Acetyl Content Research Articles

The general glycan profiling of Dendrobium officinale and their protective effects on MIN6 cells via ERK signaling pathway

Based on structural elucidation of natural and hydrolyzed glycans, the general glycans profiling of D. officinale were unequivocally established for the first time as follows: [Display omitted] The results indicated that the structure of D. officinale glycans with low degree of polymerization (DP ≤ 22) was linear α-D-1,4-glucan, whereas the structure of glycans with high degree of polymerization (DP > 24) was linear acetylated 1,4-glucomannan. The content of acetyl groups and mannose to glucose (M/G) ratio increased with the degree of polymerization of D. officinale glycans. In addition, this study showed that natural D. officinale glycans protected pancreatic β-cell damage induced by glucotoxicity through the extracellular signal–regulated kinase (ERK)1/2 pathway.

Effects of Acetylation on the Morphological, Physicochemical, and Thermal Properties of Enterolobium cyclocarpum Starch

AbstractThis study investigates the impact of acetylation treatment on Enterolobium cyclocarpum (Parota) starch, focusing Morphological, Physico‐chemical and thermal impact induced by varying acetylation levels. The research employed scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) to examine the structural and thermal alterations resulting from acetylation. These analyses also evaluated the starch's thermal stability. Through titration, the degree of substitution and acetyl group content were quantified, demonstrating significant morphological transformations in the starch, such as increased particle size and the appearance of surface cracks on the granules. The study revealed that the degree of substitution, which changes with the duration of acetylation, markedly influences the starch's physicochemical properties, including hydrophobicity and thermal stability. Initially, acetylation reduced the gelatinization temperature, suggesting a decrease in the energy required for gelatinization. Over longer acetylation periods, however, the gelatinization temperature increased, likely due to enhanced crystallinity or molecular reorganization. These findings indicate that acetylated Parota starch has potential applications in the food industry as an encapsulating agent and in the thermoplastics industry as a plasticizer, dependent on the level of acetylation. This research underscores the utility of specific chemical modifications to adapt starch properties for various industrial applications.

Effect of Single and Dual Modifications on the Physicochemical Properties of Sago Starch Modified by Ozonation and Acetylation

Abstract Dual-step starch modification is an effort to eliminate weaknesses in single-step modification. This research aims to study the effect of single-step or dual-step modification methods on the physicochemical properties of sago starch. The single step consists of ozonation (Oz) and acetylation (As), while the dual step (sequentially), namely ozonation-acetylation (Oz-As) and acetylation-ozonation (As-Oz). The physiochemical responses measured were water content, carbonyl content, carboxyl content, acetyl content, water solubility index (WSI), water absorption index (WAI), and color. Ozonation causes the formation of carbonyl and carboxyl groups, and the modification process certainly causes the addition of carbonyl and carboxyl groups both in single step and dual-step. Acetylation causes higher acetyl group values in either single-step (As) or dual step (Oz-As and As-Oz) compared to original sago starch. There was a significant difference between the single and dual steps in the WSI and WAI values. The characteristics of Ozonated-acetylated (Oz-As) modified sago showed starch the highest WSI and WAI results. The water content in single-step modified sago starch compared to native sago starch has no significant difference in water content, whereas the dual-step modified sago starch has a higher water content than the native one.

Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength

Understanding the intricate relationships between the fine structure of xanthan on the assembly of konjac glucomannan (KGM) and xanthan is crucial for developing KGM/xanthan synergistic interaction gels. A combination of micro-differential scanning calorimetry, rheometry and atomic force microscopy were employed to explore the assembly process of KGM and xanthan with varying fine structures. Xanthan possessing standard acetyl (4.57%) and high pyruvate group contents (6.49%)(SA/HP) exhibited type-A and type-B bindings when interacting with KGM through cooling process. Decreasing these group contents effectively reduced type-B binding. Additionally, removal of pyruvate groups to 5.53% amplified type-A binding and gel strength from 258 Pa to 653 Pa, thanks to the improved helical structure forming ability of xanthan. Decreasing acetyl groups also intensified type-A interaction and gel strength from 258 Pa to 872 Pa. This stemmed from the formation of more stable assembly structure of xanthan and KGM, compared to the helical structure of deacetylated xanthan. These findings hold promise for the rational design of KGM/xanthan systems for versatile applications.

