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The effects of mannanase activity on viscosity in different gums
Author(s) -
Erkan Selime Benemir,
Ozcan Ali,
Yilmazer Cansu,
Gurler Hilal Nur,
Karahalil Ercan,
Germec Mustafa,
Yatmaz Ercan,
Kucukcetin Ahmet,
Turhan Irfan
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14820
Subject(s) - locust bean gum , guar gum , chemistry , hydrolysis , food science , mannan , thickening agent , emulsion , viscosity , apparent viscosity , glucomannan , enzymatic hydrolysis , galactomannan , polysaccharide , rheology , chromatography , xanthan gum , organic chemistry , thickening , materials science , polymer science , composite material
Beta (β)‐mannanases, hydrolyzed 1,4‐β‐D mannosidic bonds in mannan, galactomannan, glucomannan, and galactoglucomannans, can be used to reduce the viscosity of foods for gum modification. Locust bean gum (LBG) and guar gum (GG) have a wide range of use from food to textile as a thickening agent. In this study, the effect of β‐mannanase on the viscosity of the LBG and GG was investigated. The rheological analysis showed that the flow behavior of LBG and GG changed from pseudoplastic to Newtonian after hydrolysis. The highest viscosities of non‐hydrolyzed LBG (%1) and GG (%1) were 1,864.30 and 1,883.80 mPa/s, and the lowest values were 1.60 mPa/s for hydrolyzed LBG (0.5 g/L) and 2.90 mPa/s for GG (0.5 g/L), respectively. A significant decrease in viscosity was observed on the gums with the use of β‐mannanase. Results showed that the β‐mannanase enzyme can be used for gum modification. Practical applications Beta (β)‐mannanase enzymes could hydrolyze gums, which include mannan units, such as galactomannans and glucomannans. Galactomannans as locust bean gum and guar gum have large scale applications in different food, cosmetic, and pharmaceutical products. They could have been used as a thickener, stabilizer, emulsifier, and gelling agent in emulsion and suspension systems. Additionally, they are also used as food ingredients in bakery goods (icings and cake mixes) and dietary products, coffee whiteners, baby milk formulations, and prebiotic sources. Despite the valuable properties of gums, their solutions have higher viscosity. Consequently, water‐soluble application in industry and cleaning of gum processing equipment usually harder. Using β‐mannanase could have overcome the negative effect of viscosity. Moreover, partially hydrolyzed LBG and GG solutions using β‐mannanase could be benefited as a prebiotic source in daily nutrition.