Plant Polymeric Carbohydrates

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The International Symposium on Plant Polymeric Carbohydrates, which was held as a satellite symposium of the International Carbohydrate Meeting, has become a symposium in its own right, bringing together an number of experts to exchange knowledge. This has been achieved by placing the emphasis on specific aspects of carbohydrate research in the selection and organization of the items on the programme. The aim of the symposium was to present the latest research in sub-branches of the biosynthesis and structure of polymeric carbohydrates, their rheological properties, both as pure substances and in complex bonds with other natural materials, their nutritional importance with respect to their physicochemical and nutritive properties, and their industrial applications in food and non-food.

Front Cover 2
Plant Polymeric Carbohydrates 5
Copyright Page 6
Editors' Preface 7
Table of Contents 9
Contributors 11
Part 1: Biosynthesis and Chemical Structure 15
- CHAPTER 1. STRUCTURAL STUDIES OF PLANT CELL- WALL POLYSACCHARIDES USING ENZYMES 17
  - 1 INTRODUCTION 17
  - 2 EXPERIMENTAL 17
  - 3 RESULTS AND DISCUSSION 19
  - 4 REFERENCES 29
- CHAPTER 2. A NEW METHOD OF ENZYMIC ANALYSIS OF AMYLOPECTIN STRUCTURE 30
  - 1 INTRODUCTION 30
  - 2 THEORY 30

