Composition and physicochemical properties of locust bean gum extracted from whole seeds by acid or water dehulling pre-treatment

By P. A. Dakia, C. Blecker, C. Robert, B. Wathelet, M. Paquot. 2008

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Galactomannans use in the development of edible films/coatings for food applications (2011, background): “The galactose distribution along the mannan chain can be characterized by (13)C NMR spectroscopy, or by enzymatic methods with b-D-mannanase that specifically degrades the non-substituted regions of galactomannans (Cerqueira, Pinheiro et al., 2009; Cunha et al., 2009; Dakia et al., 2008; Vendruscolo”
Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum (2010, methodology): “…of viscosity at low shear rates are an indication of the consistency in mouth of the product (Morris & Taylor, 1982), while the values of viscosity at high shear rates are an indication of the viscosity of the product during processing operations (e.g. when it is pumped) (Dakia et al., 2008).”