國立高雄大學圖資館 |

Language: English

Back

Physicochemical and enzymatic modifi...

Gahruie, Hadi Hashemi.

Physicochemical and enzymatic modification of gumssynthesis, characterization and application /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Physicochemical and enzymatic modification of gumsedited by Hadi Hashemi Gahruie ... [et al.].
Reminder of title:	synthesis, characterization and application /
other author:	Gahruie, Hadi Hashemi.
Published:	Cham :Springer International Publishing :2021.
Description:	1 online resource (x, 266 p.) :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Polysaccharides.
Online resource:	https://doi.org/10.1007/978-3-030-87996-9
ISBN:	9783030879969$q(electronic bk.)

Physicochemical and enzymatic modification of gumssynthesis, characterization and application /
Physicochemical and enzymatic modification of gumssynthesis, characterization and application /[electronic resource] :edited by Hadi Hashemi Gahruie ... [et al.]. - Cham :Springer International Publishing :2021. - 1 online resource (x, 266 p.) :ill., digital ;24 cm.

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.

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.

ISBN: 9783030879969$q(electronic bk.)

Standard No.: 10.1007/978-3-030-87996-9doiSubjects--Topical Terms:

277452
Polysaccharides.

LC Class. No.: TP248.65.P64

Dewey Class. No.: 664.001579

Physicochemical and enzymatic modification of gumssynthesis, characterization and application /
LDR:03289nmm a2200349 a 4500 001 614735
003 DE-He213
005 20220210134731.0
006 m o d
007 cr nn 008maaau
008 220802s2021 sz s 0 eng d
020 $a 9783030879969$q(electronic bk.)
020 $a 9783030879952$q(paper)
024 7 $a 10.1007/978-3-030-87996-9 $2 doi
035 $a 978-3-030-87996-9
040 $a GP $c GP
041 0 $a eng
050 4 $a TP248.65.P64
072 7 $a PSG $2 bicssc
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
072 7 $a TDCT $2 thema
082 0 4 $a 664.001579 $2 23
090 $a TP248.65.P64 $b P578 2021
245 0 0 $a Physicochemical and enzymatic modification of gums $h [electronic resource] : $b synthesis, characterization and application / $c edited by Hadi Hashemi Gahruie ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a 1 online resource (x, 266 p.) : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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.
650 0 $a Polysaccharides. $3 277452
650 0 $a Gums and resins. $3 196676
650 1 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
650 2 4 $a Organic Chemistry. $3 274120
650 2 4 $a Enzymology. $3 193702
700 1 $a Gahruie, Hadi Hashemi. $3 913073
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-030-87996-9
950 $a Biomedical and Life Sciences (SpringerNature-11642)