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Summary Food ingredient Functionality - food polysaccharides
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Summary lectures and reader Food Polysaccharides of course Food Ingredient Functionality (FIF) at wur
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Food polysaccharides• Introduction
- Carbohydrates are
- Structure carbohydrates
- Classification carbohydrates
- Roles of carbohydrates in food products
o Sweetener: sugar
o Humectant: lowers water activity
o Energy supplier: glucose, saccharose, starch
o Texture: cell wall, thickeners, gelling agents
o Colour: browning reactions
- Question
o Which of the following structures is not a carbohydrate?
128
,• Polysaccharides – classification
- Polysaccharide: high DP
o DP = Degree of Polymerization
- Classification of polysaccharides: based on structure
o Example of a branched heteroglycan
- Classification of
polysaccharides: based on
biological function (cell wall)
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, - Question
o Is starch a homoglycan or a heteroglycan?
o Is starch branched or linear?
o Are all glycosidic linkages the same in starch? Explain
• Polysaccharides functional properties
- Polysaccharide can thicken or gel
- Viscosity: resistance to flow
o Factors influencing viscosity
▪ Conformation of monosaccharide unit – α or β
▪ Branching pattern – e.g. many or few branches
▪ Degree of Polymerization (DP) - # of monomeric units
▪ Presence of charged groups – e.g. uronic acid
- Conformation of unit: α or β
- Branching pattern: many or few
- Degree of Polymerization (DP): number
of monomeric units
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, - Presence of charged groups: e.g. uronic acid
- Formation of a gel
o Gel = 3D-network which can retain water/liquid
- Question
o Which molecule will give a higher viscosity and why?
• Starch
- Sources of starch & starch granules
o Important energy source in human food
o Some starches are not degradable by human: act as fiber
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