Gum-g-Copolymers: Synthesis, Properties, and Applications

Wang, Aiqin; Wang, Wenbo

doi:10.1007/978-3-642-36566-9_5

Cited by 22 publications

(12 citation statements)

References 214 publications

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“…The primary structure of the xanthan gum molecule is composed of a backbone of β-(1-4)-D-glucose (like cellulose) with side chains of β-(3-1)-α-linked D-mannose-(2-1)-β-Dglucuronic acid-(4-1)-β-D-mannose on alternating residues [1]. A certain number of the terminal mannose residues bear a pyruvic acid acetal.…”

Section: Introductionmentioning

confidence: 99%

“…By introducing various functional groups and increasing the molecular weight of polysaccharides, modification usually give gums better thermo-and degradation-resistant properties, high viscous and shear-resistant properties, stimuli-responsive properties, electric properties, etc. Moreover, the modified polymers could been widely applied in many areas, such as drilling additives, flocculating agent, drug delivery carriers, adsorption of toxic heavy metals and dyes, water-saving materials, sand-binding materials, daily chemicals, thickener, electrical biomaterials, and macromolecular surfactants [1].…”

Section: Introductionmentioning

confidence: 99%

“…Beside these advantages, XG has drawbacks: (1) it is susceptible to bacterial degradation [1] and (2) the thermal transition temperature of XG salt-free solution is at about 40°C in comparison with a XG solution not salt free (0.5 % xanthan gum in 1 % sodium chloride solution), of which the thermal transition occurs at much higher temperatures, generally above 90°C [9], demonstrating its bad thermal stability. Through modification (including chemical derivatization and graft copolymerization), the drawbacks of gums can be improved.…”

Section: Introductionmentioning

confidence: 99%

“…The extracellular polysaccharide xanthan gum produced by the microorganism Xanthomonas campestris finds wide applications in food, pharmaceutical industry, agriculture, and oil recovery because of its properties like thickening, emulsion stabilization, water binding, and suspending [1,2]. In addition, being biocompatible, biodegradable, renewable, and non-toxic, this polysaccharide gets enormous attention and is extensively investigated after it was commercialized in early1964 [3].…”

Section: Introductionmentioning

confidence: 99%

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Synthesis and characterization of modified xanthan gum using poly(maleic anhydride/1-octadecene)

et al. 2016

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In this study, modified xanthan gum was prepared by esterification of xanthan gum (XG) with poly(maleic anhydride/1-octadecene) (PMAO) in order to improve the shearing and thermal degradation performance. The structure and molecular weight (M w ) of the modified xanthan gums (named as PX) and XG were characterized by FT-IR, 1 H NMR, and static light scattering. The radius of gyration (R g ) and hydrodynamic radius (R h ) of these polymers in aqueous solution were obtained by light scattering measurement. From thermal gravimetric analysis (TGA) measurements, PX and XG have similar thermal stability. According to rheological determinations, PX exhibits a more outstanding property of resistance to shear force and displays highly enhanced viscoelastic behaviors. Also, it is found that PX solution has better performance on salt tolerance and temperature resistance due to the crosslinkage between XG and PMAO. In addition, the mechanical shear degradation and thermal degradation data show that PX solution keeps higher viscosity than XG.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Synthesis and characterization of modified xanthan gum using poly(maleic anhydride/1-octadecene)

et al. 2016

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“…It could also encourage diversification in the use of cassava as well as make bread and other bakery products affordable by low income earners who constitute the larger population of consumers in the countries. Mucilage and gums obtained from plants have been used as alternatives to hydrocolloids produced by biosynthetic or fermentative processes (Wang & Wang, 2013). Grewia venusta mucilage has been used in the preparation of fried cake (akara) from bambara groundnuts in parts of Nigeria to combat noticeable problems such as poor swelling and absence of air pockets in the cake.…”

Section: Introductionmentioning

confidence: 99%

Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

Alobo

Arueya

2017

Int. J. Food Stud.

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Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves.

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