Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application

Description

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. Each chapter 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. Preface Contents About the Authors Part I: Introduction Chapter 1: Natural Gums 1.1 Introduction 1.2 Origin of Gums 1.3 Chemical Structure of Gums 1.4 Characteristics and Potential Applications of Gums 1.5 Food Applications of Gums 1.5.1 Edible Packaging Applications of Gums 1.5.2 Pharmaceutical Applications of Gums 1.5.3 Encapsulation Applications of Gum 1.6 Specific Gums 1.6.1 Gum Arabic 1.6.2 Basil Seed Gum 1.6.3 Persian Gum 1.6.4 Xanthan 1.6.5 Gellan 1.6.6 Carrageenan 1.6.7 Curdlan 1.6.8 Tragacanth 1.6.9 Locust Bean Gum 1.6.10 Guar Gum 1.7 Conclusions and Futures Perspective References Part II: Chemical Modification Chapter 2: Succinic Anhydride Modification 2.1 Introduction 2.2 Reaction Mechanism 2.3 Physicochemical Properties 2.3.1 Molecular Weight 2.3.2 Zeta Potential 2.3.3 Contact Angle 2.3.4 Gum Microstructure 2.3.5 1H NMR Spectroscopy 2.3.6 Fourier-Transform Infrared (FTIR) Spectroscopy 2.3.7 X-ray Diffraction 2.3.8 Swelling Behavior 2.4 Rheological Properties 2.4.1 Apparent Viscosity 2.4.2 Effects of Temperature on Viscosity 2.4.3 Intrinsic Viscosity and Molecular Conformation 2.4.4 Dynamic Rheological Properties 2.5 Surface Tension 2.6 Interfacial Properties 2.7 Potential Applications 2.7.1 Emulsion Stabilizer 2.7.2 Foaming Agents 2.7.3 Edible Food Packaging 2.7.4 Microencapsulation 2.8 Conclusions and Future Perspectives References Chapter 3: Aldehyde Modification 3.1 Introduction 3.2 Reaction Mechanism 3.2.1 Glutaraldehyde (GLA) Crosslinking 3.2.2 Trisodium Trimetaphosphate (STMP) Crosslinking 3.2.3 Epichlorohydrin Crosslinking 3.2.4 Oxidation with Sodium Periodate 3.2.5 Ion’s Crosslinking 3.2.6 Crosslinking Using Radiation-Induced and Emulsification Methods 3.3 Physicochemical and Structural Properties 3.4 Rheological Properties 3.5 Interfacial Properties 3.6 Application 3.7 Futures Perspective References Chapter 4: Maillard Modification 4.1 Introduction 4.2 Reaction Mechanism 4.3 Physicochemical Properties 4.4 Rheological Properties 4.5 Interfacial Properties 4.6 Application 4.7 Future Perspectives References Chapter 5: Acetic Acid and Their Derivatives Modification 5.1 Introduction 5.2 Reaction Mechanism 5.3 Physicochemical Properties 5.4 Rheological Properties 5.5 Interfacial Properties 5.6 Application and Futures Perspective References Chapter 6: Amine Modification 6.1 Introduction 6.2 Reaction Mechanism 6.2.1 Amine Group Functionalization in Gums Reductive Amination of Oxidized Gum Reduction of Ethylene Diamine Derivative of Gum Activation of Hydroxyl Group Followed by Amination Amines in Modification of Gums Activation of Hydroxyl Group Followed by Amine Assisted Modification Hydroxyl-Amine Assisted Modification 6.3 Physicochemical Properties 6.4 Rheological Properties 6.5 Interfacial Properties 6.6 Applications 6.7 Future Perspectives References Chapter 7: Divinyl Sulfone Modification 7.1 Introduction 7.2 Reaction Mechanism 7.3 Physicochemical Properties 7.4 Rheological Properties 7.5 Interfacial Properties 7.6 Applications 7.6.1 Modification of Supports for Enzyme Immobilization 7.6.2 Sorbents for Decontamination 7.7 Futures Perspective References Chapter 8: Phosphate Modification 8.1 Introduction 8.2 Reaction Mechanism 8.2.1 Esterification 8.3 