Food Chemistry

4.4 Polysaccharides 297 Fig. 4.12.Conformations of someβ-D-glucans. Link- ages:a 1 → 4 ,b 1 → 3 ,c 1 →2 (according toRees, 1977) ...

298 4 Carbohydrates Fig. 4.13. Stabilizatioin of helical conformations. aClathrate compounds,bcoiled double or triple he- lices, ...

4.4 Polysaccharides 299 sequence interferences result in conformational disorders. This will be explained in more detail withι-c ...

300 4 Carbohydrates 4.4.3 Properties.............................................. 4.4.3.1 GeneralRemarks....................... ...

4.4 Polysaccharides 301 Table 4.19.Examples of uses of polysaccharides in foods Area of application/food Suitable polysaccharide ...

302 4 Carbohydrates Fig. 4.16.Schematic representation of the “effective volumes” of linear, branched and linearly branched type ...

4.4 Polysaccharides 303 The chains are esterified to a low extent with sulfuric acid. The sulfate content differentiates between ...

304 4 Carbohydrates be adjusted as desired. Freezing and thawing of a Na-alginate solution containing Ca^2 +ions can result in a ...

4.4 Polysaccharides 305 water extraction under mild alkaline conditions, followed by drying or isolate precipitation. 4.4.4.3.2 ...

306 4 Carbohydrates as the carrageenan sulfate content increases and as the content of anhydrosugar residue decreases. The visco ...

4.4 Polysaccharides 307 separated gel threads are concentrated further by freezing, the excess water is removed by centrifu- gat ...

308 4 Carbohydrates (4.140) proximately 1:1. In contrast, a protein oil ratio of about 1:10 is used in an emulsion stabilized by ...

4.4 Polysaccharides 309 Fig. 4.21.Viscosity curve of an aqueous gum arabic solution (according toWhistler, 1973) (25. 5 ◦C, Broo ...

310 4 Carbohydrates 4.4.4.7 Gum Tragacanth 4.4.4.7.1 Occurrence............................................. Gum tragacanth is a ...

4.4 Polysaccharides 311 (4.143) As a result of the strong cross-linkage, this polysaccharide is insoluble in water and resistant ...

312 4 Carbohydrates Fig. 4.23.Viscosity of 1% aqueous guar solution at 25 ◦C versus shear rate (rpm.). Viscometer: Haake ro- tov ...

4.4 Polysaccharides 313 Fig. 4.24.Gel strength of (a) tamarind flour and (b) pectin from lemons versus saccharose concentration ...

314 4 Carbohydrates 4.4.4.13 Pectin 4.4.4.13.1 Occurrence,Isolation Pectin is widely distributed in plants. It is pro- duced com ...

4.4 Polysaccharides 315 Table 4.22.Gelling time of pectins with differing degrees of esterification Pectin type Esterification d ...

316 4 Carbohydrates separated in hydrocyclones. The separation is based on density difference (protein<starch). The protein b ...