SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Natural and modified polysaccharides - M321022
Title: Přírodní a modifikované polysacharidy
Guaranteed by: Department of Carbohydrates and Cereals (321)
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 [hours/week]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Čopíková Jana prof. Ing. CSc.
Sinica Andrej doc. Mgr. Ph.D.
Šárka Evžen doc. Ing. CSc.
Interchangeability : N321021
Annotation -
Last update: Kubová Petra Ing. (01.02.2018)
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
Aim of the course -
Last update: Kubová Petra Ing. (01.02.2018)

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

Literature -
Last update: Kubová Petra Ing. (01.02.2018)

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

Learning resources -
Last update: Kubová Petra Ing. (01.02.2018)

Food Sciences and Technology Abstracts

Journal: Carbohydrate Polymers

Journal: Food Hydrocolloids

Syllabus -
Last update: Kubová Petra Ing. (01.02.2018)

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)

Registration requirements -
Last update: Kubová Petra Ing. (01.02.2018)

Biochemistry, Organic Chemistry, Food Chemistry/

 
VŠCHT Praha