Antioxidant Active Polysaccharides Extracted with Oxalate from Wild Blackthorn Fruits (Prunus spinosa L.).

Although several therapeutic effects have been attributed to wild blackthorn fruits, their use is still negligible. Purification of the antioxidant-active fraction, obtained from wild blackthorn fruits by hot ammonium oxalate extraction (Ao), yielded seven fractions after successive elution with water, sodium chloride and sodium hydroxide solutions. The purified fractions differ in carbohydrates, proteins, and phenolics. About 60% of the applied Ao material was recovered from the column, with the highest yields eluted with 0.25 M NaCl solution, accounting for up to 70 wt% of all eluted material. Analyses have shown that two dominant fractions (3Fa and 3Fb) contain 72.8-81.1 wt% of galacturonic acids, indicating the prevalence of homogalacturonans (HG) with a low acetyl content and a high degree of esterification. The low content of rhamnose, arabinose and galactose residues in both fractions indicates the presence of RG-I associated with arabinogalactan. In terms of yield, the alkali-eluted fraction was also significant, as a dark brown-coloured material with a yield of ~15 wt% with the highest content of phenolic compounds of all fractions. However, it differs from other fractions in its powdery nature, which indicates a high content of salts that could not be removed by dialysis.

Chemical Composition and Mechanical Properties of Wood after Thermal Modification in Closed Process under Pressure in Nitrogen.

In this study, silver birch (Betula pendula) and Scots pine (Pinus sylvestris) wood planks (1000 × 100 × 25 mm) were thermally modified in pilot-scale equipment. Research extended our knowledge of the thermal modification (TM) process in a closed system under nitrogen pressure, as well as how process parameters affect the chemical composition and mechanical strength of wood. Various TM regimes were selected-maximum temperature (150-180 °C), modification time (30-180 min), and initial nitrogen pressure (3-6 bar). Chemical analyses were performed to assess the amount of extractives, lignin, polysaccharides and acetyl group content following the TM process. The mechanical properties of TM wood were characterized using the modulus of rupture (MOR), modulus of elasticity (MOE), and Brinell hardness. The MOR of both studied wood species following TM in nitrogen was reduced, but MOE changes were insignificant. The Brinell hardness of TM birch wood's tangential surface was much higher than that of the radial surface, although Scots pine wood showed the opposite pattern. TM birch and pine wood specimens with the highest mass loss, acetone soluble extractive amount, and the lowest xylan and acetyl group content had the lowest MOR and Brinell hardness.

Emulsification performance and stabilization mechanism of okra polysaccharides with different structural properties

To systematically study the relationship between structural and emulsification properties of okra polysaccharide, OPW (okra polysaccharide extracted by water), OPH (okra polysaccharide extracted by hydrochloric acid), and OPA (okra polysaccharide extracted by alkali) were prepared, which were all Rhamnogalacturonan-I enriched polysaccharides. OPW and OPH showed the same glycosidic bonds, while the degree of methyl-esterification (DM) and protein content were significantly different. The molecular weight (Mw, 7304.39 kDa) and DM (6.54%) of OPA decreased significantly, while its (Gal + Ara)/Rha was the largest. OPW, OPH, and OPA were able to emulsify oil in water over a wide pH range (3–7) at low concentration, while OPA demonstrated the poorest emulsifying stability under thermal and storage conditions. The emulsifying properties of okra polysaccharides were regulated by multi-scale molecular structure. OPA, with the highest electrostatic repulsion and the longest side chain, formed the largest d4,3 (108.94 μm) and the thinnest interface layer (0.25 μm). OPW, with the highest acetyl content (6.33%) and protein content (14.04%), formed the thickest interfacial layer (0.97 μm) and a medium d4,3 (86.40 μm). OPH, with the highest DM (33.43%) and the largest Mw (8454.63 kDa), formed a medium interfacial thickness (0.83 μm) and the smallest d4,3 (72.30 μm), exhibiting the best emulsifying performance. The present results showed controlling factors for emulsifying properties of okra polysaccharide were hydrophobic groups and steric interactions, rather than electrostatic repulsion. Meanwhile, okra polysaccharides can be strong candidates for emulsification.

Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin-Ca2+ Complexes with Different Cross-Linking Degrees.

