carbohydrates Flashcards

1
Q

What is raffinose ?

A

trisaccharide : galactose, glucose and fructose

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2
Q

What is stachyose ?

A

glucose, fructose and two galactose

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3
Q

When you want to make a caramel flavor, you use a ___ solution

A

sucrose

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4
Q

When you want to make a caramel color, you use a ___ solution

A

glucose

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5
Q

2 aminoketones will give a ___

A

pyrazine

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6
Q

the more a sugar is ____ the more it will be sweet

A

soluble

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7
Q

how can you mix prevent the crystallization

A

mix the sugars

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8
Q

****what can you do if you want to minimize the browning you use ____ in your maillard reaction

A

sucrose

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9
Q

T or F : the sugar alcohol are more sweet than sucrose or glucose

A

false, they are less sweet

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10
Q

what is the only sugar alcohol with a sweetness comparable to sucrose

A

xylitol

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11
Q

the ____ is hydrogenated to form xylitol

A

xylose

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12
Q

___ is the polymer of xylose

A

xylan

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13
Q

In amylopectine, every ____ glucoses molecules, there will be a a glucose that has two glycosidic bonds (one in the 1-4 and one in the 1-6)

A

12-20

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14
Q

____ (starch) is more soluble in water

A

amylopectin

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15
Q

Loss of granular integrity generally occurs between _____ gelatinization temperature is a function of the starch source.

A

60˚C and 70˚C

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16
Q

why is the invert sugar called inverted sugar

A

because of the rotation of the solution from +66 to -39˚C.

17
Q

What is the general formula of carbohydrates

A

Cx(H2O)x

18
Q

What are the two optical isomers of glucose

A

glucose-D and L-glucose

19
Q

what is the only carbon at which isomers are not considered to be different sugars ?

A

the n-1 carbon

20
Q

fructose has a hemiketal or a hemiacetal

A

hemiketal

21
Q

glucose has a hemiketal or a hemiacetal?

A

hemiacetal

22
Q

T or F : in the pyranose form, the fructose has a hemiacetal

A

false

23
Q

Beta and alpha glucose are two ____

A

anomers

24
Q

the crystaline form of thre sugars is always ____

A

cyclical

25
Q

In solutions, there is a dynamic equilibrium between ___ ___and __

A

alpha, beta, open chain.

26
Q

the alpha-glucopyranose has an optical roation of _____

A

112˚

27
Q

the beta glucopyranose has an optical rotation of ____

A

19˚

28
Q

the active aldehyde form is the _____ form

A

open-chain

29
Q

T or F : all aldehydes are reducing sugars

A

true, because they have a free ketone or a free aldehyde

30
Q

What is the most common test of reducing sugars

A

the fehling’s test (cuII in copper tartate (blue) to cuI oxide (red))

31
Q

What are the two ways water can be eliminated from a sugar molecule

A
  1. by forming a glycosidic bond with another sugar (random polymerization)
  2. Elimination of water from within a sugar molecule leading to unsaturated molecule.
32
Q

how many water molecules are lost to make HMF

A

3

33
Q

what is the key intermidiate in the following reactions :
Caramelization
Maillard Reaction

A

Caramelization : HMF
Maillard reaction : amadori compound

34
Q

How are sugar alcohol produced?

A

produced by reducing the aldehyde group by an hydroxyl group (hydrogenation).

35
Q

what is the effect of the presence of sugars in the gel formation

A

retard the gel formation and retrogradation because they compete for available water and interfere with starch to starch.

36
Q

surfactants forms complex with starch, it is more noticeable for _____

A

amylose

37
Q
A