However, when we used the quantitative lectin-based methods (called ELLA by the original authors) we found the results shown in this slide. Certainly, the ELLA method, when applied to pure control preparations of LBG (yellow bars) and guar gum (red bars)
However, when this method was applied to commercial preparations labeled as ìLBGî, we obtained a whole range of reactivities, and for many of these samples it was no possible to rule out the possible presence of guar gum.