Recent studies showed that sugar beet pectin exhibited more excellent emulsifying properties than traditional citrus peel pectin and apple pectin ascribed to the higher content of neutral sugar, protein, ferulic acid, and acetyl groups. It is precisely because of the extremely complex molecular structure of pectin that the emulsifying properties of the pectin-Ca2+ complex are still unclear. In this study, SBP-Ca2+ complexes with different cross-linking degrees were prepared. Subsequently, their interfacial adsorption kinetics, the resistance of interfacial films to external perturbances, and the long-term stability of the emulsions formed by these SBP-Ca2+ complexes were measured. The results indicated that the highly cross-linked SBP-Ca2+ complex exhibited slower interfacial adsorption kinetics than SBP alone. Moreover, compared with SBP alone, the oil-water interfacial film loaded by the highly cross-linked SBP-Ca2+ complex exhibited a lower elasticity and a poorer resistance to external perturbances. This resulted in a larger droplet size, a lower ζ-potential value, a larger continuous viscosity, and a worse long-term stability of the emulsion formed by the highly cross-linked SBP-Ca2+ complex. This study has very important guiding significance for deeply understanding the emulsification mechanism of the pectin-Ca2+ complex.

Synthesis and Characterization of Cellulose Acetate from Oil Palm Empty Fruit Bunches (OPEFB) as Membrane Material

Indonesia is the world’s largest palm oil producer and exporter, can produce 230 kg of OPEFB. The utilization of OPEFB is still at 10%, even though OPEFB is composed of 37.26% cellulose. This research aims to find out how to synthesize and characterize cellulose acetate from OPEFB cellulose into membrane material. The synthesis of cellulose acetate using the acetylation method is carried out in several processes. The activation process expands the surface of the cellulose fibers. The acetylation process is intended to substitute cellulose hydroxyl groups with acetyl groups. The hydrolysis removes some acetyl groups from trimester cellulose and reduces the combination of sulfate esters. In the results of FTIR analysis, carbonyl groups (C=O) and acetyl groups (C-O) have high peak depths in OPEFB cellulose acetate. Based on the calculation of acetyl content, OPEFB cellulose acetate has an acetyl content of 39.82% with a degree of substitution of 2.44. The results of XRD analysis show that OPEFB cellulose acetate has a crystallinity index of 34.5%. In TGA analysis, the thermal stability of cellulose acetate is up to a temperature of 210°C. Based on the research results, OPEFB cellulose can be synthesized into cellulose acetate using the acetylation method.

Tahapan Proses Produksi Dan Karakterisasi Bioplastik Dari Limbah Tongkol Jagung

Plastic is the dominant packaging used by the public, so it has the potential to damage the environment. It is necessary to synthesize raw materials for making plastics that are degraded by microorganisms, namely bioplastics. Bioplastics are packaging materials that are synthesized from natural raw materials so that they can be degraded in the environment. The raw material used is corncob because it is abundant and the benefits are not maximized. Research is needed to examine the stages of the production process and the characterization of bioplastics from corncob waste. The purpose of this study was to examine the stages of the production process and the characterization of bioplastics from corncob waste. This study used a laboratory experimental method with descriptive analysis. The production of bioplastics consists of the stages of making cellulose, cellulose acetate, and bioplastics using the solution casting method. The stages of cellulose isolation include hydrolysis, delignification, pulping, and bleaching, which showed an increase in cellulose content from 32.14% to 79.36%. Cellulose is acetylated to become cellulose acetate and has an acetyl content of 11.70 ± 0.40% with a yield of 121.16 ± 0.98%. The production of bioplastics uses a composition of cellulose acetate and chitosan at 50%:50% (w/w) successively. The resulting bioplastic has a thickness of 0.345 ± 0.024 mm, a density of 0.83 ± 0.03 g/cm3, a moisture content of 13.13%, a biodegradation value of 95.19%, a water resistance of 205.57%, and is transparent. The mechanical properties of bioplastics include a tensile strength of 22.3 N/m, an elongation of 21.11%, and a modulus of elasticity of 0.307 Mpa.

Enhanced Enzymatic Sugar Recovery of Dilute-Acid-Pretreated Corn Stover by Sodium Carbonate Deacetylation.