Physicochemical Properties 8.3.1 Swelling and Diffusion Properties 8.3.2 Flocculation 8.4 Rheological Properties 8.5 Interfacial Properties 8.5.1 Gel Mesh Size 8.5.2 Permeability 8.6 Applications 8.7 Futures Perspectives References Chapter 9: Fatty Acids Modification 9.1 Introduction 9.2 Reaction Mechanism 9.3 Physicochemical Properties 9.3.1 Chemical Structural Determinations 9.3.2 Electrical Charge 9.3.3 Thermal Properties 9.3.4 Solubility, Swelling Capacity and Gelation Characteristic 9.3.5 Microscopic Structure 9.4 Rheological Properties 9.4.1 Dynamic Shear Rheological Properties 9.4.2 Steady Shear Rheological Properties 9.5 Interfacial Properties 9.6 Application 9.6.1 Emulsification and Encapsulation 9.6.2 Foaming Properties 9.7 Conclusions and Futures Perspective References Part III: Enzymatic Modification Chapter 10: Galactosidase and Acetyl Esterase Modification 10.1 Introduction 10.1.1 α-Galactosidase 10.1.2 Acetyl Esterases 10.2 Reaction Mechanism 10.2.1 Retention Mechanism 10.2.2 Inversion Mechanism 10.2.3 Enzymatic Modification of Guar Gum 10.2.4 Enzymatic Modification of Locust Bean Gum 10.2.5 Enzymatic Modification of Xanthan Gum 10.3 Physicochemical Properties 10.3.1 Changes in Sugar Concentration 10.3.2 Solubility and Water Absorption Index 10.3.3 Molecular Weight 10.3.4 Viscosity 10.3.5 Co-gelation and Gel Strength 10.4 Rheological Properties 10.5 Interfacial Properties 10.6 Application 10.7 Futures Perspective References Part IV: Physical Modification Chapter 11: Plasma Modification 11.1 Introduction 11.2 Reaction Mechanism 11.3 Physico-Chemical Properties 11.3.1 Molecular Weight (Mw) 11.3.2 Density 11.3.3 Crystallinity 11.3.4 Hydrophilicity 11.3.5 Color 11.3.6 Morphology 11.3.7 Thermal Properties 11.3.8 Elemental Composition 11.4 Rheological Properties 11.5 Interfacial Properties 11.6 Applications 11.7 Future Perspectives References Chapter 12: Gamma Irradiation Modification 12.1 Introduction 12.2 What Effect Does Gamma Irradiation Have on Plant Gums? 12.3 How Gamma Irradiation Affects the Physicochemical and Functional Properties of Plant Gums? 12.3.1 Color 12.3.2 Rheological Properties 12.3.3 Functional Properties 12.4 Conclusion and Future Perspective References Chapter 13: High Pressure Modification 13.1 Introduction 13.2 High-Pressure Techniques 13.2.1 Microfluidization 13.2.2 High-Pressure Homogenizer (HPH) 13.3 Modification Mechanisms Using High Pressure Equipment 13.4 Improved Properties 13.4.1 Physicochemical 13.4.2 Rheological 13.4.3 Interfacial 13.5 Conclusions and Future Perspective References Chapter 14: Ultrasound Modification 14.1 Introduction 14.2 Reaction Mechanism 14.3 Physicochemical Properties 14.3.1 Molecular Weight 14.3.2 Swelling and Solubility 14.3.3 Particle Size 14.3.4 Thermal Properties 14.3.5 Gel Textural Properties 14.3.6 Microstructure 14.3.7 Structural Features Circular Dichroism Spectra Fourier Transform Infrared Spectra (FT-IR) Nuclear Magnetic Resonance (NMR) Spectra 14.4 Rheological Properties 14.4.1 Effect of Gum Molecular Weight 14.4.2 Effect of Type and Species of Gum 14.4.3 Effect of Gum Concentration 14.4.4 Effect of Ionic Strength 14.4.5 Ultrasonic Processing Condition 14.5 Interfacial Properties 14.6 Application 14.6.1 Degradation 14.6.2 Emulsion and Nanoparticle 14.6.3 Film Formation 14.6.4 Grafting and Water Remediation 14.6.5 Crosslinking, Complexation, and Conjugation 14.6.6 Others 14.7 Futures Perspective References