Front Cover 2
Plant Polymeric Carbohydrates 5
Copyright Page 6
Editors' Preface 7
Table of Contents 9
Contributors 11
Part 1: Biosynthesis and Chemical Structure 15
- CHAPTER 1. STRUCTURAL STUDIES OF PLANT CELL- WALL POLYSACCHARIDES USING ENZYMES 17
  - 1 INTRODUCTION 17
  - 2 EXPERIMENTAL 17
  - 3 RESULTS AND DISCUSSION 19
  - 4 REFERENCES 29
- CHAPTER 2. A NEW METHOD OF ENZYMIC ANALYSIS OF AMYLOPECTIN STRUCTURE 30
  - 1 INTRODUCTION 30
  - 2 THEORY 30
  - 3 MATERIALS AND METHODS 33
  - 4 RESULTS AND DISCUSSION 34
  - 5 CONCLUSIONS 38
  - 6 REFERENCES 38
- CHAPTER 3. STRUCTURE-FUNCTION RELATIONSHIPS OF ß-GLUCAN HYDROLASES IN BARLEY 40
  - 1 INTRODUCTION 40
  - 2 OCCURRENCE OF GLUCANS AND FUNCTION OF GLUCANASES 41
  - 2 ACKNOWLEDGEMENTS 45
  - 3 REFERENCES 45
- CHAPTER 4. STARCH SYNTHESIS IN TRANSGENIC PLANTS 47
  - 1 INTRODUCTION 47
  - 2 TECHNIQUES DEVELOPED FOR THE CREATION OF TRANSGENIC PLANTS CHANGED IN A CERTAIN PARAMETER 47
  - 3 MODULATION OF STARCH QUALITY AND QUANTITY IN TRANS-GENIC PLANTS 50
  - 5 REFERENCES 52
  - 4 CONCLUSIONS 52
- Part 2: Rheology 55
  - CHAPTER 5. CONSTITUTIVE MODELS FOR DILUTE AND CONCENTRATED FOOD BIOPOLYMERSY STEMS 57
    - 1 INTRODUCTION 57
    - 2 ACKNOWLEDGEMENTS 88
    - 3 REFERENCES 88
  - CHAPTER 6. VISCOELASTIC PROPERTIES OF MIXED POLYSACCHARIDES SYSTEMS 90
    - 1 INTRODUCTION 90
    - 2 EXPERIMENTAL 91
    - 3 RESULTS AND DISCUSSION 92
    - 5 REFERENCES 98
    - 4 CONCLUSIONS 98
  - CHAPTER 7. DETERMINATION OF THE DENSITY OF STARCHES AND CEREAL PRODUCTS AS A FUNCTION OF TEMPERATURE AND PRESSURE 100
    - 1 INTRODUCTION 100
    - ABSTRACT 100
    - 3 PROCEDURE 101
    - 2 STATE OF THE ART 101
    - 4 MEASURING METHOD 104
    - 5 TEST RESULTS, ANALYSIS 109
    - 6 REGRESSION 115
    - 7 REFERENCES 116
  - CHAPTER 8. FACTORS AFFECTING THE WALL SLIP BEHAVIOUR OF MODEL WHEAT FLOUR DOUGHS IN SLIT DIE RHEOMETRY 118
    - ABSTRACT 118
    - 1 INTRODUCTION 118
    - 2 MATERIALS AND METHODS 120
    - 3 RESULTS AND DISCUSSION 123
    - 5 REFERENCES 131
    - 4 CONCLUSIONS 131
  - Part 3: Nutrition 133
    - CHPTER 9. NUTRITIONAL IMPORTANCE AND CLASSIFICATION OF FOOD CARBOHYDRATES 135
      - 1 INTRODUCTION 135
      - 3 RATE OF CARBOHYDRATE DIGESTION AND ABSORPTION 136
      - 2 CARBOHYDRATES AS A SOURCE OF ENERGY 136
      - 4 SMALL-INTESTINAL DIGESTIBILITY - A KEY DETERMINANT 137
      - 5 DETARYFIBRE 137
      - 6 RESISTANT STARCH 138
      - 7 OLIGOSACCHARIDES 138
      - 9 ANALYTICAL CONSIDERATIONS 139
      - 10 CONCLUSIONS 139
      - 8 COMPLEX CARBOHYDRATES 139
      - 11 REFERENCES 140
    - CHAPTER 10. THE GLYCAEMIC RESPONSE AFTER STARCHY FOOD CONSUMPTION AS AFFECTED BY CHOICE OF RAW MATERIAL AND PROCESSING 141
      - 1 INTRODUCTION 141
      - 2 GLYCAEMIC RESPONSES 142
      - 3 GLYCAEMIC RESPONSES TO CEREAL AND LEGUME PRODUCTS 143
      - 5 REFERENCES 148
      - 4 CONCLUSIONS 148
    - CHAPTER 11. RESISTANT STARCH: MEASUREMENT IN FOODS AND PHYSIOLOGICAL ROLE IN MAN 151
      - 1 INTRODUCTION 151
      - 2 FACTORS AFFECTING STARCH DIGESTION 151
      - 3 NUTRITIONAL CLASSIFICATION OF STARCH 152
      - 4 DEFINITION OF RESISTANT STARCH 153
      - 5 MEASUREMENT OF RAPIDLY DIGESTIBLE (RDS), SLOWLY DIGESTIBLE (SDS) AND RESISTANT STARCH (RS) FRACTIONS 153
      - 6 VALUES FOR RDS, SDS AND RS IN FOODS 155
      - 7 COMPARISON OF IN VITRO AND IN VIVO DATA FOR RS 156
      - 8 QUANTITY OF STARCH ENTERING THE COLON, BASED ON IN VITRO MEASUREMENTS OF RS 157
      - 9 PHYSIOLOGICAL ROLE OF RS 158
      - 10 CONCLUSIONS 159
      - 11 REFERENCES 159
    - CHAPTER 12. SOLUBLE DIETARY FIBRE - A USEFUL CONCEPT? 161
      - 1 INTRODUCTION 161
      - 2 SOLUBLE POLYSACCHARIDES IN THE PLANT CELL WALL 162
      - 3 CONCLUSIONS 166
      - 4 REFERENCES 166
    - Part 4: Industrial Uses 169
      - CHAPTER 13. NEW INDUSTRIAL USES OF STARCH 171
        
