Amino galactomannan

Hypochlorite Salts., Hypochlorites are powerful oxidants and therefore may degrade polymeric chains. They are often used in combination with tertiary amines [1846]. The combination of the salt and the tertiary amine increases the reaction rate more than the application of a hypochlorite alone. A tertiary amino galactomannan may serve as an amine source [1062]. This also serves as a thickener before breaking. Hypochlorites are also effective for breaking stabilized fluids [1817]. Sodium thiosulfate has been proposed as a stabilizer for high-temperature applications. 

Anderson, D. M. W., Howlett, J. F., and McNab, C. G. A. (1986). The amino acid composition of the proteinaceous components of konjac mannan, seed endosperm galactomannans and xanthan gum. Food Hydrocoll. 1 95-99. 

Amination can be achieved by reductive amination of carboxyl groups using sodium cyano-borohydride [124]. By this method, 2-amino-2-deoxy functionalized amylose and cellulose have been produced. Reductive amination can also be applied to the synthesis of other amino derivatives of various oxidized polysaccharides such us xanthan [125] or alginic acid and galactomannans [126]. 

Interest in the genetic engineering of both plants and micro-organisms for the production of tailor made amylose, amylopectin and/or starches has also been reported. Furthermore, investigations on the enzymatic modification of starch and its major components, for example the introduction of additional branches composed of glucose and/or other monosaccharides and/or uronic acids as well as amino acids or peptides, to produce carbohydrates of possibly comparable functionality to galactomannans, pectin, gum arable, etc., has been initiated. Also studies on the metabolic fate of carbohydrates in food, the biosynthesis of starch, the fine structure of starch from different sources, the effect of electrolytes on the gelatinization of starch and the development of enzymic methods for starch analyses are still active. 

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