Study on the Application of Carbohydrate Derivatives in Food Industry

Abstract

Abstract. Carbohydrate is a kind of natural macromolecule compound, which is linked by aldose or ketose through the glycosidic linkages of polymers and is present in higher plants, algae, fungi and animals. It is the most abundant natural content Biopolymers. According to its sources, polysaccharides can be divided into animal polysaccharides, plant polysaccharides, microbial polysaccharides and artificial biosynthesis of polysaccharides. It has a variety of biological functions, constitute animals and plants and microbial extracellular structural substances (such as cellulose and chitin) and energy substances (such as starch and glycogen). This paper studies physicochemical properties of polysaccharides, carbohydrate and its derivatives and their applications in the food industry.