Industrial gums: polysaccharides and their derivatives

657 Pages·1992·7.93 MB·English

by  Roy Lester Whistler, James N BeMiller

INDUSTRIAL GUMS
Polysaccharides and Their Derivatives
Third Edition
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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
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Copyright © 1993, 1973, 1959 by ACADEMIC PRESS, INC.
All Rights Reserved.
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United Kingdom Edition published by
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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
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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