Structure and physicochemical properties of Ghanaian grewia gum

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dc.contributor.authorKpodo, Fidelis M.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorAlba, K.
dc.contributor.authorSmith, A. M.
dc.contributor.authorMorris, G. A.
dc.contributor.authorko
dc.contributor.authorKontogiorgos, V.
dc.contributor.orcid0000-0002-7949-0502
dc.contributor.orcid0000-0002-8516-7656
dc.date.accessioned2024-06-11T11:30:34Z
dc.date.available2024-06-11T11:30:34Z
dc.date.issued2019
dc.descriptionThis is an article published in International Journal of Biological Macromolecules 122 (2019) 866–872; https://doi.org/10.1016/j.ijbiomac.2018.10.220
dc.description.abstractGrewia 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.
dc.description.sponsorshipKNUST
dc.identifier.citationInternational Journal of Biological Macromolecules 122 (2019) 866–872; https://doi.org/10.1016/j.ijbiomac.2018.10.220
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2018.10.220
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15773
dc.language.isoen
dc.publisherInternational Journal of Biological Macromolecules
dc.titleStructure and physicochemical properties of Ghanaian grewia gum
dc.typeArticle
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