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Related Experiment Videos

Polysaccharides and food processing.

W Pilnik, F M Rombouts

    Carbohydrate Research
    |October 1, 1985
    PubMed
    Summary

    Polysaccharides impact food processing and quality. Functional food additives like pectins and alginates, and dietary fibers, are crucial, with enzyme treatments optimizing food properties and texture.

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    Area of Science:

    • Food Science and Technology
    • Biochemistry
    • Polymer Science

    Background:

    • Polysaccharides are vital in food processing and quality.
    • Starch serves as a primary energy source, while other polysaccharides function as dietary fibers.
    • Functional polysaccharides like pectins, alginates, carrageenans, and galactomannans influence food properties through their structure and behavior.

    Purpose of the Study:

    • To discuss the role of polysaccharides in food processing and quality.
    • To explore the functional properties of various polysaccharides as food additives.
    • To examine the impact of enzymatic treatments on polysaccharide networks and food characteristics.

    Main Methods:

    • Review of existing literature on polysaccharide functionality in food.
    • Analysis of structure-property relationships for key polysaccharides.
    • Discussion of enzymatic modifications and their effects on food texture, stability, and processing.

    Main Results:

    • Polysaccharides significantly influence food texture, processing yields, filtration, clarification, and mouthfeel.
    • Enzymatic inactivation of endogenous enzymes or addition of exogenous enzymes is critical for achieving desired food properties.
    • Enzymatic breakdown of pentoglycan networks can improve dough properties, while oxidative coupling can form gels.

    Conclusions:

    • Polysaccharide structure, rheology, stability, and interactions are key to their function in food.
    • Enzymatic processing aids are essential for controlling polysaccharide behavior and enhancing food quality.
    • Regulatory hurdles impede the development of novel polysaccharide food additives.

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