Department of Food Science, Louisiana State University, Baton Rouge, Louisiana 70810, United States.
J Agric Food Chem. 2013 Feb 27;61(8):1756-71. doi: 10.1021/jf304910k. Epub 2013 Feb 12.
Guar gum and partially hydrolyzed guar gum (PHGG) are food ingredients that have been available for many years. PHGG is the partially hydrolyzed product from guar gum obtained from the Indian cluster bean (Cyanopsis tetragonolopus). The gum (CAS Registry No. 9000-30-0) is composed of galactomannan, a gel-forming polysaccharide with a molecular weight ranging from 200 to 300 kDa. The intact and partially hydrolyzed forms have multiple food applications. The intact material can be used to control the viscosity, stability, and texture of foods. PHGG is highly soluble and has little physical impact on foods. Both forms are indigestible but are excellent sources of fermentable dietary fiber. The caloric value of intact guar gum is accepted as 2.0, whereas the caloric value of PHGG has not been firmly established. It is the goal of this paper to review the chemistry, safety, in vivo effects, and caloric value of PHGG.
瓜尔胶和部分水解瓜尔胶（PHGG）是食品成分，已经有多年的历史。PHGG 是从印度兵豆（Cyanopsis tetragonolopus）获得的瓜尔胶的部分水解产物。该胶（CAS 注册号 9000-30-0）由半乳甘露聚糖组成，是一种具有 200 至 300 kDa 分子量的凝胶形成多糖。完整和部分水解的形式有多种食品应用。完整的材料可用于控制食品的粘度、稳定性和质地。PHGG 高度可溶，对食品几乎没有物理影响。这两种形式都不可消化，但都是可发酵膳食纤维的极好来源。完整瓜尔胶的热量值被接受为 2.0，而 PHGG 的热量值尚未确定。本文的目的是综述 PHGG 的化学、安全性、体内效应和热量值。
