Blanshard / Mitchell Polysaccharides in Food

1. Auflage 2013
ISBN: 978-1-4831-0010-4
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 378 Seiten, Web PDF

Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutions and gels; and the solvent interactions and solution behavior of carbohydrates. Part II covers the relationship of polysaccharides and enzymes and includes topics such as the enzymic degradation of starches; the hemicellulase group of enzymes; and pectic enzymes. Part III discusses the structure and physiochemical aspects of starch, as well as its use in food. Part IV tackles polysaccharides in food product development, and Part V deals with kinds of polysaccharides and the legislations concerning them. Part VI covers the importance of polysaccharides as the population's energy source as well as its health benefits. The text is recommended for food technicians, nutritionists, and organic chemists who would like to know more about the importance of polysaccharides in food and its future.

Autoren/Hrsg.

Blanshard, J. M. V.

Mitchell, J. R.

Inhaltsverzeichnis

1;Front Cover;1
2;Polysaccharides in Food;4
3;Copyright Page;5
4;Table of Contents;9
5;Part I: Fundamental Aspects;12
5.1;Chapter 1. POLYSACCHARIDES OF THE PLANT CELL DURING ITS GROWTH;14
5.1.1;Introduction;14
5.1.2;The Endomembrane System and Polysaccharide Synthesis;14
5.1.3;Vesicle Fusion;19
5.1.4;Changes in Polysaccharide Synthesis During Cell Wall Development;19
5.1.5;Control of Polysaccharide Synthesis During Cell Wall Development;20
5.1.6;References;22
5.2;Chapter 2. POLYSACCHARIDE STRUCTURE AND CONFORMATION IN SOLUTIONS AND GELS;26
5.2.1;Levels of Structure;26
5.2.2;Primary Structure;26
5.2.3;Secondary Structure;29
5.2.4;Tertiary Structure;33
5.2.5;Quaternary Structure;40
5.2.6;References;41
5.3;Chapter 3. SOLVENT INTERACTIONS AND THE SOLUTION BEHAVIOUR OF CARBOHYDRATES;44
5.3.1;Introduction;44
5.3.2;Approaches to the Study of Solvent Effects on Carbohydrate Conformations and Equilibria;45
5.3.3;Sugar Solvation – its Effects on Conformation;50
5.3.4;The Influence of Solvation on Sugar–Sugar Interactions in Solution – the Functional State;57
5.3.5;Acknowledgements;60
5.3.6;References;60
5.4;Chapter 4. RHEOLOGY OF POLYSACCHARIDE SOLUTIONS AND GELS;62
5.4.1;Introduction;62
5.4.2;Dilute Solutions;62
5.4.3;Concentrated Solutions;69
5.4.4;Gels;77
5.4.5;Acknowledgements;81
5.4.6;References;81
6;Part II: Polysaccharides and Enzymes;84
6.1;Chapter 5. THE ENZYMIC DEGRADATION OF STARCHES;86
6.1.1;Introduction;86
6.1.2;The Structure of Starch;86
6.1.3;Alpha-amylases and Related Enzymes;91
6.1.4;Intestinal Glucosidases;96
6.1.5;Physiological Aspects;98
6.1.6;References;100
6.2;Chapter 6. THE HEMICELLULASE GROUP OF ENZYMES;104
6.2.1;Introduction;104
6.2.2;Hemicelluloses in Foods and Their Roles;107
6.2.3;Occurrence of Hemicellulases;108
6.2.4;Mode of Action of the Various Hemicellulases;110
6.2.5;The L-arabinanases;111
6.2.6;The D-galactanases;111
6.2.7;The D-xylanases;116
6.2.8;References;118
6.3;Chapter 7. PECTIC ENZYMES;8
6.3.1;Introduction;120
6.3.2;Pectic Substances and Pectic Enzymes;120
6.3.3;Commercial Pectinases;126
6.3.4;Assay Methods for Pectic Enzymes;126
6.3.5;Preparation and Purification of Pectic Enzymes;127
6.3.6;Functions of Pectic Enzymes;128
6.3.7;Use of Commercial Pectinase Preparations;130
6.3.8;Analytical and Research Applications;133
6.3.9;References;134
7;Part III: Starch in Food Processing;8
7.1;Chapter 8. OBSERVATIONS ON THE STRUCTURE OF THE STARCH GRANULE;140
7.1.1;Introduction;140
7.1.2;The Starch Components;140
7.1.3;The Starch Granule;142
7.1.4;The Starch Granule in Baking;146
7.1.5;Acknowledgement;148
7.1.6;References;149
