Advances in Modification Strategies of Polysaccharides and Their Applications
Yana Zhao1, Mengdi Wang1, He Li1
1School of Chemistry and Chemical Engineering, North University of China, Taiyuan, China.
Journal of Food Science
|December 27, 2025
Summary
Natural polysaccharides can be modified using chemical, physical, or biological methods to overcome solubility and molecular weight limitations. These modifications enhance their properties for diverse applications in food, pharmaceuticals, and packaging.
Area of Science:
- Biopolymer Science
- Materials Science
- Chemical Engineering
Background:
- Natural polysaccharides are versatile biopolymers with valuable properties for various industries.
- Limitations like high molecular weight and poor water solubility hinder their widespread application.
- Polysaccharide modification offers a pathway to enhance functionality and expand their use.
Purpose of the Study:
- To provide a comprehensive overview of polysaccharide modification strategies.
- To correlate structural changes with physicochemical properties and functional performance.
- To highlight advancements in tailoring polysaccharides for sophisticated applications.
Main Methods:
- Chemical modification: Derivatization and conjugation to introduce new functional groups.
- Physical modification: Degradation using ultrasonic, microwave, or plasma techniques.
- Biological modification: Enzymatic and fermentation processes for structural alteration.
Main Results:
- Modification strategies effectively address limitations of natural polysaccharides.
- Tailored functionalities can be systematically incorporated into polysaccharide structures.
- Advancements broaden the scope of modified polysaccharides for high-value applications.
Conclusions:
- Polysaccharide modification is key to unlocking their full potential.
- Strategic modification enhances physicochemical properties and biological activities.
- Modified polysaccharides are crucial for innovation in food, pharma, and packaging sectors.
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