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Acid Hydrolysis of Polysaccharides Introduction Carbohydrates are the most abundant and widely distributed food component in nature (70% of caloric value in the human diet). Also very heterogeneous group in structure, and physical properties. Classified as: Monosaccharides- glucose, fructose Disaccharides- sucrose, lactose, raffinose Polysaccharides - starch, cellulose Only monosaccharides are absorbed in the small intestine, oligo an polysaccharides must be hydrolysed before absorption Humans can digest only sucrose, lactose, malto-oligosaccharides and starch Non-digestible polysaccharides and lignin make up fibre Carbohydrates contribute to bulk, body, viscosity, stabilization of emulsions and foams, water holding, freeze thaw stability, browning, flavours, and texture attributes . Starch (amylose) molecules and cellulose are related to each other, they are both polysaccharides. Glycogen is also a polysaccharide, but it has a protein core. Alpha Amylose is a linear polymer. It is made up of many thousands of glucose units linked by alpha 1-4 bonds. Cellulose is a much larger molecule...

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