Starch polysaccharide complexes

Molecular Interactions. Various polysaccharides readily associate with other substances, including bile acids and cholesterol, proteins, small organic molecules, inorganic salts, and ions. Anionic polysaccharides form salts and chelate complexes with cations some neutral polysaccharides form complexes with inorganic salts and some interactions are stmcture specific. Starch amylose and the linear branches of amylopectin form inclusion complexes with several classes of polar molecules, including fatty acids, glycerides, alcohols, esters, ketones, and iodine/iodide. The absorbed molecule occupies the cavity of the amylose helix, which has the capacity to expand somewhat to accommodate larger molecules. The starch—Hpid complex is important in food systems. Whether similar inclusion complexes can form with any of the dietary fiber components is not known. 

Polysaccharides Complex carbohydrates are polysaccharides (most often polymers of glucose), which do not have a sweet taste. Starch is an example of a complex carbohydrate that is found in abundance in plants. Common sources include wheat and other grains, potatoes, dried peas and beans, and vegeta bles. 

Rao, R. S. P. and Muralikrishna, G. (2004a). Non-starch polysaccharide-phenolic acid complexes from native and germinated cereals and millet. Food Chem. 82, 527-531. 

Whereas all of the methods proposed for large-scale fractionation of starch that have been discussed depend directly on the ability of amylose to form itLsoluble complexes with polar organic compounds. Cantor and Wimmer s process is based on a totally different principle. If a molecularly disperse solution of starch contains a sufficient amount of calcium chloride and caustic alkali is added, a rapid and quantitative precipitation of the starch occurs, because of the formation of complexes (of calcium hydroxide with the starch polysaccharides) which are insoluble in an aqueous, saturated solution of calcium hydroxide. The same phenomenon is observed with the hydroxides of barium and strontium. 

Probably the best known polysaccharide complex is the blue, starch-iodine complex. This reaction between iodine and the amylose component of starch involves the polymerization of iodine atoms inside the linear cavity of helically coiled, amylose macromolecules. The kinetics of complex-formation for many starches follow the same rate-equation as that for pure amylose, and, thus, the presence of amylopectin does not significantly affect the reaction. The differences between the... 

Polysaccharides complex polymers which contain large numbers of monosaccharide units. They may be composed of only one type of monosaccharide, as in the case of starch, glycogen, cellulose and dextran, or of two or more different monosaccharides as in the glycosaminoglycans. 

Cellulose, hemicelluloses and inulin are insoluble non-starch polysaccharides, whereas pectin and the plant gums and mucilages are soluble. The other major constituent of dietary fibre, lignin, is not a carbohydrate at all but a complex polymer of a variety of aromatic alcohols. 

Starch—edible complex carbohydrate (polysaccharide) found in plants substance used to stiffen fabrics. 

Tannins comprise various polyhydroxyphenols and polysaccharides (polysaccharoses), which are complex carbohydrates (polyhydroxy aldehydes or ketones) and include starches and cellulose, and their... 

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