Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products
Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation...
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| Autor*in: |
Merlini, Luca [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2015 Elsevier B.V. All rights reserved. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Journal of biotechnology - Amsterdam : Elsevier, 1984, 198(2015), Seite 31-43 |
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| Übergeordnetes Werk: |
volume:198 ; year:2015 ; pages:31-43 |
| Links: |
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| DOI / URN: |
10.1016/j.jbiotec.2015.01.023 |
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| 245 | 1 | 0 | |a Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products |
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| 520 | |a Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. | ||
| 540 | |a Nutzungsrecht: Copyright © 2015 Elsevier B.V. All rights reserved. | ||
| 650 | 4 | |a Sesbania - metabolism | |
| 650 | 4 | |a Seeds - metabolism | |
| 650 | 4 | |a Caesalpinia - metabolism | |
| 650 | 4 | |a Laccase - metabolism | |
| 650 | 4 | |a Cyamopsis - metabolism | |
| 650 | 4 | |a Polysaccharides - metabolism | |
| 650 | 4 | |a beta-Mannosidase - metabolism | |
| 650 | 4 | |a Mannans - metabolism | |
| 650 | 4 | |a Fabaceae - metabolism | |
| 700 | 1 | |a Boccia, Antonella Caterina |4 oth | |
| 700 | 1 | |a Mendichi, Raniero |4 oth | |
| 700 | 1 | |a Galante, Yves M |4 oth | |
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10.1016/j.jbiotec.2015.01.023 doi PQ20160617 (DE-627)OLC1956873392 (DE-599)GBVOLC1956873392 (PRQ)c1949-b408686f5859368ea49b7d60a409a4a090d6fe4e7232434d9052a3fa3839eb9c0 (KEY)0133964820150000198000000031enzymaticandchemicaloxidationofpolygalactomannansf DE-627 ger DE-627 rakwb eng 570 540 DNB 58.30 bkl Merlini, Luca verfasserin aut Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. Nutzungsrecht: Copyright © 2015 Elsevier B.V. All rights reserved. Sesbania - metabolism Seeds - metabolism Caesalpinia - metabolism Laccase - metabolism Cyamopsis - metabolism Polysaccharides - metabolism beta-Mannosidase - metabolism Mannans - metabolism Fabaceae - metabolism Boccia, Antonella Caterina oth Mendichi, Raniero oth Galante, Yves M oth Enthalten in Journal of biotechnology Amsterdam : Elsevier, 1984 198(2015), Seite 31-43 (DE-627)130653659 (DE-600)843647-2 (DE-576)016203682 0168-1656 nnns volume:198 year:2015 pages:31-43 http://dx.doi.org/10.1016/j.jbiotec.2015.01.023 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25677537 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 GBV_ILN_4012 58.30 AVZ AR 198 2015 31-43 |
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10.1016/j.jbiotec.2015.01.023 doi PQ20160617 (DE-627)OLC1956873392 (DE-599)GBVOLC1956873392 (PRQ)c1949-b408686f5859368ea49b7d60a409a4a090d6fe4e7232434d9052a3fa3839eb9c0 (KEY)0133964820150000198000000031enzymaticandchemicaloxidationofpolygalactomannansf DE-627 ger DE-627 rakwb eng 570 540 DNB 58.30 bkl Merlini, Luca verfasserin aut Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. Nutzungsrecht: Copyright © 2015 Elsevier B.V. All rights reserved. Sesbania - metabolism Seeds - metabolism Caesalpinia - metabolism Laccase - metabolism Cyamopsis - metabolism Polysaccharides - metabolism beta-Mannosidase - metabolism Mannans - metabolism Fabaceae - metabolism Boccia, Antonella Caterina oth Mendichi, Raniero oth Galante, Yves M oth Enthalten in Journal of biotechnology Amsterdam : Elsevier, 1984 198(2015), Seite 31-43 (DE-627)130653659 (DE-600)843647-2 (DE-576)016203682 0168-1656 nnns volume:198 year:2015 pages:31-43 http://dx.doi.org/10.1016/j.jbiotec.2015.01.023 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25677537 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 GBV_ILN_4012 58.30 AVZ AR 198 2015 31-43 |
