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

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