Solution and conformational properties of gum kondagogu (Cochlospermum gossypium) – A natural product with immense potential as a food additive

Abstract

Gum kondagogu (Cochlospermum gossypium), a natural biopolymer, was investigated to assess its solution and conformational properties. Solution properties of the gum were determined by light scattering and viscometry. Deacetylated gum was thermally more stable than native gum. The molecular mass of native gum ranged from 7.23 ± 0.15 × 106 to 9.83 ± 0.05 × 105 Da, whilst that of deacetylated gum was 3.61 ± 0.25 × 107 to 9.77 ± 0.08 × 105 Da. Intrinsic viscosity was observed to be 9.75 × 10−4 Mw0.80 (dl/g) and 9.32 × 10−4 Mw0.76 (dl/g) for native and deacetylated gum, respectively. The Mark–Houwink–Sakurada exponent (α) values of 0.80 and 0.76 for gum kondagogu (native and deacetylated) suggests that its macromolecular nature assumes a more expanded conformation and behaves as a random coil in good solvent. The structure-sensitive parameter (ρ) obtained for the gum indicates a value of 1.83, which suggests a semi-flexible conformation for gum.