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Food Science 210 > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

examples of insoluble plant cell-wall materials

A

cellulose and lignin

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2
Q

examples of non-starch water-soluble polysacc

A

pectin and beta-glucan

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3
Q

What are some of the functions of dietary fibre?

A

^ intestinal/fecal bulk, lowers transit time; prevent constipation; help feel full without providing energy

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4
Q

what are alginate gel beads widely used for?

A

encapsulation matrix

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5
Q

calcium alginate makes an _____ arrangement

A

egg box

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6
Q

alginates are linear polymers containing _____acid and ____acid

A

D-mannuronic; L-guluronic

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7
Q

why does chocolate milk have carrageenan?

A

it binds with proteins in milk to make a complex structure–>makes a gel so that the chocolate doesn’t just settle at the bottom

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8
Q

jam contains ___

A

pectin

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9
Q

what is the most abundant polysacc on earth?

A

cellulose (beta 1,4 glycosidic linkage)

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10
Q

what causes bread to become stale?

A

the firmness increases because of the re-association between amylose molecules and amylopectin molecules

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11
Q

what is retrogradation?

A

when a gelatinized starch solution is cooled so that the polymer chains begin to reassociate in an ordered structure

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12
Q

which starch undergoes retrogradation faster: amylose or amylopectin?

A

Amylose

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13
Q

an oligosaccharide composed of glucose, fructose, galactose

A

raffinose (in beans, digested by gas producing bacteria)

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14
Q

How is HFCS made?

A

isomerase convert gluc to fruc

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15
Q

what are the steps of industrial production of sugar crystals?

A

sugar beets–>juice extraction–>juice purification->evaporation–>crystallization–>recrystallization

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16
Q

sweetest sugar?

A

fructose

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17
Q

least sweet sugar?

A

lactose

18
Q

HFCS ___ used in soft drinks, HFCS ___ used in food/baking

A

55; 42

19
Q

what are the steps of enzymatic transformation of corn starch into HFCS?

A

corn starch–>alpha amylase–>corn syrup with maltose–>glucoamylase–>glucose solution–>glucose isomerase–>fructose/glucose

20
Q

why are HFCS associated with health issues?

A
  • fruc absorbed in GI diff mech than gluc, ^ conversion to fat
  • doesn’t stim insulin secretion (key regulator food intake/body wght)
  • future risk cardio disease
21
Q

what are reducing sugars?

A

contain aldehyde/ketone (gal, gluc, fruc, lact) NOT sucrose

22
Q

what is Maillard browning?

A

rxn tween reducing carbs, C=O and -NH2 groups

  • influence flavour and colour
  • polymerization of al/ketone create brown melanoids
23
Q

browning of milk powder is rxn between ___ and ___, along with loss of ___

A

lactose; milk proteins; lysine

24
Q

what is caramelization?

A

rxn between carbs in presence of heat or acid to produce brown pigments (colas, candy, syrup)

25
Q

carbs are ___ meaning they form H-bond with water molecules, making _____ which does not support chem rxn or growth of microbes

A

hygroscopic; bound water (food preservation)

26
Q

pectins are found in:

A

fruit extracts

27
Q

exudates have:

A

gum arabics

28
Q

seeds have:

A

starches from corn, wheat, rice, guar gum, locust bean gum

29
Q

xanthan is found in:

A

microorganisms

30
Q

seaweed xtracts contain:

A

algins, carrageenans

31
Q

what is the predominant food reserve for plants that provides 70-80% cals consumed by ppl globally?

A

starch

32
Q

starches make ___ not solutions because of long chain polymer

A

dispersions

33
Q

linear chains of glucose units comprising 20-30% starch, alpha 1-4 links

A

amylose

34
Q

starch appears as powders of individual ______ of diff particle sizes (insoluble)

A

starch granules

35
Q

branched chains of glucose comprising about 75% starch, alpha 1-6 links

A

amylopectin

36
Q

amylose contributes to ___ properties while amylopectin contributes to ____ properties

A

gelling; thickening

37
Q

the ___ contains a large # of cells that each contain ______

A

endosperm; starch granules

38
Q

what are the steps of industrial production of corn starch?

A

shelled corn–>germ separation (corn oil)–>hull separation (fibre)–>starch/gluten separation (gluten)–>corn starch

39
Q

what are considered to be the “universal thickeners”?

A

xanthan gum, carrageenans

40
Q

what is used in ice cream?

A

guar/locust bean gum

41
Q

what is used for its emulsification properties, esp in beverages?

A

gum arabic

42
Q

what are some functional properties of polysaccs?

A

gelation, thickening, water binding, fat replacer, fibre, prebiotics

Food Science 210 (23 decks)

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