Thermal stability and haemolytic effects of depolymerized guar gum derivatives

Area of Science:

• Food Science and Technology
• Biochemistry
• Materials Science

Background:

• Guar gum is a natural polysaccharide with diverse applications.
• Understanding its thermal properties and biocompatibility is crucial for food applications.
• Hydrolysis can modify polysaccharide properties for specific uses.

Purpose of the Study:

• To purify and partially depolymerize guar gum using enzymatic and chemical methods.
• To analyze the compositional, thermal, and hemolytic properties of modified guar gum.
• To assess the safety and suitability of hydrolyzed guar gum for food products.

Main Methods:

• Guar gum purification and partial depolymerization using β-mannanase, HCl, and Ba(OH)₂.
• Compositional analysis to determine mannose and galactose ratios.
• Thermogravimetric analysis (TGA) to evaluate thermal decomposition.
• Haemolysis assays to assess toxicity to human red blood cells (RBCs).

Main Results:

• Compositional analysis confirmed unaltered mannose and galactose ratios post-hydrolysis.
• TGA indicated that partially hydrolyzed guar gum (PHGG) exhibits enhanced heat stability with more degradation zones.
• Haemolysis assays showed minor haemolytic activity for all guar fractions, indicating no significant toxicity compared to Triton-X 100.

Conclusions:

• Hydrolyzed guar galactomannans are safe for human consumption.
• PHGG demonstrates improved heat stability, making it suitable for food applications.
• The modification process yields a safe ingredient with enhanced functional properties.