Authors: Deepak Mudgil Sheweta Barak B S Khatkar
Publish Date: 2012/03/20
Volume: 51, Issue: 8, Pages: 1600-1605
Abstract
Guar gum is a polysaccharide obtained from guar seed endosperm portion Enzymatically hydrolyzed guar gum is low in viscosity and has several health benefits as dietary fiber In this study response surface methodology was used to determine the optimum conditions for hydrolysis that give minimum viscosity of guar gum Central composite was employed to investigate the effects of pH 3–7 temperature 20–60 °C reaction time 1–5 h and cellulase concentration 025–125 mg/g on viscosity during enzymatic hydrolysis of guar Cyamopsis tetragonolobus gum A second order polynomial model was developed for viscosity using regression analysis Results revealed statistical significance of model as evidenced from high value of coefficient of determination R2 = 09472 and P 005 Viscosity was primarily affected by cellulase concentration pH and hydrolysis time Maximum viscosity reduction was obtained when pH temperature hydrolysis time and cellulase concentration were 6 50 °C 4 h and 100 mg/g respectively The study is important in optimizing the enzymatic process for hydrolysis of guar gum as potential source of soluble dietary fiber for human health benefits
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