Structural characterization of mesquite (Prosopis velutina) gum and its fractions

Yolanda L. López-Franco, Ana M. Calderón de la Barca, Miguel A. Valdez, Martin G. Peter, Marguerite Rinaudo, Gérard Chambat, Francisco M. Goycoolea*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

23 Scopus citations


Structural and physicochemical characteristics of mesquite gum (from Prosopis velutina) were investigated using FT-IR spectroscopic, mass spectrometric and chromatographic methods. Four fractions (F-I, F-IIa, F-IIb and F-III) were isolated by hydrophobic interaction chromatography. The samples were characterized and analyzed for their monosaccharide and oligomers composition by high performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). L-Arabinose (L-Ara) and D-galactose (D-Gal) were found as the main carbohydrate constituent residues in the polysaccharides from mesquite gum and their ratio (L-Ara/D-Gal) varied within the range 2.54 to 3.06 among the various fractions. Small amounts of D-glucose (D-Glc), D-mannose (D-Man) and D-xylose (D-Xyl) were also detected, particularly in Fractions IIa, IIb and III. Infrared spectroscopy identified polysaccharides and protein in all the samples. Data from mass spectrometry (MALDI-TOF MS) was consistent with the idea that the structure corresponding to the periphereal chains of Fraction I is predominantly a chain of pentoses attached to uronic acid. A graph is presented.

Original languageEnglish
Pages (from-to)749-757
Number of pages9
JournalMacromolecular Bioscience
Issue number8
StatePublished - 11 Aug 2008


  • Biomaterials
  • Chromatography
  • Enzymes
  • FT-IR spectroscopy
  • Matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS)
  • Polysaccharide


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