Isolation and preliminary characterization of Lesquerella fendleri gums from seed, presscake, and defatted meal

• Published in: Journal of agricultural and food chemistry Vol. 42; no. 8; pp. 1678 - 1685
• Main Authors: Abbott, Thomas P, Wu, Y. Victor, Carlson, Kenneth D, Slodki, Morey E, Kleiman, Robert
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.08.1994
• Subjects: ACIDE AMINE; AMINOACIDOS; AZUCARES ACIDOS; Biological and medical sciences; CRUCIFERAE; Food additives; Food industries; FRACCIONAMIENTO; FRACTIONNEMENT; Fundamental and applied biological sciences. Psychology; General aspects; GOMAS; GOMME; GRAINE; MUCILAGE; MUCILAGOS; PECTINAS; PECTINE; PROTEINAS; PROTEINE; SEMILLA; SEPARACION; SEPARATION; SUCRE ACIDE; TORTAS OLEAGINOSAS; TOURTEAU D'OLEAGINEUX; Viscosity; Oilseed; Inorganic element; Pectic substance; Characterization; Proteins; Cruciferae; Dicotyledones; Aminoacid; Angiospermae; Uronic acid; Isolation; Spermatophyta; Chemical composition; Extraction; Carbohydrate; Mucilage; Polysaccharide; Gum
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00044a018

Polysaccharide gums were separated from Lesquerella fendleri seed. Fracturing the seed and air classification yielded, 34% by weight, fractions enriched in gums. Water-swollen epidermal seed cells, after fracturing in a Waring Blendor and filtering, yielded a fraction that is 21% of the seed. Crude gums from hexane-extracted meal ranged from 35 to 47% depending on the amount of centrifugal force used to remove seed residue. Viscosity enhancement was greatest for the gums isolated from the fractured epidermal cells and for a gel fraction separated by a two-step process. A typical gum has a RHa:Ara:Xyl:Man:Gal:Glc molar ratio of 0.5:1.0:0.1:0.1:1.4:0.5 and contains 15% galacturonosyl residues, 14% protein, and 7% ash that is mainly Ca and Mg, which may serve as cross-linking cations for the uronic acid residues. Protein is associated with the polysaccharide at a level of 10-33% in various isolates