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Curdlan can be used in fat replacement to produce diet food while having a taste and a mouth feel of real fat containing products. [14] beta-glucan; b-glucans have an important role in food supplement while b-glucans are also promising in health-related issues, especially in immune reactions and the treatment of cancer. [15] Xanthan
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. It is a major source of mannan oligosaccharide (MOS) found in nature, the other being galactomannan, which is insoluble. [1]
They are insoluble and a form of storage polysaccharide. Ivory nut is a source of mannans. An additional type is galactoglucomannan found in soft wood with a mixed mannose/glucose β(1-4) backbone. Many mannans are acetylated and some from marine sources, have sulfate esters side chains.
Next to cellulose hemicellulose is the second most abundant source of carbohydrates in a plant. [12] cellulose is a homopolymer of glucose. It is very poorly soluble in most solvents, so glucose is extracted through chemical and biological breakdown achieved by cellulolytic enzymes. [12]
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.
However, conversion of xylose, the pentose sugar of hemicellulose hydrolyzate, is a limiting factor, especially in the presence of glucose. Moreover, it cannot be disregarded as hemicellulose will increase the efficiency and cost-effectiveness of cellulosic ethanol production. [45]
Introduction of moisture exposes soil organic matter to enzyme catalysis [24] and also increases loss of soluble monomers via diffusion. Additionally, osmotic shock resulting from water potential changes can impact enzyme activities as microbes redirect energy from enzyme production to synthesizing osmolytes to maintain cellular structures.
Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible).