Book chapter
Specific methods for the analysis of identity and purity of functional food polysaccharides
Research Center for Food and Development (C.I.A.D., A.C.), P.O. Box 1735, 83000 Hermosillo, Sonora, Mexico1
Physical Chemistry 1, Center for Chemistry and Chemical Engineering, Lund University P.O. Box 124, S-22 100 Lund, Sweeden2
All foods with few exceptions contain biopolymers— namely, polysaccharides and proteins, occurring either as natural constituents of edible living tissues (e.g. connective tissue and muscle fibers in meat and fish, cell walls of fruits and vegetables, etc.,) or as aid-agents intentionally added to manufactured food in order to increase sensory acceptability and physical stability.
This chapter describes the selected instrumental analytical methods, which can provide “fingerprints” of the free structure characteristics leading to the unambiguous identification of some industrial polysaccharides. First, an overview is presented on the different techniques and strategies available for analysis of polysaccharide primary structure, which is followed by a section on specific examples of different analytical problems found in food polysaccharides.
The systems covered are: (i) starch, (ii) gum arabic, (iii) alginate, and (iv) carrageenan. A summary of analytical tests to identify the presence of hydrocolloid gums in foods is also included as the final section of this review. Although the major structure features of each of the polysaccharide systems covered in the above examples and current analytical strategies to determine such features are outlined in this chapter, coverage by no means pretends to be exhaustive..
Language: | English |
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Year: | 1998 |
Pages: | 99-140 |
ISBN: | 0080534759 , 0444820183 , 1281036358 , 9780080534756 , 9780444820181 and 9781281036353 |
ISSN: | 22119345 and 01674501 |
Types: | Book chapter |
DOI: | 10.1016/S0167-4501(98)80008-3 |