Exploring the Structure, Physicochemical Properties, and Food Applications of Polysaccharides
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (5 July 2024) | Viewed by 7369
Special Issue Editors
Interests: polysaccharides; food colloids and interfaces; food oral processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Polysaccharides are the most common form of natural carbohydrates and can have either a branched or linear molecular structure. Linear compounds tend to group together to create a rigid structure, while branched forms are usually soluble in water and can form pastes. Polysaccharides have been widely investigated and are resourced from various plant and muscle tissues, as well as microorganisms. Polysaccharides, mostly hydrophilic, can exhibit considerable heterogeneity, with minor variations in their repeating units. These large molecules possess unique characteristics compared to their individual monosaccharide components.
Polysaccharides serve as vital biological polymers with significant functions in living organisms. They mainly contribute either to the structure (like cellulose, chitin, and pectins) or the storage of various compounds (like starch, glycogen, and inulin). There is another group of polysaccharides secreted from microorganisms, such as bacteria, fungi, and algae. Those biopolymers facilitate surface adhesion and protect against dehydration, such as xanthan gum, dextran, welan gum, gellan gum, diutan gum, and pullulan. In recent years, there have been increasing concerns regarding the interactions between polysaccharides and other components, such as proteins, lipids, and small bioactive molecules.
This Special Issue of Foods mainly focuses on the structure, physicochemical properties, and food applications of polysaccharides.
Dr. Ruojun Mu
Prof. Dr. Jie Pang
Guest Editors
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Keywords
- polysaccharides
- carbohydrates
- gums
- emulsions
- hydrogels
- delivery systems
- food preservations
- micro-/nanofibers
- modifications
- interactions
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