Polysacharides
5 important questions on Polysacharides
How can you isolate startch?
What is the nutritional classification of carbohyrates?
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?
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