Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality

281pp  ISBN 1566769345      £125.00

• Current information on Polysaccharide Gums
• Functional properties and applications
• New/potential polysaccharide gums
• Molecular structure and basic chemistry
• Processing conditions

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including - yellow mustard gum - flaxseed gum - cereals (wheat, barley, oat, and corn)o psyllium fenugreek - soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.

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

• Introduction
• Occurrence and Extraction Process of Flaxseed Gum
• Structures and Chemical Properties of Flaxseed Gum
• Physical Properties of Flaxseed Gum
• Applications of Flaxseed Gum

• Introduction
• Solubility, Extraction and Purification
• Structure and Chemistry of ß-D-Glucan
• Physical Properties: Solubility, Conformation and Rheological Properties
• Applications

• 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