Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannans. (1st September 2021)

• Record Type: Journal Article
• Authors: Hellebois, Thierry; Gaiani, Claire; Fortuin, Jennyfer; Shaplov, Alexander; Soukoulis, Christos
• Is Part Of: Carbohydrate polymers. Volume 267(2021)
• Publication Date: 2021-09-01
• Subjects: Cryogel -- Cryostructuration -- Dynamic rheology -- Microstructure -- Galactomannan -- Synergism; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.118190
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Cryotropic gelation is one of the most common approaches to design novel hydrogels with multifaceted technological and biological functionalities. In the present paper, we studied the ability of highly galactosyl-substituted galactomannans, i.e. fenugreek and alfalfa gum, to form physically crosslinked hydrogels via cryogenic processing. Cycling of the galactomannan solutions (0.25 to 4% wt) from 25 to −20 to 25 °C induced the physical crosslinking of the galactomannan chains leading to the formation of different cryogel structures, i.e. filamentous aggregates (c* < c < 1%), cellular-like gel networks (1 ≤ c < 4%) or a homogeneously swollen gel (c ≥ 4%), depending on the total biopolymer content. Alfalfa gum-based cryogels exhibited higher elasticity and stiffness, better uniformity of the structure and a lower macropore size than their fenugreek counterparts. The physical blending of alfalfa or fenugreek gum with locust bean gum (2% total biopolymer) led to the reinforcement of the mechanical properties of the cryogels without significantly altering their microstructural aspects. Highlights: The cryogelation capacity of fenugreek and alfalfa galactomannan was studied. The gels' elasticity was increased proportionally to galactomannan content. Uniform cellular-like gel networks were obtained at c ≤ 1% wt. Alfalfa exerted a better cryotropic gel forming performance than fenugreek. Blending of locust bean gum with alfalfa or fenugreek improved the cryogel mechanical properties.