Pilnik W, Rombouts F M
Carbohydr Res. 1985 Oct 1;142(1):93-105. doi: 10.1016/s0008-6215(00)90736-5.
The rôle of polysaccharides during processing and for the quality of foods is discussed. Starch is the most important energy source for man. Most other polysaccharides are not metabolized for energy, but play an important rôle as dietary fibres. Pectins, alginates, carrageenans, and galactomannans are discussed as functional food additives in relation to their structure and their rheological behaviour, stability and interactions. Endogenous polysaccharides of fruits and vegetables and in products derived from them are responsible for such phenomena as texture (changes), press yields, ease of filtration and clarification, cloud stability, and mouth feel. To achieve desirable properties, the action of endogenous enzymes on polysaccharides must be inactivated and/or exogenous enzymes added as processing aids. This is also true for overcoming haze phenomena in clear juices or to break down undesirable microbial polysaccharides. Dough properties for bread baking can be improved by enzymic breakdown of a restrictive pentoglycan network. Network formation may come about by oxidative coupling of phenol rings of ferulic acid bound to hemicelluloses by ester links. Gels may be made by inducing oxidative coupling in natural or synthetic systems. Stagnation in development of new polysaccharide food additives is ascribed to difficulties in obtaining government approval for food use.
本文讨论了多糖在食品加工过程中的作用及其对食品质量的影响。淀粉是人类最重要的能量来源。大多数其他多糖不能作为能量被代谢，但作为膳食纤维发挥着重要作用。本文讨论了果胶、藻酸盐、卡拉胶和半乳甘露聚糖作为功能性食品添加剂的结构、流变行为、稳定性及相互作用。水果和蔬菜及其衍生产品中的内源性多糖会导致质地（变化）、压榨产量、过滤和澄清的难易程度、浑浊稳定性和口感等现象。为了获得理想的特性，必须使内源性酶对多糖的作用失活和/或添加外源酶作为加工助剂。这对于克服澄清果汁中的浑浊现象或分解不良微生物多糖也是如此。通过限制性戊聚糖网络的酶促分解可以改善面包烘焙的面团特性。网络形成可能是通过酯键与半纤维素结合的阿魏酸酚环的氧化偶联实现的。凝胶可以通过在天然或合成系统中诱导氧化偶联来制备。新型多糖食品添加剂开发的停滞归因于获得食品使用政府批准的困难。
