Polysaccharide Gums from Agricultural Products : Processing, Structures and Functionality

282 Pages·2000·12.55 MB·English

by  Cui

POLYSACCHARIDE GUMS FROM AGRICULTURAL PRODUCTS
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POLYSACCHARIDE
GUMS FROM
AGRICULTURAL
PRODUCTS
Processing, Structures & Functionality
Steve W. Cui, Ph.D.
Food Research Program
Agriculture and Agri-Food Canada
Guelph, Ontario
Canada
TECHNOMIC
.PUBLISHING CO., INCj
1 ANCASTER • BASE!
Polysaccharide Gums from Agricultural Products
aTECHNOMICfublication
Technomic Publishing Company, Inc.
851 New Holland Avenue, Box 3535
Lancaster, Pennsylvania 17604 U.S.A.
Copyright © 2001 by Technomic Publishing Company, Inc.
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Main entry under title:
Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality
A Technomic Publishing Company book
Bibliography: p.
Includes index p. 261
Library of Congress Catalog Card No. 00-107624
ISBN No. 1-56676-934-5
To my wife Liqian Yao

Contents
Preface ix
Acknowledgement xi
1. YELLOW MUSTARD GUM..............................................................1
1. Introduction 1
2. Occurrence and Extraction Process 3
3. Chemical Composition, Structures and Molecular
Weight Distribution of YMG 6
4. Physical Properties of YMG 25
5. Interaction Between YMG and Galactomannans 41
6. Applications of YMG 50
7. References 55
2. FLAXSEED GUM...........................................................................59
1. Introduction 59
2. Extraction and Processing of Flaxseed Gum 60
3. Structure and Chemical Properties of Flaxseed Gum 66
4. Physical Properties of Flaxseed Gum 77
viii Contents
5. Food and Nonfood Applications of Flaxseed Gum 95
6. References 99
3. CEREAL NON-STARCH POLYSACCHARIDES I:
(1 —»3)(1 —>4)-p-D-GLUCANS......................................................103
1. Introduction 103
2. Extraction, Purification and Determination 106
3. Structure of P-D-Glucans 117
4. Physical Properties: Solution, Conformation and
Rheological Properties 134
5. Applications 162
6. References 162
4. CEREAL NON-STARCH POLYSACCHARIDES II:
PENTOSANS/ARABINOXYLANS..............................................167
1. Introduction 167
2. Extraction and Fractionation of Pentosans 168
3. Chemistry and Structural Properties of Pentosans 183
4. Physical and Functional Properties of Arabinoxylans 197
5. Applications and Future Research 223
6. References 223
5. POTENTIAL GUMS FROM OTHER AGRICULTURAL
RESOURCES: PSYLLIUM, FENUGREEK, SOYBEAN
AND CORN FIBER GUMS.........................................................229
1. Introduction 229
2. Psyllium Gum 229
3. Fenugreek Gum 238
4. Water-Soluble Soybean Polysaccharides 247
5. Corn Fiber Gum 252
6. References 258
Index 261
Preface
There are only a few books available that address the basic chemistry,
functional properties and applications of food hydrocolloids/gums. These
books cover a wide spectrum of commercial gums and some potential gums,
however, most of the research was done before the 1980s. Substantial progress
has been made in the field of food hydrocolloids during the last two decades, and
much research has been conducted on new gums. These new findings provide
opportunities and guidelines for the applications of new gums in food systems,
nevertheless, the information is scattered in the literature. There is an increased
demand for books summarizing the information attained. This book meets this
demand.
The basic chemistry, extracting process, molecular structure, and most im­
portantly, functional properties and potential applications of new polysaccha­
ride gums originating from agricultural products, such as yellow mustard seed,
flaxseed, cereals (wheat, barley, oat and corn), legumes (soybean and fenugreek)
and psyllium are discussed in this book. Most of these crops are grown in mas­
sive amounts, while some are used as or have potential to be used as alternative
crops, such as psyllium and fenugreek. The utilization of these polysaccharides
not only provides more choices of gums/stabilizers for the food industry, it also
adds value to these crops.