL-ELDEEN AM, AMER H, HELMY WA. 2006. Cancer chemopreventive and anti-inflammatory activities of chemically modified guar gum. Chem Biol Interact Epub ahead of print.
GIANNINI EG, MANSI C, DULBECCO P, SAVARINO V. 2006. Role of partially hydrolyzed guar gum in the treatment of irritable bowelsybdrome. Nutrition 22(3): 334-342.
GLICKSMAN M. 1969. Gum technology in food industry. New York: Academic Press. 529p.
GOLDSTEIN AM, ALTER EN. 1959. Gum Karaga. In: “Industrial Gum”. Whistler RL ed. New York: Academic Press. 329p.
HIRST EL, JONES JKN. 1948. The galactomannan of carob-seed gum (Gum ghatti). J Chem Soc 2: 1278.
HOLMES EJ. 1968. A ninhydrin histochemical test specific for hair keratin. J Histochem Cytochem 16(6): 428-432.
JAURIGUE P. 1981. A simple centrifugal method for measuring expressiblemoisture, water-binding property of muscle food. J Food Science 46: 1271-73.
KOOIMAN P. 1971. Structures of galactomannans from seeds of Annona muricata, Arenga saccharifera, Cocos nucifera, Convolvulus tricula and Sophora japonica. Carb Res 20: 329-337.
DE KRUIF CG, TUINIER R. 2001. Polysaccharide protein interactions. Food Hydrocolloids 15: 555-563.
KUNTZ LA. 1999. Special Effects with Gum.Areport on application. Food Product Design. Northbrook: Virgo Publishing. 10p. http://www.foodproductdesign.com/archive/1999/1299ap.html
LOWRY OH, ROSEBROUGH NJ, FARR AL, RANDALL RJ. 1951. Protein measurement with Folinphenol reagent. J Biol Chem 193: 265-275.
MANTELL CL. 1947. The water soluble gums. New York: Reinhold Publishing Corp. 279p.
MEER WA. 1977. Plant Hydrocolloids. In: Food Colloids. Graham H ed. Westport: AVI Publishing Co. Inc. 539p.
MORRISON RT, BOYD RN. 1987. Organic Chemistry 3rd ed. New Jersey: Prentice-Hall 1434p.
MILLER GL. 1959. Use of Dinitrosalicylic Acid reagent for determination of reducing sugars. Anal Chem 31(3): 426-428.
NEUKOM H. 1989. Galactomannans: Properties and applications. Leb Wisse-o-Technol 22: 41-45.
PIERREFICHE G, TOPALL G, COURBOIN G, HENRIET I, LABORIT H. 1993. Antioxidant activity of melatonin in mice. Res Commun Chem Pathol Pharmacol 80(2): 211-23.
ROWSON JM. 1937. Structural analysis gum tragacanth. J Pharm Pharmacol 10: 161.
SALYERS AA, WEST SE, VERCELLOTTI JR, WILKINS TD. 1977. Fermentation of mucins and plant polysaccharides by anaerobic bacteria from the human colon. Appl Environ Microbiol 34(5): 529-533.
SAMONTE JL, RAMIREZ DA, MENDOZA EMT. 1987. Galactomannans indeveloping normal and makapuno coconut endosperms. Bull Philipp Biochem Soc 7: 15-19.
SANCHEZ C, PAQUIN PS. 1997. Protein and protein polysaccharide microparticles. In: Food proteins and their applications. Damoran S, ParafA. eds. New York: Marcel Dekker. p. 171-199.
SKOOG DA, WEST DM. 1963. Fundamentals of analytical chemistry. New York: Holt 880p.
STOLLOF L. 1958. Polysaccharide hydrocolloids in commerce. Adv Carb Chem 13: 265-287.
TISCHER CA, IACOMINI M, WANER R, GORIN PA. 2002. New structural features of polysaccharide from gum ghatti (Anoegenissus latifolia). Carb Res 337(21-23): 2205-10.
TIZARD IR, CARPENTER RH, MCANALLEY BH, KEMP MC. 1989. The biological activities of mannans and related complex saccharide. Mol Biother 1(6): 290-296.
TOLSTOGUZOV VB. 1996. Structure-property relationshipsin Foods.In: Macromolecular interactions in food technology; Parris N, Kato A, Creamer LK, Pierce J. eds.ACS symposium series 650: Washington DC: American Chemical Society. p. 2-14.
TOPALIAN H, ELSESSER CC. 1966. Table syrups. US Patent 3, 282, 707.
VALENTINE PJ, SALYERS AA. 1992. Analysis of proteins associated with growth of Bacteriodes ovatus on the branched galactomannan guar gum. Appl Environ Microbiol 58(5): 1534-40.
WHISTLER RL, BEMILLER JN. 1958. Alkaline degradation of polysaccahride. Advan Carb Chem 13: 289-329.
WHISTLER RL. 1973. Polysaccharides and their derivatives. In: Industrial Gums. 2nd ed. Whistler RL and BeMiller JN eds. New York: Academic Press. 807p.