The prehydrolysate from dilute acid pretreatment of lignocellulosic feedstocks often contains inhibitory compounds that can seriously inhibit the subsequent enzymatic and fermentation processes. Acetic acid is one of the most representative toxic compounds. In this research, alkaline deacetylation of corn stover was carried out using sodium carbonate under mild conditions to selectively remove the acetyl groups of the biomass and reduce the toxicity of the prehydrolysate. The deacetylation process was optimized by adjusting factors such as temperature, treatment time, and sodium carbonate concentration. Sodium carbonate solutions (2~6 wt%) at 30~50 °C were used for the deacetylation step, followed by dilute acid pretreatment with 1.5% H2SO4 at 121 °C. Results showed that the acetyl content of the treated corn stover could be reduced up to 87%, while the hemicellulose loss remained low. The optimal deacetylation condition was found to be 40 °C, 6 h, and 4 wt% Na2CO3, resulting in a removal of 80.55% of the acetyl group in corn stover and a hemicellulose loss of 4.09%. The acetic acid concentration in the acid prehydrolysate decreased from 1.38 to 0.34 g/L. The enzymatic hydrolysis of solid corn stover and the whole slurry after pretreatment increased by 17% and 16%, respectively.

Sintesis Selulosa Asetat dari Ampas Tebu sebagai Bahan Baku Biodegradable Foam

The high cellulose content of bagasse allows it to be developed into a variety of valuable products, one of them is cellulose acetate which will be used to make biodegradable foam. The purpose of this research is to determine the best conditions for the synthesis of cellulose acetate from bagasse and test how cellulose acetate can be used to make biodegradable foam. This study used phosphoric acid as a solvent and glacial acetic acid as an acetylating agent to make cellulose acetate through the acetylation process. The variations in acetylation time in this study were 15, 30, and 45 minutes and the volume of glacial acetic acid as acetylating agent was 20, 40, 60, 80, and 100 ml. The results of this study indicated that the optimum conditions for the synthesis of cellulose acetate are 15 minutes of acetylation with a volume of 100 ml of glacial acetic acid, with a yield of 79.31% cellulose acetate, 36.19% acetyl content and a degree of substitution of 2.11. The test for the application of cellulose acetate to make biodegradable foam obtained a water absorption of 18.81%, the biodegradation test obtained was 24.53% in 14 days. In the biodegradable foam leak test for 10 minutes, no leakage occurred. This indicated that the biodegradable foam obtained was suitable to use because it complied with SNI.

Functional Properties of Acetylation-modified Starches of Three Purple Maize Cultivars from Côte d'Ivoire

Acetylation is one of the most used chemical modifications to improve the functional properties of starches. This allows the esterification of native starches by introducing acetyl groups into their structure. The objective of this study was to enhance the value of purple corn from Côte d'Ivoire. Some functional properties and enzymatic digestibility of acetylated and native starches of three cultivars of this maize have been determined. To this end, these maize were harvested in Katiola, a town on the Ivory Coast. The results showed that purple corn starch was modified using 10.2% acetic anhydride. Acetylated starches showed a degree of substitution and an acetyl content between 0.1 and 0.15% and 2.6 to 3.91% respectively. Acetylation increased clarity, swelling and solubility. This increase could contribute to the production of ice cream, frozen fruit, bakery products and sauces. This has also resulted in reductions in demotion trends compared to the corresponding native starches. Concerning the lowest gelling concentration, acetylated starches have recorded low values (1; 2 and 4%) which are very interesting in the food industries for infant foods. For enzymatic digestibility, the starch that has been digested much more quickly in the acetylated form is dark violet (ADP). Overall, these acetylated starches can be recommended in several food industries.

Karakterisasi Selulosa dan Selulosa Asetat dari Limbah Cangkang Biji Pala (Myristica Fragransi) Aceh Selatan

