Home | My Profile | Contact Us
Research Trends Products  |   order gateway  |   author gateway  |   editor gateway  
Register | Forgot Password

Author Resources
 Author Gateway
 Article submission guidelines

Editor Resources
 Editor/Referee Gateway

 Regional Subscription Agents/Distributors
Current Trends in Polymer Science   Volumes    Volume 16 
A comparative study of molecular structures, solution properties and food applications for three branched polysaccharides: Amylopectin, glycogen, and dextran
Mohammmad Reza Kasaai
Pages: 49 - 63
Number of pages: 15
Current Trends in Polymer Science
Volume 16 

Copyright © 2012 Research Trends. All rights reserved

Molecular structure and solution properties of three branched polysaccharides: amylopectin, glycogen and dextran have been described and compared. Their applications in food industries have also been described. Amylopectin, glycogen and dextran are generally products of plant, animal and microbial polysaccharides, respectively. The three polysaccharides are homoglucans with α-type glycosidic bonds in main or branched chains and a monomer unit of glucose. The polymers may contain numerous branched points. Both amylopectin and glycogen have the same α-D- (1-4) - glucopyranosyl back bone residues. Amylopectin consists of 95-96% α-D- (1-4)- glucose units and 4-5% of α-D- (1-6)- glucose units in branched points, whereas glycogen has 7-10% of branched points. Laminated, tree-like, and grape-like structures have been proposed for amylopectin and glycogen. Dextran consists of α-D- (1-6)-glucose units in backbone and α-D- (1-3)-, α-D- (1-4)- or α-D- (1-2)- glucose units in branched points. The α-D- (1-6)- linkage is more flexible than α-D- (1-4)- linkage. The effective chain length, the effective volume, and the viscosity of a branched polysaccharide solution are smaller than their corresponding values for its linear counterpart with equal molecular weight. Amylopectin can be used to increase the expansion and crispness of snack foods. Glycogen occurs in foods in minor amounts. Consumption of glycogen as a food ingredient is due to its immune-modulating activity. Dextran is used in food industries as a thickener, an emulsifier and a stabilizer. The principal potential uses of dextran in foods appear to be related to its capacity to prevent crystallization and retain moisture.
Buy this Article


Buy this article
Buy this volume
Subscribe to this title
Shopping Cart

Quick Links
Search Products
Browse in Alphabetical Order : Journals
Browse by Subject Classification : Journals

Ordering Information Ordering Information
Downloadable forms Downloadable Forms