Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review

• Published in: Trends in food science & technology Vol. 118; pp. 539 - 557
• Main Authors: Xie, Liuming, Shen, Mingyue, Wang, Zhijun, Xie, Jianhua
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.12.2021; Elsevier BV
• Subjects: Bioactivity; Biological activity; Biological properties; Carboxymethylation; Characterization; Dietary supplements; Food; Food analysis; Food application; Food industry; Food packaging; Food packaging industry; Food processing; Food safety; Functional foods & nutraceuticals; Functional groups; health foods; Natural & organic foods; Physicochemical properties; Polysaccharide; Polysaccharides; raw foods; Reagents; Saccharides; Side effects; solvents; Structural analysis; Structure-activity relationships; Structure-function relationships; Substitution reactions; temperature; Characterization; Carboxymethylation; Food application; Bioactivity; Polysaccharide

Polysaccharides, a major class of biomacromolecules, are known as ideal raw food supplements for health food due to their few side effects. Meanwhile, they are often used to change physicochemical and textural properties of food products in food industries. Carboxymethylation processing is increasin...