Chemical and Functional Properties of Food Saccharides

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© 2004 by CRC Press LLC 15.1.1 STRUCTURE OF PLANT AND ALGAL GUMS As natural products, plant gums display a wide range of structures, which can vary both between and within species. Composition and size of polysaccharide molecules can further fluctuate, depending on genotype of the source crop, environmental conditions during cultivation, and age at harvest. Precise structures are therefore not so useful, and typically a gum is described in terms of the percentage or ratio of its main monosaccharide components, which can carry a range of minor substituents. The impact such variation in structure might have must be determined experimentally for each batch of gum unless guaranteed by the supplier. Algal gums show a similar variation in structure but differ as a class from plant gums by the inclusion of some different residues that are not represented in plants and by the high levels of sulfation that can occur. Table 15.2 summarizes the principal monosaccharide components of major gums. The functional properties of gums largely depend on the conformation the polysaccharide can adopt in solution, which, in turn, depends on the composition and linkages of the main polysaccharide chain and the presence of side groups. 9 The properties of polysaccharides in solution are dominated by hydrogen bonding, and the two major conformations adopted by polysaccharide chains are either a random coil or a helix stabilized by regular intrachain hydrogen bonds. In helix-forming polysaccharides, double helices can often form where hydrogen bonds occur between two chains. 15.1.2 GUM RHEOLOGY The key property of plant and algal gums that has led to their widespread use in food is their ability to modify the rheology of aqueous systems at low levels of addition. Apart from pectins, plant gums do not readily form gels, but due to their large molecular size, when hydrated, they provide large increases in viscosity. Rheology is generally pseudoplastic, with a decrease in viscosity at high shear rates, though some gums show Newtonian behavior where viscosity remains constant. Neutral polysaccharides can show rheology that is pH-stable, but where ionizable groups are present an optimum pH for maximum viscosity is observed. Table 15.3 summarizes the viscosity for solutions of different hydrocolloids. However, all gums can show a wide range of viscosities, depending on the average chain length of the sample used, and the values given are only broadly indicative of the general range for the class of hydrocolloid. Algal gums are typically gel forming. Gel formation requires the ability for cross-links to form between chains without binding along the entire length of the chain. A number of books on the rheology of food polysaccharides provide good coverage of plant and algal gums. 10 15.2 WALL POLYSACCHARIDES A major site of polysaccharide synthesis in any plant cell is in the production of polysaccharides for the formation of the cell wall. The principal component of all plant cell walls is cellulose. Natural cellulose cannot function as a hydrocolloid due
© 2004 by CRC Press LLC TABLE 15.2 Major Monosaccharide Components of Different Plant and Algal Gums Gum Monosaccharides Present (In Order of Abundance) Main Chain Plant Cell Wall Polysaccharides β-Glucans (cereals) Glucose Glucan Arabinoxylans Xylose, arabinose Xylan Larch arabinogalactan Galactose, arabinose Galactan Pectins Galacturonic acid, rhamnose Galacturonan Plant Reserve Polysaccharides Yellow mustard seed Glucose, galacturonic acid, mannose Glucan Guar gum Mannose, galactose Mannan Locust bean gum Mannose, galactose Mannan Tara gum Mannose, galactose Mannan Cassia gum Mannose, galactose Mannan Fenugreek gum Mannose, galactose Mannan Glucomannan Glucose, mannose Glucomannan Tamarind gum Glucose, xylose, galactose Glucan Flaxseed gum Glucose, xylose, galactose, rhamnose Xylan Okra gum Galactose, rhamnose, galacturonic acid, arabinose Galactan Psyllium gum Xylose, arabinose, rhamnose, galactose Galactan Quince seed gum Galactose, arabinose, xylose Galactan Plant Exudates Gum Arabic Galactose, arabinose, rhamnose, glucuronic acid, Galactan Karaya gum Galactose, rhamnose Galactan Gum tragacanth Galactose, fucose, xylose, arabinose Galactan Gum ghatti Arabinose, galactose Galactan Algal Polysaccharides Alginate Guluronic acid, mannuronic acid Guluromannuronan Agar D-Galactose, 3,6-anhydro-Lgalactose Galactan Carrageenan (kappa) 3,6-Anhydro-D-galactose, Dgalactose-4-sulfate Galactan Furcelluran Galactose, D-galactose 2, 4, or 6 sulfated, 3,6-anhydro-D-galactos Galactan
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Chemical and Functional Properties of Food Saccharides

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