Comprehensive biochemistry by Surya Prakash Dwivedi, Neeraja Dwivedi.

By Surya Prakash Dwivedi, Neeraja Dwivedi.

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Red gram and green gram have significantly high amounts of verbascose and stachyose than Bengal gram and black gram. These sucrosyl oligosaccharides are responsible for flatulence following the consumption of these legumes. The funtion of sucrosyl oligosaccharides as reserve material is evident, and their contribution to frost resistance is also very well documented. Polysaccharides: Many polysaccharides, unlike sugars, are insoluble in water. Dietary fiber includes polysaccharides and oligo saccharides that are resistant to digestion and absorption in the human small intestine but which are completely or partially fennented by microorganisms in the large intestine.

2). The monosaccharides and oligo saccharides are crystalline compounds that are soluble in water and have sweet taste. These compounds are also referred as sugars. Polysaccharides are high molecular weight polymers. They are either linear or branched in structure. If the polysaccharides are made from a single kind of monosaccharide, they are called as homopolysaccharides. 3). Polysaccharides are usually tasteless insoluble compounds. 3 Classification of polysacharides Structural Storage Important constituents of plant cell wall.

5); the lower the methoxyl content, the slower the set. The degree of esterification can be (incompletely) reduced using commercial pectin methylesterase, leading to a higher viscosity and firmer gelling in the presence of Ca2+ ions. Highly acetylated pectin from sugar beet is reported to have considerable emulsification ability due to its more hydrophobic nature, but this may be due to protein impurities As with other viscous polyanions such as carrageenan, pectin may be protective towards milk casein colloids, enhancing the properties (foam stability, solubility, gelation and emulsification) of whey proteins whilst utilizing them as a source of calcium.

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