Abstract
Polysaccharides, which are the principal constituents of dietary fibre, show a wide spectrum of physical properties, reflecting the nature and extent of intermolecular association. At one extreme, the polymer chains may be packed together into ordered assemblies, such as cellulose fibrils, which are almost totally resistant to hydration and swelling. At the other extreme, polysaccharide chains can exist in solution as fluctuating, disordered coils, interacting with one another only by physical entanglement. Between these extremes lie the hydrated, swollen networks typical of plant tissue and of many manufactured foods.
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© 1992 Springer-Verlag London Limited
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Morris, E.R. (1992). Physico-chemical Properties of Food Polysaccharides. In: Schweizer, T.F., Edwards, C.A. (eds) Dietary Fibre — A Component of Food. ILSI Human Nutrition Reviews. Springer, London. https://doi.org/10.1007/978-1-4471-1928-9_3
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DOI: https://doi.org/10.1007/978-1-4471-1928-9_3
Publisher Name: Springer, London
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