        1 INTRODUCTION 171
        
        2 STARCH PROPERTIES 172
        
        3 FOOD USES 174
        
        4 NON-FOOD USE 180
        
        5 SUMMARY AND OUTLOOK 191
        
        6 REFERENCES 192
      - CHAPTER 14. PROPERTIES OF SMALL STARCH GRANULES AND THEIR APPLICATION IN PAPER COATINGS 194
        
        ABSTRACT 194
        
        1 INTRODUCTION 194
        
        2 RESULTS 196
        
        3 USES OF SMALL GRANULE STARCHES FOR GRAPHIC PAPER COATING 200
        
        4 REFERENCES 203
      - CHAPTER 15. TECHNICAL APPLICATIONS OF GALACTOMANNANS 205
        
        1 INTRODUCTION 205
        
        ABSTRACT 205
        
        2 ORIGIN, STRUCTURE AND CHEMICAL COMPOSITION OF GALAC-TOMANNANS 206
        
        3 REFERENCES 215
      - CHAPTER 16. EDIBLE FIBER FROM BARLEY AND OATS BY WET-MILLING 217
        
        1 INTRODUCTION 217
        
        2 BARLEY AND OAT PROCESSING 217
        
        3 PRODUCT COMPOSITIONS AND PHYSICAL PROPERTIES 219
        
        4 PHYSIOLOGICAL PROPERTIES 220
        
        5 FOOD PRODUCT APPLICATIONS 223
        
        6 CONCLUSIONS 225
        
        7 REFERENCES 226
      - Part 5: Chemical and Enzymic Conversion 227
        
        CHAPTER 17. SOLUTION PROPERTIES OF PLANT POLYSACCHARIDES AS A FUNCTION OF THEIR CHEMICAL STRUCTURE 229
        
        ABSTRACT 229
        
        1 INTRODUCTION 230
        
        2 CONSEQUENCES OF SPECIFIC LINKAGES 230
        
        3 ROLE OF IRREGULARITIES IN MACROMOLECULAR STRUCTURE 234
        
        4 DETERMINATION OF MACROMOLECULAR DIMENSIONS BY LIGHT SCATTERING 236
        
        5 RESULTS 237
        
        6 CONCLUSIONS 245
        
        7 REFERENCES 246
        
        CHAPTER 18. STRUCTURE AND FUNCTION OF BARLEYMALT α-AMYLASE 247
        
        1 INTRODUCTION 247
        
        2 RESULTS 249
        
        3 DISCUSSION 251
        
        4 REFERENCES 252
        
        CHAPTER 19. USE OF EXTRUSION PROCESSES FOR ENZYMIC AND CHEMICAL MODIFICATIONS OF STARCH 254
        
        1 INTRODUCTION 254
        
        2 ENZYMIC CONVERSION 254
        
        3 CHEMICAL MODIFICATION 259
        
        4 CONCLUSION 265
        
        5 REFERENCES 265
        
        CHAPTER 20. STUDY OF CELLULOLYTIC HYDROLYSIS OF FURFURAL PROCESS WASTES 266
        
        1 INTRODUCTION 266
        
        2 MATERIALS AND METHODS 267
        
        3 RESULTS AND DISCUSSION 269
        
        4 CONCLUSIONS 275
        
        5 RFERENCES 275
        
        CHAPTER 21. NON-FICKIAN DIFFUSION WITH CHEMICAL REACTION OF A PENETRANT WITH A GLASSY POLYMER: THE GAS-SOLID HYDROXY-ETHYLATION 276
        
        1 INTRODUCTION 276
        
        ABSTRACT 276
        
        2 THEMODEL 278
        
        3 SIMULATION RESULTS NON-FICKIAN DIFFUSION WITHOUT REACTION 282
        
        4 SIMULATION RESULTS NON-FICKIAN DIFFUSION WITH (1,1) REACTION 283
        
        5 EXPERIMENTAL SETUP 284
        
        6 EXPERIMENTAL RESULTS AND DISCUSSION 285
        
        7 CONCLUSIONS 289
        
        8 NOTATION 289
        
        9 REFERENCES 290
        
        CHAPTER 22. CHARACTERISATION OF MALTODEXTRIN GELLING BY LOW-RESOLUTION NMR 292
        
        1 INTRODUCTION 292
        
        2 EXPERIMENTAL 293
        
        3 RESULTS AND DISCUSSION 295
        
        4 CONCLUSIONS 302
        
        5 SUMMARY 303
        
        6 NOTES 303
        
        7 REFERENCES 304
        
        Subject Index 305

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