Preparation of low viscosity dietary fiber from xanthan gum with ultrasonic wave technology
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- Received Date:
May 12, 2013
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Abstract
Ultrasonic wave technology was used in the degradation of xanthan gum.The viscosity of xanthan gum was substantially reduced to make low viscosity dietary fiber.The effects of ultrasonic power, ultrasonic time and solution concentration, acetic acid and hydrogen peroxide on degradation of xanthan gum with ultrasonic wave were investigated.The results showed that the suitable degradation condition of xanthan gum with ultrasonic wave was:solution concentration of xanthan gum was 1%, added in 2% hydrogen peroxide solution (concentration 30%) , ultrasonic power was 350W, ultrasonic frequency was 20kHz, after 3h ultrasonication, the viscosity of xanthan gum could be reduced to 600cp.
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