| X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum. | |
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MedLine Citation:
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PMID: 22409871 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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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. |
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Authors:
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Deepak Mudgil; Sheweta Barak; B S Khatkar |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-3-3 |
Journal Detail:
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Title: International journal of biological macromolecules Volume: - ISSN: 1879-0003 ISO Abbreviation: - Publication Date: 2012 Mar |
Date Detail:
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Created Date: 2012-3-13 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7909578 Medline TA: Int J Biol Macromol Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2012. Published by Elsevier B.V. |
Affiliation:
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Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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