Carbohydrates functional properties
Transcript of Carbohydrates functional properties
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Carbohydrates: Functional Carbohydrates: Functional PropertiesPropertiesNFS 360NFS 360
Basil K. DalalyBasil K. DalalyProfessorProfessor
Department of Health and Department of Health and Nutritional SciencesNutritional Sciences
South Dakota State UniversitySouth Dakota State University
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Carbohydrates: Functional Carbohydrates: Functional PropertiesProperties
Following is a listing of possible roles: Following is a listing of possible roles: flavor enhancer and sweetener flavor enhancer and sweetener flavor and color due to caramelization flavor and color due to caramelization
and browning reaction and browning reaction serve as water binders serve as water binders contribute to texture (starch viscosity)contribute to texture (starch viscosity) serve as a hygroscopic nature/water serve as a hygroscopic nature/water
absorption absorption
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Carbohydrates: Functional Carbohydrates: Functional PropertiesProperties
Yeasts grow on CHO in foodYeasts grow on CHO in food regulate gelation of pectin regulate gelation of pectin disperse molecules of protein or starch disperse molecules of protein or starch preservation preservation control crystallizationcontrol crystallization structure due to crystals structure due to crystals effect osmosis effect osmosis effect color of fruits effect color of fruits
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Important Characteristics of Sugars
Sweetness Solubility Hygroscopicity and Water binding
Reduces aw Humectancy H2O migration (moisture barrier)
The smaller, the better Formation of colors
Caramelization Maillard reactions
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Relative sweetness of various carbohydratesfructose 173
invert sugar* 120
HFCS (42% fructose) 120
sucrose 100
xylitol 100
tagatose 92
glucose 74
high-DE corn syrup 70
sorbitol 55
mannitol 50
trehalose (2 glucose units, C1-C1) 45
regular corn syrup 40
galactose 32
maltose 32
lactose 15
* invert sugar is a mixture of glucose and fructose found in fruits.
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TagatoseTagatose
Tagatose, which is 92% as sweet as sugar (sucrose) with about a third of the calories, is currently being evaluated as a potential diabetes drug. Tagatose is a stereo-isomer of fructose
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SweetnessSweetness
Sucrose, glucose and fructose are Sucrose, glucose and fructose are the most common sweeteners in the most common sweeteners in nature. Glucose is always less sweet nature. Glucose is always less sweet than sucrose, whereas the sweetness than sucrose, whereas the sweetness of fructose is highly dependent on of fructose is highly dependent on temperature.temperature.
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Important Characteristics of Sugars
Solubility Fru > Suc > Glu > Mal > Lac Temperature, Solubility True solutions. Saturated solutions. Supersaturated solutions. In making candies , solubility and ease of crystallization are key factors
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Important Characteristics of Sugars
Hygroscopicity High number of OH groups.
Advantage: Solvation/ solubilization of sugars
Disadvantage: Caking and lumps
Fructose is the more hygroscopic.
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Important Characteristics of Sugars
Caramelization Heat > 160°C (melting point) 1st step (Mild thermolysis)
Break down of glycosidic bonds Ring size alterations and Anomeric
shifts Formation of new glycosidic bonds.
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Important Characteristics of Sugars
2nd step (Prolonged heating) Dehydration Introduction of double bonds in the
sugar rings Conjugated double bonds
Hexose hydroxymethylfurfural (HMF) Higher temp and higher pH=higher
reaction rate
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Important Characteristics of Sugars
Crystalline forms of sugar: Closely packed in an organized pattern.
Table sugar: granulated sucrose Confectionary sugar Raw sugar
2-3 % impurities (further purification) Brown sugar
Molasses Crystalline glucose
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Important characteristics of sugars
Liquid forms Corn syrups
75% carbohydrate and 25% water Glucose, maltose and dextrins First stage of HFCS
Molasses <25% water and <5% ashes Sucrose, fructose and glucose
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Important characteristics of sugars
Maple syrup Evaporation of maple sap < 35% water Flavor comes from the evaporation process
Honey 17% water, 82.5% carbohydrates Fructose 38%, Glucose 31%, Maltose 7% and
Sucrose 2% Traces of minerals, vitamins and enzymes
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Polysaccharides Functions in Foods
Functions in Foods Properties and functions
Sugar units that formed them Type of glycosidic bonds Degree of branching
Dietary polysaccharides Insoluble and indigestible Structure to food (compactness, crispiness) Intestinal motility
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Polysaccharides Functions in Foods
Water dispersible Thickening agents Viscosity used in 0.25-0.5%, indicating
their great ability to produce viscosity and to form gels
Gel forming ability Mouthfeel
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Polysaccharides Functions in Foods
ViscosityViscosity, , Interaction PS-H2O depend on molecular size shape, function of rotations around the
bonds of glycosidic linkages Charge, number of OH groups (negative
charge, repulsion of like charges, > viscosity)
Linear > branched
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Polysaccharides Functions in Foods
Entanglement, highly branched PS will sweep out much less space than a linear PS (collide less frequently and produce a much lower viscosity than will linear molecules of the same DP).
