Food Chemistry

4.4 Polysaccharides 317 Table 4.24. Shape, composition, and properties of different starch granules Source Shape a Diameter Crys ...

318 4 Carbohydrates Fig. 4.25.Model of a crystalline region in a starch gran- ule (according toGalliard, 1987). Amylopectin dou- ...

4.4 Polysaccharides 319 Table 4.25.Physicochemical properties of starches before (1) and after (2) heat treatment in the wet sta ...

320 4 Carbohydrates Fig. 4.29.Potato starch gelatinization curve (according toBanksandMuir, 1980) Fig. 4.30.Gelatinization prope ...

4.4 Polysaccharides 321 Fig. 4.32.Gelatinization temperature of potato starch as a function of water activity aw(top) and of the ...

322 4 Carbohydrates Fig. 4.33.Unit cells and arrangement of double helices (cross section)inA-amylose(left) and B-amylose (right ...

4.4 Polysaccharides 323 Fig. 4.34.Amylose conformation (for explanation see text) (according toRees, 1977) 4.4.4.14.4 Structurea ...

324 4 Carbohydrates branch chains is joined by linkage of C-1 to C-6 of the next chain. The proposed structural models (Fig. 4.3 ...

4.4 Polysaccharides 325 Table 4.26.Utilization of amylopectin and its deriva- tives Starch Utilization Unmodified waxy starch Sa ...

326 4 Carbohydrates by its conversion to an E-type at higher tempera- tures (> 185 ◦C), and reformation of the V-type on cool ...

4.4 Polysaccharides 327 adipic or citric acids, are obtained in reactions with the reactive derivatives (e. g., vinyl acetate) o ...

328 4 Carbohydrates imals can utilize cellulose because of the rumen microflora (which hydrolyze the cellulose). The importance ...

4.4 Polysaccharides 329 4.4.4.17.1 Alkyl Cellulose, Hydroxyalkyl Cellulose.................... The reaction of cellulose with me ...

330 4 Carbohydrates Table 4.27.Utilization of cellulose derivatives (in amounts of 0.01 to 0.8%) Food product Cellulose derivati ...

4.4 Polysaccharides 331 4.4.4.19 XanthanGum 4.4.4.19.1 Occurrence,Isolation Xanthan gum, the extracellular polysaccharide fromXa ...

332 4 Carbohydrates as a side chain on every third sugar residue (cf. Formula 4.163). (4.163) The polysaccharide has a molecular ...

4.4 Polysaccharides 333 4.4.4.23 Polyvinyl Pyrrolidone (PVP) 4.4.4.23.1 Structure,Properties.................................... ...

334 4 Carbohydrates 4.4.5.1.4 α-Dextrin Endo-1,6-α-glucosidase(Pullulanase)............. This enzyme hydrolyzes 1,6-α-D-glucosid ...

4.4 Polysaccharides 335 4.4.5.3 Cellulases.............................................. Hydrolysis of completely insoluble, mic ...

336 4 Carbohydrates Fig. 4.42.Reductive depolymerization of a permethylated galactomannan (according toKiwitt-Haschemieet al., 1 ...