SubjectsSubjects(version: 954)
Course, academic year 2023/2024
Natural and modified polysaccharides - M321022
Title: Přírodní a modifikované polysacharidy
Guaranteed by: Department of Carbohydrates and Cereals (321)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Sinica Andrej doc. Mgr. Ph.D.
Čopíková Jana prof. Ing. CSc.
Šárka Evžen doc. Ing. CSc.
Interchangeability : N321021
This subject contains the following additional online materials
Annotation -
Polysaccharides are renewable source of natural biopolymers, which are widely used in food, paper, construction and chemical industries. In the frame of the course subject students are introduced to the sources, structure and physical properties of polysaccharides and their oligomers. Then physical-chemical methods which are used for analysis of polysaccharides will be described. A substantial part of the course is devoted to applications and nutritional importance of polysaccharides in their use in biocompatible food packaging
Last update: Kubová Petra (01.02.2018)
Aim of the course -

Students will be able:

To propose the method to evalute the polysaccharide structure and composition

On the basis of structure to propose the polysaccharide application in food

To evaluate the polysaccharide application as stabilizer, thickening or jellying ingredient in food formulation

To evaluate the nutritional benefit of polysaccharide in food or food supplements

Last update: Kubová Petra (01.02.2018)
Literature -

R: Stephen A.M., Food Polysaccharides and Their Applications, CRC Press, 2006, 978-0824759223

A: Walter R.H., Polysaccharide Association Structures in Food, CRC Press, 1998, 978-0824701642

Last update: Kubová Petra (01.02.2018)
Learning resources -

Food Sciences and Technology Abstracts

Journal: Carbohydrate Polymers

Journal: Food Hydrocolloids

Last update: Kubová Petra (01.02.2018)
Syllabus -

1. The future and history of polysaccharides

2. Types of polysaccharides and their sources, structural diversity and conformation of polysaccharides, homo-and heteropolysaccharides, natural polysaccharide complexes with other substances (proteins, polyphenols, metal cations)

3. Biosynthesis and degradation of polysaccharides in plant and animal cells

4. Physiological properties of polysaccharides

5. The structure of polysaccharides, their physical and chemical properties

6. Analysis of polysaccharides, primary structure, determination of linkages and molecular weight

7. Chemical modification of polysaccharides, oligomers � products of their degradation, polysaccharide derivatives containing hydrophobic, hydrophilic and charged groups, complexation and conjugation of polysaccharides and their derivatives with other molecules and metal ions

8. The natural content, nutritional importance and role of polysaccharides in food

9. Application of polysaccharides in foods and their role as thickeners, gelling agents and fillers

10. The role of polysaccharides, their derivatives and oligomers in food supplements

11. The use of polysaccharides, their derivatives and oligomers in other branches of industry (paper and textile, liquid crystals, nanocomposites, biodegradable plastics, agrochemicals, cosmetics, adhesives, explosives and polymers with targeted properties)

12. Sweeteners based on starch (maltodextrins; glucose, maltose and glucose-fructose syrups; crystalline glucose and fructose), their composition and properties

13. Cyclodextrins, their properties and applications

14. Ecological aspects of polysaccharides (renewable energy, flocculants for wastewater cleaning, second-generation biofuels)

Last update: Kubová Petra (01.02.2018)
Registration requirements -

Biochemistry, Organic Chemistry, Food Chemistry/

Last update: Kubová Petra (01.02.2018)