Laboratory Exercise #4.

3 – Functional Properties of Polysaccharides

FTC 23.2 A

Jeremy Dawn Z. Caballero

Analysis

Polysaccharides is defined by Wang, J. (2019) as “the condensation polymers where

the glycosidic linkage is formed from the glycosyl moiety and a hydroxyl group of the
adjacent sugar unit.” Polysaccharides are easily found in nature and has diverse chemical
structure, physical properties, and biological functions which may cause by either its
structure or storage. In this experiment, we were ought to evaluate the functional property of
polysaccharides through research.

The functional properties of polysaccharides can be defined in every kind of

polysaccharide there is. But in general, the functional properties of polysaccharides are: (1)
biomass, (2) intrinsic viscosity, (3) thermal properties, (4) water-holding capacity, (5) foaming
properties, (6) emulsifying properties, (7) flocculating properties, and (8) bile acids binding
properties. These properties of polysaccharides can help onto the effects of it on a certain
food or beverage material(s) (Shen et. Al., 2019).

In this experiment, rice was used and made a Filipino delicacy called Puto. In this
case, since we weren’t lucky enough to perform the experiment, I did research and as
someone who witnessed to make Puto before, these Putos depend onto what rice was used
in order to know how it affects the texture and taste of the product. Some rice has a rough
and hard consistency even if mixed with texture enhancers like salt, sugar, and baking
powder. And some rice has soft consistency with sweet taste in nature and will have a better
texture when added with enhancers.

In conclusion, the functional properties of polysaccharides affect the texture of the

food. Since, rice has already sugar present on it and is also added with table sugar, the
polysaccharides formed enhanced the taste and texture of the Puto, even with different kind
of rice.
References:

Wang, J. (2020). Polysaccharides in Food. SpringerLink.

https://link.springer.com/referenceworkentry/10.1007%2F978-981-13-1745-3_30-1?
error=cookies_not_supported&code=7e126e6d-4b15-45a2-99e4-eda5e091baf9#:
%7E:text=Polysaccharides%20are%20condensation%20polymers%20where,of%20cyclic
%20polysaccharides%20named%20cycloamyloses.

Shen, S. G., Lin, Y. H., Zhao, D. X., Wu, Y. K., Yan, R. R., Zhao, H. B., Tan, Z. L., Jia, S. R.,
& Han, P. P. (2019). Comparisons of Functional Properties of Polysaccharides from Nostoc
flagelliforme under Three Culture Conditions. Polymers, 11(2), 263.
https://doi.org/10.3390/polym11020263