Advanced Dietary Fibre Technology

Herausgeber: Mccleary, Barry; Prosky, Leon

• Gebundenes Buch

Produktbeschreibung

This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world. Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics. Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.

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Produktdetails

• Verlag: Wiley
• Seitenzahl: 572
• Erscheinungstermin: 14. Februar 2001
• Englisch
• Abmessung: 260mm x 183mm x 35mm
• Gewicht: 1259g
• ISBN-13: 9780632056347
• ISBN-10: 0632056347
• Artikelnr.: 21415156

Autorenporträt

Barry McCleary is co-founder and President of Megazyme International Ireland Limited. He has been actively involved in dietary fibre and enzyme research over the past three decades; many of the methods that he has developed have been adopted as International standards. Dr. McCleary is the incoming International Director of the American Association of Cereal Chemists. Leon Prosky of Prosky Associates USA, Nutrition Consultants, was formerly Program Manager of Nutrition for the US Food & Drug Administration. He currently serves as General Referee for Dietary Fiber for the AOAC International and as Chairman of Technical Committee for Dietary Fibre & Starch for the AACC.

Inhaltsangabe

Preface xvi
List of Contributors xix
Part 1: Nutrition and Diet for a Healthy Lifestyle 1
1 Nutrition and Diet for Healthy Lifestyles in Europe 3
Michael J. Gibney
1.1 The regulatory background in public health nutrition in the EU 3
1.2 Food intake patterns in the EU 3
1.3 Nutrition policy issues in the EU 5
1.4 Conclusions 11
References 11
2 Dietary Advice in North America: the Good, the Bad and the Unheeded 13
Julie Miller Jones
2.1 Introduction 13
2.2 Specifics of dietary advice in North America 13
References 20
Part 2: Chemistry, Structure and Rheology 23
3 Light Microscopic Investigations on Dietary Fibre 25
Karin Autio
3.1 Introduction 25
3.2 Staining of the main chemical components of cereal cell walls for light
microscopy 26
3.3 The effect of purified cell wall degrading enzymes on cell walls 27
3.4 The effect of processing on the microstructure of cell walls 28
References 28
4 Assembly and Rheology of Non-starch Polysaccharides 30
Edwin R. Morris
4.1 Introduction 30
4.2 Composition and shape of polysaccharide chains 30
4.3 Solids, solutions and hydrated networks 33
4.4 Rheological measurements 34
4.5 Rheology of polysaccharide solutions, gels and dispersions 35
4.6 Overview 40
References 41
5 The Structures and Architectures of Plant Cell Walls Define Dietary Fibre
Composition and the Textures of Foods 42
María Jesus Peña, Claudia E. Vergara, and Nicholas C. Carpita
5.1 Introduction 42
5.2 Cell-wall carbohydrates 42
5.3 Structural proteins 50
5.4 Aromatic and other substances 51
5.5 Dynamics in cell-wall architecture 51
5.6 Texture of fruits and vegetables 54
5.7 The special secondary walls of seeds 55
5.8 The biotechnology of dietary fi bres 56
References 57
Appendix 59
Part 3: Measurement of Dietary Fibre and Dietary Fibre Components 61
6 What is Dietary Fibre? A New Look at the Definition 63
Leon Prosky
6.1 Introduction 63
6.2 What is dietary fibre? A new look at the definition 63
6.3 The available methods 65
6.4 Dietary fi bre: the definition 68
6.5 The benefits of increased dietary fibre intake 70
6.6 Restrictions on beneficial claims for dietary fibre 71
References 72
7 Development of Dietary Fibre Methodology 77
Nils-Georg Asp
7.1 Introduction 77
7.2 Early developments 77
7.3 Definitions of dietary fibre 78
7.4 Classification of food carbohydrates 79
7.5 Enzymatic-gravimetric methods 80
7.6 Collaborative studies 83
7.7 Delimitation problems 85
7.8 Future perspectives 85
References 86
8 Measurement of Dietary Fibre Components: the Importance of Enzyme Purity,
Activity and Specificity 89
Barry V. McCleary
8.1 Total dietary fibre: introduction 89
8.2 Specific dietary fibre components 95
8.3 Conclusions 104
References 104
9 In-vivo and In-vitro Methods for Resistant Starch Measurement 106
Martine Champ, Françoise Kozlowski and Gérard Lecannu
