Polysaccharides in Food (eBook)

Front Cover 1
Polysaccharides in Food 4
Copyright Page 5
Table of Contents 9
Part I: Fundamental Aspects 12
Chapter 1. POLYSACCHARIDES OF THE PLANT CELL DURING ITS GROWTH 14
Introduction 14
The Endomembrane System and Polysaccharide Synthesis 14
Vesicle Fusion 19
Changes in Polysaccharide Synthesis During Cell Wall Development 19
Control of Polysaccharide Synthesis During Cell Wall Development 20
References 22
Chapter 2. POLYSACCHARIDE STRUCTURE AND CONFORMATION IN SOLUTIONS AND GELS 26
Levels of Structure 26
Primary Structure 26
Secondary Structure 29
Tertiary Structure 33
Quaternary Structure 40
References 41
Chapter 3. SOLVENT INTERACTIONS AND THE SOLUTION BEHAVIOUR OF CARBOHYDRATES 44
Introduction 44
Approaches to the Study of Solvent Effects on Carbohydrate Conformations and Equilibria 45
Sugar Solvation – its Effects on Conformation 50
The Influence of Solvation on Sugar–Sugar Interactions in Solution – the Functional State 57
Acknowledgements 60
References 60
Chapter 4. RHEOLOGY OF POLYSACCHARIDE SOLUTIONS AND GELS 62
Introduction 62
Dilute Solutions 62
Concentrated Solutions 69
Gels 77
Acknowledgements 81
References 81
Part II: Polysaccharides and Enzymes 84
Chapter 5. THE ENZYMIC DEGRADATION OF STARCHES 86
Introduction 86
The Structure of Starch 86
Alpha-amylases and Related Enzymes 91
Intestinal Glucosidases 96
Physiological Aspects 98
References 100
Chapter 6. THE HEMICELLULASE GROUP OF ENZYMES 104
Introduction 104
Hemicelluloses in Foods and Their Roles 107
Occurrence of Hemicellulases 108
Mode of Action of the Various Hemicellulases 110
The L-arabinanases 111
The D-galactanases 111
The D-xylanases 116
References 118
Chapter 7. PECTIC ENZYMES 8
Introduction 120
Pectic Substances and Pectic Enzymes 120
Commercial Pectinases 126
Assay Methods for Pectic Enzymes 126
Preparation and Purification of Pectic Enzymes 127
Functions of Pectic Enzymes 128
Use of Commercial Pectinase Preparations 130
Analytical and Research Applications 133
References 134
Part III: Starch in Food Processing 8
Chapter 8. OBSERVATIONS ON THE STRUCTURE OF THE STARCH GRANULE 140
Introduction 140
The Starch Components 140
The Starch Granule 142
The Starch Granule in Baking 146
Acknowledgement 148
References 149
Chapter 9. PHYSICOCHEMICAL ASPECTS OF STARCH GELATINIZATION 150
Introduction 150
Equilibrium Aspects of Starch Gelatinization 151
Non-equilibrium Aspects of Starch Gelatinization 154
Acknowledgements 163
References 163
Chapter 10. STRUCTURAL ......A... OF VARIOUS STARCHES BY EXTRUSION COOKING WITH A TWIN-SCREW FRENCH EXTRUDER 164
Introduction 164
Methodology 165
Results and Discussion 165
Conclusion 178
Acknowledgement 181
References 181
Chapter 11. THE USE OF MODIFIED STARCH IN THE FOOD INDUSTRY 182
Introduction 182
Chemical Modification of Starches 184
Practical Applications 187
References 192
Part IV: Polysaccharides in Food Product Development 194
Chapter 12. GELLING HYDROCOLLOIDS IN FOOD PRODUCT APPLICATIONS 196
Introduction 196
Properties of Gelling Systems 198
Use of Hydrocolloids in Gelled Foods 208
References 214
Chapter 13. PROTEIN-POLYSACCHARIDE INTERACTIONS 216
Introduction 216
Nature of the Interactions 216
Use of Polysaccharide-Protein Interactions in Food Systems 220
Acknowledgements 227
References 227
Chapter 14. THE SELECTION OF HYDROCOLLOIDS TO MEET FUNCTIONAL REQUIREMENTS 230
Introduction 230
Classification of Polysaccharides 230
Functional Properties of Polysaccharides 233
Examples of the Factors Governing the Choice of Polysaccharide for a Particular Application 235
References 238
Chapter 15. INTERACTIONS OF ORDERED POLYSACCHARIDE STRUCTURES – SYNERGISM AND FREEZE–THAW PHENOMENA 240
Introduction 240
Experimental 241
Results and Discussion 242
Conclusions 256
References 257
Part V: New Polysaccharides — and Legislation 260
Chapter 16. A SURVEY OF POSSIBLE NEW POLYSACCHARIDES 262
Introduction 262
Microbial Gums of Practical Importance 264
References 272
Chapter 17. XANTHAN GUM 274
Introduction 274
Production 275
Biosynthesis 276
Structure 276
Properties 278
Relation of Properties to Structure 284
Interaction with Galactomannans 287
Safety Properties and Regulatory Status 288
Food Applications 290
Conclusion 292
References 292
Chapter 18. CURDLAN: A GEL-FORMING ß-1,3-GLUCAN 294
Curdlan and its Production 294
Gel Formation 296
Syneresis 298
Conformational Transition 300
13 C Nuclear Magnetic Resonance Studies 302
X-ray Study 304
Electron Microscopic Study 306
Use of Curdlan in Food 308
Special Uses 308
References 309
Chapter 19. SOME ASPECTS OF FOOD LEGISLATION 9
Tlie Position of Additives in the Food Legislation of Some European Countries 312
Codex Alimentarius Criteria and Lists of Approved Additives 319
EEC Lists of Approved Additives 319
The EEC Directive on Emulsifiers, Stabilizers, Thickeners and Gelling Agents 320
Adaptation of National Legislation of the Member States to the EEC Directive on Emulsifiers, Stabilizers, etc. 325
How to Get Approval for a New Polysaccharide in Food 325
References 326
Part IV: Social and Nutritional Aspects 328
Chapter 20. POLYSACCHARIDES – THE WORLD'S ENERGY CURRENCY RESERVE 330
Energy as a Currency 330
The Use of our Solar Energy Income 333
Energy Reserves 336
References 339
Chapter 21. POLYSACCHARIDES AND HEALTH 342
Introduction 342
Some Clinical Effects of Consuming Digestible Polysaccharides 344
Some Differences in Response Between Dietary Polysaccharide and Glucose 345
References 346
LIST OF PARTICIPANTS 348
INDEX 360