Polysacharides

5 important questions on Polysacharides

How can you isolate startch?

You disrupt the cell wall, and nice starch granuals are insoluble and can easaly by isolated.

What is the nutritional classification of carbohyrates?

Digestible and non-digestible carbohydrates:

Digestible:
  • mono and disacharides
  • polysachrides
  • sugar alcohols

Non-digestible:
  • Di and ologosaccharides
  • Polysaccharides 

What are the physical-chemical properties of polysaccharides in food?

  • Water binding/holding
  • swelling capacity
  • Thickening
  • Diffusion limitation
  • gelling
  • Ion-exchange/adsorption (metal binding)
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What are the nutrial / physiological properties of polysaccharides in food?

  • Water regulation digestive track
  • Feeling of satiety
  • Transit time
  • bulk volume
  • slow release (nutrients/toxicants)
  • ect.

Why do you have a big variation between the same types of polysacharides?

Because the plant is constantly producing and moddifing them

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