Abstract
Guar gum is a highly viscous water soluble heteropolysaccharide obtained from guar seed endosperm portion. Partially hydrolyzed guar gum (PHGG) is low in viscosity and has the healthy benefits as the dietary fiber. In this study, the effect of amount of acidolysis agent, ethanol content, acidolysis temperature and time on the acidolysis degree of guar gum was investigated by using the solvent method. The thermal properties were characterized by the idifferential scanning calorimeter and thermogravimetric analyzer, respectively. It was showed that the better conditions for preparing PHGG were: acidolysis temperature 40°C, acidolysis time 4h, ethanol mass concentration 61%, respectively. The freeze-thaw stability, expansion capability decreased after guar gum was partially hydrolized by hydrochloric acid. The onset temperature, end temperature and peak temperature of PHGG all increased, but its melting enthalpy and thermal stability were reduced, compared with those of guar gum.
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