Structure and physicochemical properties of Ghanaian grewia gum

• Published in: International journal of biological macromolecules Vol. 122; pp. 866 - 872
• Main Authors: Kpodo, F.M., Agbenorhevi, J.K., Alba, K., Smith, A.M., Morris, G.A., Kontogiorgos, V.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.02.2019
• Subjects: Chemical Phenomena; Grewia - chemistry; Grewia mollis; Isolation; Molecular Weight; Plant Gums - chemistry; Plant Gums - isolation & purification; Polysaccharides; Sugars; Viscosity; Viscosity; Isolation; Polysaccharides; Grewia mollis; Sugars
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2018.10.220

Grewia polysaccharides were isolated using sodium metabisulphite and phosphate buffers and the influence of the different extraction techniques on the chemical composition and structural characteristics of the extracts were determined. Structure and chemical composition of the resulting polysaccharide extracts were determined using FT-IR and NMR spectroscopy, neutral sugar analysis, size exclusion chromatography coupled to multi-angle light scattering (SEC-MALS), dilute solution viscometry and steady shear rheology. Chemical composition was similar irrespectively of the extraction solvent used and ranged between 11.1 and 16.5% for protein, 53.4 and 66.9% for total carbohydrate, 18.5 and 35.1% for total uronic acid and 23.5 and 28.6% for rhamnose. Predominate sugars in the extracts were rhamnose and uronic acids with spectroscopy showing the presence of esterified groups. Intrinsic viscosity varied between 6.5 and 9.1 dL g−1 and related with molar mass (754–2778 × 103 g mol−1). Grewia polysaccharide dispersions at 1 g dL−1 exhibited a shear thinning flow behaviour with crude and sodium metabisulphite extracts having higher viscosities. Overall, differences in extraction techniques produced grewia samples with tailored bulk properties for use in the food and pharmaceutical industries.