Khan flour from Belschmiedia sp. has a long history of use in tropical West Africa as a food thickener. The polysaccharide fraction, which is the principal constituent of the flour, shows typical polyelectrolyte behaviour in solution, giving an intrinsic viscosity of[η] = 6.4 dl/g in 0.1 mol/dm 3 NaCl. The solutions comply with the general form of shear thinning observed for disordered polysaccharide coils, with close Cox—Merz superposition of η *(ω) and η ( γ ˙ ) . The concentration dependence of ‘zero shear’ specific viscosity, however, shows departure from dilute solution behaviour at c[η] ≈ 2.5, in comparison with the typical value of ≈4.0 for most disordered polysaccharides, and the slope of log η sp versus log c at higher concentrations is unusually steep (≈4.2, in comparison with the usual value of ≈3.3). Similar behaviour has been reported previously for plant galactomannans, and attributed to chain—chain associations augmenting physical entanglement. Khan flour hydrates readily in water, and at concentrations within the approximate range 3–6% wlv gives ‘weak gel’ properties similar to those of ordered xanthan ( G′ > G″; little frequency dependence in either modulus; η * ( ω ) > η ( γ ˙ ) . The gel-like character decreases with decreasing concentration, and is attributed to weak interactions between swollen particles within a surrounding matrix of dissolved polysaccharide.
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