Plant Structural

Polysaccharides
(cell wall polysaccharides)
Group members:
Siti Ainatul Mardhiah Bt. Suriadi
GS 44598
Hani Dzatil Asyira Bt. Mohamad Shaari
GS 44349
Nur Raihan Bt. Kamarozaman
GS 44461

Dietary fibre in
food
can
be
found
in
the
plant cell walls of
fruits, vegetables
and whole grains.

Introduction

Cell
wall
are
made
up
by
various types of
polysaccharides
including
cellulose,
hemicellulose
and pectin.

Cellulose

Production of cellulose
Microcrystalline cellulose (MCC) is derived from
naturally occurring cellulose similar to that
found in fruits and vegetables.
From this natural source, FMC BioPolymer
develops and customizes products, through
various unique co-processing techniques.
These help us standardize products to meet
specific viscosity, gelling, suspension and
stabilizing properties.

Production of cellulose
The raw material is purified plant fiber, or alpha
cellulose, and it is composed of millions of microfibrils.
Each microfibril is composed of two areas (Figure 1)
During processing, the fibrous material is hydrolyzed
(depolymerized) to remove the amorphous regions,
leaving only the crystalline bundles.
The resulting cellulose gel can be processed by two
methods, to produce either powdered or colloidal MCC
(Figure 2)

Sources of cellulose
Cellulose can be found on ingredient lists under a variety of names,
depending on which form is used.
Powdered cellulose is the most widely used in food products and is the
form of choice for anti-caking applications.
Cellulose gum or cellulose gel, which are hydrated forms of cellulose,
are often used in sauces or other wet items like ice cream and frozen
yogurt.
Cellulose may also be found on ingredient lists under the names
carboxymethyl cellulose, microcrystalline cellulose, or MCC.
The best sources of cellulose are seeds like hemp and flax as well as
whole grains, carrots, tomatoes and cucumbers.

Physiochemical properties of
cellulose
Cellulose are colourless, tasteless odourless.
They also insoluble in water

Physiochemical properties of
cellulose
Cellulose
- Consist of (14) linked glucose
- Chain length 2000 to 6000 (primary cell wall), more
than 10, 000 (secondary cell wall)
- In linear chain
- Attached with multiple hydroxyl group

Functional Properties
(Technologies)
Fiber supplement
With rising awareness aboutfiber intake, cellulose has
become one of the most popular food additives.
Adding cellulose to food allows an increase in bulk and
fiber content without a major impact on flavor.
Because cellulose binds and mixes easily with water, it
is often added to increase the fiber content of drinks
and other liquid items when the gritty texture of regular
fiber supplements would be undesirable.

Functional Properties
(Technologies)
Calorie reducer
Cellulose provides a lot of volume or bulk in food but
because it is indigestible to humans, it has no caloric
value.
For this reason, cellulose has become a popular bulking
agent indiet foods.
Consumers who eat foods with a high cellulose content
feel full physically and psychologically without having
consumed manycalories

Functional Properties
(Technologies)
Emulsifying
The gelling action of cellulose when combined with
water provides both thickening and stabilizing qualities
in the food to which it is added.
Cellulose gel acts similarly to anemulsion, suspending
ingredients within a solution and preventing water from
separating out.
Cellulose is often added to sauces for both the
thickening and emulsifying action

Functional Properties (Technologies)

Thickening
The thickening power of cellulose also allows for more air to be
whipped into products like ice cream, or whipped topping.
Cellulose allows for the production of thick and creamy food
items without the use of asmuch fat.
Anti-caking
Celluloses ability to absorb moisture and coat ingredients in a
fine powder make it the ingredient of choice for anti-caking
applications. Shredded and grated cheeses, spice mixes, and
powdered drink mixes are just a few of the many food items
that take advantage of cellulose as an anti-caking agent.

