title: Optimization of enzymatic hydrolysis of guar gum using response surface methodology.
abstract: Guar gum is a polysaccharide obtained from guar seed endosperm portion. Enzymatically hydrolyzed guar gum is low in viscosity and has several health benefits as dietary fiber. In this study, response surface methodology was used to determine the optimum conditions for hydrolysis that give minimum viscosity of guar gum. Central composite was employed to investigate the effects of pH (3-7), temperature (20-60 °C), reaction time (1-5 h) and cellulase concentration (0.25-1.25 mg/g) on viscosity during enzymatic hydrolysis of guar (Cyamopsis tetragonolobus) gum. A second order polynomial model was developed for viscosity using regression analysis. Results revealed statistical significance of model as evidenced from high value of coefficient of determination (R(2) = 0.9472) and P < 0.05. Viscosity was primarily affected by cellulase concentration, pH and hydrolysis time. Maximum viscosity reduction was obtained when pH, temperature, hydrolysis time and cellulase concentration were 6, 50 °C, 4 h and 1.00 mg/g, respectively. The study is important in optimizing the enzymatic process for hydrolysis of guar gum as potential source of soluble dietary fiber for human health benefits.
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India.
authors.forename: Deepak
authors.initials: D
authors.lastname: Mudgil
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India.
authors.forename: Sheweta
authors.initials: S
authors.lastname: Barak
authors.affiliation: Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001 India.
authors.forename: B S
authors.initials: BS
authors.lastname: Khatkar
keywords: Central composite design; Guar gum; Process optimization; Response surface methodology; Viscosity
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