Aldehyde Modification Publisher



Golkar A^{1, 2} ; Taghavi SM² ; Saleki M³ ; Milani JM¹ Show Affiliations
Source: Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application Published:2022

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. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2021.