natural plant and animal glycans food additives glycans of algae, fungi, microorganisms, modified plant glycans
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1 . PLYSACCARIDES glycans main building units (book, tab..8) content (book, tab..9) pentoses, hexoses, sugar acids and other derivatives furanoses, pyranoses 0 to monosaccharides classification according to origin natural plant and animal glycans food additives glycans of algae, fungi, microorganisms, modified plant glycans according to basic functions reserve structural with other functions (protection of wounded tissues) glycogen starch, nonstarch glycans chitin and associated glycans arabic gum, okra according to type of chain lineární nevětvené větvené jednou větvené amylosa, celulosa amylopektin substituované dextran několikrát větvené guarová guma cyklické cyklodextriny according to bound monosaccharide homopolysaccharides (homoglycans) glucans -glucans -glukans fructans heteropolysaccharides (heteroglycans) arabinoxylans amylose, amylose
2 according to use in nutrition utilisable starch, glycogen non-utilisable (3 kj/g vs. 7 kj/g) fiber composition, content (book, tab..20,.2) utilisation (book, tab..22) main food polysaccharides meat cereals vegetables, fruits and root crops fruits additive glycans natural modified seeweed plant gums microorganisms glycogen, complex sugars starch hemi arabinoxylans -glucans starch fructans hemi xyloglucans pectin hemi xyloglucans pectin starch,, chitin, pectin agars, carageenans, alginates arabic gum, guaran, tragacanth gellan gels viscous liquids starch mixture of 2 glycans: amylose and amylopectin C 2 neredukující konec C 2 C 2 n C 2 redukující konec C 2 hlavní řetězec C 2 C 2 C 2 postranní řetězec C 2 2
3 redukující konec počet glukosových jednotek asi nm řetězce A řetězce B řetězec C (book, tab..25) cereals potatos pulses others (amaranth, cassava) schematic of amylopectin amylocultivars, wax cultivars (barley, corn) starch granules (book, tab..23) in plastides (chloroplasts, amyloplasts) other components of starch granules lipids (book, tab..2) (in wheat 0,-0,7 %, mostly lysophospholipids) proteins (book, tab..2) (in wheat friabiline, 0,3 %) behaviour in water during heating water content 3 % (wheat), 8-22 % (potato) insoluble in cold water, suspension income 30 % without changes of shape and size (imbibition) C 2 during heating swelling (disconnection of -bonds), sol viscosity increases (book, tab..27), gelatination temperature (book, tab..2) 52- o C (wheat), 50-8 o C (potato) amylose into medium, weak decrease of viscosity, sol (starch sol) during cooling gel (gelatination, new bonds amylose / amylopectin) ageing, retrogradation (syneresis), release of water re-gelatination (association of amylose) 3
4 behaviour during bread production application modified starches dextrins DE 20 starch sirups, (maltose sirups), glucose sirups (book, tab..29) fructose sirups (glucoisomerase) fructosans fructans, glucofructans content (book, tab..3) inulin, chicory: Jerusalem artichoke -(2) levans (fleins): juice beet, Bacillus subtilis -() with mixed bonds: cereals, vegetables -(2), -() uses fructose sirups C 2 C 2 2 C 2 C 2 C 2 C C 2 C 2 C 2 glucofructan of levane type C 2 C 2 C 2 C molekules, -() C 2 n C 2 C 2
5 stabilisation by -bonds, fibres (microfibriles) cell walls of plant cells assotiation with hemi, pectin fruits, vegetables -2 % cereals, legumes 2- % wheat flour 0,2-3 % bran % usees modified s hemis heteroglucans xyloglucans -glucans heteroxylans arabinoxylans (pentosans) fruits, vegetables, legumes fruits, vegetables, cereals cereals arabinoxylans (pentosans) wheat flour rye flour ability to bind water viscous of rye dough pectins, content of galacturonic acid (book, tab..33 a.3) pecto protopectins pectins (soluble) unripe fruits, ripe fruits linear domains hair domains D-galacturonic acid (methylester) arabinans, arabinogalactans, L-rhamnose CC 3 C CC 3 CC 3 (book, tab..35) apple marc orange albedo use gel formation (conditions, types) gums and plant mucilages plant gums, basic composition (book, tab..3) microbial gums gels are not formed, high viscosity liquids 5
6 polysaccharides of seeweeds building fuction alginates alginic acid, salts alginates (commercially: Na) M-M-M-M-G-M-G-G-G-G-G -M-G-M-G-G-G-G-G-G-G-G -M-M-G-M-G-M-G-G-M o úsek M úsek G úsek G úsek M-G C C C C -D-mannuronic acid -L-guluronic acid brown algae Pheophycae uses thickerners, emulsifiers, stabilisers essential: presence of Ca 2+ (see pectins) modified alginates agar- agar, carrageenans (book, tab..37) red algae Rhodophycae C 2 3 C 2 -D-Galp 3,-anhydro- -L-Galp C 2 agarobiosa agarose (low quantity of sulfates groups) application thickerners carrageenans (superhelixes) presence of neutralization ionts complexes with caseins chitin 3 C 2 -D-Galp 3,-anhydro- -D-Galp karabiosa different carraggenans
7 -D-glukosamin 0-30 % N-acetyl--D-glukosamin (chitosamin) % C 2 N 2 NCC 3 C 2 food: higher fungi ( %), yeasts (2,9 %) industrially: sea shells application modified chitin = chitosan (75-95 % glucosamine) C 2 NCC 3 C 2 chitobiosa NCC 3 lignin lignified plant cells wood 25 % bran 8 % fruits, vegetables less polymer of phenylpropane units R R 2 p-cumarylalcohol, R = R 2 = ferulylalcohol (coniferylalcohol), R = C 3, R 2 = sinapylalcohol, R = R 2 = C 3 7
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