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Last update: Kubová Petra Ing. (01.02.2018)
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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 |
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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
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Last update: Kubová Petra Ing. (01.02.2018)
Food Sciences and Technology Abstracts Journal: Carbohydrate Polymers Journal: Food Hydrocolloids |
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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) |
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Last update: Kubová Petra Ing. (01.02.2018)
Biochemistry, Organic Chemistry, Food Chemistry/ |