Chemical and Functional Properties of Food Saccharides

More documents

Recommendations

Info

© 2004 by CRC Press LLC TABLE 24.1 Natural Sweet Compounds Compound and Structure Origin and Occurrence Sweetnessa Remarks Applications Stablility Temperature Reference pH (°C) Proteins Thaumatins þþI and II (24.1) Taumatococcus danielli (Maranthacaea), West Africa Talin (24.2) Synthetic Al salt of thaumatins Monelin (24.3) Dioscoreophyllum cuminsii (Menispermaceae) Mabinlin (24.4) Capparis masaikai L. (Capparidaceae), Yunan, China Pentadin (24.5) Pentadiplandra brazzena B., Africa 1600 Licorice aftertaste Food additive 2.7–10
© 2004 by CRC Press LLC Terpenoids Perillaldehyde (24.7) Perillaldoxime (24.8) Hernandulcin (24.10) Perilla frutensces L. (Labiateae), China 12 Bitter aftertaste, low water solubility Synthetic 450 Bitter aftertaste, low water solubility, menthol–licorice aftertaste Lippia dulcis Trev., (Verbenaceae), Mexico Stevioside (24.11) Stevia rebaudiana B (Asteraceae), mainly Paraguay and Brazil Rebaudioside Rubus suavissimus S. (24.12)–(24.19) (Rosaceae), China Baiynoside (24.20) Phlonis betoncoides D. (Labiateae), China Gaudichaudioside (24.21) Glycrrhizin (24.22) Baccharis gaudichaudians, Paraguay Glycyrrhiza glabra (Leguminosae), roots of licorice, Asia and Europe 1000 Bitter, also synthetically available Tobacco additive in Japan, substitute of maple syrup and licorice Tobacco additive in Japan, substitute of maple syrup and licorice Application restricted by taste 30–80 (300) Pleasant sweet taste Sweetener for seasonings, pickles, and salted food in Japan 114 Bitter aftertaste Chinese sweet tea 250 Also synthetically available 55 Pleasant taste with aþlow concomitant perception of bitterness 170 Occurs as K, Ca, and NH4 salts Therapy of women’s disease An auxilia tb ry food additive 3 3 2, 8 Thermolabile 2, 9 3–10 100 (1h) 2, 9 2 10, 11 >4.5 Thermally stable 12 Thermally stable 2, 13, 14 -- continued
Page 2 and 3:
© 2004 by CRC Press LLC Chemical a
Page 4 and 5:
© 2004 by CRC Press LLC Chemical a
Page 6 and 7:
© 2004 by CRC Press LLC Preface In
Page 8 and 9:
© 2004 by CRC Press LLC Editor Pio
Page 10 and 11:
© 2004 by CRC Press LLC Werner Pra
Page 12 and 13:
© 2004 by CRC Press LLC Chapter 12
Page 14 and 15:
1 CONTENTS © 2004 by CRC Press LLC
Page 16 and 17:
© 2004 by CRC Press LLC other. The
Page 18 and 19:
FIGURE 1.3 Conversion of open-chain
Page 20 and 21:
© 2004 by CRC Press LLC O COOH O O
Page 22 and 23:
© 2004 by CRC Press LLC FIGURE 1.4
Page 24 and 25:
Page 26 and 27:
Page 28 and 29:
Page 30 and 31:
Page 32 and 33:
© 2004 by CRC Press LLC Substitute
Page 34 and 35:
© 2004 by CRC Press LLC OH The com
Page 36 and 37:
crystalline salts, esters, amides,
Page 38 and 39:
polysaccharides. Mono- and oligosac
Page 40 and 41:
OH © 2004 by CRC Press LLC CH 2OH
Page 42 and 43:
OH OH OH 2.45 .. CH2OH OH © 2004 b
Page 44 and 45:
OH CH2OH CH2OH OH © 2004 by CRC Pr
