Hussain Majid, Zahoor Tahir, Akhtar Saeed, Ismail Amir, Hameed Aneela
1Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800 Pakistan.
2National Institute of Food Science and Technology, UAF, Faisalabad, 38040 Pakistan.
J Food Sci Technol. 2018 Mar;55(3):1047-1055. doi: 10.1007/s13197-017-3018-5. Epub 2018 Jan 25.
The purpose of current study was to purify and partially depolymerize guar gum by β-mannanase, HCl, Ba(OH) actions and subjected to inspect compositional, thermogravimetric analysis (TGA) and haemolytic activity. Chemical composition revealed mannose and galactose ratio remained un-altered even after process of purification and hydrolysis. TGA thermograms affirmed initial and final decomposition temperature in various zones. Major decomposition stages apparently revealed partially hydrolyzed guar gum (PHGG) exhibited better heat stable properties having more zones of degradation than crude one. Furthermore, all guar fractions (2.5-250 mg/mL) were subjected to haemolysis to evaluate toxic effects during process of hydrolysis. The crude and hydrolyzed guar galactomannans exhibited minor haemolytic activity (1.9 ± 0.03-7.24 ± 0.02%) when compared to 0.1% Triton-X 100 (100% haemolysis) showing no toxic effects to human RBC's. Conclusively, hydrolyzed guar-galactomannans are safe and can be used in food products with improved heat stability.
本研究的目的是通过β-甘露聚糖酶、盐酸、氢氧化钡处理对瓜尔胶进行纯化和部分解聚，并进行成分分析、热重分析（TGA）和溶血活性检测。化学成分分析表明，即使经过纯化和水解过程，甘露糖和半乳糖的比例仍保持不变。TGA热重曲线确定了不同区域的初始和最终分解温度。主要分解阶段明显显示，部分水解瓜尔胶（PHGG）比粗瓜尔胶具有更好的热稳定性，降解区域更多。此外，对所有瓜尔胶组分（2.5 - 250 mg/mL）进行溶血试验，以评估水解过程中的毒性作用。与0.1% Triton-X 100（100%溶血）相比，粗制和水解后的瓜尔半乳甘露聚糖表现出较小的溶血活性（1.9±0.03 - 7.24±0.02%），对人红细胞无毒性作用。总之，水解后的瓜尔半乳甘露聚糖是安全的，可用于热稳定性更高的食品中。
