2019, Vol. 4, Issue 1
A review on gum polysaccharides and biological action in human beings
Author(s): Dr. Pradip Patra
Polysaccharides are composed of many monosaccharide residues that are joined one to the other by O-glycoside linkages. The great diversity of structural features of polysaccharides, which originates from difference in the monosaccharide composition, linkage types and patterns, chain shapes, and degree of polymerization, dictates their physical properties including solubility, flow behaviour, gelling potential, and surface or interfacial properties. The structural diversity also dictates the unique functional properties exhibited by each polysaccharide. Polysaccharides, which are commercially available for use in food and non-food industries as stabilizers, thickening and gelling agents, crystallization inhibitors, and encapsulating agents etc., are called hydrocolloids or gums. Polysaccharide gums occur in nature as storage materials, cell wall components, exudates, and extracellular substances from plants or microorganisms. Exudate gums are obtained as the natural exudates of different tree species and exhibit unique properties in a wide variety of applications. This review covers the chemical structure, occurrence and production of the different gums. It also deals with the size and relative importance of the various players on the world market. Furthermore, it gives an overview of the main application fields of the different gums, both food and non-food. Now a day’s many of scientists and researches are interested about the synthesis of the nanoperticals about these gums and study their applications as well as different kinds of their functions. The information presented in this review is helpful in exploring and understanding the different gum polysaccharides and their structures, different types of activities.
Pages: 1587-1593 | 66 Views 1 Downloads
How to cite this article:
Dr. Pradip Patra. A review on gum polysaccharides and biological action in human beings. International Journal of Physiology, Nutrition and Physical Education. 2019; 4(1): 1587-1593.