半纤维素的乳化特性

E. Olorunsola, E. I. Akpabio, M. Adedokun, D. Ajibola
{"title":"半纤维素的乳化特性","authors":"E. Olorunsola, E. I. Akpabio, M. Adedokun, D. Ajibola","doi":"10.5772/INTECHOPEN.74473","DOIUrl":null,"url":null,"abstract":"This chapter focuses on the emulsifying properties of hemicelluloses. Hemicelluloses are gummy polysaccharides of complexity between gum and cellulose. Based on the major monosaccharide constituents of their backbone, hemicelluloses can be classified into xylans, mannans, xylogalactans and xyloglucans. Their sources include seeds, husks, straws, leaves and wood. Hemicelluloses bring about emulsification by viscosity modification and by formation of multilayered films around each globule of the dispersed phase. They have strong emulsifying power but are somehow limited by batch-to-batch variation and susceptibility to microbial and chemical degradations. These limitations are overcome by the use of purified and semisynthetic derivatives. Hemicelluloses and derivatives herein considered for their emulsifying properties include those from barley straw, wheat straw, corn fiber, locust bean, guar, soy bean, konjac, prosopis seed and afzelia seed. Hemicelluloses, as plant polysaccharides, are only second to cellulose in terms of abundance. They have superior emulsifying properties compared to the typical gums. They are amenable to many chemical modifications for the enhancement of stability and for the improvement of emulsifying properties. Hemicelluloses were not given adequate attention in the past; but this chapter shows that they are potentially useful emulsifying agents.","PeriodicalId":21423,"journal":{"name":"Science and Technology Behind Nanoemulsions","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2018-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":"{\"title\":\"Emulsifying Properties of Hemicelluloses\",\"authors\":\"E. Olorunsola, E. I. Akpabio, M. Adedokun, D. Ajibola\",\"doi\":\"10.5772/INTECHOPEN.74473\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This chapter focuses on the emulsifying properties of hemicelluloses. Hemicelluloses are gummy polysaccharides of complexity between gum and cellulose. Based on the major monosaccharide constituents of their backbone, hemicelluloses can be classified into xylans, mannans, xylogalactans and xyloglucans. Their sources include seeds, husks, straws, leaves and wood. Hemicelluloses bring about emulsification by viscosity modification and by formation of multilayered films around each globule of the dispersed phase. They have strong emulsifying power but are somehow limited by batch-to-batch variation and susceptibility to microbial and chemical degradations. These limitations are overcome by the use of purified and semisynthetic derivatives. Hemicelluloses and derivatives herein considered for their emulsifying properties include those from barley straw, wheat straw, corn fiber, locust bean, guar, soy bean, konjac, prosopis seed and afzelia seed. Hemicelluloses, as plant polysaccharides, are only second to cellulose in terms of abundance. They have superior emulsifying properties compared to the typical gums. They are amenable to many chemical modifications for the enhancement of stability and for the improvement of emulsifying properties. Hemicelluloses were not given adequate attention in the past; but this chapter shows that they are potentially useful emulsifying agents.\",\"PeriodicalId\":21423,\"journal\":{\"name\":\"Science and Technology Behind Nanoemulsions\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-08-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"10\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Science and Technology Behind Nanoemulsions\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5772/INTECHOPEN.74473\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Science and Technology Behind Nanoemulsions","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5772/INTECHOPEN.74473","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 10

摘要

本章重点介绍半纤维素的乳化特性。半纤维素是介于树胶和纤维素之间的粘性多糖。根据其主链的主要单糖成分,半纤维素可分为木聚糖、甘露聚糖、木半乳酸聚糖和木葡聚糖。它们的来源包括种子、谷壳、稻草、树叶和木头。半纤维素通过粘度改性和在分散相的每个小球周围形成多层膜来实现乳化。它们具有很强的乳化能力,但受批次差异和对微生物和化学降解的敏感性的限制。这些限制是通过使用纯化和半合成衍生物来克服的。本文所考虑的具有乳化特性的半纤维素及其衍生物包括来自大麦秸秆、小麦秸秆、玉米纤维、刺槐豆、瓜尔豆、大豆、魔芋、豆豆籽和榛子籽的半纤维素及其衍生物。半纤维素,作为植物多糖,在丰度方面仅次于纤维素。与普通的牙龈相比,它们具有优越的乳化性能。为了增强稳定性和改善乳化性能,它们可以进行许多化学改性。半纤维素在过去没有得到足够的重视;但本章表明它们是潜在的有用乳化剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Emulsifying Properties of Hemicelluloses
This chapter focuses on the emulsifying properties of hemicelluloses. Hemicelluloses are gummy polysaccharides of complexity between gum and cellulose. Based on the major monosaccharide constituents of their backbone, hemicelluloses can be classified into xylans, mannans, xylogalactans and xyloglucans. Their sources include seeds, husks, straws, leaves and wood. Hemicelluloses bring about emulsification by viscosity modification and by formation of multilayered films around each globule of the dispersed phase. They have strong emulsifying power but are somehow limited by batch-to-batch variation and susceptibility to microbial and chemical degradations. These limitations are overcome by the use of purified and semisynthetic derivatives. Hemicelluloses and derivatives herein considered for their emulsifying properties include those from barley straw, wheat straw, corn fiber, locust bean, guar, soy bean, konjac, prosopis seed and afzelia seed. Hemicelluloses, as plant polysaccharides, are only second to cellulose in terms of abundance. They have superior emulsifying properties compared to the typical gums. They are amenable to many chemical modifications for the enhancement of stability and for the improvement of emulsifying properties. Hemicelluloses were not given adequate attention in the past; but this chapter shows that they are potentially useful emulsifying agents.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信