Physicochemical and enzymatic modification of gums synthesis/ Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi, editors.
Gahruie, Hadi Hashemi, editor.; Eskandari, Mohammad Hadi, editor.; Mousavi Khaneghah, Amin, editor.; Ghiasi, Fatemeh, editor.
2021
TP248.65.P64
Available Online

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Title Physicochemical and enzymatic modification of gums synthesis/ Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Amin Mousavi Khaneghah, Fatemeh Ghiasi, editors.
ISBN 9783030879969 (electronic bk.)
3030879968 (electronic bk.)
303087995X
9783030879952
DOI https://doi.org/10.1007/978-3-030-87996-9
Publication Details Cham, Switzerland : Springer, 2021.
Language English
Description 1 online resource
Item Number 10.1007/978-3-030-87996-9 doi
Call Number TP248.65.P64
Dewey Decimal Classification 664.001579
Summary 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.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed February 24, 2022).
Added Author Gahruie, Hadi Hashemi, editor.
Eskandari, Mohammad Hadi, editor.
Mousavi Khaneghah, Amin, editor.
Ghiasi, Fatemeh, editor.
Available in Other Form Print version: 9783030879952
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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.

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