SubjectsSubjects(version: 865)
Course, academic year 2019/2020
  
Natural and modified polysaccharides - N321021
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: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: M321022
For type:  
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.
Z//Is interchangeable with: M321022
Annotation -
Last update: TAJ321 (18.12.2013)
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: TAJ321 (18.12.2013)

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: TAJ321 (03.10.2013)

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: Čopíková Jana prof. Ing. CSc. (01.10.2013)

Food Sciences and Technology Abstracts

Journal: Carbohydrate Polymers

Journal: Food Hydrocolloids

Syllabus
Last update: Čopíková Jana prof. Ing. CSc. (15.11.2012)

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: Čopíková Jana prof. Ing. CSc. (01.10.2013)

Biochemistry, Organic Chemistry, Food Chemistry/

Teaching methods
Activity Credits Hours
Obhajoba individuálního projektu 0,5 14
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Příprava na zkoušku a její absolvování 1 28
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 20
Defense of an individual project 10
Examination test 50
Continuous assessment of study performance and course -credit tests 20

 
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