Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review.

Gums are biopolymers with many functional and innovative properties in the food industry. They are complex carbohydrate biomolecules capable of bonding with water, generating gel and mucilage structures. Among different gums, plant-based gums (PBGs) are one of the most important groups as they possess key characteristics such as stabilizing potential, viscosity enhancement, emulsifying and surface-active property, extensive adaptability, and affordability leading to their application in the formulation of food products. PBGs are extensively used in the confectionery, encapsulation of flavors and colors, emulsions, carrier agents, as dietary fiber, thickening/foaming agent, formulation of functional foods, and stabilizers in beverages and other food products. More importantly, researchers and food industries have been engrossed to reveal the undisclosed potential of PBGs and the impact of chemical composition and molecular structure on their techno-functional characteristics Therefore, this review study aims to explore the structure and physiochemical/functional properties of PBGs and their application as techno-functional materials in different food industries.

Application of a novel type impinging streams reactor in solid-liquid enzyme reactions and modeling of residence time distribution using GDB model.

Solid-liquid enzyme reactions constitute important processes in biochemical industries. The isomerization of d-glucose to d-fructose, using the immobilized glucose isomerase (Sweetzyme T), as a typical example of solid-liquid catalyzed reactions has been carried out in one stage and multi-stage novel type of impinging streams reactors. Response surface methodology was applied to determine the effects of certain pertinent parameters of the process namely axial velocity (A), feed concentration (B), nozzles' flow rates (C) and enzyme loading (D) on the performance of the apparatus. The results obtained from the conversion of glucose in this reactor were much higher than those expected in conventional reactors, while residence time was decreased dramatically. Residence time distribution (RTD) in a one-stage impinging streams reactor was investigated using colored solution as the tracer. The results showed that the flow pattern in the reactor was close to that in a continuous stirred tank reactor (CSTR). Based on the analysis of flow region in the reactor, gamma distribution model with bypass (GDB) was applied to study the RTD of the reactor. The results indicated that RTD in the impinging streams reactor could be described by the latter model.