7.2;Chapter 9. PHYSICOCHEMICAL ASPECTS OF STARCH GELATINIZATION;150
7.2.1;Introduction;150
7.2.2;Equilibrium Aspects of Starch Gelatinization;151
7.2.3;Non-equilibrium Aspects of Starch Gelatinization;154
7.2.4;Acknowledgements;163
7.2.5;References;163
7.3;Chapter 10. STRUCTURAL ......A... OF VARIOUS STARCHES BY EXTRUSION COOKING WITH A TWIN-SCREW FRENCH EXTRUDER;164
7.3.1;Introduction;164
7.3.2;Methodology;165
7.3.3;Results and Discussion;165
7.3.4;Conclusion;178
7.3.5;Acknowledgement;181
7.3.6;References;181
7.4;Chapter 11. THE USE OF MODIFIED STARCH IN THE FOOD INDUSTRY;182
7.4.1;Introduction;182
7.4.2;Chemical Modification of Starches;184
7.4.3;Practical Applications;187
7.4.4;References;192
8;Part IV: Polysaccharides in Food Product Development;194
8.1;Chapter 12. GELLING HYDROCOLLOIDS IN FOOD PRODUCT APPLICATIONS;196
8.1.1;Introduction;196
8.1.2;Properties of Gelling Systems;198
8.1.3;Use of Hydrocolloids in Gelled Foods;208
8.1.4;References;214
8.2;Chapter 13. PROTEIN-POLYSACCHARIDE INTERACTIONS;216
8.2.1;Introduction;216
8.2.2;Nature of the Interactions;216
8.2.3;Use of Polysaccharide-Protein Interactions in Food Systems;220
8.2.4;Acknowledgements;227
8.2.5;References;227
8.3;Chapter 14. THE SELECTION OF HYDROCOLLOIDS TO MEET FUNCTIONAL REQUIREMENTS;230
8.3.1;Introduction;230
8.3.2;Classification of Polysaccharides;230
8.3.3;Functional Properties of Polysaccharides;233
8.3.4;Examples of the Factors Governing the Choice of Polysaccharide for a Particular Application;235
8.3.5;References;238
8.4;Chapter 15. INTERACTIONS OF ORDERED POLYSACCHARIDE STRUCTURES – SYNERGISM AND FREEZE–THAW PHENOMENA;240
8.4.1;Introduction;240
8.4.2;Experimental;241
8.4.3;Results and Discussion;242
8.4.4;Conclusions;256
8.4.5;References;257
9;Part V: New Polysaccharides — and Legislation;260
9.1;Chapter 16. A SURVEY OF POSSIBLE NEW POLYSACCHARIDES;262
9.1.1;Introduction;262
9.1.2;Microbial Gums of Practical Importance;264
9.1.3;References;272
9.2;Chapter 17. XANTHAN GUM;274
9.2.1;Introduction;274
9.2.2;Production;275
9.2.3;Biosynthesis;276
9.2.4;Structure;276
9.2.5;Properties;278
9.2.6;Relation of Properties to Structure;284
9.2.7;Interaction with Galactomannans;287
9.2.8;Safety Properties and Regulatory Status;288
9.2.9;Food Applications;290
9.2.10;Conclusion;292
9.2.11;References;292
9.3;Chapter 18. CURDLAN: A GEL-FORMING ß-1,3-GLUCAN;294
9.3.1;Curdlan and its Production;294
9.3.2;Gel Formation;296
9.3.3;Syneresis;298
9.3.4;Conformational Transition;300
9.3.5;13 C Nuclear Magnetic Resonance Studies;302
9.3.6;X-ray Study;304
9.3.7;Electron Microscopic Study;306
9.3.8;Use of Curdlan in Food;308
9.3.9;Special Uses;308
9.3.10;References;309
9.4;Chapter 19. SOME ASPECTS OF FOOD LEGISLATION;9
9.4.1;Tlie Position of Additives in the Food Legislation of Some European Countries;312
9.4.2;Codex Alimentarius Criteria and Lists of Approved Additives;319
9.4.3;EEC Lists of Approved Additives;319
9.4.4;The EEC Directive on Emulsifiers, Stabilizers, Thickeners and Gelling Agents;320
9.4.5;Adaptation of National Legislation of the Member States to the EEC Directive on Emulsifiers, Stabilizers, etc.;325
9.4.6;How to Get Approval for a New Polysaccharide in Food;325
9.4.7;References;326
10;Part IV: Social and Nutritional Aspects;328
10.1;Chapter 20. POLYSACCHARIDES – THE WORLD'S ENERGY CURRENCY RESERVE;330
10.1.1;Energy as a Currency;330
10.1.2;The Use of our Solar Energy Income;333
10.1.3;Energy Reserves;336
10.1.4;References;339
10.2;Chapter 21. POLYSACCHARIDES AND HEALTH;342
10.2.1;Introduction;342
10.2.2;Some Clinical Effects of Consuming Digestible Polysaccharides;344
10.2.3;Some Differences in Response Between Dietary Polysaccharide and Glucose;345
10.2.4;References;346
11;LIST OF PARTICIPANTS;348
12;INDEX;360