Abstract
α-Galactosidase II from Mortierella vinacea releases galactose from guar gum. This enzyme was easily prepared from the culture filtrate free of β-mannanase activity. Galactose-depleted guar gum samples with various mannose/galactose (Man/Gal) ratios were prepared by treatment with the enzyme. The samples showed a synergistic interaction with xanthan gum, and formed gels like the locust bean gum. These results indicate that α-galactosidase II from M. vinacea is suitable for modifying the Man/Gal ratio of guar gum and that galactose-depleted guar gum might be a substitute for locust bean gum as a gel promoter.
