Industrial gums: polysaccharides and their derivatives PDF
Preview Industrial gums: polysaccharides and their derivatives
INDUSTRIAL GUMS Polysaccharides and Their Derivatives Third Edition This page intentionally left blank INDUSTRIAL GUMS Polysaccharides and Their Derivatives THIRD EDITION Edited by ROY L. WHISTLER JAMES N. BEMILLER Whistler Center for Carbohydrate Research Purdue University West Lafayette, Indiana Academic Press San Diego New York Boston London Sydney Tokyo Toronto Find Us on the Web! http: //www.apnet.com This book is printed on acid-free paper. 0 Copyright © 1993, 1973, 1959 by ACADEMIC PRESS, INC. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Academic Press, Inc. A Division ofHarcourt Brace & Company 525 B Street, Suite 1900, San Diego, California 92101-4495 United Kingdom Edition published by Academic Press Limited 24-28 Oval Road, London NW1 7DX Library of Congress Cataloging-in-Publication Data Industrial gums : polysaccharides and their derivatives / edited by Roy L. Whistler, James N. BeMiller. - 3rd ed. p. cm. Includes index. ISBN 0-12-746253-8 1. Polysaccharides. 2. Gums and resins. I. Whistler, Roy Lester. II. BeMiller, James N. TP979.5.P6I53 1992 668'.37--dc20 91-39220 CIP PRINTED IN THE UNITED STATES OF AMERICA 96 97 EB 9 8 7 6 5 4 3 2 CONTRIBUTORS Numbers in parentheses indicate the pages on which the authors' contributions begin. MARK ANDERSON, Henkel Corporation, Minneapolis, Minnesota 55413 (181) JOHN K. BAIRD, Kelco Division of Merck and Company, Inc., San Diego, California 92193 (605) DAVID G. BARKALOW, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47907 (227) JAMES N. BEMILLER, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47907 (227, 579) G. BRIGAND, Sanofi Bioindustries, Research Laboratory, Baupte 50500 Carentan, France (461) CHYI-CHENG CHEN, Hoffman-La Roche, Inc., Nut ley, New Jersey (227) KENNETH CLARE/ Kelco Division of Merck and Co., Inc., San Diego, California 92193 (105) ATHONY N. DEBELDER, TdB Consultancy AB, 75757 Uppsala, Sweden (399) IAIN C M. DEA, Leatherhead Food Research Association, Leatherhead, Surrey KT22 7RY, United Kindom (21) A. J. DESMARAIS, Aqualon, A Hercules Incorporated Unit, Wilmington, Delaware 19850 (505) ROBERT L. FEDDERSEN, Aqualon, A Hercules Incorporated Unit, Wilming- ton, Delaware 19850 (537) JOSEPH A. GROVER, Michigan Research and Development, The Dow Chemical Co., Midland, Michigan 48674 (475) AKIRA HARADA, Faculty of Science, Osaka University, Machikane-yama, Toyonaka-shi 560, fapan (427) TOKUYA HARADA, Faculty of Home Economics, Kobe Women's University, Suma Kobe~shi 654, Japan (427) tDeceased. Vi CONTRIBUTORS K. S. KANG,1 Kelco Division of Merck and Co., Inc., San Diego, Califor- nia 92123 (341) CURT KARL, Henkel Corporation, Minneapolis, Minnesota 55413 (181) KENNETH MAGNUSON,2 Henkel Corporation, Minnetonka, Minnesota 55345 (181) HELMUT MAIER, Henkel Corporation, Minneapolis, Minnesota 55413 (181) MASAKAZU MITSUHASHI, Hayashibara Biochemical Laboratories, Inc., Okayama 700, Japan (447) D. J. PETTITT, Kelco Division of Merck and Co., Inc., San Diego, Calif or- nia 92123 (341) CLAUS ROLIN, The Copenhagen Pectin Factory, Ltd., DK-4623 Lille Skensved, Denmark (Subsidiary of Hercules, Inc., Wilmington, Delaware) (257) H. H. SELBY, American Agar and Chemical Company, San Diego, Cali- fornia (87) IAN W. SUTHERLAND, Institute of Cell and Molecular Biology, Edinburgh University, EH9 3fG Edinburgh, Scotland (69) MAMORU TERASAKI, Food Research laboratory, Takeda Chemical Indus- tries, Ltd., Juso, Osaka 532, Japan (427) GEORG H. THERKELSEN, The Copenhagen Pectin Factory, Ltd., DK-4623 Lille Skensved, Denmark (Subsidiary of Hercules, Inc., Wilmington, Delaware) (145) STEPHEN N. THORP, Aqualon, A Hercules Incorporated Unit, Food and Fragrance Division, Wilmington, Delaware 19850 (537) GORDON A. TOWLE, Continental Colloids, Inc., West Chicago, Illinois 60185 (53) YOSHIO TSUJISAKA, Hayashibara Biochemical Laboratories, Inc., Okayama 700, Japan (447) ROY L. WHISTLER, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47907 (1, 53, 87, 181, 227, 295, 309, 601) R. F. WINT, (Retired). Hercules Incorporated, Wilmington, Delaware 19850 (505) author's previous affiliation, 2Author's current affiliation: Ogilvie Mills, Minnetonka, Minnesota. PREFACE During the intervening years since the second edition of Industrial Gums was published in 1973, new gums have come into existence and older ones have changed in their market prominence. Perhaps the most significant change is the increasing understanding of the physical and biochemical behavior of polysaccharides and the molecular basis for their various properties. This has led to greatly increased use of gums in both foods and nonfoods. We have conducted a short course in gum technology for industrial food scientists over the past 20 years. Though essentially limited to 50 people, the course has been full to overflowing. Comments by partici- pants have been most favorable, continually demonstrating the growing need for information on and the wide usage and benefits of gums. Practically all gums, other than starch products, are nondigestible in humans and serve to lower caloric content of foods and improve their passage through the gastrointestinal tract, but their improvement of food processing, storage, and general customer acceptance requires understanding the relation of molecular structure to gum behavior and to interactions with other ingredients. We have attempted to provide in this book, not only an outline of gums and their uses, but an under- standing of why gums behave in different ways and to give the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their special- ized areas. To them we and you owe a debt of gratitude for the professional job done. ROY L. WHISTLER JAMES N. BEMILLER vii This page intentionally left blank CONTENTS CONTRIBUTORS v PREFACE vii Chapter 1 Introduction to Industrial Gums by ROY L. WHISTLER 1 Chapter 2 Conformational Origins of Polysaccharide Solution and Gel Properties by IAIN C. M. DEA 21 Chapter 3 Chemical Modification of Gums by GORDON A. TOWLE AND ROY L. WHISTLER 53 Chapter 4 Biosynthesis of Extracellular Polysaccharides (Exopolysaccha rides) by IAN W. SUTHERLAND . 69 Chapter 5 Agar by H. H. SELBY AND ROY L. WHISTLER 87 Chapter 6 Algin by KENNETH CLARE 105 ix
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