CARBOHYDRATES

Polysaccharide s

INTRODUCTION

Carbohydrates are organic molecules in which carbon, hydrogen, and oxygen bond together in the ratio: Cx(H2O)y, where x and y are whole numbers that differ depending on the specific carbohydrate to which we are referring. Synonym of saccharide (sugar)

CHEMICAL GROUPINGS
Monosaccharides Disaccharides Oligosaccharides Polysaccharides

POLYSACCHARIDES
Serve for the storage of energy (e.g., starch and glycogen) and as structural components (e.g., cellulose in plants and chitin in arthropods). important ingredients in many food products particularly in wide range of food emulsions such as mayonnaise and ice cream They can be used in natural form but in many cases the functionality is adapted

Modification for example to improve the solubility and water-binding capacity It has a wide range of capacities among the whole group. Gel formation is often thermo- reversible and it might melt on heating or set on heating.

TYPES OF POLYSACCHARIDES

STRUCTURAL POLYSACCHARIDES
Unbranched

polymers e.g. Chitin and Cellulose

STORAGE POLYSACCHARIDES
Branched

polymers e.g. Glycogen and Starch

GOALS
To

study the physical and chemical properties of polysaccharides determine the changes in polysaccharides during processing

To

METHODS
EXPERIMENT 3.1 MICROSCOPE EXAMINATION OF STARCH GRANULES

To determine the appearance of starch granules from different materials

Place water dispersion of samples on slides

Observe under the microscope

Draw the starch granules

RESULTS

Figure 3.1.a Sago Starch

Figure 3.1.b Sago Starch

Figure 3.1.c Potato Starch

Figure 3.1.d Rice Starch

Figure 3.1.e Corn Starch

RESULTS
Table 3.2 Consistency and appearance of starch mixture at different temperatures

Starch

Appearance

Size, Shape

Rice
Corn Potato Sago Cassava

Transparent, closely packed

Transparent, closely packed Transparent, loosely packed Transparent, scattered Violet, thread-like

Irregular
Irregular oblong Oval Oval Thread-like

DISCUSSION
Q1 How would you be able to identify the type of starch using a microscope? Starch molecules arrange themselves partially crystalline granules in plants. Each plant species has a unique starch granular size and so it is possible to identify the type of starch using a microscope: rice starch is relatively small (about 2m) while potato starch have larger granules (up to 100m).

Q2:If you are given a starchy food item and you are asked to develop a similar food product, what basic information do you have to know? The information that we need to know:
The

molecular weight the type of saccharide units and linkages between saccharide units The degree of branching

METHODS
Experiment 3.2 Rheological Properties of Polysaccharides (Starch)

To determine the rheological properties of starches To determine the effect of heat on starch
Continue heating to 60 and 70 degrees and observe under the microscope . Note any changes and difference on appearance and consistency

Mix 100ml water and 2g of corn starch. Examine under microscope

Heat to 50 degree Celsius remove and reexamine. Note any changes

RESULTS

Figure 3.2.a Wet Corn Starch (400x)

Figure 3.2.b Wet Corn Starch at 500C (400x)

Figure 3.2.b Wet Corn Starch at 600C (400x)

Figure 3.2.b Wet Corn Starch at 700C (400x)

RESULTS
Table 3.2 Consistency and appearance of starch mixture at different temperatures

Temperature
500C 600C 700C

Appearance
White, very small White, small Dirty white, medium

Consistency
Thick Thicker thickest

DISCUSSION
Q1: What is gelatinization? Gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.

Q2: What is a gel? Gel is defined as a substantially dilute cross linked system, which exhibits no flow when in the steady-state.

METHODS
EXPERIMENT 3.3: TYPES OF STARCH GELS

To compare the characteristics of different starch gels To determine the effect of sugar on starch gels

A. Starch Gels from Various Sources

Place 15, 5 and 2 g in individual beakers add 5ml of cold water. Add boiling water in such an amount as to adjust total weight to 100g Heat and stir after completely dispersing remove from heat and place in a molder Allow to cool under ice bath, once cooled remove from molder Properly label then observe consistency, color and firmness

RESULTS
Table 3.3.A. Comparison of gels obtained from different starches. Transparency Texture Starch 2g 5g 15 g 2g 5g Corn 2 2 3 1 1

15 g 3

Rice C4
Rice malagkit

1
1

2
2

3
3

1
1

2
2

3
3

Sago 2 2 2 1 Transparency: transparent 1; neither 2; opaque 3 Texture: soft 1; neither 2; hard - 3

METHODS
B. Effect of Sugar on the Characteristic Sugar
Prepare gels each with rice C-4 and malagkit. Add 5g starch and 40ml water

Add 3 levels of sugar 3, 6 and 9 g for each mixture. Cook and cool

Observe gel for transparency, viscosity, and texture

RESULTS
Table 3.3.B. comparison of gel obtained from rice starch cooked with different amount of sugar Transparency Stach 3g 6g 9g 3g 6g 9g viscosity

Rice C4
Rice malagkit

3
3

3
3

3
3

1
1

2
2

3
3

Transparency: transparent -1; neither 2; opaque 3 Texture: soft 1 ; neither 2; hard 3

DISCUSSION
Q1:For each starch, what amount of starch gave a firm moldable gel? As the amount of sugar increases the fluidity of the sample becomes apparent. Thus, the sample with increased amount of sugar is more viscous. As for the ones with low amount of sugar, moldability and firmness is high.

DISCUSSION
Q2: How does sugar affects the physical properties of starch gels? Therefore the moldable nature of polysaccharides becomes less when added with sugar as it increase the temperature at which gelatinization occurs, by doing so viscosity is increased while decreasing the firmness of the solution.

DISCUSSION
Q3: How will you use the results in figuring out formulations for sauces, granules and pudding?

If a liquid sauce is needed, addition of high amount of sugar to polysaccharide solution is done. If on the other hand granulated substance is needed, less sugar should be added. For pudding, since it needs a lot of sugar for stability, the sugar content as well as the temperature is increased.

CONCLUSION

The role of polysaccharides in the stabilization of emulsions is very important. In fact it can be said that their main functionality lies in their ability to thicken the emulsion, which is intended to reduce the creaming rate and to improve the texture to the emulsion.

REPORTED BY
FLORES, NOEME MALINAO, MARIELLE PASCUAL, MITCHEL OLIVE