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Succinic Anhydride Modification

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Physicochemical and Enzymatic Modification of Gums

Abstract

.Polysaccharides are biocompatible substances produced from natural origins which their inherent hydrophilic nature makes them suitable to offer many functionalities such as swelling, gelling, and film forming abilities as well as enhanced viscosity. However, the backbone of polysaccharides consists of different reactive functional groups (e.g., hydroxyl, carboxyl, phosphate, and sulfate groups), which can react chemically with halogen, epoxide, carboxylic acids, and isocyanate derivatives to develop hydrophobic modified polysaccharides. In such modification, hydrophobic groups are attached randomly to the different sites of the hydrophilic structure of polysaccharides, leading to enhanced dispersibility and homogeneity in a hydrophobic medium, and hence developing new functional properties. Alkyl succinic anhydrides (ASAs), particularly octenyl succinic anhydride (OSA) and dodecenyl succinic anhydride (DSA), as inexpensive and abundant reagents, have gained more attention among other esterifying modifiers for hydrophobic modification of polysaccharides recently. Therefore, the purpose of this chapter is to provide a comprehensive study on the synthesis of OSA- and DSA-hydrophobic modified gums, their characterizations in terms of physicochemical, rheological, interfacial properties, and their potential applications in different fields, mainly the food industry.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

    Fatemeh Ghiasi, Hadi Hashemi Gahruie, Mohammad Hadi Eskandari & Mohammad-Taghi Golmakani

  2. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

    Amin Mousavi Khaneghah

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  1. Fatemeh Ghiasi
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  2. Hadi Hashemi Gahruie
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  3. Mohammad Hadi Eskandari
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  4. Mohammad-Taghi Golmakani
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  5. Amin Mousavi Khaneghah
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Correspondence to Fatemeh Ghiasi .

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Editors and Affiliations

  1. Department of Food Science and Technology, Shiraz University, Shiraz, Iran

    Hadi Hashemi Gahruie

  2. Department of Food Science and Technology, Shiraz University, Shiraz, Iran

    Mohammad Hadi Eskandari

  3. Department of Food Science, State University of Campinas, São Paulo, Brazil

    Amin Mousavi Khaneghah

  4. Department of Food Science and Technology, Shiraz University, Shiraz, Iran

    Fatemeh Ghiasi

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Ghiasi, F., Hashemi Gahruie, H., Eskandari, M.H., Golmakani, MT., Mousavi Khaneghah, A. (2021). Succinic Anhydride Modification. In: Gahruie, H.H., Eskandari, M.H., Mousavi Khaneghah, A., Ghiasi, F. (eds) Physicochemical and Enzymatic Modification of Gums. Springer, Cham. https://doi.org/10.1007/978-3-030-87996-9_2

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