Studenti budou umět:

Na základě struktury polysacharidu navrhnout jeho použití v potravinách

Samostatně se rozhodnout, který polysacharid je vhodný jako zahušťovadlo, stabilizátor nebo gelotvorný prostředek v potravinách

Samostatně zvážit nutriční benefit určitého potravinářského výrobku nebo doplňku

Samostatně navrhnout metody, které objasní strukturu polysacharidu

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

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

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

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

Food Sciences and Technology Abstracts

Časopis: Carbohydrate Polymers

Časopis: Food Hydrocolloids

Food Sciences and Technology Abstracts

Journal: Carbohydrate Polymers

Journal: Food Hydrocolloids

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)

Biochemie I a II, Organická chemie, Chemie potravin

Biochemistry, Organic Chemistry, Food Chemistry/