9.1 Introduction 106
9.2 Classification of resistant starches 107
9.3 In-vivo methods 107
9.4 In-vitro methods 110
9.5 Conclusions 117
References 117
Part 4: Regulatory Issues 121
10 Analytical Issues Regarding the Regulatory Aspects of Dietary Fibre
Nutrition Labelling 123
Jonathan W. DeVries
10.1 Introduction 123
10.2 Why regulate? 123
10.3 Labelling of dietary fibre on food products 125
10.4 Analytical aspects of regulatory enforcement 133
Acknowledgements 137
References 137
11 Regulatory Issues Relating to Dietary Fibre in the European Context 139
Paul Coussement
Abstract 139
11.1 The EU nutrition labelling directive 139
11.2 National variations 140
11.3 Carbohydrates, polyols and dietary fi bre 140
11.4 The 1994 attempt to come to a definition 141
11.5 Caloric value 142
11.6 Official methods 142
11.7 Nutrient content claims on fibre 142
11.6 The future 144
References 145
Part 5: Health Benefits of Dietary Fibre 147
12 Dietary Fibre in Health and Disease 149
David Kritchevsky
12.1 Introduction 149
12.2 Fibre and the gastrointestinal tract 151
12.3 Obesity 151
12.4 Gallbladder disease 152
12.5 Diabetes 152
12.6 Lifestyle diseases 152
12.7 Summary 157
References 158
13 Dietary Fibre, Carbohydrate Metabolism and Chronic Disease 162
David J.A. Jenkins, Alexandra L. Jenkins, Cyril W.C. Kendall, Livia
Augustine and Vladimir Vuksan
13.1 Introduction 162
13.2 Effect of viscous and non-viscous fibre on glucose, insulin and gut
hormones 162
13.3 Fibre in whole food: food form and glycaemic index 163
13.4 Conclusion 165
References 166
14 Dietary Fibre and Gastrointestinal Function 168
Barbara O. Schneeman
14.1 Introduction 168
14.2 Characteristics of fibre that affect gastrointestinal function 169
14.3 Relationship between gastrointestinal function and physiological
response 171
14.4 Conclusion and summary 173
References 174
15 Dietary Fibres and Dietary Lipids 177
Denis Lairon
15.1 Introduction 177
15.2 Fibres can reduce dietary lipid intake 177
15.3 Fibres alter fat digestion 177
15.4 Lipid and sterolileal excretion 180
15.5 Postprandial lipid metabolism and dietary fibres 181
15.6 A comprehensive view of the effects and mode of action of dietary
fibres 181
References 183
16 Food Polysaccharides, Glucose Absorption and Insulin Sensitivity 186
John C. Mathers and Mark E. Daly
16.1 Syndrome X: central role of insulin resistance and hyperinsulinaemia
186
16.2 Food polysaccharides and glucose absorption rates 187
16.3 Experimental studies of effects of food carbohydrates on insulin
sensitivity in humans 191
16.4 Clinical implications 193
16.5 Role of food polysaccharides in healthy eating advice for the public
193
16.6 Conclusions 193
Acknowledgements 194
References 194
17 Fermentation of Oligosaccharides and Influences of Fermentation Products
197
Akiko Inagaki and Takashi Sakata
17.1 Bacterial breakdown of oligosaccharides in the large intestine 197
17.2 Absorption of bacterial metabolites from the large intestine 197
17.3 Influence of bacterial metabolites 197
17.4 Characteristics of SCFA effects 199
17.5 Regulating factors of bacterial metabolism in the large intestine 201
17.6 Perspectives and conclusions 203
References 203
18 Cholesterol-lowering Properties of Cereal Fibres and Fractions 206
Talwinder S. Kahlon
18.1 Introduction 206
18.2 Oat fibre and fraction 206
18.3 Rice fibre and fractions 211
18.4 Barley fibre and fractions 214
18.5 Conclusions and recommendations 216
References 217
19 Effects of Psyllium on Serum Cholesterol Levels 221
Victor L. Fulgoni, III
19.1 Introduction 221
19.2 Cholesterol-lowering effects 221
References 224
20 Non-digestible Carbohydrates and Gut Function: Implications for
Carcinogenesis 226
Ian Rowland
20.1 Introduction 226
20.2 Direct effects of non-digestible carbohydrates on gut function 226
20.3 Non-digestible carbohydrates and gut microflora composition 227
20.4 Non-digestible carbohydrates and gut bacterial metabolism 227
20.5 Non-digestible carbohydrates and short-chain fatty acids 228
20.6 Influence of RS and NDO on gut functions related to cancer 228