Page 46 and 47:
Page 48 and 49:
© 2004 by CRC Press LLC HOH 2C-CH-
Page 50 and 51:
© 2004 by CRC Press LLC degradatio
Page 52 and 53:
© 2004 by CRC Press LLC with FAME
Page 54 and 55:
© 2004 by CRC Press LLC sucrose es
Page 56 and 57:
© 2004 by CRC Press LLC 2. Sasaki,
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
© 2004 by CRC Press LLC Ratio: sug
Page 66 and 67:
© 2004 by CRC Press LLC cane quali
Page 68 and 69:
Page 70 and 71:
© 2004 by CRC Press LLC H 6 H AH C
Page 72 and 73:
© 2004 by CRC Press LLC H2C H H H
Page 74 and 75:
© 2004 by CRC Press LLC XH 2 O H H
Page 76 and 77:
© 2004 by CRC Press LLC charge-tra
Page 78 and 79:
© 2004 by CRC Press LLC R 3 R 2 R
Page 80 and 81:
© 2004 by CRC Press LLC Secondary
Page 82 and 83:
© 2004 by CRC Press LLC 3. Shallen
Page 84 and 85:
© 2004 by CRC Press LLC 6.2 PHYSIC
Page 86 and 87:
© 2004 by CRC Press LLC TABLE 6.2
Page 88 and 89:
© 2004 by CRC Press LLC detection
Page 90 and 91:
CONTENTS © 2004 by CRC Press LLC S
Page 92 and 93:
© 2004 by CRC Press LLC aqueous me
Page 94 and 95:
Log Rz 3 2.8 2.6 2.4 2.2 2 1.8 © 2
Page 96 and 97:
© 2004 by CRC Press LLC It is also
Page 98 and 99:
© 2004 by CRC Press LLC The branch
Page 100 and 101:
© 2004 by CRC Press LLC pasting. O
Page 102 and 103:
a large concentration phospholipid
Page 104 and 105:
© 2004 by CRC Press LLC Studies on
Page 106 and 107:
© 2004 by CRC Press LLC 16. Lim, S
Page 108 and 109:
© 2004 by CRC Press LLC 60. Peng,
Page 110 and 111:
Page 112 and 113:
© 2004 by CRC Press LLC of modifie
Page 114 and 115:
© 2004 by CRC Press LLC 8.2.3.1 St
Page 116 and 117:
© 2004 by CRC Press LLC allow them
Page 118 and 119:
Page 120 and 121:
Page 122 and 123:
© 2004 by CRC Press LLC in the cli
Page 124 and 125:
© 2004 by CRC Press LLC 8.4.3.4 St
Page 126 and 127:
© 2004 by CRC Press LLC names such
Page 128 and 129:
© 2004 by CRC Press LLC 2. Seyfrie
Page 130 and 131:
Page 132 and 133:
© 2004 by CRC Press LLC 9.1.3 PAST
Page 134 and 135:
© 2004 by CRC Press LLC nonpolar h
Page 136 and 137:
© 2004 by CRC Press LLC OSO 2H, OS
Page 138 and 139:
10 CONTENTS © 2004 by CRC Press LL
Page 140 and 141:
© 2004 by CRC Press LLC been appli
Page 142 and 143:
© 2004 by CRC Press LLC GTs is the
Page 144 and 145:
(a) (b) OH OH OH OH © 2004 by CRC
Page 146 and 147:
peroxidase, or hexokinase and highl
Page 148 and 149:
© 2004 by CRC Press LLC as lactose
Page 150 and 151:
© 2004 by CRC Press LLC compounds
Page 152 and 153:
Page 154 and 155:
© 2004 by CRC Press LLC several, m
Page 156 and 157:
© 2004 by CRC Press LLC emulsifier
Page 158 and 159:
© 2004 by CRC Press LLC Enzymatic
Page 160 and 161:
Page 162 and 163:
© 2004 by CRC Press LLC commercial
Page 164 and 165:
© 2004 by CRC Press LLC 36. Ferrey
Page 166 and 167:
© 2004 by CRC Press LLC plasticiza
Page 168 and 169:
© 2004 by CRC Press LLC 11.2.2 POL
Page 170 and 171:
11.3.1 STARCH-CONTAINING PRODUCTS 1
Page 172 and 173:
Page 174 and 175:
TABLE 11.6 Polysaccharide Blends in