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10.1016/j.jbiotec.2015.01.023 doi PQ20160617 (DE-627)OLC1956873392 (DE-599)GBVOLC1956873392 (PRQ)c1949-b408686f5859368ea49b7d60a409a4a090d6fe4e7232434d9052a3fa3839eb9c0 (KEY)0133964820150000198000000031enzymaticandchemicaloxidationofpolygalactomannansf DE-627 ger DE-627 rakwb eng 570 540 DNB 58.30 bkl Merlini, Luca verfasserin aut Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. Nutzungsrecht: Copyright © 2015 Elsevier B.V. All rights reserved. Sesbania - metabolism Seeds - metabolism Caesalpinia - metabolism Laccase - metabolism Cyamopsis - metabolism Polysaccharides - metabolism beta-Mannosidase - metabolism Mannans - metabolism Fabaceae - metabolism Boccia, Antonella Caterina oth Mendichi, Raniero oth Galante, Yves M oth Enthalten in Journal of biotechnology Amsterdam : Elsevier, 1984 198(2015), Seite 31-43 (DE-627)130653659 (DE-600)843647-2 (DE-576)016203682 0168-1656 nnns volume:198 year:2015 pages:31-43 http://dx.doi.org/10.1016/j.jbiotec.2015.01.023 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25677537 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 GBV_ILN_4012 58.30 AVZ AR 198 2015 31-43 |
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10.1016/j.jbiotec.2015.01.023 doi PQ20160617 (DE-627)OLC1956873392 (DE-599)GBVOLC1956873392 (PRQ)c1949-b408686f5859368ea49b7d60a409a4a090d6fe4e7232434d9052a3fa3839eb9c0 (KEY)0133964820150000198000000031enzymaticandchemicaloxidationofpolygalactomannansf DE-627 ger DE-627 rakwb eng 570 540 DNB 58.30 bkl Merlini, Luca verfasserin aut Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. Nutzungsrecht: Copyright © 2015 Elsevier B.V. All rights reserved. Sesbania - metabolism Seeds - metabolism Caesalpinia - metabolism Laccase - metabolism Cyamopsis - metabolism Polysaccharides - metabolism beta-Mannosidase - metabolism Mannans - metabolism Fabaceae - metabolism Boccia, Antonella Caterina oth Mendichi, Raniero oth Galante, Yves M oth Enthalten in Journal of biotechnology Amsterdam : Elsevier, 1984 198(2015), Seite 31-43 (DE-627)130653659 (DE-600)843647-2 (DE-576)016203682 0168-1656 nnns volume:198 year:2015 pages:31-43 http://dx.doi.org/10.1016/j.jbiotec.2015.01.023 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25677537 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 GBV_ILN_4012 58.30 AVZ AR 198 2015 31-43 |
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10.1016/j.jbiotec.2015.01.023 doi PQ20160617 (DE-627)OLC1956873392 (DE-599)GBVOLC1956873392 (PRQ)c1949-b408686f5859368ea49b7d60a409a4a090d6fe4e7232434d9052a3fa3839eb9c0 (KEY)0133964820150000198000000031enzymaticandchemicaloxidationofpolygalactomannansf DE-627 ger DE-627 rakwb eng 570 540 DNB 58.30 bkl Merlini, Luca verfasserin aut Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. Nutzungsrecht: Copyright © 2015 Elsevier B.V. All rights reserved. Sesbania - metabolism Seeds - metabolism Caesalpinia - metabolism Laccase - metabolism Cyamopsis - metabolism Polysaccharides - metabolism beta-Mannosidase - metabolism Mannans - metabolism Fabaceae - metabolism Boccia, Antonella Caterina oth Mendichi, Raniero oth Galante, Yves M oth Enthalten in Journal of biotechnology Amsterdam : Elsevier, 1984 198(2015), Seite 31-43 (DE-627)130653659 (DE-600)843647-2 (DE-576)016203682 0168-1656 nnns volume:198 year:2015 pages:31-43 http://dx.doi.org/10.1016/j.jbiotec.2015.01.023 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25677537 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-UMW SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_21 GBV_ILN_70 GBV_ILN_4012 58.30 AVZ AR 198 2015 31-43 |
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Merlini, Luca |
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570 540 DNB 58.30 bkl Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products Sesbania - metabolism Seeds - metabolism Caesalpinia - metabolism Laccase - metabolism Cyamopsis - metabolism Polysaccharides - metabolism beta-Mannosidase - metabolism Mannans - metabolism Fabaceae - metabolism |
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enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products |
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Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products |
| abstract |
Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. |
| abstractGer |
Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. |
| abstract_unstemmed |
Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with β-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology. |
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Enzymatic and chemical oxidation of polygalactomannans from the seeds of a few species of leguminous plants and characterization of the oxidized products |
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