Abstract
1. The degree of debranching of concentrated guar gum substrate (ca. 30% w/v) can be accurately controlled by varying the amount of α-D-galactosidase added to the guar flour. The reaction is allowed to continue until the enzyme becomes inactivated so that the degree of debranching is proportional to the amount of enzyme added.2. The degree of debranching can also be accurately controlled by varying the concentration of guar gum used in the α-galactosidase reaction, keeping the amount of enzyme used constant. The degree of debranching achieved by this method is inversely proportional to the concentration of guar gum used.3. Efficient mixing of the enzyme into the concentrated guar gum flour has been shown to be essential for good debranching. Little debranching was achieved when the α-galactosidase was only poorly mixed into the concentrated flour pastes, indicating that the free diffusion of the enzyme in the damp flour is very limited over long distances.4. Kinetic parameters of the α-galactosidase actin...
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