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Chemistry, Physical Properties, and Applications

Copyright 2005 by Taylor & Francis Group, LLC

the academic division of T&F Informa plc. Physical Properties.Edited by STEVE W. LLC . part of the Taylor & Francis imprint. Copyright 2005 by Taylor & Francis Group. CUI FOOD CARBOHYDRATES Chemistry. a member of the Taylor & Francis Group. and Applications Boca Raton London New York Singapore A CRC title.

p. and recording. Trademark Notice: Product or corporate names may be trademarks or registered trademarks. Food--Carbohydrate Copyright 2005 by Taylor & Francis Group. I. cm. No part of this book may be reprinted.C28F64 2005 664--dc22 2004058621 Visit the Taylor & Francis Web site at http://www.Published in 2005 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW. mechanical. Inc. reproduced. ISBN 0-8493-1574-3 (alk. including photocopying. Includes bibliographical references and index. microfilming. Library of Congress Cataloging-in-Publication Data Food carbohydrates : chemistry. LLC . Danvers. and are used only for identification and explanation without intent to (http://www. CCC is a not-for-profit organization that provides licenses and registration for a variety of or contact the Copyright Clearance Center. now known or hereafter invented. and applications / Steve W. MA 01923. LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U. a separate system of payment has been arranged. Carbohydrates. please access www. Taylor & Francis Group is the Academic Division of T&F Informa plc.crcpress. For permission to photocopy or use material electronically from this work. Reprinted material is quoted with permission. editor. Reasonable efforts have been made to publish reliable data and information. or in any information storage or retrieval system. but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. and the CRC Press Web site at http://www. and sources are indicated. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-10: 0-8493-1574-3 (Hardcover) International Standard Book Number-13: 978-0-8493-1574-9 (Hardcover) Library of Congress Card Number 2004058621 This book contains information obtained from authentic and highly regarded sources. or other means. FL 33487-2742 © 2005 by Taylor & Francis Group. 2. physical properties. A wide variety of references are listed. or utilized in any form by any electronic. Cui.S. 978-750-8400. Steve W.taylorandfrancis. (CCC) 222 Rosewood Drive. Suite 300 Boca Raton. For organizations that have been granted a photocopy license by the CCC. without written permission from the publishers. paper) 1. Cui. TX553.copyright.

product development. The introduction on conformation and conformation analysis of polysaccharides presented in the book has not been seen in any other food carbohydrate book. and research. and improved functional properties and practical applications of modified starches. engineers.O. Therefore. structural analysis of polysaccharides (Chapter 3). while Chapter 8 presents the most recent developments in starch modification. all of them agreed with my thought that a comprehensive book covering carbohydrate chemistry and physical chemistry is in great demand. but to put emphasis on understanding the basic principles of the subject and how to apply the knowledge and techniques in quality control. these two subjects are discussed in detail in this book. Chapter 7 is devoted to starch chemistry and functionality. As an advanced reference book for researchers and other professionals. analytical methodologies (Chapter 2). I was surprised to find that there was no single book available in the area of food carbohydrates that could serve the purpose. the aim of this book is not only to provide basic knowledge about food carbohydrates. and other professionals who are interested in food carbohydrates. it is rare to find analytical methods and structural analysis of polysaccharides in a regular carbohydrate book. the material on polysaccharide gums (hydrocolloids) introduced in Chapter 6 is brief and Copyright 2005 by Taylor & Francis Group. Polysaccharides as stabilizers and hydrocolloids have been described in great detail in several books. Williams (Woodhead Publishing. molecular conformation and characterizations (Chapter 5). and Applications is intended as a comprehensive reference book for researchers. despite finding numerous series and monographs found in the library. and industrial applications of polysaccharide gums (Chapter 6). The uniqueness of this book is its broad coverage. the most recent and informative one is the Handbook of Hydrocolloids edited by G. When I shared my observation with colleagues who taught food carbohydrates before or who are currently teaching the course. Physical Properties.A. There are eight chapters in the book covering basic chemistry of food carbohydrates (Chapter 1). The layout and content of the book may be suitable as a reference or text book for advanced courses on food carbohydrates.Preface Food Carbohydrates: Chemistry. LLC . physical properties (Chapter 4). The motivation for this book originated from an experience I had six years ago when I was preparing lecture materials for a graduate class on food carbohydrates at the Department of Food Science. Emphasis in the last chapter has been given to the reaction principles. After searching several university libraries and the Internet. 2000). however. University of Guelph. For example. Phillips and P.

