Abstract
Gum was extracted from some lesser known tropical legumes —Afzelia africana, Detarium microcarpum andMucuna flagellipes. The extracts were evaluated for some functional properties. At a constant shear rate the apparent viscosity of the gums was directly proportional to the gum concentration. At 2% concentration, the gum dispersions showed an apparent viscosity of 41.24, 115.05 and 145.14 cps forA. africana, D. microcarpum andM. flagellipes gums respectively, measured at 174/sec and 25±1°C with the NV sensor of Haaké rotovisko viscometer. All the gums were found to contain D-galactose as a major monosaccharide. In addition, the presence of D-mannose, and D-glucose were indicated in bothD. microcarpum andM. flagellipes while L-rhamnose, was indicated only inA. africana. A. africana showed significantly (p<0.05) lower water absorption capacity and gelation properties thanD. microcarpum andM. flagellipes. All the gums showed good emulsion properties. Emulsions ofM. flagellipes gum showed little response to pH changes whileA. africana andD. microcarpum gum showed better emulsion properties at acid pH than at alkaline pH.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Pedersen JR (1979) The selection of hydrocolloids to meet functional requirements. In: Banshard JMV, Mitchell JR (eds), Polysaccharides in foods. London: Butterworth, pp 219–228.
Glicksman M (1979) Gelling hydrocolloids in food product application. In: Blanshard JMV, Mitchell JR (eds), Polysaccharides in foods. London: Butterworth, pp 185–204.
Hepper FN (1964) Papillionaceae. In: Hutchinson J, Dalziel JM, Keay RWJ (eds), Flora of West tropical Africa. London: Crown Agent Publishers, pp 505–587.
Keay RWJ, Onochie CFA, Stanfield DP (1964) Nigerian trees, Vol. 2. Ibadan, Nigeria: Federal Department of Forest Research Publishers, pp 3–78.
Wells J (1977) Extracellular microbial polysaccharides: A critical overview. Biochem Design SPA Via A. Borgoni 7800153 Rome.
Udeala OK, Uwaga UN (1981) Some emulsifying and suspending properties of a polysaccharide gum derived fromMucuna flagellipes papilionaceae. J Pharmacol 33: 75–77.
Smith F, Montgomery R (1959) The chemistry of plant gums and mucilages. New York: Rheinhold, pp 14–495.
Onweluzo JC, Obanu ZA, Onuoha KC (1993) Functional potentialities of a polysaccharide gum derived fromMucuna flagellipes. Nig Food J 11: 70–77.
Adams GA (1965) Methods in carbohydrate chemistry, Vol. 5. Whistler RL (eds). General polysaccharide. New York: Academic Press, pp 271–273.
Bailey RW (1969) In: Dawson RMC, Elliott DC, Elliott WH, Jone KM (eds), Data for biochemical research. London Oxford: Claredon Press, pp 217–249, 509–578.
Sathe SK, Salunkhe DK (1981) Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins, emulsion, foaming, viscosity and gelation properties. J Food Sc 46: 71–81.
Coffman CW, Garcia VV (1977) Functional properties and amino acid content of a protein isolate from mung bean flour. J Food Technol (UK) 12: 473–477.
Sasulski FW (1962) The centrifuge method for determining flour water absorption in hard red spring wheat. Cereal Chem 29: 344–350.
Yatsumatsu K, Sawado K, Moritake S (1972) Whipping and emulsifying properties of soybean products. Agric Biol Chem 36: 719–727.
Beuchat LR (1977) Functional and electrophoretic characteristics of Succinylated peanut flour protein. J Agric Food Chem 25: 258–261.
Tukey TW (1977) Exploratory data analysis. Reading, MA: Addison-Wesley Publishers.
Morris ER (1973) Polysaccharide conformation as a basis of food structure. In: Birch GG, Green LF (eds), Molecular structure and function of food carbohydrate. London: Applied Science Publishers, pp 125–132.
Mitchell JR (1979) Rheology of polysaccharide solutions and gels. In: Blanshard JMV, Mitchell JR (eds), Polysaccharides in foods. London: Butterworths, pp 51–72.
Elfak AM, Pass G, Phillips GO (1980) Rheological properties of hydrocolloids in the presence of sucrose and milk. J Texture Studies 10: 271–279.
Blanshard JMV (1982) Hydrocolloid-water interaction. In: Phillips GO, Wedlock DJ, Williams PA (eds), Progress in food and nutrition sciences, Vol 6. New York: Pergamon Press, pp 3–20.
Launay B, Doublier JL, Cuvelier G (1986) Flow properties of aqueous solutions and dispersions of polysaccharides. In: Mitchell JR, Ledward DA (eds), Functional properties of food macromolecules. London: Elsevier Applied Science Publishers, pp. 1–78.
Hodge JE, Osman EM (1976) Carbohydrates. In: Fennema OR (eds), Principles of food Science, part 1: Food chemistry. New York: Mercel Dekker, pp 97–200.
Kinsella JE (1976) Functional properties of protein in foods: A survey CRC critical review. Food Sci Nutr 7: 219–280.
Fisher LR, Parker NS (1985) How do emulsion stabilisers work? CSIRO Food Research Quarterly 45(2): 33–37.
Carter Vernon JE, Sherman P (1980) Rheological properties and applications of mesquite tree (Prosopis juliflora) gum 2 rheological properties and stability of o/w emulsions containing mesquite gum. J Texture Studies 11: 351–365.
Higuchi WI, Swarbrick J. HO NFH Simonelli AP, Martin A (1985) Particle phenomena and coarse dispersions. In: Remington's Pharmaceutical Sciences. Pennsylvania: Mack Publishers, pp 301–328.
Jones NR (1971) Natural stabilizers. In: Institute of Food Science & Technology Proceedings 4(2): 626–639.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Onweluzo, J.C., Onuoha, K.C. & Obanu, Z.A. Certain functional properties of gums derived from some lesser known tropical legumes (Afzelia africana, Detarium microcarpum andMucuna flagellipes). Plant Food Hum Nutr 48, 55–63 (1995). https://doi.org/10.1007/BF01089200
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01089200