Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum

► Enzymatic hydrolysis of guar gum changed the rheological behavior from non-Newtonian to Newtonian-like behavior. ► Enzymatic hydrolysis reduced intrinsic viscosity of guar gum from 9 to 0.28. ► Enzymatic hydrolysis reduced consistency index of guar gum from 4.04 to 0.07. ► Depolymerization of guar gum increased the crystallinity index from 3.86 to 13.2.