and especially my wife Liqian. for their love. LLC . Guelph). but with the emphasis on understanding the basic principles and applications of starches.concise. Robin McKellar for proofreading some sections of the book (both are from the Food Research Program. Steve W. Christopher Young for reviewing Chapter 3 and Dr. I would like to acknowledge Dr. and understanding during the course of editing this book. Cui Copyright 2005 by Taylor & Francis Group. Information on starch and starch modification is extensive enough to form separate monographs. AAFC. The two chapters in this book are concise. Lastly. I would like to express my sincere appreciation from the bottom of my heart to my family. My sincere thanks go to Cathy Wang for organizing the references and preparing some figures and tables for Chapter 3 and Chapter 5. patience. Jennifer (two daughters). Danica. I also would like to thank each contributor for the hard work and expertise they have contributed to the book.

degree in food carbohydrates in 1993. in 2002. Cui is currently a research scientist at the Food Research Program (Guelph. 2000) and edited and co-edited two special issues of Food Hydrocolloids (2003) and a special issue of Trends in Food Science and Technology (Elsevier. 2D NMR.D. Structures and Functionality (CRC Press. rheological properties. Cui is a member of the organizing committee of the International Hydrocolloids Conferences and hosted the 6th International Hydrocolloids Conference at Guelph. and functionality (as dietary fiber and stabilizers). He is also interested in studying the structure-function relationship of polysaccharides by examining their conformation.Sc. 2004) collected from the 6th International Hydrocolloids Conference held in Guelph. Ontario. He also sits on the editorial board of Food Hydrocolloids. fractionation. degree in 1986. His expertise includes extraction. LLC . Dr. Manitoba) with a Ph. and from the University of Manitoba (Winnipeg. China) with a B. analysis of natural polysaccharides. from the Southern Yangtze University (Wuxi. Dr. University of Guelph. Steve W. Cui graduated from the Peking University (Beijing. Cui’s research interests are on the structure and functional properties of hydrocolloids from agricultural products and their applications in foods. and mass spectroscopic techniques. Wuxi. Agriculture and Agri-Food Canada.Sc. and has delivered several workshops in Asia on structure and functionality of food hydrocolloids. He also gives lectures on food carbohydrates in a biennial graduate course in the Department of Food Science. China) with a M.Editor Dr. and guest professor at the Southern Yangtze University (former Wuxi Institute of Light Industry). University of Guelph. He is consulted frequently by researchers and food industries on analytical methods and applications of hydrocolloids in foods and nonfood systems. He authored a book entitled Polysaccharide Gums from Agricultural Products: Processing. Canada. Cui holds six patents/patent applications and has published over sixty scientific papers and book chapters in the area of food carbohydrates. adjunct professor at the Department of Food Science. Ontario). Canada. Dr. Dr. China. degree in 1983. Copyright 2005 by Taylor & Francis Group. elucidation of polysaccharide structures using methylation analysis.

Ontario. Agriculture and Agri-Food Canada and Adjunct Professor. Research Scientist. Guelph.D. Canada Sherry X. Agriculture and Agri-Food Canada. NSERC Visiting Fellow. University of Guelph. Department of Food Science. Cui. Agriculture and Agri-Food Canada. University of Guelph. Winnipeg. Canada Marta Izydorczyk. Canada and Adjunct Professor. Guelph. Ph. Agriculture and Agri-Food Canada.Contributors Yolanda Brummer.Sc. Grain Research Laboratory.D. Ph. LLC . Research Scientist and National Study Leader. Canada and Special Graduate Faculty. Canada Copyright 2005 by Taylor & Francis Group. Research Technician. Department of Food Science. Canada Qi Wang. Ph. Manitoba. Guelph.D. Ontario. Ph. Department of Food Science. Ontario. Research Scientist. University of Manitoba. University of Guelph. Agriculture and Agri-Food Canada. Ph. Winnipeg. Canada and Adjunct Professor. Barley Research. Guelph. Ontario. Department of Food Science.D. Manitoba. Canada Steve W. Ontario.D. Canada Qiang Liu. M. Ontario. Xie. Program Manager. Ontario.

Cui Understanding the Conformation of Polysaccharides Qi Wang and Steve W. Cui Structural Analysis of Polysaccharides Steve W. Cui Understanding the Physical Properties of Food Polysaccharides Qi Wang and Steve W. Functional Properties. and Qi Wang Understanding Starches and Their Role in Foods Qiang Liu Starch Modifications and Applications Sherry X. Cui. and Steve W. and Applications Marta Izydorczyk. Qiang Liu.Contents 1 2 3 4 Understanding the Chemistry of Food Carbohydrates Marta Izydorczyk Understanding Carbohydrate Analysis Yolanda Brummer and Steve W. Cui 5 6 7 8 Copyright 2005 by Taylor & Francis Group. Xie. Steve W. Cui Polysaccharide Gums: Structures. LLC .