20.7 Conclusions 230
Acknowledgements 230
References 230
21 Cereal Fibre and Heart Disease 232
Victor L. Fulgoni, III and Sharon Mueller
21.1 Introduction 232
21.2 Soluble fibre 232
21.3 Epidemiological evidence 233
21.4 Conclusions 234
References 235
Part 6: Technological Aspects 237
22 Developing Fibre-rich Foods in the Twenty-first Century 239
Anton J. Alldrick
22.1 Why develop fibre-rich foods? 239
22.2 Key considerations in developing DF-rich foods 240
22.3 Selling the product 245
22.4 Conclusions 246
References 246
23 Technological Aspects of Dietary Fibre 248
Friedrich Meuser
23.1 Introduction 248
23.2 Latest developments in the production and use of dietary fibre
products 252
23.3 Dietary fibre products obtained from cereals, and enrichment of cereal
products 255
23.4 Research approaches to developing dietary fibre products 259
23.5 Summary 265
References 266
24 Oatrim and NutrimX: Technological Development and Nutritional Properties
270
George E. Inglett and Craig J. Carriere
Disclaimer 270
24.1 Introduction 270
24.2 Oatrim 270
24.3 NutrimX 273
24.4 Summary 275
References 275
25 Effect of Processing on the Properties of Dietary Fibre 277
Kaisa Poutanen
25.1 Introduction 277
25.2 Processing 277
25.3 Effects of mechanical processing 278
25.4 Effects of endogenous and added enzymes 278
25.5 Effects of thermal processing 280
25.6 How to optimise the properties of dietary fi bre in food processing
280
References 281
26 Fibres and Fibre Blends for Individual Needs: a Physiological and
Technological Approach 283
Hano-Ulrich Endress and Jürgen Fischer
26.1 Definition and origin of dietary fibres 283
26.2 Raw material for the isolation of dietary fibres 284
26.3 Physical-chemical aspects 286
26.4 Physiologically nutritional properties of dietary fibres 286
26.5 Additional properties of dietary fibre 289
26.6 Technological aspects of dietary fibre as functional ingredients in
foods 289
26.7 Application fields of dietary fibres in food and food supplements 290
26.8 Dietary fibres for a healthy future 297
References 297
Part 7: Cereal Cell-wall Polysaccharides 299
27 Cereal Arabinoxylan: Occurrence, Structure and Properties 301
Roger Andersson and Per Åman
27.1 Occurrence 301
27.2 Structural elements 302
27.3 Structure heterogeneity 303
27.4 Arabinoxylan classification by extractability and structure 306
27.5 Properties of arabinoxylan solutions 308
References 311
28 Cereal ß-Glucans: Structure, Properties and Health Claims 315
Peter J. Wood
28.1 Introduction 315
28.2 Physicochemical characteristics of cereal ß-glucan 315
28.3 Clinical studies of oat ?µ-glucan 320
28.4 Conclusions 324
References 325
Part 8: Legume-seed Polysaccharides 329
29 Novel Galactomannans and Galacto-manno-oligosaccharides from Guar 331
Mariel Brooks, Ross Campbell and Barry V. McCleary
29.1 Introduction 331
29.2 Enzymatic hydrolysis of galactomannans 332
29.3 Properties of industrially produced galactose-depleted guar
galactomannans (enzyme-modified guars) 337
29.4 Properties of oligosaccharides produced on hydrolysis of guar gum and
enzyme-modified guar samples by ß-mannanase 342
29.5 Conclusions 343
References 344
30 Physiological and Technological Functions of Partially Hydrolysed Guar
Gum (Modified Galactomannans) 345
Lekh Raj Juneja, Senji Sakanaka and Djong-Chi Chu
30.1 Introduction 345
30.2 Physicochemical properties of PHGG 347
30.3 Nutritional and health benefits of PHGG 349
30.4 Safety aspects and applications 356
30.5 Conclusions 357
References 358
31 Dietary Fibres of Lupins and Other Grain Legumes 361
Hano Peter Pfoertner and Jürgen Fischer
31.1 Grain legumes in human nutrition 361
31.2 Dietary fibres of grain legumes 362
31.3 Properties of dietary fibres of grain legumes 364
31.4 Application of dietary fibres in food systems 364
References 366
Part 9: Pectins 367
32 Pectins, their Origin, Structure and Functions 369
Jean-François Thibault and Marie-Christine Ralet
32.1 Introduction 369
32.2 Industrial pectins 369
32.3 Pectin-rich cell walls as dietary fibre 372