Nutmeg seed shell waste contains 21.34% cellulose, 12.93% lignin, 53.67% crude fiber, 6.16% ash, 0.11% phenol, and 0.38% carbonyl. The content of cellulose and lignin in the nutmeg shell waste is quite large, so it can be used as something of value. Cellulose can be synthesized into cellulose acetate. The use of cellulose acetate is very diverse, such as in the film industry, biodegradable plastics, paper coatings, metals, and glass, as an adhesive for topographic films as the main raw material in membrane synthesis processes. Therefore, it is necessary to characterize cellulose and cellulose acetate from nutmeg shell waste (Myristica fragrance) in South Aceh. The method used is in the form of cellulose isolation using the soxhletation process, then bleaching and hydrolysis processes are carried out, then it is synthesized into cellulose acetate. Characterization of cellulose by determining % yield, cellulose content, ash content, moisture content, FTIR, XRD. Characterization of cellulose acetate by determining the acetyl content and FTIR. The characterization results obtained ash content of 3.04%, moisture content of 15.55%, yield of 35.36% and 5.29% cellulose content. XRD characterization obtained a diffractogram peak at an angle of 2θ = 22.2111o, a crystallinity of 96% and a crystal size of 0.5292 nm. Characterization of the functional groups of cellulose in the form of stretching O-H, C-H and C-O groups which are at wave numbers 3331.04 cm-1, 2871.29 cm-1 and 1024.96 cm-1. Functional groups of cellulose acetate in the form of O-H, C=O, acetyl C-O, bent C-H and C-O groups are at wave numbers 3348.82 cm-1, 1719.61 cm-1, 1227.23 cm-1, 1369.50 cm-1 and 1028.62. The acetyl content is 39.18% and the degree of substitution is 2.65%.

Wastewater from the Arenga Starch Industry as a Potential Medium for Bacterial Cellulose and Cellulose Acetate Production.

Wastewater from the Arenga starch industry (WWAS) contains a high chemical oxygen demand (COD) concentration, so it has to be treated before being discharged into water bodies. Therefore, the purpose of this study was to utilize WWAS as a medium for bacterial cellulose (BC) and cellulose acetate (CA) production. This study consisted of the production of BC through fermentation and the production of CA through acetylation. Fermentation was conducted under static batch conditions with various initial pHs and sucrose additions, while acetylation was conducted with various BC-acetic anhydride ratios. The results of this study showed that the maximum BC production of 505.6 g/L of the culture medium was obtained under the optimal conditions of a sucrose addition of 200 g/L, an initial medium pH of 4.5, and a cultivation time of 14 d. Furthermore, a BC-acetic anhydride ratio of 1:3 resulted in CA being suitable as a biofilm raw material with a yield of 81.49%, an acetyl content of 39.82%, a degree of substitution of 2.456, and a degree of crystallinity of 36.7%. FT-IR, 1H and 13C NMR, XRD, and SEM analyses confirmed the successful process of acetylation of BC to CA.

Insight into the structural and immunomodulatory relationships of polysaccharides from Dendrobium officinale-an in vivo study

To understand the structural and immunomodulatory relationships of Dendrobium officinale polysaccharide (DOP), ultrasonic (UDOP-1 and UDOP-2) and alkaline treatments (DADOP-1 and DADOP-2) were used to obtain DOPs of varied Mw and degrees of acetylation (DA). In vivo mice study indicated that the DOP by ultrasonic degradation and deacetylation modification could differentially restore the organ indexes, improve immune response, enhance the release of cytokine and modulate the structure of gut microbiota in Cy-induced immunosuppressed mice. The degree of immune activity recovery was decreased in the order of UDOP-2 > DADOP-1 > DOP > UDOP-1 > DADOP-2. Structurally, the Mw of UDOP-2 decreased from 649 kDa to 279 kDa, and DA decreased from 8.87% to 3.68% after ultrasonication treatment. These results suggested that the short-time ultrasonication process could enhance the immune activity. The polysaccharide fractions with similar acetyl group content but lower Mw had a strong enhancement in their immune activity in vivo. In contrast, the low acetyl content was not conducive to enhancing immune activity, suggesting that a certain acetyl content may be a key factor for the immune activity of DOP, but the range of DA value still needs to be further explored.

Esterified unpopped foxnut (Euryale ferox) starch: molecular and rheological characterization.

Acetylated-based starches are broadly used in the food industry as emulsifiers, and as thickening and film-forming agents. Better understanding of the structural and rheological parameters would facilitate the selection of optimal acetylated starches for particular applications. Nuclear magnetic resonance (1 H-NMR), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) patterns, and rheological properties, including elasticity (G'), loss (G") moduli, complex viscosity (η*) and study shear stress (δ), were determined for acetylated fox nut starch (FNS) samples. The degree of substitution (DS) varied significantly with increasing acetyl concentration from 2-6%. Nuclear magnetic resonance analysis of acetylated FNS showed an additional chemical shift at 2.08 ppm in comparison with native FNS, confirming the linking of the H or the -OCH3 group. The acetylated FNS starches showed better short-range ordering of molecules, as confirmed by FTIR. A significant increase in the functional and gelatinization properties with increasing acetyl concentration was observed. The power law parameters (n, K) and dynamic moduli (G' and G") increased with increasing acetyl concentration and presented shear thinning behavior. The gelatinization peak temperature and enthalpy decreased with increasing acetyl concentration. The observed DS below 2.5 would mean safe food consumption and the significant alteration of functional and structural properties with varying acetyl content will extend the use of FNS in food and allied industries. © 2023 Society of Chemical Industry.

Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups

Sugar beet pectin (SBP) is becoming increasingly interesting due to its complex molecular structure and emulsifying properties. Compared to citrus pectin, SBP differs, for example, in the content of neutral sugar side chains and acetyl groups. In this study it was assumed that side chains lead to steric hindrance between SBP and pea protein and the electrostatic interactions are reduced. Therefore, the aim of the present study was to investigate the impact of the neutral sugar side chains of SBP on steric hindrances and the impact of the acetyl groups on the interaction with pea protein.The interaction of four SBP samples varying in the content of neutral sugar side chains and three SBP samples differing in degree of acetylation with soluble pea protein fractions were investigated. Electrostatic interaction between SBP and protein was qualitatively tested via turbidity measurements and the results were presented in state diagrams. Quantitative evaluation of the interactions was obtained by isothermal titration calorimetry (ITC).The highest interaction was obtained for both SBP sample sets by a protein-to-pectin ratio of 4:1. Less content of neutral sugars resulted in enhanced maximum turbidity. This was confirmed by the ITC measurement, where more possible binding sites and a higher binding affinity was observed. A higher content of acetyl groups increased the interaction with the pea protein, which was supported by the turbidity and ITC measurement. These effects need to be considered when using SBP for designing new systems with plant-based proteins in the food and pharmaceutical industry.

Characterization and Prediction of Mechanical and Chemical Properties of Luanta Fir Wood with Vacuum Hydrothermal Treatment.

Since the chemical composition of wood is closely related to its mechanical properties, chemical analysis techniques such as near-infrared (NIR) spectroscopy provide a reasonable non-destructive method for predicting wood strength. In this study, we used NIR spectra with principal component analysis (PCA) to reveal that vacuum hydrothermal (VH) treatment causes degradation of hemicellulose as well as the amorphous region of cellulose, resulting in lower hydroxyl and acetyl group content. These processes increase the crystallinity of the luanta fir wood (Cunninghamia konishii Hayata), which, in turn, effectively increases its compressive strength (σc,max), hardness, and modulus of elasticity (MOE). The PCA results also revealed that the primary factors affecting these properties are the hemicellulose content, hydroxyl groups in the cellulose amorphous region, the wood moisture content, and the relative lignin content. Moreover, the ratios of performance deviation (RPDs) for the σc,max, shear strength (σs,max), hardness, and modulus of rupture (MOR) models were 1.49, 1.24, 1.13, and 2.39, indicating that these models can be used for wood grading (1.0 < RPD < 2.5). Accordingly, NIR can serve as a useful tool for predicting the mechanical properties of VH-treated wood.

Structure–property relationship in the evaluation of xanthan gum functionality for oral suspensions and tablets

The functional properties of xanthan gum (XG) in pharmaceutical preparations depend on its rheological properties, which inevitably rely on its molecular structure. Hence, this work investigated the relationship between the molecular structure of XG and its rheological properties and functional characteristics, and revealed the structural factors influencing the XG functionalities in oral suspensions and matrix tablets. Primarily, the molecular structures of four commercial XG products were characterized by infrared spectroscopy, differential scanning calorimetry and measuring the monosaccharide composition, average molecular weight, and pyruvate and acetyl contents. Furthermore, the flow behavior and viscoelasticity of XG solutions, the viscoelasticity of XG hydrogels, and XG combinations (XGC, aqueous solution containing XG, liquid glucose, and glycerin) were investigated. Finally, the dissolution time of XGC and the swelling and erosion properties of the XG matrix were studied to evaluate XG functionality in oral suspensions and matrix tablets, respectively. Results showed that the polydispersity of molecular weight and the pyruvate content affected the functionality and performance of XG in suspension and tablet forms. The higher polydispersity and pyruvate content of XG improved the hydrogel strength, which led to a longer dissolution time of XGC and a higher swelling extent of the XG matrix but a slower erosion rate.