Locust bean, galactomannan from

Locust Bean Gum. Locust bean gum [9000-40-2], also known as catob seed gum, is a galactomannan extracted from the endosperm of the catob tree seed which is cultivated in the Mediterranean area. The primary use of locust bean gum is in dairy appHcations such as ice cream. It is often used in conjunction with carrageenan because the chemical stmctures of the two enable them to cross-link and form a gel (85). 

X-Ray diffraction patterns for the galactomannans from guar, locust-bean, and tara gums show, with relative humidity, continuous variation of only the a dimension of the base plane. For guar gum, the a axis varies from 1.35 nm at 0% r.h. to 3.32 nm at 78% r.h., whereas, for lo-... 

The interaction of galactomannans (particularly locust-bean gum) with the exopolysaccharide from the plant pathogen Xanthomonas... 

It has been discovered that galactomannans interact with a number of bacterial polysaccharides.168 The most studied has been the interaction with the exo-polysaccharide from Xanthomonas campestris. Mixtures of this non-gelling polysaccharide with locust-bean gum form firm, rubbery gels at total-polysaccharide concentrations181 211 greater than 0.5%. The gels are firmest at a Xanthomonas polysaccharide locust-bean gum ratio of 1 3. 

The viscosities of solutions of xanthan, unlike those of all other water-soluble polymers, do not decrease as the temperature is raised. They are unaffected by temperature between 0 °C and 100 °C. And even though it is an anionic polymer, its solution viscosity is not affected by pH or most salts, i. e., although ionic, it behaves as if it were a neutral gum. Xanthan interacts synergistically with guar gum and locust bean gum (both galactomannans) (O Sect. 4.2). An increase in solution viscosity results from its interaction with guar gum. Heat-reversible gelation results from its interaction with locust bean gum. 

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