Synopsis

References

Glossary

Examinations

Lecture 1. Introduction to polysaccharides. Importance of polysaccharides to life on Earth. Characterisation of polysaccharides and their structure. Starch, sources, synthesis, purification, the starch granule. Molecular structure of starch, amylose & amylopectin, amylose double helix.

Lecture 2. Starch functional properties, gelatinisation and pasting, rheology, retrogradation. Starch modification, substitution and cross-linking. Choosing the right starch for the job.

Lecture 3. Non-starch polysaccharides, classification and structures. Fructans. Food hydrocolloids and texture. The food hydrocolloid industry. More on viscosity. Defining the texture of manufactured foods.

Lecture 4. Structure and function. Pectins and gel formation. Bacterial polysaccharides Xanthan & Gellan. More plant gums Galactomannans & Glucomannans. Proteoglycans, arabinogalactans and gum Arabic.

Lecture 5. Polysaccharides from marine algae. Alginates, Carrageenans and Agar

The lecture notes available from the Reserve Book Room or as the on-line version cover the necessary material for this part of the course. They can be usefully supplemented by reference to the relevant chapters on polysaccharides in the two course text books.

Food Chemistry by O. R. Fennema, Call 664.00154 F6, 2 copies in the reserve book room on 2 day loan, 1 copy in the general collection.   Currently the library only has the 2nd edition but the 3rd edition should be availbale very soon. You can already access the eBook 3rd edition as an on-line version through the netlibrary.

Functional properties of Food Components by Y. Pomeranz, Call 664 P78 2 copies in the reserve Book Room on 2 day loan, 1 copy in the general collection.