Acetylation of xanthan gum in densified carbon dioxide (CO2)

Muljana, Henky; Sugih, Asaf Kleopas; Kristijarti, Anastasia Prima; Karlus, Rifandi; Kurnia, Ricky; Evan, Crist; Picchioni, Francesco

doi:10.1016/j.matpr.2018.07.003

Cited by 11 publications

(2 citation statements)

References 17 publications

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“…Specific enzymes such as xanthan lyase (Hashimoto et al, 2003), xanthanase (Ashraf et al, 2017), cellulase (Kool et al, 2013) were investigated in enzymatic methods. Acetylation (Muljana et al, 2018), etherification (Sara et al, 2020), esterification (Murtale et al, 2022), crosslinking (Simões et al, 2020) and cationic modification (Shi et al, 2018) methods are among the chemical methods. Annealing (Iseki et al, 2001), radiation (Hayrabolulu et al, 2018), high pressure treatment (Eren et al, 2015) and ultrasound (Li & Feke, 2015) methods were studied as physical modifications.…”

Section: Introductionmentioning

confidence: 99%

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Kurt,

Ozturk,

Ozmen

et al. 2024

J Food Process Engineering

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In this study, microwave modification of xanthan gum (XG) powder under various power and time settings was aimed at achieving diversity for different applications requiring different flow behaviors. Microwave treatment for 6 min at various powers showed no noticeable effect on the properties of XG. The apparent viscosity, consistency coefficient and viscoelastic properties (G′–G″) increased as powders were subjected to microwave treatment for up to 8 min and the highest increase was observed in XGs with 720 W application. The increasing power to 1200 W resulted in a decrease in consistency at 8 min. At all levels of power, a prolonged microwave treatment (10 min) resulted in the degradation of the molecules, leading to a decrease in the mentioned rheological properties of XG. The values for intercepts (K′ and K″) began to increase at 960 W‐6 min, with the largest increase occurring at 720 W‐8 min. Fourier transform infrared (FTIR) analysis revealed that the primary structure and repeated units were not negatively impacted by the use of microwave treatment. Therefore, with adjustable modification, microwaves may be employed to produce xanthan gum with a high economic value that is suitable for a variety of applications, while maintaining the gum's color properties.Practical applicationsOur research demonstrated that the use of microwave technology as a non‐thermal physical process to modify xanthan gum powder without dissolving it in water is a highly effective technique. This approach enables the flow characteristics of xanthan gum to be conveniently modified, regardless of its concentration, and increases its economic value by diversifying its techno‐functional properties. The increase in apparent viscosity and viscoelastic properties by increasing the interaction of polymer molecules or the adaptation of xanthan gum to different purposes by polymer degradation can be adjusted depending on the power and time of the microwave.

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Section: Introductionmentioning

confidence: 99%

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Kurt,

Ozturk,

Ozmen

et al. 2024

J Food Process Engineering

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“…To overcome these barriers, numerous modification methods have been used, including physical: plasma, 1 gamma irradiation, 2 high pressure; 3 biological: enzymatic; 4,5 and chemical: aldehyde, 6 Maillard, 7 acetic acid 8 and their derivatives.…”

Section: Introductionmentioning

confidence: 99%

Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

Nikkhou,

Labbafi,

Mousavi

et al. 2023

J Sci Food Agric

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BackgroundIn the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA‐IFPG was investigated on the rheological and textural properties of dairy cream.ResultsSuitable conditions for achieving a degree of substitution (DS) of 0.023 was found at pH 9, IFPG concentration 4 wt.%, OSA concentration 10 wt.%, temperature of 40°C, within 120 minutes. The carbonyl group attachment in 0SA‐IFPG was also confirmed via FTIR and H NMR spectroscopy . While X‐ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature, and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA‐modified IFPG in creams augmented the complex viscosity, loss, and storage modulus while also demonstrating the creation of a pseudo‐gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size.ConclusionOverall, OSA‐IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual.This article is protected by copyright. All rights reserved.

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Acetic Acid and Their Derivatives Modification

Mirzapour‐Kouhdasht

Moosavi‐Nasab

Eun

2021

Physicochemical and Enzymatic Modification of Gums

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Acetylation of xanthan gum in densified carbon dioxide (CO2)

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Cited by 11 publications

References 17 publications

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Microwave‐modified xanthan gum: Alterations in steady and dynamic rheological behaviors

Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

Acetic Acid and Their Derivatives Modification

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