Structure and rheology of pectic polysaccharides from baobab fruit and leaves

Maria Dimopoulou, Katerina Alba, Ian M. Sims, Vassilis Kontogiorgos

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Linkage patterns and relaxation dynamics of baobab (Adansonia digitata) polysaccharides have been investigated by means of linkage analysis and rheometry. The fruit polysaccharide was mostly xylogalacturonan, with co-extracted α-glucan. The leaf polysaccharide consists predominantly of two domains, one branched at O-4 of the →2)-Rhap-(1→ residues and another branched at O-3 of the →4)-GalpA-(1→ backbone to single GlcpA-(1→ residues. Master curves of viscoelasticity of fruit polysaccharides manifested strong pH-dependency. At pH below the dissociation constant of galacturonic acid, dispersions showed liquid-like behaviour. In contrast, at neutral pH, a weak gel network formation was observed that destabilised rapidly under the influence of flow fields. The present work identifies xylogalacturonans from baobab fruit as polysaccharides with unique rheological characteristics that may point to new directions in food and pharmaceutical formulation.

Original languageEnglish
Article number118540
JournalCarbohydrate Polymers
Early online date8 Aug 2021
Publication statusPublished - 1 Dec 2021

Bibliographical note

Funding Information:
The authors would like to thank Dr Kolawole O. Falade and Dr Vivian Offiah for providing the baobab samples.

Publisher Copyright:
© 2021 Elsevier Ltd


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