FOOD 2400 Chapter Notes - Chapter 7: Mouthfeel, Hemicellulose, Polysaccharide

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2400
• Professor: Yoshi Mine

Document Summary

Functions depend on: molecular architecture, seize, secondary molecular forces (mainly h-bonds) Most dietary polysaccharides are insoluble and indigestible: consists mainly of cellulose and hemicellulose (cell walls from vegetables, fruits, and seeds, impart food"s physical compactness, crispness, and good mouthful. As ber sources they are also an important aid to intestinal motility. The remaining food polysaccharides are water-soluble or water dispersible: these provide hardness, crispness, compactness, thickening quality, viscosity, adhesiveness, gel-forming ability and mouthfeel to foods. The crystalline regions of cellulose demonstrate this behaviour. Lead to gel formation or gel strengthening as is the case for pectin gels: salts my act as counterions, decreasing repulsive forces, molecular coiling, desolation and maybe precipitation. Polysaccharide solutions can be transformed into gels in certain situations: during this molecules interact with one another at speci c junction zones to form. Starch is the major food reserve in plants and is most abundant in seeds, roots and tubers.