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Polysaccharides Functions in Foods
Gel formation Polysaccharides can form gels that
do not involve normal junction zones Cross-linking
Interaction of 2 different polysaccharides
1st increase of viscosity 2nd gelation
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Polysaccharides Functions in Foods
Starch Amylose (~25%)
a, 1-4 Glu (+ linear) Gelation in cooled, cooked pastes DP 350-1000
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Polysaccharides Functions in Foods
Amylopectin a, 1-4 Glu , a 1-6 Glu (+ branched) Waxy Corn, rice, sorghum Non gelling Stable to freezing and thawing DP 1000s+++
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AmyloseAmylose AmylopectinAmylopectin
MWMW lowerlower higherhigher
Glucosidic Glucosidic bondbond
a 1-4a 1-4 a1-4 & a1-6a1-4 & a1-6
ShapeShape Linear Linear branchedbranched
GelationGelation YesYes NoNo
RetrogradatiRetrogradationon
higherhigher lowerlower
Amylose vs. Amylopectin
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Polysaccharides Functions in Foods
Starch : Organization
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Polysaccharides Functions in Foods
Proportion of Amylose to Proportion of Amylose to Amylopectin is ImportantAmylopectin is Important
Grains 15-30 % amyloseGrains 15-30 % amylose Legums 30-70 % amyloseLegums 30-70 % amylose Waxy 0 % amyloseWaxy 0 % amylose
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Amorphous Regionloose association of starchmolecules that is accessible to water
Crystalline Regionclose association of starchmolecules. Causes the reflectance of polarized light (birefringence)
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Reversible swelling Undamaged, raw starch granules + cold water
Small increase in volume
Starch
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Polysaccharides Functions in Foods
GelatinizationGelatinization: swelling and disorganiza- : swelling and disorganiza- tion of starch granules heated in watertion of starch granules heated in water
Measures of gelatinizationMeasures of gelatinization Swelling of granulesSwelling of granules Increased viscosityIncreased viscosity Increased translucencyIncreased translucency Increased solubilityIncreased solubility Loss of birefringenceLoss of birefringence Increased susceptibility to enzymesIncreased susceptibility to enzymes
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Starch GelatinizationStarch Gelatinization
Heating causes the following:Heating causes the following: Water absorption Water absorption Rupturing Rupturing Starch network formedStarch network formed Hydrated network with water pocketsHydrated network with water pockets Point at which rupture occurs differsPoint at which rupture occurs differs Gelatinization!Gelatinization!
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Starch GelatinizationStarch Gelatinization
Molecular explanation:Molecular explanation: Heat = vibration of atomsHeat = vibration of atoms Vibration = breaks hydrogen bondsVibration = breaks hydrogen bonds Rupture and parting of starch strandsRupture and parting of starch strands Water trapped = increased viscosityWater trapped = increased viscosity Forming of hydrogen bonds = gelsForming of hydrogen bonds = gels
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Starch GelatinizationStarch Gelatinization
Gelatinization only occurs with heat and waterGelatinization only occurs with heat and water Dry heating = dextrinizationDry heating = dextrinization
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Starch GelatinizationStarch Gelatinization
5% Corn starch = start of heating only has 5% Corn starch = start of heating only has water absorbed onto granule surfaceswater absorbed onto granule surfaces
Granules still clumpingGranules still clumping
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Starch GelatinizationStarch Gelatinization
At 40At 40ooC more water as absorbed and granules C more water as absorbed and granules start to separatestart to separate
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Starch GelatinizationStarch Gelatinization
At 65At 65ooC more water as absorbed and granules C more water as absorbed and granules start to rupturestart to rupture
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Starch GelatinizationStarch Gelatinization
At 70At 70ooC further rupture, leakageC further rupture, leakage
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Starch GelatinizationStarch Gelatinization
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Starch GelatinizationStarch Gelatinization
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Starch GelatinizationStarch Gelatinization
Main determinants of gelatinization:Main determinants of gelatinization:
Water contentWater content
Starch concentrationStarch concentration
Nature of starchNature of starch
Degrading enzymesDegrading enzymes
Other environmental factorsOther environmental factors
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Starch Granule - Gelatinization
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Starch granules contain both linear amyloseand branched amylopectin.
amylose forms a gel due to hydrogen bonding between the linear chains.
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Raw, uncooked starch granulesheated in water
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Gelatinization and pasting are complete
Some granules have collapsed.
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Now we start to cool.
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Polysaccharides Functions in Foods
Starch GelationStarch Gelation: Amylose is the : Amylose is the ““glueglue” that holds the gel together” that holds the gel together Therefore, waxy starches do not gelTherefore, waxy starches do not gel They form thick, cooked pastes and areThey form thick, cooked pastes and are
frequently the starting material in thefrequently the starting material in the
production of modified food starchesproduction of modified food starches
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Notice areas of association. These arecalled junction zones.
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water
water
water
waterwater
water
This is a starch gel
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Gelatinization to Gelation
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Polysaccharides Functions in Foods
Retrogradation and SynersisRetrogradation and Synersis
Amylose network is held in place by H bonds H bonds are continuously breaking and reforming Constant rearrangement of amylose liquid
escapes = Syneresis
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Reversal of retrogradation depends on the percentage of amylose vs amylopectin. The more amylose, the harder it is to reverse.