Page 176 and 177:
TABLE 11.7 Polysaccharide Blends in
Page 178 and 179:
© 2004 by CRC Press LLC 11.3.3 PRO
Page 180 and 181:
TABLE 11.10 Polysaccharide Blends i
Page 182 and 183:
© 2004 by CRC Press LLC 23. Subram
Page 184 and 185:
© 2004 by CRC Press LLC 67. Murata
Page 186 and 187:
12 CONTENTS © 2004 by CRC Press LL
Page 188 and 189:
© 2004 by CRC Press LLC studies, p
Page 190 and 191:
© 2004 by CRC Press LLC organizati
Page 192 and 193:
© 2004 by CRC Press LLC associatio
Page 194 and 195:
© 2004 by CRC Press LLC (a measure
Page 196 and 197:
© 2004 by CRC Press LLC K = [Ca 2+
Page 198 and 199:
© 2004 by CRC Press LLC 12.7 CONCL
Page 200 and 201:
© 2004 by CRC Press LLC 31. Denes,
Page 202 and 203:
© 2004 by CRC Press LLC showing an
Page 204 and 205:
© 2004 by CRC Press LLC In particu
Page 206 and 207:
1-SST Sucrose G 1 - 2 F © 2004 by
Page 208 and 209:
© 2004 by CRC Press LLC environmen
Page 210 and 211:
© 2004 by CRC Press LLC polymers a
Page 212 and 213:
Page 214 and 215:
Mass Fraction © 2004 by CRC Press
Page 216 and 217:
© 2004 by CRC Press LLC fructans.
Page 218 and 219:
© 2004 by CRC Press LLC 8. Timmerm
Page 220 and 221:
14 Structure-Property Relationships
Page 222 and 223:
(a) (b) © 2004 by CRC Press LLC FI
Page 224 and 225:
© 2004 by CRC Press LLC whole dist
Page 226 and 227:
© 2004 by CRC Press LLC FIGURE 14.
Page 228 and 229:
© 2004 by CRC Press LLC to the com
Page 230 and 231:
actually prevent the growth of cert
Page 232 and 233:
© 2004 by CRC Press LLC 41. Hirano
Page 234 and 235:
© 2004 by CRC Press LLC 15.5.1.6 M
Page 236 and 237:
© 2004 by CRC Press LLC 15.1.1 STR
Page 238 and 239:
Page 240 and 241:
© 2004 by CRC Press LLC stable to
Page 242 and 243:
© 2004 by CRC Press LLC marketed o
Page 244 and 245:
© 2004 by CRC Press LLC conditions
Page 246 and 247:
© 2004 by CRC Press LLC at acid pH
Page 248 and 249:
© 2004 by CRC Press LLC 15.6 ALGAL
Page 250 and 251:
© 2004 by CRC Press LLC the confor
Page 252 and 253:
© 2004 by CRC Press LLC 6. Robbins
Page 254 and 255:
© 2004 by CRC Press LLC 49. Tye, R
Page 256 and 257:
© 2004 by CRC Press LLC 93. Draget
Page 258 and 259:
properties of meat depend on the qu
Page 260 and 261:
© 2004 by CRC Press LLC and anoxia
Page 262 and 263:
© 2004 by CRC Press LLC of meat as
Page 264 and 265:
© 2004 by CRC Press LLC of ATP and
Page 266 and 267:
© 2004 by CRC Press LLC Accumulati
Page 268 and 269:
Page 270 and 271:
© 2004 by CRC Press LLC sialic aci
Page 272 and 273:
17 Cyclodextrins CONTENTS © 2004 b
Page 274 and 275:
Page 276 and 277:
Page 278 and 279:
© 2004 by CRC Press LLC 17.2.3 MET
Page 280 and 281:
O H3C O HO O H3C O O © 2004 by CRC
Page 282 and 283:
© 2004 by CRC Press LLC Inclusion
Page 284 and 285:
© 2004 by CRC Press LLC complex is
Page 286 and 287:
© 2004 by CRC Press LLC drying of
Page 288 and 289:
© 2004 by CRC Press LLC the use of
Page 290 and 291:
© 2004 by CRC Press LLC REFERENCES
Page 292 and 293:
© 2004 by CRC Press LLC In the las
Page 294 and 295:
© 2004 by CRC Press LLC 18.5), lea
Page 296 and 297:
via the so-called 1,2-enolization t
Page 298 and 299:
The key intermediates in the format
Page 300 and 301:
© 2004 by CRC Press LLC compounds,
Page 302 and 303:
© 2004 by CRC Press LLC O O OH ami
Page 304 and 305:
© 2004 by CRC Press LLC easily eli
Page 306 and 307:
N H 2 R CH COOH HC O C O R 1 HC N R
Page 308 and 309:
N X X R R R X X 18.74 (X = O; inter
Page 310 and 311:
(formed by ionic condensation as we
Page 312 and 313:
© 2004 by CRC Press LLC 27. Glomb,
Page 314 and 315:
© 2004 by CRC Press LLC 61. Hollna
Page 316 and 317:
© 2004 by CRC Press LLC commonly u
Page 318 and 319:
© 2004 by CRC Press LLC carboxysta
Page 320 and 321:
© 2004 by CRC Press LLC Materials
Page 322 and 323:
© 2004 by CRC Press LLC 19.3.8 AMI
Page 324 and 325:
20 Carbohydrates: Nutritional Value
Page 326 and 327:
© 2004 by CRC Press LLC 20.3.2 ABS
Page 328 and 329:
© 2004 by CRC Press LLC 20.4.2 SAC
Page 330 and 331:
© 2004 by CRC Press LLC 20.5.1.2 F
Page 332 and 333:
© 2004 by CRC Press LLC 20.6.2 OTH
Page 334 and 335: 21 CONTENTS © 2004 by CRC Press LL
Page 336 and 337: © 2004 by CRC Press LLC Also, 1 mo
Page 338 and 339: © 2004 by CRC Press LLC cellulosic
Page 340 and 341: © 2004 by CRC Press LLC The effort
Page 342 and 343: © 2004 by CRC Press LLC Start up w
Page 344 and 345: © 2004 by CRC Press LLC Wood from
Page 346 and 347: © 2004 by CRC Press LLC 9. Braun,
Page 348 and 349: © 2004 by CRC Press LLC However, m
Page 350 and 351: © 2004 by CRC Press LLC Obviously,
Page 352 and 353: © 2004 by CRC Press LLC TABLE 22.2
Page 354 and 355: © 2004 by CRC Press LLC precipitat
Page 356 and 357: © 2004 by CRC Press LLC branching
Page 358 and 359: © 2004 by CRC Press LLC Mass Fract
Page 360 and 361: © 2004 by CRC Press LLC lg(M) [g/m
Page 362 and 363: © 2004 by CRC Press LLC Mass Fract
Page 364 and 365: © 2004 by CRC Press LLC Wheat cons
Page 366 and 367: © 2004 by CRC Press LLC Segment di
Page 368 and 369: 23 CONTENTS © 2004 by CRC Press LL
Page 370 and 371: © 2004 by CRC Press LLC methods, s
Page 372 and 373: © 2004 by CRC Press LLC 23.2.3 RAM
Page 374 and 375: © 2004 by CRC Press LLC with a nov
Page 376 and 377: © 2004 by CRC Press LLC measured a
Page 378 and 379: © 2004 by CRC Press LLC XPS is use
Page 380 and 381: © 2004 by CRC Press LLC 37. Muloy,
Page 382 and 383: © 2004 by CRC Press LLC 77. Harada
Page 386 and 387: © 2004 by CRC Press LLC TABLE 24.1
Page 388 and 389: © 2004 by CRC Press LLC 24.1.2 TER
Page 390 and 391: © 2004 by CRC Press LLC nonsweet d
Page 392 and 393: © 2004 by CRC Press LLC RO 24.1.5
Page 394 and 395: © 2004 by CRC Press LLC successful
Page 396 and 397: © 2004 by CRC Press LLC H 2N COOH
Page 398 and 399: © 2004 by CRC Press LLC REFERENCES
show all

Chemical and Functional Properties of Food Saccharides

Create successful ePaper yourself

Delete template?

Save as template?