Chemical modification of xanthan gum to increase dissolution rate

被引：68
|
作者：
Su, L [1 ]
Ji, WK [1 ]
Lan, WZ [1 ]
Dong, XQ [1 ]
机构：
[1] Shandong Food & Fermentat Engn Res Major Lab, Jinan 250013, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2003年 / 53卷 / 04期
关键词：
Xanthan gum; chemical modification; intermolecular interaction; dissolution rate;
D O I：
10.1016/S0144-8617(02)00287-4
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Xanthan gum is modified with formaldehyde to improve the dissolution rate. The Fr-IR spectra and the X-ray diffraction spectra both show that chemical modification reduces intermolecular interactions and crystallinity. Viscosity measurements show that the chemically modified gum dissolves more rapidly than before. (C) 2002 Published by Elsevier Ltd.
引用
收藏
页码：497 / 499
页数：3
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