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Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application
Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application
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Excellent- More about Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application
Natural gums are polysaccharides that are safe for oral consumption but have drawbacks such as uncontrolled hydration, pH-dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification can remove these drawbacks and improve physicochemical properties, such as solubility, viscosity, and swelling index, and introduce new properties for varied applications. This book provides a comprehensive review of the various modifications on gums for the food, cosmetic, and pharmaceutical industries.
Format: Paperback / softback
Length: 266 pages
Publication date: 09 February 2023
Publisher: Springer Nature Switzerland AG
Natural gums, composed of intricate polysaccharide structures, are composed of multiple sugar units intricately linked together through glycosidic bonds. These gums exhibit remarkable safety when used as food additives or drug carriers, making them valuable components in various industries. However, there are challenges associated with the utilization of natural polysaccharides, including uncontrolled hydration rates, pH-dependent solubility, viscosity reduction during storage, and weak interfacial properties.
To overcome these limitations, modification techniques have been developed to enhance the physicochemical properties of gums, making them more suitable for diverse applications. These modifications involve altering the chemical composition, physical structure, and enzymatic properties of gums, leading to improved solubility, viscosity, swelling index, and the introduction of new functionalities.
This comprehensive book delves into the various modifications on gums, encompassing chemical modification, physical modification, and enzymatic modification. Each chapter provides detailed insights into the reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications, and future perspectives of these modifications.
The book is organized into four parts: an introduction to natural gums, in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter is meticulously researched and written by experts in the field, making it a valuable resource for academic and industrial scientists, engineers, and researchers in food technology, materials chemistry, pharmaceuticals, chemical engineering, industrial engineering, biochemistry, and biopolymers.
By exploring the complexities of gum modification, this book offers a practical perspective on how to enhance the properties of natural gums, making them more valuable in various industries. It serves as a valuable reference for those seeking to understand the potential of these versatile materials and their applications in the food, cosmetic, and pharmaceutical sectors.
Weight: 427g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030879983
Edition number: 1st ed. 2021
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