FOOD CARBOHYDRATES

Chemistry, Physical Properties, and Applications

Copyright 2005 by Taylor & Francis Group, LLC

Edited by

STEVE W. CUI

FOOD CARBOHYDRATES
Chemistry, Physical Properties, and Applications

Boca Raton London New York Singapore

A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc.

Copyright 2005 by Taylor & Francis Group, LLC

Published in 2005 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 2005 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 0-8493-1574-3 (Hardcover) International Standard Book Number-13: 978-0-8493-1574-9 (Hardcover) Library of Congress Card Number 2004058621 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe.

Library of Congress Cataloging-in-Publication Data

Food carbohydrates : chemistry, physical properties, and applications / Steve W. Cui, editor. p. cm. Includes bibliographical references and index. ISBN 0-8493-1574-3 (alk. paper) 1. Carbohydrates. 2. Food--Carbohydrate content. I. Cui, Steve W. TX553.C28F64 2005 664--dc22

2004058621

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Copyright 2005 by Taylor & Francis Group, LLC

Preface

Food Carbohydrates: Chemistry, Physical Properties, and Applications is intended as a comprehensive reference book for researchers, engineers, and other professionals who are interested in food carbohydrates. The layout and content of the book may be suitable as a reference or text book for advanced courses on food carbohydrates. The motivation for this book originated from an experience I had six years ago when I was preparing lecture materials for a graduate class on food carbohydrates at the Department of Food Science, University of Guelph. After searching several university libraries and the Internet, I was surprised to nd that there was no single book available in the area of food carbohydrates that could serve the purpose, despite nding numerous series and monographs found in the library. When I shared my observation with colleagues who taught food carbohydrates before or who are currently teaching the course, all of them agreed with my thought that a comprehensive book covering carbohydrate chemistry and physical chemistry is in great demand. As an advanced reference book for researchers and other professionals, the aim of this book is not only to provide basic knowledge about food carbohydrates, but to put emphasis on understanding the basic principles of the subject and how to apply the knowledge and techniques in quality control, product development, and research. There are eight chapters in the book covering basic chemistry of food carbohydrates (Chapter 1), analytical methodologies (Chapter 2), structural analysis of polysaccharides (Chapter 3), physical properties (Chapter 4), molecular conformation and characterizations (Chapter 5), and industrial applications of polysaccharide gums (Chapter 6). Chapter 7 is devoted to starch chemistry and functionality, while Chapter 8 presents the most recent developments in starch modication. Emphasis in the last chapter has been given to the reaction principles, and improved functional properties and practical applications of modied starches. The uniqueness of this book is its broad coverage. For example, it is rare to nd analytical methods and structural analysis of polysaccharides in a regular carbohydrate book; however, these two subjects are discussed in detail in this book. The introduction on conformation and conformation analysis of polysaccharides presented in the book has not been seen in any other food carbohydrate book. Polysaccharides as stabilizers and hydrocolloids have been described in great detail in several books; the most recent and informative one is the Handbook of Hydrocolloids edited by G.O. Phillips and P.A. Williams (Woodhead Publishing, 2000). Therefore, the material on polysaccharide gums (hydrocolloids) introduced in Chapter 6 is brief and
Copyright 2005 by Taylor & Francis Group, LLC

concise. Information on starch and starch modication is extensive enough to form separate monographs. The two chapters in this book are concise, but with the emphasis on understanding the basic principles and applications of starches. I would like to acknowledge Dr. Christopher Young for reviewing Chapter 3 and Dr. Robin McKellar for proofreading some sections of the book (both are from the Food Research Program, AAFC, Guelph). My sincere thanks go to Cathy Wang for organizing the references and preparing some gures and tables for Chapter 3 and Chapter 5. I also would like to thank each contributor for the hard work and expertise they have contributed to the book. Lastly, I would like to express my sincere appreciation from the bottom of my heart to my family, Danica, Jennifer (two daughters), and especially my wife Liqian, for their love, patience, and understanding during the course of editing this book. Steve W. Cui

Copyright 2005 by Taylor & Francis Group, LLC

Editor

Dr. Steve W. Cui is currently a research scientist at the Food Research Program (Guelph, Ontario), Agriculture and Agri-Food Canada, adjunct professor at the Department of Food Science, University of Guelph, and guest professor at the Southern Yangtze University (former Wuxi Institute of Light Industry), Wuxi, China. Dr. Cui is a member of the organizing committee of the International Hydrocolloids Conferences and hosted the 6th International Hydrocolloids Conference at Guelph, Canada. He also sits on the editorial board of Food Hydrocolloids. Dr. Cuis research interests are on the structure and functional properties of hydrocolloids from agricultural products and their applications in foods. His expertise includes extraction, fractionation, analysis of natural polysaccharides, elucidation of polysaccharide structures using methylation analysis, 2D NMR, and mass spectroscopic techniques. He is also interested in studying the structure-function relationship of polysaccharides by examining their conformation, rheological properties, and functionality (as dietary ber and stabilizers). He authored a book entitled Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality (CRC Press, 2000) and edited and co-edited two special issues of Food Hydrocolloids (2003) and a special issue of Trends in Food Science and Technology (Elsevier, 2004) collected from the 6th International Hydrocolloids Conference held in Guelph, Ontario, Canada, in 2002. Dr. Cui holds six patents/patent applications and has published over sixty scientic papers and book chapters in the area of food carbohydrates. He also gives lectures on food carbohydrates in a biennial graduate course in the Department of Food Science, University of Guelph, and has delivered several workshops in Asia on structure and functionality of food hydrocolloids. He is consulted frequently by researchers and food industries on analytical methods and applications of hydrocolloids in foods and nonfood systems. Dr. Cui graduated from the Peking University (Beijing, China) with a B.Sc. degree in 1983, from the Southern Yangtze University (Wuxi, China) with a M.Sc. degree in 1986, and from the University of Manitoba (Winnipeg, Manitoba) with a Ph.D. degree in food carbohydrates in 1993.

Copyright 2005 by Taylor & Francis Group, LLC

Contributors

Yolanda Brummer, M.Sc. Research Technician, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada Steve W. Cui, Ph.D. Research Scientist and National Study Leader, Agriculture and Agri-Food Canada and Adjunct Professor, Department of Food Science, University of Guelph, Ontario, Canada Marta Izydorczyk, Ph.D. Program Manager, Barley Research, Grain Research Laboratory, Winnipeg, Manitoba, Canada and Adjunct Professor, Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada Qiang Liu, Ph.D. Research Scientist, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada and Adjunct Professor, Department of Food Science, University of Guelph, Ontario, Canada Qi Wang, Ph.D. Research Scientist, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada and Special Graduate Faculty, Department of Food Science, University of Guelph, Ontario, Canada Sherry X. Xie, Ph.D. NSERC Visiting Fellow, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada

Copyright 2005 by Taylor & Francis Group, LLC

Contents

1 2 3 4

Understanding the Chemistry of Food Carbohydrates Marta Izydorczyk Understanding Carbohydrate Analysis Yolanda Brummer and Steve W. Cui Structural Analysis of Polysaccharides Steve W. Cui Understanding the Physical Properties of Food Polysaccharides Qi Wang and Steve W. Cui Understanding the Conformation of Polysaccharides Qi Wang and Steve W. Cui Polysaccharide Gums: Structures, Functional Properties, and Applications Marta Izydorczyk, Steve W. Cui, and Qi Wang Understanding Starches and Their Role in Foods Qiang Liu Starch Modications and Applications Sherry X. Xie, Qiang Liu, and Steve W. Cui

5 6

7 8

Copyright 2005 by Taylor & Francis Group, LLC