Physicochemical and Enzymatic Modification of Gums : Synthesis, Characterization and Application / / edited by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi

• Pubblicazione: Cham : , : Springer International Publishing : , : Imprint : Springer, , 2021
• Edizione: 1st ed. 2021.
• Descrizione fisica: 1 online resource (265 pages)
• Disciplina: 664.07; 668.37
• Soggetto topico: Food - Microbiology; Food science; Chemistry, Organic; Enzymology; Food Microbiology; Food Science; Organic Chemistry
• Persona (resp. second.): GahruieHadi Hashemi
• Nota di contenuto: Part 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.
• Sommario/riassunto: Natural 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.
• Titolo autorizzato: Physicochemical and Enzymatic Modification of Gums
• ISBN: 3-030-87996-8
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910544869903321
• Lo trovi qui: Univ. Federico II
• Serie: Biomedical and Life Sciences Series