A comparison between the hot and cold water soluble fractions of two locust bean gum samples

Locust bean gum extracted from two carob flours from eastern and western Mediterranean sources were fractionated on the basis of their solubility in water. Weight-average molecular weights determined by sedimentation equilibrium were about 300 000 for both the hot water and cold water soluble fractions, whereas a commercial sample of guar gum had a molecular weight of 700 000. Their values were lower than would be predicted from Mark-Houwink relationships where molecular weights were originally determined by light scattering.

The hot water soluble fraction from the eastern Mediterranean flour showed unexpected rheological behaviour. It had an extremely high Huggins' constant and a different relationship between the coil overlap parameter and the zero shear rate viscosity compared with previously reported results for galactomannans. Both effects may be explained by the anomalously low intrinsic viscosity of this fraction when determined by a Huggins' extrapolation. The use of the Kraemer extrapolation gave significantly higher intrinsic viscosities for this particular sample. Gels formed from the two hot water soluble fractions with κ-carrageenan had similar rheological properties.