Ultrasound assisted enzymatic depolymerization of aqueous guar gum solution

Area of Science:

• Biochemistry
• Chemical Engineering
• Food Science

Background:

• Guar gum depolymerization is crucial for modifying its properties.
• Enzymatic methods offer a controlled approach to polysaccharide degradation.
• Ultrasound technology can intensify biochemical processes.

Purpose of the Study:

• To investigate the effectiveness of low-intensity ultrasonic irradiation for intensifying enzymatic depolymerization of guar gum.
• To evaluate the impact of ultrasound on kinetic and thermodynamic parameters of the enzymatic reaction.
• To characterize the modified guar gum for potential food applications.

Main Methods:

• Enzymatic depolymerization of guar gum using cellulase.
• Application of low-intensity ultrasonic irradiation.
• Analysis of intrinsic viscosity reduction.
• Evaluation of kinetic and thermodynamic parameters.
• Characterization using fluorescence spectroscopy and FTIR.

Main Results:

• Ultrasound significantly enhanced the extent and reduced the time of guar gum depolymerization.
• Optimal conditions identified: 60 W ultrasonic power and 30 min treatment time.
• Ultrasound reduced activation energy, enthalpy, entropy, and free energy of the reaction.
• FTIR analysis confirmed no change in the core chemical structure of the depolymerized guar gum.

Conclusions:

• Ultrasound-assisted enzymatic depolymerization is an effective method for modifying guar gum.
• The process yields a polysaccharide with reduced viscosity and polymerization degree.
• The modified guar gum retains its core chemical structure, making it suitable for food product incorporation.