Table 1.
Comparison between sugar composition of durian seed gum and other plant based gums
|
Plant gum |
Monosaccharide composition |
|||||
|---|---|---|---|---|---|---|
| Rham | Xyl | Arab | Glu | Gal | Man | |
| Durian seed gum a |
trace |
0.4 ± 0.1 |
0.6 ± 0.0 |
40.8 ± 3.9 |
58.2 ± 3.2 |
- |
| Durian seed gum b |
trace |
0.3 ± 0.0 |
0.8 ± 0.1 |
44.6 ± 2.8 |
54.4 ± 3.5 |
- |
| Durian seed gum c |
21 |
- |
- |
70 |
8 |
- |
| Yanang gum d |
0.5 |
72.9 |
7.7 |
11.0 |
8.4 |
- |
| Locust bean gum e |
0.2 ± 0.1 |
0.6 ± 0.1 |
1.9 ± 0.1 |
4.1 ± 0.1 |
14.6 ± 0.2 |
51.9 ± 0.5 |
| Malva nut gum f |
29.4 ± 0.1 |
2.1 ± 0.1 |
31.9 ± 0.2 |
2.7 ± 0.2 |
29.2 ± 0.2 |
4.8 ± 0.3 |
| Prosopis seed gum g | - | - | 2.5 ± 0.2 | 13.9 ± 1.2 | 27.3 ± 0.8 | 56.3 ± 0.8 |
Data presented are the mean value ± standard deviation, Rham Rhamnose, Xyl Xylose, Arab Arabinose, Glu Glucose, Gal Galactose, Man Mannose, a Crude aqueous durian seed gum (current study), b Crude chemically-extracted durian seed gum (current study), c Amin et al. [6], d Singthong et al. [9], e Dakia et al. [10], f Somboonpanyakul et al. [11], g Ibaňez and Ferrero [12].