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Gel-promoting Ability of the Various Gums by the Purified Enzyme

효소적 가수분해법에 의한 Gum류의 Gel유동특성 변화

  • 박귀근 (경원대학교 공과대학 분자·식품생명공학전공)
  • Published : 2002.06.01

Abstract

The galactose/mannose ratio of guar gum, guar gum treated with purified ${\alpha}$-galactosidase and locust bean gum were investigated. Gel-promoting property of enzyme-treated guar gum increased when the galactose/mannose ratio was about 1 : 3.2, which was close to the ratio of 1 : 3.3 for locust bean gum. And the ratio was obtained when the guar gum was hydrolyzed by the enzyme for 24 hr. It is clear that enzymatic depletion of galactose from guar gum by sunflower seed ${\alpha}$-galactosidase would lead to a significant increase in gelation ability. The mixture of xanthan gum and guar gum, and xanthan gum, guar gum and enzyme-treated copra meal were also investigated in viscosity behavior.

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