Cellulose is the most common polysaccharides and the major component of plant cell walls. It is the most abundant polysaccharide on the planet, accounting for almost half of all the carbon in the biosphere.
Cellulose is a polymer of glucose molecules linked together by 1 to 4 linkages and cannot be digested by humans.
The strength is essential for cellulose to function as plant skeleton.
Cellulose fibers are cross linked by other polysaccharides, this reinforcing the strength of the fibers, e.g. lignin in wood.
Thus cellulose is a major component of dietary fiber. Pectin is a polymer of galacturonic acid and is not digested. In plant, pectin “cement” cells together. Cellulose relatively resistant to breakdown.
Cellulose is insoluble in water and very resistant to digestive enzymes. Complex carbohydrates that cannot be digested are generally called fiber.
Some forms of fiber may aid in reduction of serum cholesterol. These types of fiber appear to bind the cholesterol and make it less available for absorption.
Fiber provides bulk to the food eaten so that the muscles in the intestinal wall can better push the content along. It aid the movements of food by their capacity to absorb water and help to maintain muscle tone.
Cellulose from plants and from waste paper can be enzymatically converted to glucose, supplemented with nitrogen and used for the growth of yeast and other microorganisms as an animal feed supplement for as a source of protein for humans.
Cellulose
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
The Most Popular Posts
-
Resveratrol is a naturally occurring polyphenol found in a range of plants, particularly in the skin of red grapes, blueberries, raspberries...
-
Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...
-
Theophylline in Natural Sources: Stimulant and Health Benefits in Cocoa, Tea, Guarana, and Kola NutsTheophylline is naturally present in cocoa beans, with Criollo cocoa beans containing up to 3.7 mg/g, making them a significant source of th...