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The hot water process is operated at a temperature range of 160 to 240 degrees Celsius in order to maintain the liquid phase. This is done above the normal boiling point of water to increase the solubilization of the hemicellulose and the depolymerization of polysaccharides. [22]
Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber.It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener.
The degradation of mannans (and many related forms of hemicellulose) has been well studied. The hydrolysis of the main mannan backbone is catalyzed by various enzymes including β-mannosidase, β-glucosidase, and β-mannase. The side chains are degraded by esterases and α-galactosidase. [1]
Weight loss doctors explain how fat leaves the body through sweat, breath, and urine. Plus, tips to optimize fat loss, and frequently asked fat loss questions.
This can be done in terms of the chemical elements present, or by molecular structure e.g., water, protein, fats (or lipids), hydroxyapatite (in bones), carbohydrates (such as glycogen and glucose) and DNA. In terms of tissue type, the body may be analyzed into water, fat, connective tissue, muscle, bone, etc.
These water-soluble form, bile acids e.g., deoxycholic and lithocholic are adsorbed to dietary fiber and an increased fecal loss of sterols, dependent in part on the amount and type of fiber. A further factor is an increase in the bacterial mass and activity of the ileum as some fibers e.g., pectin are digested by bacteria.
The major constituents of natural fibers (lignocelluloses) are cellulose, hemicellulose, lignin, pectin and ash. The percentage of each component varies for each different type of fiber, however, generally, are around 60-80% cellulose, 5–20% lignin, and 20% of moisture, besides hemicellulose and a small percent of residual chemical components.
Other types of lipids found in the body are fatty acids and membrane lipids. Lipid metabolism is often considered the digestion and absorption process of dietary fat; however, there are two sources of fats that organisms can use to obtain energy: from consumed dietary fats and from stored fat. [5]