Synergistic Interaction of Biosurfactant Sodium Deoxycholate and Different Concentrations of Dietary Fiber Guar Gum

Water‐soluble dietary fiber guar gum (GG) and bile salt mixed systems have potential applications in pharmaceuticals, food formulations, and for altering lipid digestion. The concentration of guar gum plays a crucial role in various applications. Moreover, it is most effective at very low concentrations. In this work, we have tried to look into the physicochemical properties of different concentrations of guar gum (below 0.1% (w/v)) and sodium deoxycholate (NaDC) bile salt mixed systems. Thermodynamic parameters of these mixed systems were calculated to understand the feasibility of their association process. Using fluorescence parameters of pyrene and the conductivity technique, the critical aggregation concentration, critical micellar concentration, and aggregation number were calculated. Dynamic light scattering and zeta potential measurements were also carried out at various regions of their association. The interaction study and the fundamental concept of the aggregation process of different concentrations of guar gum (below 0.1% (w/v)) and NaDC may have future implications in pharmaceuticals, biomedicals, and food formulations.