Galactomannans molecular weights

Equation 11 has been popularly used for example to investigate the molecular weights of carboxymethylchitins [51-53], glycodendrimers [54,55], galactomannans [56], beta-glucans [57,58] and alginates [59]. 

Two fundamental properties determine much of the behavior of polymers the molecular weight and the conformation (molecular shape). Because of the very high viscosities of even dilute solutions of galactomannans, determinations of the molecular weight are technically difficult. 

A number of problems arise in connection with the measurement of molecular weights of galactomannans. Firstly, it is very difficult to obtain true solutions of many of the gums, especially of locust-bean gum and guar gum consequently, the solutions must be filtered or centrifuged to remove undissolved or partially hydrated gum. This immediately raises the problem of fractionation of the sample, as the... 

The molecular weights published for a number of galactomannans are given in Table V. 

Interestingly, the antiviral activity of HS mimetics against flaviviruses was also demonstrated in vivo. Two sulfated galactomannans extracted from seeds of Mimosa scabrella and Leucaena leucocephala, named BRS and LLS, respectively, protected mice against intraperitoneal infection with YFV [91]. More recently, the oligosaccharide PI-88 was assayed in vitro and in murine models of flavivirus infection. This low molecular weight compound did not show in vitro effectiveness but ameliorated disease in JEV and DENV-2 infected mice,... 

Robinson, G., Ross-Murphy, S. B., and Morris, E. R. (1982). Viscosity-molecular weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan. Carbohydr. Res. 107 17-32. 

During the third, and final, phase (24 h following the second phase), galactomannan is absent (see Fig. 5), and the endospermic carbohydrates of low molecular weight also disappear completely and rapidly. Cotyledons, however, have a high level of starch (see Fig. 4). 

Monteiro, S. R., Tavares, C. A., Evtuguin, D. V, Moreno, N., and Lopes da Silva, J. A. 2005. Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH. 

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