Espina Corona (Gleditsia amorphoides) Seed Gum

Abstract

Espina Corona Gum (ECG) is extracted from the seeds of Gleditsia amorphoides trees that grow in South-American countries. This gum was approved by the Argentinean food code. It is a galactomannan with an approximate molecular weight of 1.39?106 Da, consisting of 71.4% D-mannose and 28.6% D-galactose with a mannose/galactose (M/G) ratio of 2.5. The mannose forms a linear chain of (1 → 4) β-mannopyranose units with one molecule of D-galactopyranose linked at position 6 every three units of mannose. Structurally, ECG is similar to Guar Gum (GG), which has M/G ratio of 2.0. ECG solutions have a shear-thinning behavior. The viscosity presented good stability during heating, addition of salts and acids. At 1% w/w, ECG exhibits a viscoelastic behavior of weak gel, with light frequency dependence. Moreover, EGC showed very good stabilizing properties in colloid systems by increasing the viscosity of the continuous phase, and thus delaying the creaming and coalescence in emulsions, and the drainage, disproportionation and coalescence in foams.In gels and films, ECG also presented synergistic effects with xanthan gum, and improved the mechanical properties of carrageenans/K+ and whey proteins systems. This gum is a promising hydrocolloid with high potential use in food and pharmauceutical applications.