Polysaccharides - Selection of polysaccharides

4 important questions on Polysaccharides - Selection of polysaccharides

Why is carrageenan not practical to use if you want a stable polysaccharide under product and process conditions?

Carrageenan is sensitive to hydrolysis of anhydro-galactose unit at lower pH.

Heat up with low pH --> anhydro-galactose residue degraded --> polymer degraded in smaller molecules --> lower gel strength

Why is high methyl pectin not practical to use if you want a stable polysaccharide under product and process conditions?

It is sensitive for beta-elimination at higher pH values. It is splitting of the pectin backbone, not by hydrolysis but by lysis. Results in lower molecular weight and low gel strength. The more methylesters, the lower the gel strength.

Which 2 polysaccharides are not stable at different pH values?

  • Carrageenan --> not stable at low pH
  • High methyl (HM) pectin --> not stable at high pH
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What happens when alginate or LM pectin are present with a high level of calcium?

They will be over-reactive, so a too strong gel is formed.

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