Polysaccharides Oligosaccharides Starch

The carbohydrates in rice bran are made up of the cell wall components such as polysaccharides, oligosaccharides, hemicelluloses, starch and some sugars. The health benefits of rice bran polysaccharides and hemicelluloses are discussed under phytochemicals of rice bran below. It is lactose-free and gluten-free. The water-soluble non-starchy polysaccharides, oligosaccharides and hemicelluloses are concentrated in the water-soluble fraction of rice... 

Carbohydrates generally supply about 45% of our energy requirement. Dietary carbohydrates include monosaccharides (such as glucose and fructose), disaccharides (such as sucrose and lactose), and the longermonosaccharide units arc classed as oligosaccharides.) Dietary polysaccharides include starches, such as amyJose and amylopectin, and some of the dietary fibers. 

Alpha-glucosidase inhibitors are competitive inhibitors of la-glucosidases, enzymes that are located in the brush border of epithelial cells, mainly in the upper half of the small intestine. The enzymes degrade complex carbohydrates into monosaccharides, which are absorbed. The alpha-glucosidase inhibitors bind reversibly in a dose-dependent manner to the oligosaccharide binding site of these enzymes and delay the degradation of polysaccharides and starch to... 

Enzymatic hydrolysis of polysaccharides (cellulose, starch) or oligosaccharides (maltose, saccharose, lactose) for the synthesis of food products is another class of processes MBR have been applied to. Paolucci-Jeanjean et al [4.56] have recently reported, for example, the production of low molecular weight hydrolysates from the reaction of cassava starch over a-amylase. In this case the UF membrane separates the enzyme and substrate from the reaction products for recycle. Good productivity without noticeable enzyme losses was obtained. Houng et al [4.57] had similar good success with maltose hydrolysis using the same type of MBR,... 

A number of phytochemicals, which are commonly found in foods, has been listed in Table 13.1. Besides, essential oils, non-starch polysaccharides/oligosaccharides, polyunsaturated fatty acids (PUFA) are other bioactive components of foods which are of special interest. 

Most bacteria in the genus Clostridia are able to secrete a variety of carbohydrate-degrading enzymes (Lee et al. 1985), which enable them to directly saccharify a variety of polysaccharides (cellulose, starch, xylan, pectin, etc.) and oligosaccharides (cellobiose, lactose, maltose, etc.). This is a clear advantage over Zymomonas and modified E. coli for the production of biofuels from Kgnocellulosic biomass, as the latter bacteria are... 

Syn. Horse Bean Starch, Faba bean starch G. Ackerbohnenstarke R amidon de ftve B. granules are deposited in the cotyledons of various bean cultivars Vida faba, L.) as reserve polysaccharides (legume starches) together with oligosaccharides and proteins. 

The yield and the composition of the fractions from soy bean meal obtmned with isolating WUS is shown in Table 1. The removal of cold water solubles, proteins and starch from soy meal was successful. The larger part of the material appeared in CWS, 59.1%. UFF contained mainly oligosaccharides and some water soluble proteins and UFR contained mainly water soluble proteins. The solution of SDSS and DTT extracted the residual proteins from the soy meal and the extract consisted for over 80% of proteins. Since the yield of the HWS fraction is only 0.4%, the composition is not discussed here. The remaining WUS contained 90% of NSP and the yield was 15.7%, which indicates that from the polysaccharides present in soy meal 92% was recovered in the WUS. By isolating WUS a fraction is obtained in which almost all cell wall polysaccharides are recovered and which contained only little other components. 

Nowadays there is scientific evidence that, besides plant polysaccharides and lignin, other indigestible compounds such as resistant starch, oligosaccharides, Maillard compounds, and phytochemicals—mainly polyphenols—can be considered DF constituents (Saura-Calixto and others 2000). Of these substances, resistant starch is a major constituent in cereals, whereas phytochemicals are the most important such substance in fruits and vegetables. Here, we address mainly polyphenols and carotenoids associated with DF in fruits and vegetables because of the important biological properties derived from them. 

In addition to their important roles as stored fuels (starch, glycogen, dextran) and as structural materials (cellulose, chitin, peptidoglycans), polysaccharides and oligosaccharides are information carriers they serve as destination labels for some proteins and as mediators of specific cell-cell interactions and interactions between cells and the extracellular matrix. Specific carbohydrate-containing molecules act in cell-cell recognition and... 

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