Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India.
Int J Biol Macromol. 2012 May 1;50(4):1035-9. doi: 10.1016/j.ijbiomac.2012.02.031. Epub 2012 Mar 3.
Guar gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50°C temperature. Hydrolyzed guar gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry. Viscometry analysis of native guar gum showed a molecular weight of 889742.06, whereas, after enzymatic hydrolysis, the resultant product had a molecular weight of 7936.5. IR spectral analysis suggests that after enzymatic hydrolysis of guar gum there was no major transformation of functional group. Thermal analysis revealed no major change in thermal behavior of hydrolyzed guar gum. It was shown that partial hydrolysis of guar gum could be achieved by inexpensive and food grade cellulase (Aspergillus niger) having commercial importance and utilization as a functional soluble dietary fiber for food industry.
瓜尔胶在 5.6 pH 和 50°C 温度下用黑曲霉纤维素酶进行水解。用傅里叶变换红外光谱、差示扫描量热法、热重分析、X 射线衍射、稀溶液黏度法和旋转黏度法对水解瓜尔胶样品进行了表征。天然瓜尔胶的黏度分析表明其分子量为 889742.06，而酶解后的产物分子量为 7936.5。IR 光谱分析表明，瓜尔胶酶解后，其功能基团没有发生重大变化。热分析表明，水解瓜尔胶的热行为没有发生重大变化。结果表明，具有商业重要性和作为食品工业功能性可溶性膳食纤维的用途的廉价且可用于食品的纤维素酶（黑曲霉）可以实现瓜尔胶的部分水解。
