Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore - 570 020, India.
Carbohydr Polym. 2015 Jan 22;115:253-9. doi: 10.1016/j.carbpol.2014.08.069. Epub 2014 Sep 2.
The non-specific action of pepsin on guar galactomannan (GG) resulted in selective removal of galactose residues, leading to the formation of galactose - depleted guar galactomannan (GDGG) with decrease in Mw and change in G: M ratio of 1:3.4, thus mimicking that of locust bean gum (LBG). Admixture of GDGG with κ-carrageenan revealed a two fold increase in the magnitude of elasticity (G') compared to κ-carrageenan alone, suggesting a synergistic interaction similar to LBG with κ-carrageenan. Blends of GDGG and LBG with κ-carrageenan at a concentration of 40% (w/w, 0.8% total biopolymer) showed a maximum increase in G'. The GDGG/κ-carrageenan blend also showed a Tm of 47°C, similar to LBG/κ-carrageenan blend. Thus, debranching of guar galactomannan by the catalytic action of pepsin is beneficial for improved functional properties and diversified applications.
胃蛋白酶对瓜尔半乳甘露聚糖（GG）的非特异性作用导致半乳糖残基的选择性去除，从而形成半乳糖耗尽的瓜尔半乳甘露聚糖（GDGG），其 Mw 降低，G:M 比为 1:3.4，从而模拟刺槐豆胶（LBG）的结构。GDGG 与κ-卡拉胶混合后，弹性（G'）的幅度增加了两倍，与单独的κ-卡拉胶相比，表明存在类似于 LBG 与κ-卡拉胶的协同相互作用。GDGG 和 LBG 与κ-卡拉胶在 40%（w/w，0.8%总生物聚合物）的浓度下的混合物显示出 G'的最大增加。GDGG/κ-卡拉胶混合物也显示出 47°C 的 Tm，类似于 LBG/κ-卡拉胶混合物。因此，胃蛋白酶的催化作用对半乳甘露聚糖的去支化有利于改善功能特性和多样化的应用。
