| 摘要 |
Preparation of pure guar flour (I) involves: (a) treating guar 'splits' (i.e. endosperm halves) with an alkaline solution in presence of hydrogen peroxide at 65-70 degrees C; (b) partially neutralising the alkaline 'splits' with an organic or inorganic acid; (c) mechanically separating the peripheral cell layer; (d) treating with aqueous alcohol; and (e) grinding the splits to flour. Also claimed is (I) obtained by the process, which either: (i) has been subjected to carboxymethylation, hydroxypropylation and/or cationisation; or (ii) has viscosity up to 9000 mPa.s as 1% aqueous solution, contains 0.8-1.2 wt.% proteins plus non-acid hydrolysable components and has a transparency in 0.5 wt.% aqueous solution of at least 80% (preferably up to 98%) measured at a wavelength of 500 nm. |