Functional Properties (Health)

Cellulose is nonetheless a very important part of the healthy human
diet. This is because it forms a major part of the dietary fiber that
we know is important for proper digestion.
Since we cannot break cellulose down and it passes through our
systems basically unchanged, it acts as what we call bulk or
roughage that helps the movements of our intestines
Insoluble fiber is the type primarily responsible for preventing
diverticular disease, a condition characterized by the development
of pockets called divertivula along the colon wall

Pectin

Production of pectin (commercial

pectin)
Citrus peel
Hydrolysed using hot
acid
Filtration
Concentration
Precipitate using
alcohol
Washing
Drying/milling
Blending for standard
Commercialized pectin

Sources of pectin
Table 1: Pectin content in some fruits
Fruit

% Pectic substances (wet

weight)

Apple (Malus spp.)

0.5-1.6a

Apple pomace

1.5-2.5b

Banana (Musa acuminate L.)

0.7-1.2a

Beet pulp (Beta vulgaris)

1.0b

Guava (Psidium guajava L.)

0.26-0.42c

Lemon pulp (Citrus limon)

2.5-4.0b

Orange peel (C. sinesis)

3.5-5.5b

Passion fruit rind

2.1-3.0c

Pineapple (Ananas comosus L.)

0.04-0.13c

Tamarind (Tamarindus indica L.)

1.71c

Source: Thakur et al. (2007)

Physicochemical properties of
pectin
Physical properties
- Colorless
- Soluble in water
influenced by their degree of polymerization and number and
distribution of methoxyl groups
The higher the solubility, the lower molecular weight and the higher in
esterified of carboxyl group.

- Produce commercially in form of white to light brown powder

Chemical properties
-Heteropolysaccharides and can be found in the primary cell
walls of plant.
-Molecular weight: 60 to 130, 000 g/mol.
-Chain length: linear polysaccharide that consists about 300 to
1000 monosaccharide units.
-Structure: Formed from the carboxyl group of galacturonic acid
esterified with methyl group of methanol. D-galacturonic acid
have side chains of neutral sugars such as L-rhamnose, Larabinose and D-galactose.
-Types of pectin structure:
Rhamnogalacturonan I
Rhamnogalacturonan II

-Cassification of pectin:
High methoxyl pectin
Low methoxyl pectin

-Highly branched polysaccharide

Functional (technological) properties

Function

Description

1. Gelling agent

Ability to form gel depends on the degree of esterification (DE) and

molecular size.
Gel is formed from the formation of 3-dimensional network of crosslinking polymer molecules that traps or immobilize the water within
it and form rigid structure.
Gelling mechanism:
DE>50% (High methoxyl pectin): Require sugar (sucrose) at a
concentration 55% by weight and acid at pH 2.0-3.5 to form
gels. It rapidly form gels.
DE<50% (Low methoxyl pectin): Require Ca2+ and pH 2.0-7.0 to
form gels. Slower produce gels.
Example products: jams and jellies

2. Stabilising agent

Usually used to stabilize acidic protein products such as yoghurt.

It gives desired viscosity of product.
Pectin molecules contain negative charge and it will binds with
positive charge of protein molecule. This prevent coagulation of
yoghurt during heating.

3. Thickening agent

Give the viscosity of product

Functional (health) properties

Used

to treat diarrhea
Pectin have antimicrobial action toward Escherichia coli.
It immobilizes food components in the intestine.
The thickness of the pectin layer prevent the action of intestinal enzyme to
the foods. So, it reduces the absorption of food into intestine.
However, there is no experimental results to support this theory.

Lower body lipoprotein and reduce blood cholesterol level

Pectin increases the viscosity in intestinal tract and reduced absorption of
cholesterol from food or bile.
Pectin binds with cholesterol in gut.
Bacteria in intestine (bifidobacteria) digests pectin and produce short chain of
fatty acid.
Fatty acid is absorbed and travel to the liver. So, it reduces cholesterol
synthesis.

Functional (health) properties

Decreases diabetes
Pectin absorbs sugar and carbohydrates and
releases them slowly into intestinal tract.
Prebiotic activity
Non-digestible of foods such as pectin enter
into intestines where it will degraded by
bacteria.
This will stimulate the growth and activity of