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Polysaccharides Functions in Foods
Examples of starch retrogradationstarch retrogradation
Staling of bakery goods Separation in gravies and old pudding
Reversed by re-heating
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Polysaccharides Functions in Foods
Factors affecting gelatinization,Factors affecting gelatinization,
retrogradation, and gel formationretrogradation, and gel formation SugarSugar
Competes for water and plasticizes junctionCompetes for water and plasticizes junction
zones; decreases gelatinization and zones; decreases gelatinization and gelgel
strength, increases gelatinization strength, increases gelatinization temp.temp.
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Polysaccharides Functions in Foods
AcidAcid Hydrolysis of acid sensitive glycosidicHydrolysis of acid sensitive glycosidic
linkages produces smaller pieces of linkages produces smaller pieces of starch molecules; decreases gel starch molecules; decreases gel
strength, strength, Faster gelatinization.Faster gelatinization.
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Polysaccharides Functions in Foods
Polar lipids retard gelatinization Polar lipids retard gelatinization form complexes with amyloseform complexes with amylose
Stirring/shearing/pumpingStirring/shearing/pumping Collapses swollen granules; this Collapses swollen granules; this
decreasesdecreases
gel formation and gel strengthgel formation and gel strength
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Polysaccharides Functions in Foods
Thickening ability Potato>waxy corn>waxy rice>waxy
sorghum>tapioca>wheat Wheat flour is less effective
+ protein, - starch Pastry and cake flour better than
wheat flour - protein
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Polysaccharides Functions in Foods
Role of sugar Competes with starch for water > translucency, < gelatinization rate, < viscosity,<
gel strength Reduces swelling and interferes with junction
zones Role of lipids
Retards swelling and interferes with junction zones. Role of acid
Breaks down starch (runny product)
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Polysaccharides Functions in Foods
Modified starches The definition for modified starch is: The definition for modified starch is:
“Starch which has been treated physically “Starch which has been treated physically or chemically to modify one or more of its or chemically to modify one or more of its key physical or chemical properties.”key physical or chemical properties.”
Modified starches can haveModified starches can have functional functional properties properties used in large scale food used in large scale food production that native starches do not production that native starches do not provide.provide.
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Polysaccharides Functions in Foods
In modified starches, only very few of In modified starches, only very few of the OH groups are modified. Normally, the OH groups are modified. Normally, ester or ether groups are attached at a ester or ether groups are attached at a very low DS. DS values are often <0.1 very low DS. DS values are often <0.1 and range 0.002-0.2. Thus, there is, ~ and range 0.002-0.2. Thus, there is, ~ one substitution group on every 5-500 one substitution group on every 5-500 glucose units.glucose units. DS, average # of esterified or etherfied DS, average # of esterified or etherfied
groups/monosaccharide unitgroups/monosaccharide unit
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Polysaccharides Functions in Foods
Modified starches Pre-gelatinized
Heat, swell and dry again Minute rice, Instant puddings, oat meal.
Acid Breaks glycosidic bond outside (amorphous
region) Crystalline region is more difficult to swell:
requires a lot of energy. <viscosity, > gelatinization temp, < gel strength Gum candies and confections
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Polysaccharides Functions in Foods
Starch can be Chemically Modified to Starch can be Chemically Modified to create a wide range of functionalitiescreate a wide range of functionalities Hydroxyethyl starchesHydroxyethyl starches Cationic starchesCationic starches Starch acetatesStarch acetates Starch succinatesStarch succinates Starch PhosphatesStarch Phosphates Hydroxypropyl starchesHydroxypropyl starches
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Polysaccharides Functions in Foods
Pregelatinized StarchesPregelatinized Starches Bleached Starches, treatment with low Bleached Starches, treatment with low
concentrations of oxidizing agentsconcentrations of oxidizing agents Dextrins/MaltodextrinsDextrins/Maltodextrins
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Polysaccharides Functions in Foods
Cross linked Starch Reinforced with covalent bonds Higher stability
Heat Agitation Low pH
Sterilized or canned products Baby foods, cream corn
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Polysaccharides Functions in Foods
Production of HFCS from Starch Corn starch Glu Fru DE = weight of Glu/ total weight * 100= % of reducing sugar Methods
Acid (HCl-0.12%) + temperature (120-160°C) Acid + enzyme (amylases and glucoamylase) Gelatinization + enzyme
Glu Fru ; Isomerase
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Polysaccharides Functions in Foods
Vegetable Gums Hydrocolloids Long chain of monosaccharides Sources
Seaweed Carrageenan & salts; Agar; Alginates
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Polysaccharides Functions in Foods
Seeds Guar, Locust bean gum
Bark (exudates) Gum arabic, Gum tragacanth, Karaya
Microorganisms Xanthan, Dextran, Gellan
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Polysaccharides Functions in Foods
Uses of vegetable gums Crystallization Inhibitor Whipping aid Foam Stabilizer Form and stabilize emulsions Coating agent Prevent syneresis Suspend solids Act as a carrier (flavor) Bulking agents/fat replacers