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Chemical and Functional Properties of Food Saccharides © 2004 by CRC Press LLC Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzislaw E. Sikorski Chemical and Functional Properties of Food Proteins Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Components, Second Edition Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Lipids Edited by Zdzislaw E. Sikorski and Anna Kolakowska Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik © 2004 by CRC Press LLC Chemical and Functional Properties of Food Saccharides EDITED BY Piotr Tomasik CRC PRESS Boca Raton London New York Washington, D.C. © 2004 by CRC Press LLC 1486_C00.fm Page 4 Monday, September 8, 2003 8:01 AM Library of Congress Cataloging-in-Publication Data Chemical and functional properites of food saccharides / edited by Piotr Tomasik. p. cm. — (Chemical and functional properites of food components series ; 5) Includes bibliographical references and index. ISBN 0-8493-1486-0 (alk. paper) 1. Sweeteners. I. Tomasik, Piotr. II. Title. III. Series. TP421.C44 2003 664—dc21 2003053186 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. All rights reserved. Authorization to photocopy items for internal or personal use, or the personal or internal use of specific clients, may be granted by CRC Press LLC, provided that $1.50 per page photocopied is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923 USA. The fee code for users of the Transactional Reporting Service is ISBN 0-8493-1486- 0/04/$0.00+$1.50. The fee is subject to change without notice. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press LLC for such copying. Direct all inquiries to CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. Visit the CRC Press Web site at www.crcpress.com © 2004 by CRC Press LLC No claim to original U.S. Government works International Standard Book Number 0-8493-1486-0 Library of Congress Card Number 2003053186 Printed in the United States of America 1 2 3 4 5 6 7 8 9 0 Printed on acid-free paper © 2004 by CRC Press LLC 1486_C00.fm Page 5 Monday, September 8, 2003 8:01 AM Preface In preparing this new book on food carbohydrates, I have looked for a formula to distinguish it from titles already published. The team of contributors to this volume presents modern developments in the field of food carbohydrates. The book is a guide to the chemistry, biochemistry, and technology of food carbohydrates, and because of the abundant scope of the data included, it can serve as a handbook of carbohydrate chemistry. As editor of this volume, I have tried to present food carbohydrates within a wider context. Therefore, I invited as contributors not only food chemists and technologists but also organic chemists, biochemists, a chemist theoretician, and one M.D., an expert in human nutrition. The contents of this book can be divided into the following areas: Information on structure and reactivity of carbohydrates (Chapters 1, 2, 9, and 10). Chapter 1 presents the comprehensive structural chemistry of saccharides. It includes a method of interconversion of open-chain structures into cyclic structures as well as a collection of over 100 structures of mono-, oligo-, and polysaccharides which are the most common in food chemistry and technology. Chapter 2 introduces the reader to the chemistry of mono- and disaccharides, revealing the simplicity of apparently unusual reaction pathways of carbohydrates. Only those reactions which are essential in food chemistry and technology are covered in this chapter. Chapters 9 and 10 describe chemical reactivity and enzymatic conversions of high-molecular carbohydrates, respectively. Low-molecular carbohydrates: sources, modifications, and applications. The production of sugar from sugar beet and sugar cane are discussed in Chapter 4, together with applications of sucrose in nutrition. In Chapter 6, this presentation is extended to honey. Currently, considerable attention is being paid to nonnutritional applications of carbohydrates, including obtaining carbohydrates from nonagricul- tural sources, such as seaweeds, for use in the food industry. Chapter 3 presents chemical modifications of lower saccharides useful in food processing and as an important source for designing products for nonnutritional applications. A similar treatment of polysaccharides is presented in Chapter 19. Chapter 21 focuses on carbohydrates as a source of energy. Carbohydrates and functional properties of food. The role of carbohydrates in controlling the texture of food is discussed in Chapter 11. Carbohydrates’ roles in the flavor and aroma of food is presented in detail in Chapter 18. Sweetening is one of the most common applications of carbohydrates. A modern theory of sweetening is developed in Chapter 5. Selected problems of the carbohydrate analytics. These are limited to polysac- charides. Molecular characteristics of polysaccharides are discussed in Chapters 22 and 23. © 2004 by CRC Press LLC 1486_C00.fm Page 6 Monday, September 8, 2003 8:01 AM Health and nutritional problems. These issues are discussed by an M.D. in Chapter 20. Sources, properties, and applications of particular groups of carbohydrates. This includes cyclodextrins (Chapter 17), carbohydrates of animal tissues (Chapter 16), starch (Chapters 7 and 8), pectic polysaccharides (Chapter 12), fructans (Chapter 13), chitosan (Chapter 14), and plant and algal gums and mucilages (Chapter 15). Natural and synthetic nonsaccharide sweeteners. These are discussed in Chapter 24. Natural and synthetic sweeteners compete with saccharide sweeteners for a variety of reasons. Technological problems encountered during food production and issues related to nutrition have created interest in their applications in food products jointly with carbohydrates. In addition, several essentially nonsaccharide sweeteners carry in their structures saccharide aglycones. These factors warrant the inclusion of this chapter. Throughout the book, the chapters summarize the current state of knowledge and provide prospects for the development of research and technology in a given area. I hope that our joint efforts have brought interesting results for our readers. © 2004 by CRC Press LLC 1486_C00.fm Page 7 Monday, September 8, 2003 8:01 AM Editor Piotr Tomasik earned his M.Sc. and Ph.D. degrees from the Technical University of Wroclaw and his D.Sc. from the Institute of Organic Chemistry of the Polish Academy of Sciences in Warsaw. He is professor and head of the Department of Chemistry at the Agricultural University in Cracow. He spent 1 year as a postdoctoral fellow at the University of Alabama and subsequently was a visiting researcher and visiting professor. He has worked at Clemson University, South Carolina; Ames Laboratory, Iowa State University; Saginaw Valley State University; Academia Sin- ica in Taipei, Taiwan; and the Institute of Industrial Research, Tokyo University. His major interest is organic chemistry. He is active in heterocyclic chemistry, chemistry of polysaccharides, inorganic chemistry, food chemistry, and nanotechnology. Dr. Tomasik has published 21 monographs, chapters, and extended reviews; 19 other reviews; 3 student textbooks; and almost 300 full research papers. He holds 56 patents and has supervised 26 Ph.D. theses. © 2004 by CRC Press LLC 1486_C00.fm Page 9 Monday, September 8, 2003 8:01 AM Contributors Wolfgang Bergthaller Anton Huber Federal Center for Cereal, Potato, and Institute of Chemistry, Colloids, and Lipid Research Polymers Detmold, Germany Karl-Franzens University Graz, Austria Stanislaw Bielecki Institute of Technical Biochemistry Jay-lin Jane Technical University of Lód´z Department of Food Science and Lód´z, Poland Human Nutrition Iowa State University Ewa Cie´slik Ames, Iowa Institute for Human Nutrition Agricultural University Tadeusz Kolczak Cracow, Poland Department of Animal Products Technology Jiri Davidek University of Agriculture Department of Food Chemistry and Cracow, Poland Analysis Institute of Chemical Technology Vivian M.-F. Lai Prague, Czech Republic Department of Food and Nutrition Providence University Tomas Davidek Taichung, Taiwan Friskies R&D Center Aubigny, France Cheng-yi Lii Institute of Chemistry Aslak Einbu Academia Sinica, Nankang Norwegian Biopolymer Laboratory Taipei, Taiwan Department of Biotechnology Norwegian University of Science and Alistair J. MacDougall Technology BBSRC Institute
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