Polysaccharide Association Structures In Food (food Science And Technology)

Polysaccharide Association Structures Food Reginald Geneva, Walter Yo& MARCEL DEK KE R MARCEL DEKKER, INC. KONG NEW YORK*BASEL*HONG Library of Cataloging-in-Publication Data Polysaccharide association structures in food / edited Reginald H. Walter. p. cm.- (Food science and technology; 87) Includes bibliographical references and index. ISBN 0-8247-0 164-X (alk. paper) 1. Polysaccharides. 2. Macromolecules. industry and trade. I. Walter, Reginald Henry. Series: Food science and technology (Marcei kkker, Inc.); 87. TP248.65.PWP65 664-dc2 1 98-2762 CIP The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special SalesProfessional Marketing at the address below. This book is printed on acid-free paper. Copyright 8 1998 by MARCEL DEKKER, INC.NI Rights Reserved. Neither this book nor any part may be reproduced or transmitted in anyform or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher. MARCEL DEKKER, INC. 270 Madison Avenue, New York, New York 10016 http://w.dekker.com Current printing (last digit): l 0 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA Polysaccharides are the basic skeletal component of plant tissues. Inasmuch as polysaccharides do notdepolymerizesubstantiallyduringextractionand purification, isolated polysaccharides, through their macromolecular assemblies, are exploited in the creation of structure and texture, in vitro, in aqueous media, with particular applications in fabricated foods. They frequentlyperforminterchangeably,althoughsubtledifferencesmayelicit different,sometimesunique,behavioramongmembersandisomers,under identicalcombinations stimuli.Thespontaneoustendency dispersed polysaccharidesolutes to aggregatecohesivelyandadhesivelywithother supramolecules. This treatise molecules impels them toward the creation focusesonthephysicochemicaloriginsandstructuresformedbythe aqueous,dispersedpolysaccharideswithlikeandunlike association chemical species. Reginald H. Walter This Page Intentionally Left Blank Preface iii Contributors vii 1. Origin PolysaccharideSupramolecularAssemblies1 Reginald H. Walter 2. PolysaccharideMolecularStructures15 David Oakenfull 3. GelFormationandUltrastructureinFoodPolysaccharides37 Tokuya Harada and Akira Harada StructuresandPhaseTransitions of StarchPolymers 57 Costas G. Biliaderis 5. MicrocrystallineCelluloseTechnology169 Gregory S. Buliga, George W Ayling, Gregory R. Krawczyk, and E. J. McGinley 207 6. Cyclodextrins Z. Helena Qi and Matthew L. Romberger 7. Starch-LipidInteractions 227 Ratnajothi Hoover 8. Interactions in Whey ProteinPolysaccharide Mixtures at pH 7 257 I? B. Fernandes 9. Polysaccharide-MetalInteractions Monique A. V Axelos 273 Rheology Structured Polysaccharide Food Systems: Starch and Pectin 289 Paul E. Okechukwu and M. Anandha Rao Index 329 This Page Intentionally Left Blank Monique A. V. Axelos InstitutNational de la RechercheAgronomique, N