Influence de la teneur en galactose sur les interactions moléculaires et sur les propriétés physico-chimiques des galactomannanes en solution

The objective of this work was to study the effect of the galactose content on interactions phenomena and galactomannans properties in solution. This review indicates that the galactose content [expressed by the ratio mannose to galactose (M/G)] and galactose distribution control the strength of the interactions that influence the macromolecular, rheological, synergistic and emulsification properties of galactomannans. It appeared that all the galactomannans have a similar general structure but differ primarily in their galactose content and distribution of galactose units along the mannan backbone depending on the origin and the method of extraction. Galactomannans whose main chain of mannan is less substituted by galactose units are those that interact more among themselves or with other biopolymers forming a loose network.