Lecture 10: Di- & Complex CBOH

Question 1

Lactose

Answer 1

a disaccharide from mammalian milks
composed of glucose and galactose
it is commercially prepared from whey
1/6 sweetness of sucrose
has low solubility (NB)

Question 2

Milk

Answer 2

only humans consume milk from other species and continue to milk after weaning
Northern Europeans are the primary group that consume fluid milk as adults

Question 3

Lactose intolerance

Answer 3

Half the world becomes lactose intolerant
at least half of the world’s adults cannot effectively digest lactose
we didn’t know about lactose intolerance until the 1950s-1960s

Question 4

How to get around being lactose intolerant

Answer 4

uses of lactase enzyme:

1. directly in processing
2. Naturally with fermented dairy products
3. Dietary supplements ( lact-aid)
4. Bean-O for beans (there will “be-no” gas)

Question 5

What else causes digestion discomfort with dairy products?

Answer 5

• cheese is concentrated milk proteins and fat
• lactose concentrated milk proteins and fat
• Lactose concentration begins at about that of milk
• Ripening reduces lactose concentration in cheese and yogurt

Question 6

Carbohydrates- Starch

Answer 6

-polysaccharid: a polymer of many sugar moieties (glucose)
Composed of 2 polymers
1. amylose: linear
2. amylopectin: branched

Question 7

Swelling of starches

Answer 7

upon heating, starch granules swell (fill with water)

-a sol is formed

Question 8

Gel formed

Answer 8

after swelling and the starch cools, starch granules trap water

Question 9

Retrogradation

Answer 9

the realignment of the starch polymers that causes the expulsion of water
-causes staling of bread

Question 10

Amylopectin

Answer 10

more amylopectin= less retrogradation
-“waxy starches”
manufactures chemically modify starches so that the product goes stale slower

Question 11

Amylase

Answer 11

enzymes used to breakdown starch

Question 12

What are the two types of amylases?

Answer 12

• alpha: a random attack

- beta: cleaves off maltose

Question 13

Malt process in brewing

Answer 13

starch in barley is broken down to maltose and glucose in order for yeast to ferment starch into alcohol

Question 14

Dietary Fiber

Answer 14

edible parts of plants or analogous carbs that are resistant to digestion and absorption in humans small intestine with complete or partial fermentation in the large intestine
-includes: polysaccharides, oligosaccharides, lignin, and associated plant substances

Question 15

Feces

Answer 15

75% water

25% solids

Question 16

Insoluble fiber:

Answer 16

-cellulose, lignin
undigestible 
-acts as a bowel irritant
draws H20 out into lumen
cleans out lower G!- correlated with less colon cancer

Question 17

Soluble fiber

Answer 17

• gums, pectins
• lowers cholesterol concentration
• more cholesterol converted to bile salts
• cholesterol pulled from bloodstream

Question 18

Pectin

Answer 18

can be boiled out of plant to make a gel or jelly when sugar is added

Question 19

Is pectin digestible?

Answer 19

no

only by bacteria

Question 20

Thickeners and Gums

Answer 20

• polysaccharide derivatives
• natural product
• interact with water to thicken

Question 21

Bran

Answer 21

hard outer layer of grain and consists of combined aleurone and pericarp

• whole grain
• Pericarp contains fiber

Question 22

How are starch and cellulose similar?

Answer 22

both are made from glucose moisties

Question 23

Is dietary fiber digestible?

Answer 23

No

Question 24

Cellulose is composed of many _____ molecules

Answer 24

glucose

Question 25

What is considered a component of dietary fiber

Answer 25

amylopectin

Question 26

Glycogen

Answer 26

animal starch

Question 27

Cellulose

Answer 27

dietary fiber component

• wood and paper
• not digestible by humans

Question 28

Hemi-celluloses

Answer 28

component of dietary fiber

Question 29

Gums and mucilages

Answer 29

component of dietary fiber