ABSTRACT
Seed polysaccharides are one of the most important categories of plant-originated gums used in the food industry, as they play important roles in both food processing and improving the mouth feel and texture of food products. The occurrence of polysaccharides in plant seeds is mainly in three forms: as nonstarch polysaccharide food reserve material (e.g., guar, locust bean, etc.), as mucilages in the seed coats (e.g., psyllium seed, flaxseed, yellow mustard seed, etc.), and as cell wall materials of seed cotyledons and endosperms (e.g., tamarind and soybean seeds). The chemical compositions, fine structures, and physical and functional properties of these polysaccharides vary significantly with plant sources, growing environments, and method of production. Similar to other polysaccharides described in this book, seed polysaccharide gums found broad applications in the areas of foods, cosmetics, pharmaceuticals, and medicines due to their ability to interact
with water and manipulate the flow behavior of water-based systems. Seed polysaccharides (nonstarch) are also an important source of dietary fiber, which may exhibit bioactivities such as reducing calorie intakes, controlling blood glucose and insulin levels, and reducing the risks of heart diseases and colon cancer. This chapter intends to review the most recent advances on seed polysaccharide gums with an effort to cover their sources and basic structures, processing technologies, molecular characteristics, physical and functional properties, and applications. Information on physiological effects, health benefits, and regulatory status will also be provided when available.
