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Food Science > Lecture 7 Digestion > Flashcards

Lecture 7 Digestion Flashcards

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1
Q

What is digestion?

A

The breakdown of nutrients into absorbable form.

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2
Q

Where can digestion occur?

A

Mouth, esophagus, stomach, small intestine, large intestine, liver, gallbladder, and pancreas.

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3
Q

What are the two types of digestion?

A

Physical/mechanical and chemical

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4
Q

What are the ways we physically/mechanically digest food?

A

chewing, mixing, squeezing

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5
Q

What is peristalsis?

A

The squeezing of food through GI tract.

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6
Q

What works like scissors and cut chemical bonds?

A

Digestive enzymes

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7
Q

What are the 3 types of chemical digestion?

A

Enzymes, acids, and emulsifiers

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8
Q

What is bolus?

A

chewed food at the moment of chewing.

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9
Q

What is chyme?

A

When food leaves the stomach to the small intestine, consisting of gastric juices and partly-digested food.

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10
Q

What part of the small intestine does digestion occur?

A

Duodenum

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11
Q

What parts of the small intestine does absorption occur?

A

Jejunum and Ileum

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12
Q

All enzymes are _______.

A

Proteins

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13
Q

All enzymes have an ____________ and ______ range.

A

optimal temperature and pH

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14
Q

What breaks down carbohydrates?

A

Carbohydrase

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15
Q

What breaks down proteins into smaller peptides or single amino acids?

A

Protease

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16
Q

What catalyzes the hydrolysis of fats?

A

Lipase

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17
Q

What are the two types of starch?

A

amylose and amylopectin

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18
Q

α- Amylase is what type of enzyme?

A

endoenzyme

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19
Q

α-amylase cleaves where on α-1,4 glycosidic linkages?

A

At random

20
Q

β-Amylase is what type of enzyme?

A

Exoenzyme

21
Q

Where does β-Amylase cleave?

A

The second α-1,4 glycosidic linkages

22
Q

What are the sources of α-amylase?

A

animals, plants, and microbes

23
Q

What are the sources of β-Amylase?

A

Plants and microbes

24
Q

γ-Amylase is what type of enzyme?

A

Exoenzyme

25
Q

Where does y-amylase cleave?

A

α-1,6 glycosidic linkages as well as the last α-1,4 glycosidic linkages at the end of amylose and amylopectin

26
Q

What two enzymes help digest starch into glucose?

A

Amylase and maltase

27
Q

Where can you find α- amylase?

A

Saliva and pancreas

28
Q

The iodine test detects what starch?

A

Amylose

29
Q

Why are proteins important?

A

They make up 50% or more of the cells dry weight.
All enzymes are proteins and catalyze reactions.
Nutritional value and texture.

30
Q

What composes a protein?

A

Amino acids joined by peptide bonds

31
Q

What are the categories amino acids can be classified into?

A

Hydrophobic and hydrophilic

32
Q

What are the subcategories of hydrophilic?

A

uncharged, positively charged, and negatively charged.

33
Q

Pepsin preferentially cleaves what?

A

hydrophobic aa

34
Q

What has an inactive form produced by the pancreas?

A

Trypsin and chymotrypsin

35
Q

Trypsin cleaves at the carboxyl side of what two aa?

A

Lysine and arginine

36
Q

Chymotrypsin cleaves at the carboxyl side of what aa?

A

tyrosine, tryptophan, and phenalanine.

37
Q

Carboxypeptidase cleaves where?

A

The terminal aa

38
Q

What are proteases in fruits and vegetables?

A

Papain-papaya
Bromelin-pineapple
Ficin-fig
actinidin- kiwi
Zingibain-ginger

39
Q

What is the most abundant protein found in mammals?

A

Collagen

40
Q

What protein has a triple coil structure?

A

Collagen

41
Q

How can collagen be softened?

A

Cooking and hydrolysis

42
Q

When collagen is cooked it turns into?

A

Gelatin

43
Q

What is gelatin?

A

A colorless food ingredient derived from collagen

44
Q

Collagen is a _______ protein background.

A

Ordered

45
Q

Gelatin is a _________ protein background.

A

Chaotic

46
Q

When enzymes digest gelatin what occurs after temp cools down?

A

It remains as a liquid

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