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Aldehyde Modification

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Physicochemical and Enzymatic Modification of Gums

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Abstract

Gums or polysaccharides are one of the principal components in the food and drug systems. They have different functionality such as gelling agent, viscofying agent, emulsifier, whipping agent, stabilizer and so on. Native gums may be having some limitations in their functionality and then should be modified with physical and chemical techniques. Modification done to overcome deficiency of native gum and increased their functionality for growing applications. Crosslinking is a chemical technique that forms connections between two gum fragments. Crosslinking techniques categorized into six groups, namely, (a) Glutaraldehyde crosslinking. (b) Trisodium trimetaphosphate (STMP) crosslinking. (c) Epichlorohydrin crosslinking. (d) Ion’s crosslinking. (e) Crosslinking using emulsification method. (f) Oxidation with sodium periodate. In this chapter, the aldehyde modification of gums with highlighting on crosslinking reaction was discussed. Moreover, the physicochemical, rheological, and interfacial characteristics of cross-linked gums were considered. Finally, application of modified gums and futures perspective were challenged.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

    Abdolkhalegh Golkar & Jafar Mohammadzadeh Milani

  2. Isfahan Science and Technology Town (ISTT), Freer Flavor and Color Company, Isfahan, Iran

    Abdolkhalegh Golkar & Seyed Masoud Taghavi

  3. Food and Drug Administration of the Islamic Republic of Iran, Isfahan University of Medical Sciences, Isfahan, Iran

    Mohammad Saleki

Authors
  1. Abdolkhalegh Golkar
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  2. Seyed Masoud Taghavi
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  3. Mohammad Saleki
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  4. Jafar Mohammadzadeh Milani
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Editor information

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, SĂŁo Paulo, Brazil

    Amin Mousavi Khaneghah

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

    Fatemeh Ghiasi

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Golkar, A., Taghavi, S.M., Saleki, M., Milani, J.M. (2021). Aldehyde 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_3

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