Enzymatic and chemical oxidation of polygalactomannans (PGM) from the seeds of leguminous plants and characterization of the oxidized products

Plant polysaccharides are used in a growing number of applications, in their native or in chemically and/or biochemically modified forms. In the present work, we compare TEMPO-mediated oxidation with laccase of polygalactomannans (PGM) from different species of plant leguminous to chemical oxidation with NaClO/NaBr/TEMPO. We have investigated the gums from: locust bean (Ceratonia siliqua), tara (Caesalpinia spinosa), guar (Cyamopsis tetragonolobus), sesbania (Sesbania bispinosa) and fenugreek (Trigonella foenum-graecum). Upon laccase/TEMPO oxidation, PGM viscosity and concentration of reducing groups increased up to five-fold and structured, elastic, stable gels were formed, which could be degraded by hydrolysis with ?-mannanase. Conversely, chemical oxidation with NaClO/NaBr/TEMPO caused a rapid, intermediate transition of the gum solutions to compact gels, that immediately reverted to liquid, with a lower viscosity than at the start and an increased concentration of reducing groups, similar to the reaction with laccase. We interpret the above as due to, in the case of laccase, oxidation of primary hydroxyl groups to aldehydes, able to form stable hemiacetalic bonds with free hydroxyl groups. While upon chemical oxidation, primary OH's are only transiently oxidized to aldehydes, followed by rapid oxidation of all carbonyl groups to carboxylates. In either cases, TEMPO appeared to cause a limited splitting of glycosidic bonds of PGM. Native and oxidized PGM were further characterized by 1D and 2D NMR spectroscopy and by rheology.