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Modulation in the rheological behavior of porcine pepsin treated guar galactomannan on admixture with κ-carrageenan

Carbohydrate Polymers
DOI: 10.1016/j.carbpol.2014.08.069
  • Guar Galactomannan
  • κ-Carrageenan
  • Pepsin
  • Locust Bean Gum
  • Synergy


Abstract The non-specific action of pepsin on guar galactomannan (GG) resulted in selective removal of galactose residues, leading to the formation of galactose – depleted guar galactomannan (GDGG) with decrease in Mw and change in G:M ratio of 1:3.4, thus mimicking that of locust bean gum (LBG). Admixture of GDGG with κ-carrageenan revealed a two fold increase in the magnitude of elasticity (G′) compared to κ-carrageenan alone, suggesting a synergistic interaction similar to LBG with κ-carrageenan. Blends of GDGG and LBG with κ-carrageenan at a concentration of 40% (w/w, 0.8% total biopolymer) showed a maximum increase in G′. The GDGG/κ-carrageenan blend also showed a Tm of 47°C, similar to LBG/κ-carrageenan blend. Thus, debranching of guar galactomannan by the catalytic action of pepsin is beneficial for improved functional properties and diversified applications.

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