Abstract
ABSTRACTPineapple gum was isolated and characterized. The gum was a cold. water soluble neutral polysaccharide composed predominantly of galactomannans. Solutions of pineapple gum formed viscous solutions which tended to foam. Studies on the enzymic hydrolysis showed that some commercial enzymes, specifically pectinases, cellulases and hemi‐ cellulases, were effective in degrading pineapple gum.
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