Polysaccharide Gums from Agricultural Products-Processing, Structures and Functionality

✍ Scribed by Steve W. Cui (Author)

• Publisher: CRC Press
• Year: 2000
• Leaves: 282
• Edition: 1
• Category: Library

✦ Synopsis

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresse

✦ Table of Contents

Yellow Mustard Gum. Introduction. Occurrence and Extraction Process of YMG. Chemical Composition, Structures and Molecular Weight of YMG. Physical Properties of YMG. Synergistic Interactions with Galactomannans. Applications of YMG. Flaxseed Gum. Introduction. Occurrence and Extraction Process of Flaxseed Gum. Structures and Chemical Properties of Flaxseed Gum. Physical Properties of Flaxseed Gum. Applications of Flaxseed Gum. Cereal Non-Starch Polysaccharides I: 1-3(1-4)- D-Glucans. Introduction. Solubility, Extraction and Purification. Structure and Chemistry of D-Glucan. Physical Properties: Solubility, Conformation and Rheological Properties. Applications. Cereal Non-Starch Polysaccharides II: Pentosans/Arabinoxylans. Introduction. Processing and Extraction Pentosans. Chemical Structure and Molecular Characteristics of Arabinoxylans. Physical Properties. Functionality and Applications. Other Sources: Psyllium, Fenugreek, Maize, Soybean. Resources: Psyllium, Fenugreek, Soy Bean and Corn Fiber Gums.