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


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



Journal of Agricultural and Food Chemistry 42(8): 1678-1685



ISSN/ISBN: 0021-8561

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.

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Accession: 002645150

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