LEADER 04254nam 22006495 450 001 9910544869903321 005 20251113184335.0 010 $a3-030-87996-8 024 7 $a10.1007/978-3-030-87996-9 035 $a(MiAaPQ)EBC6885833 035 $a(Au-PeEL)EBL6885833 035 $a(CKB)21167813100041 035 $a(PPN)260831190 035 $a(OCoLC)1302010783 035 $a(DE-He213)978-3-030-87996-9 035 $a(EXLCZ)9921167813100041 100 $a20220208d2021 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPhysicochemical and Enzymatic Modification of Gums $eSynthesis, Characterization and Application /$fedited by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi 205 $a1st ed. 2021. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2021. 215 $a1 online resource (265 pages) 225 1 $aBiomedical and Life Sciences Series 311 08$aPrint version: Gahruie, Hadi Hashemi Physicochemical and Enzymatic Modification of Gums Cham : Springer International Publishing AG,c2022 9783030879952 327 $aPart 1. Introduction -- Chapter 1: Natural gums -- Part 2. Chemical modification -- Chapter 2: Succinic anhydride modification -- Chapter 3: Aldehyde modification -- Chapter 4: Maillard modification -- Chapter 5: Acetic acid and their derivatives modification -- Chapter 6: Amine modification -- Chapter 7: Divinyl sulfone modification -- Chapter 8: Phosphate modification -- Chapter 9: Fatty acids modification -- Part 3. Enzymatic modification -- Chapter 10: Galactosidase and acetyl esterase modification -- Part 4. Physical modification -- Chapter 11: Plasma modification -- Chapter 12: Gamma irradiation modification -- Chapter 13: High pressure modification -- Chapter 14: Ultrasound modification. 330 $aNatural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Eachchapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers. 410 0$aBiomedical and Life Sciences Series 606 $aFood$xMicrobiology 606 $aFood science 606 $aChemistry, Organic 606 $aEnzymology 606 $aFood Microbiology 606 $aFood Science 606 $aOrganic Chemistry 606 $aEnzymology 615 0$aFood$xMicrobiology. 615 0$aFood science. 615 0$aChemistry, Organic. 615 0$aEnzymology. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aOrganic Chemistry. 615 24$aEnzymology. 676 $a664.07 676 $a668.37 702 $aGahruie$b Hadi Hashemi 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910544869903321 996 $aPhysicochemical and Enzymatic Modification of Gums$92762704 997 $aUNINA