carbohydrates 1 Flashcards
roles of carbohydrates in food products
- sweetner
- humectant: lower water activity
- energy supplier
- texture
- colour
What are carbohydrates?
- ring structure
- c- h- o- atoms
- mono, di, oligo- and polysaccharides
- different residues
- different roles in food products
oligosaccharide consist of
2-20
polysaccharide consist of
> 200
fructose
draw (ketose)
glucose
draw (aldose)
5 member ring
furanose
6 member ring
pyranose
5 c-atoms
pentose
6 c-atoms
hexose
what happens in an uronic acid
the primary hydroxyl group at c6 is oxidised to a carboxylic group
galacturanic acid
draw
glucuronic acid
draw
saccharose
glucose + fructose
maltose
glucose + glucose
galactose + glucose
lactose
glucose + fructose
saccharose
glucose + glucose
maltose
lactose
galactose + glucose
DE
number of reducing end/ degree of polemarysation
DP
degree of polymarization
polysaccharide storage
starch, glycogen, insulin
polysaccharide cell wall
alginate, carroggeen, cellulose, pectin, agar
glucose is alpha in
starch
glucose is beta in
celuulose
