多糖類による食品物性形成

抄録

To understand the effect of polysaccharide in food systems, it is essential to clarify the molecular structure, the state of side chain and electric charge, and the kind of functional group such as the following. Gum arabic has very low viscosity in water because of having side chains in its structure. Cellulose can not fully hydrate because of the absence of side chain. Abundant negative charges in molecules are partly responsible for hydration of Xanthan gum in water. With regards to the gelling polysaccharides, network conformation is another important factor which can roughly be classified into four categories: Double-helix conformation, Association by rations, Combination of them, and Synergy between different kinds of molecules. In practical application, even a gelling polysaccharide is often used as a thickener and stabilizer. Furthermore, polysaccharides are also widely used as a emulsifier.