32.4 Conclusions 376
References 376
33 Chemistry and Enzymology of Pectins 379
Fons Voragen, Gerrit Beldman and Henk Schols
33.1 Introduction 379
33.2 Chemical structure of pectins 380
33.3 Structural elements of pectin 382
33.4 Enzymes 386
33.5 Analysis of pectins 390
33.6 Concluding remarks 396
References 396
Part 10: Resistant Starch 399
34 Resistant Starch: Plant breeding, Applications Development and
Commercial Use 401
Ian L. Brown, Ken J. McNaught, David Andrews and Tatsuya Morita
34.1 Introduction 401
34.2 Resistant starch research in Australia 402
34.3 Physiological effects of resistant starch 404
34.4 Use of resistant starch in food 405
34.5 Resistant starch and probiotics 408
34.6 Resistant starch and other applications 409
34.7 Commercialisation 409
34.8 Conclusions 410
References 410
35 In-vivo and In-vitro Digestion of Resistant Starch 413
Stephen G. Haralampu
35.1 Introduction 413
35.2 Resistant starch structures 413
35.3 RS and TDF assays 415
35.4 Physiological impact of RS 416
35.5 Fermentable dietary fibres 417
35.6 RS as dietary fibre 418
35.7 Characterisation of an RS3 food ingredient 418
35.8 Prebiotic potential of CrystaLean® 418
35.9 Final remarks 421
Acknowledgements 422
References 422
36 Resistant Starch: Health Aspects and Food Uses 424
Gur Ranhotra
36.1 Introduction 424
36.2 Health aspects of resistant starch 424
36.3 Food uses of resistant starch 427
36.4 Conclusions 428
References 428
37 Structural Features of Resistant Starch 430
Yong-Cheng Shi and Roger Jeffcoat
37.1 Introduction 430
37.2 Materials and methods 431
37.3 Results and discussion 432
References 439
Part 11: Other Polysaccharides 441
38 Nutritional Benefits of Larch Arabinogalactan 443
Ramona Robinson, Jennifer Causey and Joanne L. Slavin
38.1 Introduction 443
38.2 Arabinogalactan structure 443
38.3 Safety of arabinogalactan 444
38.4 Physiological effects of AG 445
38.5 Gastrointestinal effects of AG 445
References 450
Part 12: Oligosaccharides 453
39 Non-digestible Oligosaccharides and Polysaccharides: Their Physiological
Effects and Health Implications 455
Diederick Meyer and Bryan Tungland
39.1 Introduction 455
39.2 Classes of dietary fibres 455
39.3 Physicochemical characteristics and physiological effects of various
fibres 456
39.4 Physicochemical properties and effects on human physiology of selected
NDP and NDO 459
39.5 Applications 467
References 468
40 Development and Beneficial Effects of Fructo-oligosaccharides
(Neosugar®) 471
Hidemasa Hidaka, Takashi Adachi and Masao Hirayama
40.1 Introduction 471
40.2 Research and development of resistant fructo-oligosaccharides 471
40.3 Useful characteristics obtained through intestinal fermentation 473
40.4 Uses as food ingredients and feedstuffs 476
References 478
41 Fructo-oligosaccharides and Other Fructans: Chemistry, Structure and
Nutritional Effects 480
Francis R.J. Bornet
41.1 Chemistry, structure and origin 480
41.2 Methods to measure sc-FOS in food products 483
41.3 Nutritional aspects 483
41.4 Conclusions 490
References 490
42 Galacto-oligosaccharides: Properties and Health Aspects 494
H.C. (Margriet) Schoterman
42.1 Introduction 494
42.2 Properties of galacto-oligosaccacharides 494
42.3 Health aspects of galacto-oligosaccharides 496
42.4 Target groups and applications 499
References 500
43 Polydextrose: Analysis and Physiological Benefits 503
Stuart A.S. Craig
43.1 Introduction 503
43.2 Structure of PDX 505
43.3 Analysis of PDX 505
43.4 Physiological benefits of PDX 506
43.5 Conclusions 507
References 507
44 Fibersol-2: a Soluble, Non-digestible, Starch-derived Dietary Fibre 509
Kazuhiro Ohkuma and Shigeru Wakabayashi
44.1 Introduction 509
44.2 Production method and basic characteristics of Fibersol-2 509
44.3 Safety of Fibersol-2 511
44.4 Internal movement, energy value and physiological functions of
Fibersol-2 511
44.5 Maintenance of digestive tract function by products of intestinal
fermentation 516
44.6 Food applications of Fibersol-2 518
44.7 Measuring total dietary fibre in foods containing Fibersol-2 520
References 522
Index 525