Document Detail

Polysaccharides and food processing.
MedLine Citation:
PMID:  3000594     Owner:  NLM     Status:  MEDLINE    
The rôle of polysaccharides during processing and for the quality of foods is discussed. Starch is the most important energy source for man. Most other polysaccharides are not metabolized for energy, but play an important rôle as dietary fibres. Pectins, alginates, carrageenans, and galactomannans are discussed as functional food additives in relation to their structure and their rheological behaviour, stability and interactions. Endogenous polysaccharides of fruits and vegetables and in products derived from them are responsible for such phenomena as texture (changes), press yields, ease of filtration and clarification, cloud stability, and mouth feel. To achieve desirable properties, the action of endogenous enzymes on polysaccharides must be inactivated and/or exogenous enzymes added as processing aids. This is also true for overcoming haze phenomena in clear juices or to break down undesirable microbial polysaccharides. Dough properties for bread baking can be improved by enzymic breakdown of a restrictive pentoglycan network. Network formation may come about by oxidative coupling of phenol rings of ferulic acid bound to hemicelluloses by ester links. Gels may be made by inducing oxidative coupling in natural or synthetic systems. Stagnation in development of new polysaccharide food additives is ascribed to difficulties in obtaining government approval for food use.
W Pilnik; F M Rombouts
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Carbohydrate research     Volume:  142     ISSN:  0008-6215     ISO Abbreviation:  Carbohydr. Res.     Publication Date:  1985 Oct 
Date Detail:
Created Date:  1986-02-07     Completed Date:  1986-02-07     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  0043535     Medline TA:  Carbohydr Res     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  93-105     Citation Subset:  IM    
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MeSH Terms
Carbohydrate Conformation
Carbohydrate Sequence
Dietary Fiber*
Food Handling*
Reg. No./Substance:
0/Gels; 0/Pectins; 0/Polysaccharides; 9000-07-1/Carrageenan; 9000-69-5/pectin

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